A Tri-tip Sandwich is what you need for those moments when an ordinary lunch just won’t cut it. I love its smoky, juicy tri-tip beef piled high on crusty bread.
Contents
Tri-tip Sandwich recipe
A tri-tip sandwich features thinly sliced tri-tip beef, which is a flavorful cut from the bottom of the sirloin. The name “tri-tip” comes from its triangular shape. This cut is particularly popular in Santa Maria-style barbecue, where it is often grilled over an open flame.
Tri-tip sandwiches have gained popularity due to their rich flavor and versatility. They’re a staple in barbecue restaurants and casual dining settings across the United States.
You can enjoy this sandwich with hot side dishes like grilled vegetables, baked beans, or hand-cut fries. Cold options include coleslaw, potato wedges, garden salad, creamy Brussels sprouts, grape salad, or celery salad.
The sandwich goes well with beer (lager or pale ale), red wine (Merlot or Zinfandel), iced tea, or lemonade. You can enhance its flavors with BBQ sauce, horseradish sauce, aioli (garlic or chipotle), or mustard (whole-grain or spicy).
This is how to make the tri-tip sandwich:
Tri-tip Sandwich
Nutrition
Ingredients
For the tri-tip
- 1.5 lbs tri-tip roast
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper optional, for added spice
For the sandwich
- 4 sandwich rolls ciabatta, hoagie, or your choice
- 1 cup arugula or spinach
- 1 medium red onion thinly sliced
- 1 cup sliced tomatoes
- 1 cup barbecue sauce homemade or store-bought
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- Rub this spice mixture all over the tri-tip roast.
- Place the tri-tip on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from the oven and let it rest for about 10 minutes before slicing.
- Slice the tri-tip thinly against the grain. Toast the sandwich rolls if desired. Layer the sliced tri-tip on each roll, add a generous drizzle of barbecue sauce, top with arugula, red onion, and tomatoes.
- Serve the sandwiches warm with extra barbecue sauce on the side.
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Variations
Here are some popular versions of this sandwich:
- Santa Maria Style includes oak wood smoke, simple dry rub (salt, black pepper, garlic), fresh crusty, French roll, Pico de Gallo, and Santa Maria salsa.
- Caramelized Onion Version adds a touch of sweetness and depth to the flavor. It’s often paired with pepper jack cheese. For an extra burst of flavor, garlic butter is brushed on the bread before toasting.
- BBQ Tri-Tip Sandwich is for lovers of smoky and tangy flavors. It is topped with coleslaw and uses barbecue sauce.
- Pesto Variation creates a delightful contrast of flavors with pesto on toasted ciabatta or hoagie rolls.
- Reverse Seared Sandwich smokes the tri-tip before searing it for a crispy exterior. This creates a juicy and flavorful sandwich, often topped with sautéed vegetables like bell peppers and mushrooms.
- Gourmet Tri-Tip Sandwich has unique toppings: pickled mustard seeds, chimichurri sauce, or specialty cheeses such as blue cheese or gouda.
- Open-Faced Style presents the tri-tip on a single slice of bread rather than as a full sandwich. It’s topped with gravy or a rich sauce and garnished with vegetables.
- Sliders are mini versions of tri-tip sandwiches. These small delights can be customized with various toppings, such as cheese, onions, and sauces.