1 lb Tri-tip roast
4 tbsp. Kinder’s Buttery Steakhouse Seasoning
4 slices of sourdough bread
4 slices of sharp cheddar cheese
1 yellow onion, sliced
1 red pepper, sliced
3 tbsp. butter
Place tri-tip on a baking sheet and sprinkle Kinder’s Buttery Steakhouse Seasoning on all sides of the roast. Place in refrigerator for at least 30 minutes.
Take meat out of the refrigerator about 30 minutes before grilling.
Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.
In a skillet, warm 1 tbsp. of butter over medium high heat. Once the butter melts, add the onions to the skillet stirring frequently. Once the onions begin to brown, add the red peppers. Cook for 5-8 minutes, or until the onions and peppers are cooked through. Remove from stove and let cool.
Apply the rest of the butter to one side of each piece of the bread. Heat another skillet, at medium heat and set two pieces of bread butter-side down.
Layer cheese, tri-tip, onions and peppers on the bread. Add another layer of cheese and top with the other pieces of bread, butter-side up.
With a spatula, peak at the bottom layer of the bread and flip over when the bottom begins to brown.
Remove from skillet, once both sides of the bread are browned and the cheese is melted. Cut in half and serve warm. Enjoy!