Print

the Perfect Tri-Tip Sandwich

A tri-tip sandwich with grilled beef, melted cheese, and caramelized onions inside a toasted sandwich roll,
Print Recipe

the perfect tri-tip sandwich with tender beef and fresh toppings.

Ingredients

Scale
  • 2 lbs tri-tip roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Olive oil
  • Crusty sandwich rolls (like ciabatta or French rolls)
  • Toppings: caramelized onions, arugula, BBQ sauce, horseradish mayo, or cheese (provolone is my favorite!)

Instructions

  1. Prep the Tri-Tip: Rub the tri-tip with olive oil, then season it generously with salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for about 30 minutes to soak up all that flavor.

  2. Cook the Tri-Tip:

    • Grill it: Heat your grill to medium-high. Sear the tri-tip for about 5 minutes on each side, then move it to indirect heat and cook until it hits an internal temp of 130°F (for medium rare).
    • Oven-roast it: Sear the tri-tip in a hot skillet, then roast it in the oven at 375°F for about 20 minutes.

  3. Rest and Slice: Let the tri-tip rest for at least 10 minutes. Trust me, this is key for keeping it juicy! Slice it thinly against the grain for the best texture.

  4. Assemble the Sandwich: Toast your sandwich rolls for a bit of crunch. Add a layer of sauce (BBQ or horseradish mayo), pile on the sliced tri-tip, and top with caramelized onions, arugula, or cheese.

Notes

  • Use Fresh Rolls: The bread matters just as much as the beef. Go for rolls that are sturdy yet soft. Nobody wants a soggy sandwich!
  • Don’t Skip the Resting Time: Cutting into the tri-tip too soon will make it dry. Be patient—it’s worth it.
  • Get Creative with Toppings: Feel free to add pickles, slaw, or even avocado. It’s your sandwich, so make it how you like it.

Nutrition

Keywords: Tri-tip sandwich, Tri-tip beef sandwich, Tri-tip roast sandwich

Find it online: https://recipesandchill.com/tri-tip-sandwich-recipe/