20 Savory Tri Tip Sandwich Recipes for Grilling Enthusiasts

Ever find yourself staring at your grill, dreaming of the perfect meal to kick off your weekend? Look no further! Our roundup of 20 Savory Tri Tip Sandwich Recipes is here to transform your grilling game into a feast of flavors. Whether you’re after a quick dinner solution or the ultimate comfort food, these recipes promise to delight. Keep reading to discover your next grill masterpiece!

Classic Grilled Tri Tip Sandwich with Garlic Aioli

Grilling season is upon us, and there’s nothing quite like the smell of tri-tip sizzling on the grill. I remember the first time I tried making this sandwich; it was a game-changer for my summer BBQs. The garlic aioli adds a creamy, tangy twist that perfectly complements the smoky meat.

Ingredients

• 1.5 lbs tri-tip roast (I always look for one with good marbling for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup mayonnaise (I use full-fat for creaminess)
• 2 garlic cloves, minced (the more, the merrier in my book)
• 1 tbsp lemon juice (freshly squeezed, please)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Rub the tri-tip with olive oil, then season evenly with salt and pepper. Let it sit at room temperature for 20 minutes for even cooking.
3. Place the tri-tip on the grill. Sear for 5 minutes per side to get those beautiful grill marks.
4. Reduce heat to medium, cover, and cook for another 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
5. Remove the tri-tip from the grill and let it rest for 10 minutes. This keeps the juices inside when you slice it.
6. While the meat rests, mix mayonnaise, minced garlic, and lemon juice in a small bowl to make the aioli. Tip: Let it sit for 5 minutes to allow the flavors to meld.
7. Slice the tri-tip against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
8. Toast the ciabatta rolls lightly on the grill for about 1 minute per side.
9. Spread a generous amount of garlic aioli on each roll, then pile on the sliced tri-tip.

Mouthwatering doesn’t even begin to describe this sandwich. The tri-tip is juicy and flavorful, with the garlic aioli adding a punch that elevates every bite. Serve it with a side of crispy sweet potato fries for the ultimate meal.

Spicy Tri Tip Sandwich with Jalapeño Slaw

Kicking off the grilling season with a bang, I stumbled upon this Spicy Tri Tip Sandwich with Jalapeño Slaw recipe during a late-night food blog binge. It’s become my go-to for impressing friends at backyard BBQs, and trust me, the jalapeño slaw is a game-changer.

Ingredients

• 1.5 lbs tri-tip roast (I swear by the marbling in Costco’s cuts)
• 2 tbsp olive oil (extra virgin is my pantry staple)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp garlic powder (because fresh is great, but powder blends better here)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 4 jalapeños, sliced (seeds in if you dare)
• 2 cups shredded cabbage (the pre-shredded bag saves so much time)
• 1/2 cup mayonnaise (Duke’s for the win)
• 1 tbsp lime juice (freshly squeezed, please)
• 4 brioche buns (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill to 400°F, aiming for a medium-high heat zone.
2. Rub the tri-tip with olive oil, then evenly coat with smoked paprika, garlic powder, salt, and black pepper.
3. Place the tri-tip on the grill, searing each side for 5 minutes to lock in those juices.
4. Reduce heat to 350°F, cover, and grill for another 20 minutes, flipping once halfway through.
5. While the meat rests, mix jalapeños, cabbage, mayonnaise, and lime juice in a bowl for the slaw.
6. Slice the tri-tip against the grain into thin strips—this ensures every bite is tender.
7. Toast the brioche buns on the grill for about 30 seconds per side, just until golden.
8. Assemble the sandwiches with a generous layer of tri-tip and top with jalapeño slaw.

Just when you think it can’t get better, the crunch of the slaw against the juicy tri-tip proves otherwise. Serve these bad boys with a side of sweet potato fries and watch them disappear before your eyes.

Tri Tip Philly Cheesesteak Sandwich

Zesty flavors and hearty meals are my jam, especially when they come together in a sandwich that’s both easy to make and packed with flavor. That’s why I’m obsessed with this Tri Tip Philly Cheesesteak Sandwich—it’s a game-changer for weeknight dinners or game day feasts.

Ingredients

• 1.5 lbs tri-tip steak, thinly sliced (I swear by freezing the steak for 20 minutes before slicing—it makes life so much easier.)
• 2 tbsp extra virgin olive oil (My go-to for that perfect sear.)
• 1 large onion, thinly sliced (Sweet onions work wonders here.)
• 1 green bell pepper, thinly sliced (For that crunch and color.)
• 4 hoagie rolls (Toasted to perfection, because no one likes a soggy sandwich.)
• 8 slices provolone cheese (Melted cheese is the soul of this sandwich.)
• Salt and pepper to taste (I’m generous with the pepper for that extra kick.)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced tri-tip steak to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the steak is browned but still pink in the center.
3. Remove the steak from the skillet and set aside. In the same skillet, add the sliced onions and green bell pepper. Cook for 5-6 minutes, until they’re soft and slightly caramelized.
4. Return the steak to the skillet with the vegetables, mixing well. Cook for another 2 minutes to combine the flavors.
5. Divide the steak and vegetable mixture evenly among the hoagie rolls. Top each with 2 slices of provolone cheese.
6. Place the sandwiches under a broiler set to high for 1-2 minutes, just until the cheese is melted and bubbly.

Rich, melty, and packed with flavor, this sandwich is a dream come true for cheese and meat lovers alike. Serve it with a side of crispy fries or a simple salad for the ultimate comfort meal.

