Sriracha Philly Cheese Steak Sandwich

As for iconic virtues of history Cheese steaks are known as a Philadelphia creation yielding thin slices from a rich and tasty beef fried up and topped with a heavy cheese sauce. And when this premium Cheese steak is paired with our Premium Sriracha Ketchup it reaches a whole new level of flavor.

Our recipe uses premium grilled tri-tip sliced thin with loads of flavor. All it needs is a place to sit and a cold drink. This recipe can be made vegetarian by using vegetable broth in place of chicken stock and by removing the tri-tip.

Sriracha Philly Cheese Steak Sandwich Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large Portabella mushrooms, stems and gills removed, sliced thin
• 1 large red bell pepper, thinly sliced
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon flour
• 1/4 cup vegetable broth or reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 3 ounces thinly sliced reduced-fat provolone cheese
• 4 whole-wheat buns, split and toast
• 1 lb of Tri-Tip roast
• 1 Premium Sriracha Jake's Famous Ketchup

Directions For Sriracha Philly Cheese Steaks

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Hold mixture aside until the Tri-Tip has been grilled. To grill Tri Tip, first season with Jake's Tri-Tip, Steak and Rib Rub. Allow Tri-Tip to rest coated in the Tri-Tip Rub for at least 45 minutes. You can massage the dry rub into the meat if you prefer or feel the need to get exercise. When fully rested remove the tri-tip and place on a waiting grill that has been brought to hi temperature.

You will first need to sear the meat on each side for 4-6 minutes depending on the size of your tri-tip roast. The larger the roast the longer the searing. When completed turn the heat down to medium or move the tri-tip to an area of the grill that does not have direct heat or flame. At this point you will be indirectly cooking the tri-tip until done. Close the lid on your grill and check the temperature every 15 minutes. Once checked turn the tri-tip over and continue cooking until you reach the desired temperature. See chart below for approximate cooking temperatures. Once done remove the tri-tip and let rest for now less than 8 minutes. This part although overlooked by many is by far one of the most important parts of the cooking process. Rest allows the juices to be fully absorbed into the meat making it tender. If you cut into the meat right after cooking the liquids will most certainly drain out onto your dish in a big semi-red pool...not good.

3. When meat is done cut across the grain into very thin slices. Remove the mushrooms and vegetables from the holding area and place the meat and vegetables into a large dish or pan, lay cheese slices on top, cover and let stand until cheese begins to melt, 1 to 2 minutes.

4. Divide the mixture into 4 or more portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto open faced hoagie style bun, you can toast the buns beforehand if you wish then fill and serve immediately.

5. Add 1 - 2 Tablespoons of Premium Jake's Famous Sriracha Ketchup

Cooking Tips For Filet Mignon, Strip Steaks and Ribeyes

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