Tri-tip sandwiches are a Central California classic. Tender pieces of thinly sliced beef are piled high on thick sandwich bread and topped with sautéed bell peppers and onions. It is a great way to use a leftover tri-tip or you can cook one up just for this purpose.
Back when I was catering, we made thousands of these tri-tip sandwiches every year. Thinly cut beef is the key to this tri-tip sandwich recipe. I no longer have the luxury of an industrial meat slicer, but it is still possible to get super thin slices at home.
Make this recipe!
Because a tri-tip steak sandwich is an excuse to eat delicious beef on crispy garlic bread.
It is a great way to use leftover tri-tip and can be served as lunch or family dinner.
I’ll show you how to cut your beef thin just like the restaurants without the expensive meat slicer.
Ingredients
Tri-tip- The tri tip cut of beef from the bottom sirloin known for its triangular shape. The roasts are lean and range in size from 1.5-3 pounds. Outside of the Western United States they are sometimes called Triangle Roasts, Bottom Sirloin Tip, Santa Maria or California Cut. For this recipe you want one that is cooked and chilled.
Bell Peppers and Yellow Onions- Sautéed peppers and onions add color, flavor, and crunch to this big beefy sandwich.
Garlic Butter- A simple mixture of softened salted butter and garlic powder to add to your sandwich bread.
Good Bread- You can choose from a variety of breads, but it should be good thick bread. I lean towards French Rolls, French Bread Loafs cut to size, or a Hoagie Roll.
How to Make A Tri Tip Sandwich
Making the perfect tri-tip sandwich starts with a great tri-tip roast. Whether you grill, roast, or smoke your tri tip you want to have a whole roast, cooked to medium and well chilled.
Whole Roasted Tri-Tip Instructions
Preheat the oven to 400°. Season a trimmed tri-tip roast with your favorite barbecue seasoning and cook on a lined baking sheet for approximately 15 minutes per pound or until the internal temperature reaches 130°. Wrap in plastic wrap or foil and chill in the refrigerator for at least 4 hours.
If you can, save any beef drippings from the meat to add to our beer and beef broth.
Use my Oven Roasted Tri-Tip recipe for cooking tips, dry rub recipe, and extra cutting instructions.
Step 1
- Place chilled tri-tip roast on a cutting board and find your grain direction. Cutting against the grain, carefully cut super thin slices.
Remember the grain goes in two different directions and can be a bit tricky to see. Use this chart to help you slice. The lines are your cutting directions, perpendicular to the grain.
Step 2
- In a large skillet, warm beef broth, beer, and any cooking juices you managed to save. Bring to a low simmer and add thinly sliced beef.
- Keep the heat very low so the meat warms gently without overcooking. It won’t be possible to keep a perfect medium-well appearance, but if your heat stays low enough you won’t dry it out or make it tough.
Step 3
- Slice onion and bell peppers into thin strips.
- Heat another skillet on medium-high heat and add 2 tablespoons of extra virgin olive oil.
- Then add sliced onions and peppers to the pan. Season with kosher salt and coarse black pepper and let cook until the peppers are soft and the onions are translucent and starting to caramelize.
Step 4
- Make garlic butter by stirring together softened butter with garlic powder in a small bowl.
- Spread garlic butter on the inside of the hoagie roll and toast under the broiler until they are golden brown.
Step 5
- Build your tri-tip sandwich by piling on the warm tri-tip slices, onions and peppers, and a few spoonful of the beer broth onto the toasted sandwich bread.
Extra Sandwich Toppings
I like my tri-tip sandwiches pretty simple. My favorite toppings are bell peppers, onions, and a little bit of au jus spooned over the bread. However, the topping possibilities are endless. Here are some popular extras.
- Chipotle Mayo
- Pickled Red Onion
- Barbecue Sauce
- Horseradish Sauce
- Provolone Cheese
- Fresh Arugula
Related Posts
- 52-Leftovers Recipes to Reduce Food Waste and Save Money
- How to Cut Tri-tip
- Slow Cooker Tri-Tip Roast
- Sous Vide Tri Tip with Southwest Seasoning
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Tri-Tip Sandwich Recipe
Ingredients
- 2 Pounds Tri-Tip cooked chilled, drippings reserved
- 6 Sandwich Rolls hoagie, ciabatta, French bread
- 1 Cups Beef Broth
- 1 Cup Beer light, wheat
- 2 Tablespoons Worcestershire Sauce
- 1 Red Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1 Yellow Onion thinly sliced
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Teaspoon Garlic Powder
Instructions
- Place chilled tri-tip roast on a cutting board and find your grain direction. Carefully cut super thin slices against the grain.
- In a large skillet, warm beef broth, beer, and any cooking juices you managed to save. Bring to a low simmer and add thinly sliced beef.
- Keep the heat very low so the meat warms gently without overcooking. It won’t be possible to keep a perfect medium-well appearance, but if your heat stays low enough you won’t dry it out or make it tough.
- Heat another skillet on medium-high heat and add 2 tablespoons of extra virgin olive oil.
- Then add thinly sliced bell peppers and onions to the pan. Season with salt and pepper and let cook until the peppers are soft and the onions are translucent and starting to caramelize.
- Make garlic butter by stirring together softened butter with garlic powder.
- Spread garlic butter on the inside of the hoagie roll and toast under the broiler until they are golden brown.
- Build your tri-tip sandwich by piling on the warm tri-tip slices, onions and peppers, and a few spoonfuls of the beer broth onto the toasted sandwich bread.
Notes
- Chipotle Mayo
- Pickled Red Onion
- Barbecue Sauce
- Horseradish Sauce
- Provolone Cheese
Nutrition
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