Tri-Tip Sandwich Recipe

feature image close up tri-tip sandwich on parchment paper

This beef sandwich is sandwich is served on toasted garlic bread with flavorful peppers and onions.

Course Dinner, Lunch, Main Course

Cuisine American, American Classic

Prep Time 25

Cook Time 45

Chilling Time 4

Total Time 5 10

Servings Sandwiches

Calories 555kcal

Author Diana Reis

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

Popular toppings

Chipotle Mayo
Pickled Red Onion
Barbecue Sauce
Horseradish Sauce
Provolone Cheese

Making the perfect 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. Wrap in foil and chill in the refrigerator for at least 4 hours.

Use my Oven Roasted Tri-Tip recipe for cooking tips, seasoning blends, and cutting instructions.

If you can, save any natural juices from the meat to add to our beer and beef broth.

Nutrition