For a delicious meal that will keep the whole family happy, give this Tri-Tip Sandwich recipe a try! It is the perfect way to use leftover tri-tip, and oh, so satisfying. Best of all, it is easy to make and can be customized with your favorite toppings.
I am a sucker for a good sandwich, and this tri-tip steak sandwich is my idea of the perfect meal.
It is the perfect way to use leftover tri-tip roast!
You can use any recipe you like, but check out my Tri-Tip Recipe for some inspiration. (I love to make Tri-Tip on my Blackstone Griddle.)
Ingredients for Making This Tri-Tip Sandwich Recipe
- Mayonnaise: You can use store-bought mayonnaise or make your own.
- Garlic: I used one clove of garlic, but you can adjust the amount to taste.
- Capers: Caper berries are the fruit of the caper bush. They’re usually sold pickled in vinegar. Make sure you rinse them before using them.
- Seasonings: Adjust the amount to your liking. Use kosher salt or sea salt. For more heat, add cayenne pepper.
- Tri-Tip: I used about 1 pound of leftover grilled or griddled tri-tip, thinly sliced.
- Provolone: Sliced provolone cheese is an excellent option for this sandwich, but you could also use Swiss, cheddar, or even pepper Jack.
- Red Onion: A thin slice of red onion adds a nice crunch to the sandwich.
- Rolls: You can use hearty rolls like ciabatta or sourdough or something softer like a hoagie roll, hamburger buns, or slider buns.
- Arugula: You could also use spinach, lettuce, or even kale.
- Tomato: I like fresh tomatoes, but you could also use sun-dried tomatoes.
Tips & Tricks
- You can brush the rolls with a bit of olive oil or softened butter before adding them to the griddle or skillet. This is optional but takes the flavors to the next level.
- Customize your sandwich: Get creative and add your favorite toppings. Other great options include avocado, bacon, pickled jalapeños, or BBQ sauce.
- If you want extra-crispy sandwiches, you can place them under the broiler for a minute or two after grilling. Just keep an eye on them, so they don’t burn.
Tri-Tip Sandwich Toppings
I’ve used my favorite toppings on this sandwich, but feel free to get creative!
- Use horseradish sauce to make a horseradish aioli
- Caramelized onions
- Sun-Dried Tomatoes
- Roasted Red Peppers
- Grill Zucchini or Squash
- Use garlic butter in place of the mayo
Frequently Asked Questions
Cut the seared tri-tip against the grain into thin slices. To do this, hold the knife at a 45-degree angle and slice the meat across the grain.
The grain is the direction in which the muscle fibers run. To get perfectly tender slices of meat, you need to cut against the grain.
Tri-tip steak is a lean cut of beef from the bottom sirloin. It’s a popular cut of meat for grilling and smoking.
Yes! Cooking the tri-tip ahead of time is a great way to save time when you’re making sandwiches.
No, tri-tip is not a cheap cut of meat. However, it’s relatively inexpensive compared to other cuts of beef. Plus, it’s lean and highly flavorful, so you don’t need to use a lot of it to make a delicious sandwich.
Tools Needed to Make Tri-Tip Sandwiches
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- Skillet or griddle
- Small Bowl
- Sheet Pan (for toasting the buns)
The components of this sandwich can be stored in the refrigerator for up to three days.
To avoid soggy bread, I recommend putting the sandwiches together before serving.
How to Make Tri-Tip Sandwiches
First, make the sauce by combining the mayonnaise, garlic, capers, salt, and pepper. You can do this in a small bowl or a storage container. Refrigerate the mayo until you are ready to serve.
Next, heat the sliced tri-tip in a large skillet or on a grill over medium heat or medium-high heat. (You could also use a gas or charcoal grill with direct heat.)
Once the steak is warm, add the cheese slices and cover. Cook until the cheese melts.
Remove from heat.
Add the onion to the skillet or griddle, and cook until softened and slightly brown.
While the steak is heating, split and toast your buns. If you are heating the steak on a Blackstone Griddle, just heat the buns on the other side.
Spread the mayonnaise blend on the rolls and top with the arugula.
Add the meat and cheese, and then top with the onion and tomato.
Slice and serve!
More Sandwich Recipes to Try
- Blackstone Philly Cheesesteak sandwiches are quick to make and even quicker to disappear. This one is always a hit!
- For comfort food that never gets old, Guacamole Grilled Cheese is perfect.
- You can make this BBQ Chicken Sandwich in the slow cooker or Instant Pot. Either way, you are going to love it.
- If you love chickpeas, don’t miss this Chickpea Salad Sandwich.
- ½ cup mayonnaise
- 1 cloves minced garlic
- 2 tablespoons capers drained and chopped
- Salt and black pepper to taste
- 1 pound leftover grilled tri tip sliced thin
- 2 ounce sliced provolone
- 1 small red onion sliced thin
- 6 rolls split and toasted
- 2 cups baby arugula
- 1 tomato sliced
- Make the sauce by combining the mayonnaise, garlic, capers, salt, and pepper.
- Heat the tri-tip in a large skillet or on a griddle.
- Add the cheese slices and cover. Cook until the cheese melts.
- Remove from heat.
- Add the onion to the skillet, and cook until softened and slightly brown.
- While the steak is heating, split and toast your buns.
- Spread the mayonnaise blend on the rolls and top with the arugula.
- Add the meat and cheese, and then top with the onion and tomato.
- Slice the sandwiches in half, and serve.