by Chef Vaughn
Serves 2
- 4 medium mushrooms sliced
- 1/2 bell pepper julienned
- 1/2 sweet onion julienned
- sauté in 2 T butter
- sweet jalapeno slices
- salt and pepper to taste
- 1 Pound Bear Lake Beef Tri-tip, cut very thin against the grain
- 2 T butter
- Salt and pepper
One French roll cut in half lengthwise and toast on grill / griddle with a little butter or under the broiler.
OR use a fresh tortilla and make it into a wrap instead of the French roll
MELT Cheez Whiz…. or
2 slices of provolone or white american cheese under broiler
