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1
The night before roasting rub your beef with your seasoning rub.
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2
Place roast in plastic wrap or in a large baggie and place it in the refrigerator.
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3
The next day, about 30 minutes before you are ready to grill your beef, take it out of the refrigerator and let it rest at room temperature.
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4
In the meantime, rub some olive oil on your grill grates and set the heat to medium.
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5
Place tri-tip on the grill, and cook over medium heat.
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6
After 5 minutes flip the roast.
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7
Cook for 15 minutes and flip it.
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8
Cook until internal temperature reaches 155 F for medium or 160 F for well done.
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9
Remove it from the grill and place steak on a plate.
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10
Let it rest for 5 minutes.
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11
Cut steak thinly against the grain.
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12
To prepare the onions and peppers, skewer them on a a metal skewer or if you use a wooden one, soak the skewers in water for 20 minutes.
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13
Skewer the vegetables rotating between the colors.
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14
Brush with olive oil and salt and pepper, if desired.
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15
Place vegetables over low heat on the grill, and rotate every 5 minutes until lightly charred.
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16
Serve along side of the steak.
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17
To make sandwich, place peppers, onions and banana peppers on the bottom half of the roll, top with steak and cheese.
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18
Place both halves of the roll on a pan and put pan into your oven on broil setting.
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19
Cook just until bread starts to turn lightly golden and cheese has softened, about 1-2 minutes.
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20
Top with barbecue sauce and the top roll.
