INGREDIENTS
- 1 2-3lbs Tri-tip
- 2 Tbsps of our favorite beef bbq rub (I used Mad Raccoon Beef)
- 12 Sweet Hawaiin Rolls
- 4 tablespoons butter
- 1 Green Pepper
- 1 Red Pepper
- ½ Yellow Onion
- 8 Slices of Colby Jack Cheese
- 8 Slices of Pepper Jack Cheese
INSTRUCTIONS
- Preheat your smoker to 225 degrees Fahrenheit using Prime 6 Charcoal and Oak wood.
- Season the tri-tip on all sides with the rub. Smoke until the internal temperature (IT) reaches 120 degrees F for a rare roast, 127 for medium rare.
- When your tri-tip is reaching the correct internal temperature, prepare your firebox by placing a grate directly over Prime 6 charcoal, remove the tri-tip from the smoker and place directly on the rack above the fire. Sear the tri-tip for 2-3 minutes per side, until desired internal temperature is reached.
- Let the tri-tip rest for 15 minutes, then place in the refrigerator for 2 hours to overnight.
- Once the tri-tip has cooled sufficiently, thin slice it with a meat slicer or a sharp knife.
- Preheat oven to 350 degrees Fahrenheit.
- Use a bread knife to cut the entire package of hawaiin rolls in half (do not separate).
- Butter both sides of the rolls.
- Slice your peppers and onion and saute in a hot cast iron pan until the peppers are soft and the onions are translucent.
- Place a layer of Colby Jack Cheese on one half of the rolls, and a layer of Pepper Jack on the other half.
- Put a thick layer of thin sliced tri-tip over the cheese.
- Layer the onions and peppers
- Place another layer of cheese on top.
- Leave the top off and place in the over for 10 minutes or until the cheese is melted
- Place the top on the sandwiches and place back in the oven for 5 minutes.
- Serve and Enjoy!
