Tri Tip Sandwich
Our recipe for this Tri Tip Sandwich is so easy and crazy delicious! Filled with juicy and flavorful slices of grilled tri tip, melted cheese, thinly sliced red onions, and sandwiched between two thick slices of ciabatta, it's one of our favorite sandwiches!
Servings: 4 sandwiches
Calories: 967kcal
Ingredients
dry rub
- 2 ½ teaspoons salt
- 2 ½ teaspoons black pepper
- 1 tablespoon garlic powder
- 2 ½ teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon minced rosemary
tri-tip
- One 2.5 pound tri-tip roast
- 1 tablespoon extra virgin olive oil
basting marinade
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tablespoons whole grain mustard
assembly
- 4 ciabatta rolls, grilled/toasted or roll of choice
- 1 cup creamy horseradish sauce
- 1 cup sliced and lightly caramelized red onions
- 8 slices cheese
Instructions
- Place all dry rub ingredients into a small mixing bowl and whisk together. Generously sprinkle mixture over the tri tip and rub all over the meat.
- Tightly wrap tri tip in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
- Unwrap tri tip and gently pat dry. Brush with 1 tablespoon of oil.
- Place all basting ingredients into a mixing bowl and whisk together.
- Preheat grill to 375˚F or place grill pan over medium-high heat and preheat oven to 350˚F.
- Add tri tip and sear for 3 to 4 minutes. Flip and continue to sear for 3 to 4 minutes.
- Lower heat to 350˚F (or medium heat) and baste roast with basting marinade. Flip and baste other side of the roast, then close grill lid. (If cooking on stovetop, place tri tip in oven at this time).
- Continue to flip and baste tri tip every 8 minutes for about 24 minutes for medium-rare or for 32 minutes for medium.
- Remove tri tip from grill or oven and transfer to a cutting board. Allow beef to rest for 6 to 8 minutes.
- Thinly slice tri-tip into 1/4-1/2" pieces.
- To assemble: Spread tops and bottom of rolls with creamy horseradish sauce. Top bottom rolls with a few slices of tri tip and top each with 2 slices of provolone cheese.
- Place sandwiches until a broiler for 1 to 2 minutes, until cheese melts. Top each sandwich with red onions and gently press roll tops over each sandwich. Serve.
Notes
- Make Ahead: The tri tip can be made up to two days ahead of time. (It's best to slightly undercook the beef so that it doesn't overcook when reheating). Once tri tip has cooled completely, tightly wrap tri tip in plastic wrap and refrigerate. When ready to use, unwrap beef from plastic wrap and place onto a baking sheet. Heat tri tip in oven, at 350˚F, for 10 to 15 minutes or until beef has just heated through. Remove from oven and allow beef to rest, about 8 minutes. Thinly slice and assemble sandwiches.
- Freezing: We recommend tightly wrapping the tri tip after rubbing with the dry rub. Then place the wrapped beef in a freezer bag and freeze for up to 6 months. When ready to use transfer beef (still wrapped) to the refrigerator and thaw overnight. Unwrap tri tip and pat dry, then cook according to recipe instructions.
Nutrition
Calories: 967kcal | Carbohydrates: 42g | Protein: 75g | Fat: 55g | Saturated Fat: 18g | Cholesterol: 210mg | Sodium: 2555mg | Potassium: 1258mg | Fiber: 5g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 415mg | Iron: 6mg