Leftover Tri-Tip? Chicago Beef Sammies!!! (PRON)

[1000OaksSmoker]

Had some leftover tri-tip to work with on Monday and decided to make up some Chicago Beef Dips with it...

First things first, sliced the cold tri-tip super thin with my meat slicer:

For da juice, I took a quartered onion, a couple carrots and four garlic cloves and roasted them in a hot oven for an hour and then added them to a pot with a carton of Beef Stock, two small cans of beef broth and a big TBSP of dried Italian herbs. I let that simmer for about two hours.
Then, I pulled out the veg and added in the sliced beef and let that simmer for about half an hour:

Toaster some French rolls, added da beef, topped it with sauteed bell peppers and provolone and dropped it under the broiler:

WHOO BOY! They were good!!! I would have taken more/better pictures had I known they would be such a winner. Juicy, tender, and tasty as all get out!
Hope you all enjoy.
GS

 

[sliding_billy]

Great looking sandwich. Unfortunately the closest I have got to leftover tri-tip is when my wife hoards a little of her own for later.

 

[Bill-Chicago]

Not to be a purest (I prefer sport peppers to sweet peppers personally), but there is no cheese on a Chicago Italian Beef.

But I sure like how those Philly's look!

 

[MrStik]

There is such a thing as leftover Tri Tip?

 

[1000OaksSmoker]

i also rarely have leftover tri-tip, but ended up cooking two big boys with only three mouths to feed... ended up working out great for all though!

 

[Stingerhook]

I will have two to go please.

 

[Bonewagon]

Looks great!

 

[guero_gordo]

Not to be a purest (I prefer sport peppers to sweet peppers personally), but there is no cheese on a Chicago Italian Beef.

But I sure like how those Philly's look!

Not my thing either, but at Portillo's, they will ask if you want cheese. The cr@p they pump on ain't cheese anyway, though. ;-)

 

[lwdbo1]

Looks good.. I will definatley have to try it out

 

[BillN]

I like what I see here, wish I had a couple of those right about now.

 

[4ever3]

You can call it anything you want, just call me when they're ready next time!

 

[Smith's Pig Pen]

Nice! I'm ready to hit that. We do that same thing or tacos with our leftover tritip and brisket.

 

[Bill-Chicago]

Not my thing either, but at Portillo's, they will ask if you want cheese. The cr@p they pump on ain't cheese anyway, though. ;-)

Interesting, as the Portillos here don't ask you that at all.

Theory tested just last night

Only question was "sweet or hot" (as in peppers).

Wish we could get consistent tri-tip supply here.

Few and far between

 

[LYU370]

Yep, I concur, never seen cheese on a Chicago Beef. Only questions I've ever been asked are sweet or hot & wet or dry. Next time you make it, add more garlic to the broth. Only place I've ever been able to find tri tip around here was at RD.

 

[cholloway]

Sandwiches look great! The melted provolone is just "icing on the cake".