Tri Tip Sandwich Recipe
This tri tip sandwich recipe is one of my favorite ways to enjoy juicy, flavorful beef at home. Made with tender tri tip, toasted bread, fresh greens, and a creamy sauce, it’s the perfect balance of rich and fresh. Great for lunch, dinner, or even casual gatherings!
Equipment
- Grill, oven, or cast-iron skillet
- Sharp knife (for slicing meat)
- Cutting board
- Mixing bowl
- Tongs
- Baking tray (if using oven)
- Foil (for resting meat)
Ingredients
For the Tri Tip
- 1 ½ to 2 pounds tri tip roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Sandwich
- 4 sandwich rolls or ciabatta bread
- 4 slices provolone cheese optional
- 1 cup arugula or lettuce
- 1 small red onion thinly sliced
- 2 tablespoons butter for toasting bread
For the Sauce (Optional but Recommended)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 clove garlic minced
Instructions
Step 1: Season the Tri Tip
- Rub the tri tip with olive oil, salt, pepper, garlic powder, and smoked paprika. Let it sit for at least 15 minutes.
Step 2: Cook the Meat
- Grill or roast the tri tip at 400°F (200°C) for about 30–35 minutes, or until it reaches your desired doneness (medium-rare is ideal).
Step 3: Rest the Meat
- Remove from heat and let it rest for 10 minutes. This keeps it juicy.
Step 4: Make the Sauce
- Mix mayonnaise, Dijon mustard, lemon juice, and garlic in a small bowl.
Step 5: Slice the Beef
- Slice the tri tip thinly against the grain.
Step 6: Toast the Bread
- Butter the bread lightly and toast until golden.
Step 7: Assemble the Sandwich
- Spread sauce on the bread, layer sliced tri tip, add cheese, greens, and onions.
Step 8: Serve
- Serve warm and enjoy every bite.