Tri Tip Sandwich Recipe
Enjoy a mouthwatering tri tip sandwich recipe with juicy beef and customizable toppings. Perfect for a satisfying meal. Easy recipe with tips and variations!
Ingredients
For the Tri Tip Marinade:
- 1 ½ pounds tri tip roast
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Sandwich:
- 4 sandwich rolls or ciabatta bread
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup arugula or spinach
- 1 medium tomato sliced
- ½ red onion thinly sliced
- Pickles optional
- Cheese slices optional, such as provolone or Swiss
Instructions
Marinate the Tri Tip:
- Combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, smoked paprika, onion powder, black pepper, and salt in a bowl.
- Place tri tip roast in a resealable plastic bag or shallow dish and pour the marinade over it. Refrigerate for at least 2 hours or overnight.
Grill the Tri Tip:
- Preheat the grill to medium-high heat.
- Remove the tri tip from the marinade and let it come to room temperature. Grill for 5-7 minutes per side or until the internal temperature reaches desired doneness (135°F for medium-rare, 145°F for medium, 155°F for well-done).
- Let the tri tip rest for 10 minutes before slicing.
Assemble the Sandwich:
- Slice the sandwich rolls or ciabatta bread in half. Toast if desired.
- Mix mayonnaise and Dijon mustard in a small bowl and spread on the cut sides of the bread.
- Layer sliced tri tip on the bottom half of the bread. Add arugula or spinach, tomato slices, red onion, pickles (if using), and cheese slices (if desired). Top with the other half of the bread.