Buzzed Cowboy Sammy


For sandwich:

  • 8 ounces of grated Beehive Barely Buzzed cheese 
  • 1 1/2 pounds precooked trip tip steak (recipe follows)
  • 1 thinly sliced caramelized onion (recipe follows)
  • 1 pound bacon
  • Chipotle mayo (recipe follows)
  • Sourdough bread
  • Butter

For tri tip rub:

  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon steak seasoning

For caramelized onions:

  • 1 thinly sliced onion
  • 1 tablespoon olive oil
  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon brewed coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For chipotle mayo:

  • 1/2 cup of mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon steak seasoning
  • 1 teaspoon honey
  • 1 teaspoon chopped chipotle pepper


  1. For the tri tip rub, combine ingredients together except oil. Rub evenly on the tri tip and set aside. Pre heat pan on stove at medium heat and preheat oven to 400. Add olive oil to pan. Cook tri tip on both sides until browned. Place in oven for 30-45 min or until meat thermometer reads 145 for medium rare. Take out of oven and cover with foil. Let rest for 20 min before slicing.
  2. For caramelized onions, preheat oil in pan on stove to medium low. Add onion and brown sugar. Cook until onions are translucent and caramelized, about 20-25 min. Add balsamic vinegar and coffee. Cook 1 min more and remove from heat.
  3. For chipotle mayo, combine all ingredients in a bowl.
  4. For the grilled cheese, heat pan on stove at medium low heat or set griddle to 325. Put sandwich together, spreading mayo on the insides to help bind the cheese to the rest of the sandwich. Put butter on the outsides and grill on both sides until golden, pressing a plate on top to squish the sandwich and help it get crispy.