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Sandwich with tri-tip beef, arugula, red onion, and slices of tomatoes

Tri-tip Sandwich

A perfectly grilled tri-tip sandwich – tender slices of smoky, medium-rare beef layered on a toasted garlic roll.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Nutrition

Calories: 800kcalCarbohydrates: 80gProtein: 45gFat: 25gSugar: 30g

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.
Keyword baking recipes, beef, California sandwich, sandwich recipe, tri-tip sandwich
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