Tri-Tip Sandwich Recipe
This easy Tri-Tip Sandwich Recipe combines sliced tri-tip, garlic seasoning, soft hoagie rolls, and rich sauce for a filling meal.
Equipment
- Sharp knife
- Cutting board
- Cast iron skillet or grill pan
- Tongs
- Small saucepan (for sauce or onions)
- Mixing bowl
- Aluminum foil
- Baking sheet (optional)
Ingredients
For the Tri-Tip Beef
- 1½ pounds 680 g tri-tip steak
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or chili powder
For the Sandwiches
- 4 crusty sandwich rolls or hoagie buns
- 4 slices provolone cheese or Swiss or cheddar
- 1 large onion thinly sliced
- 1 tablespoon butter for toasting bread, optional
For the Sauce (choose one or mix)
- ½ cup mayonnaise or garlic aioli
- 1 –2 tablespoons prepared horseradish or BBQ sauce to taste
Optional Toppings
- 1 cup fresh arugula or shredded lettuce
- Pickled onions or sliced jalapeños
- Extra salt and black pepper to finish
Instructions
- Remove the tri-tip from the fridge 30 minutes before cooking. This helps it cook evenly.
- Rub the steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Heat a skillet or grill pan over medium-high heat.
- Sear the tri-tip for about 4 to 5 minutes per side, until a crust forms.
- Lower heat and continue cooking until desired doneness. Medium-rare is ideal.
- Remove from heat, wrap loosely in foil, and let it rest for 10 minutes.
- Slice thinly against the grain. This is important for tenderness.
- Toast the sandwich rolls lightly with butter if desired.
- Assemble with sliced tri-tip, cheese, onions, sauce, and greens.
- Serve warm and enjoy immediately.