BBQ Tri Tip Sandwich with Caramelized Onions

After a long summer day, nothing beats the smoky, savory flavors of a BBQ tri tip sandwich, especially when it’s piled high with sweet caramelized onions. I remember the first time I tried this combo at a backyard party—it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 1.5 lbs tri tip roast (I always look for one with good marbling for extra flavor)
• 1/4 cup your favorite BBQ sauce (mine’s a smoky, spicy blend)
• 2 large yellow onions, thinly sliced (they caramelize better when sliced against the grain)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 4 soft hoagie rolls (toasted lightly for that perfect crunch)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. Season the tri tip generously with salt and pepper on all sides.
3. Place the tri tip on the hot side of the grill, searing for 3-4 minutes per side to get a good crust.
4. Move the tri tip to the cooler side, brush with BBQ sauce, and cover the grill. Cook for about 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. While the tri tip cooks, heat olive oil and butter in a skillet over medium heat. Add the onions, stirring occasionally, until they’re golden and caramelized, about 15-20 minutes.
6. Remove the tri tip from the grill, let it rest for 10 minutes under foil—this keeps it juicy.
7. Slice the tri tip against the grain into thin strips.
8. Toast the hoagie rolls lightly on the grill for about 1 minute per side.
9. Assemble the sandwiches by piling the sliced tri tip and caramelized onions onto the rolls, drizzling with extra BBQ sauce if desired.

You’ll love the contrast between the tender, smoky tri tip and the sweet, buttery onions. For an extra kick, serve these sandwiches with a side of pickled jalapeños or a crisp, cold slaw.

Tri Tip Sandwich with Horseradish Cream Sauce

Yesterday, I stumbled upon a recipe that reminded me of my first trip to California, where I had the most unforgettable Tri Tip Sandwich. It’s a dish that combines simplicity with bold flavors, perfect for those who appreciate a hearty meal with a kick.

Ingredients

• 1.5 lbs tri-tip roast (I always look for one with a nice fat cap for extra flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup sour cream (full fat for creaminess)
• 2 tbsp prepared horseradish (adjust based on how brave you’re feeling)
• 1 tbsp lemon juice (freshly squeezed, please)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)
• 1 cup arugula (for a peppery bite)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill ensures a beautiful sear.
2. Rub the tri-tip with olive oil, then season generously with salt and pepper. Let it sit for 10 minutes to come to room temperature for even cooking.
3. Grill the tri-tip for about 5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Rest the meat for 10 minutes before slicing against the grain.
4. While the meat rests, mix sour cream, horseradish, and lemon juice in a bowl. This sauce is tangy with a punch—perfect for cutting through the richness of the beef.
5. Slice the ciabatta rolls in half and toast them lightly on the grill for about 1 minute per side. Watch them closely to avoid burning.
6. Assemble the sandwiches by layering arugula, sliced tri-tip, and a generous dollop of horseradish cream sauce on each roll.

Rich flavors and textures make this sandwich a standout. The juicy, smoky tri-tip paired with the sharp horseradish cream and peppery arugula creates a harmony of flavors. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

California-Style Tri Tip Sandwich with Avocado

There’s something about the smoky, juicy flavors of a California-Style Tri Tip Sandwich that just screams summer to me. Pair it with creamy avocado, and you’ve got a match made in heaven. I remember the first time I tried this combo at a beachside grill in Santa Barbara, and I’ve been hooked ever since.

Ingredients

• 1.5 lbs tri-tip roast (I always look for one with good marbling for extra flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its crisp texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1 ripe avocado (slightly soft to the touch is perfect)
• 4 slices of sourdough bread (toasted just until golden)
• 1/2 cup arugula (for a peppery kick)
• 1/4 cup mayonnaise (I like to use homemade for extra creaminess)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. Rub the tri-tip roast evenly with olive oil, then season generously with salt and black pepper.
3. Place the roast on the grill and cook for about 25 minutes, turning every 5 minutes, until the internal temperature reaches 135°F for medium-rare.
4. Remove the roast from the grill and let it rest for 10 minutes. This allows the juices to redistribute, making every bite succulent.
5. While the meat rests, toast the sourdough bread slices until they’re golden and crisp.
6. Slice the tri-tip against the grain into thin strips for maximum tenderness.
7. Spread mayonnaise on one side of each toast slice, then layer with arugula, tri-tip slices, and thinly sliced avocado.
8. Top with the second slice of toast, press gently, and slice in half for serving.

Perfectly grilled tri-tip paired with the creamy texture of avocado creates a sandwich that’s both hearty and refreshing. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’ll transport you straight to the California coast.

Tri Tip Banh Mi Sandwich with Pickled Vegetables

Sometimes, the best meals come from the fusion of two worlds, and this Tri Tip Banh Mi Sandwich is a testament to that. I stumbled upon this creation during a late-night fridge raid, combining leftover tri-tip with the vibrant flavors of a classic Banh Mi, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb tri-tip roast (I like mine medium-rare, so quality matters here)
• 1 cup carrots, julienned (for that perfect crunch)
• 1 cup daikon radish, julienned (don’t skip this; it’s a game-changer)
• 1/2 cup rice vinegar (the secret to quick pickling)
• 1/4 cup sugar (balances the vinegar’s tang)
• 1 tbsp salt (I use sea salt for a cleaner taste)
• 1/2 cup mayonnaise (Duke’s is my go-to for its richness)
• 1 tbsp sriracha (adjust to your heat preference)
• 1 baguette (freshly baked, if possible)
• 1/4 cup cilantro leaves (for that fresh finish)
• 1 jalapeño, thinly sliced (adds a nice kick)

Instructions

1. Preheat your oven to 375°F. Season the tri-tip generously with salt and pepper, then roast for 25 minutes for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
2. While the tri-tip cooks, combine rice vinegar, sugar, and salt in a bowl. Add carrots and daikon, ensuring they’re fully submerged. Let sit for at least 20 minutes, stirring occasionally.
3. Mix mayonnaise and sriracha in a small bowl. This spread adds a creamy heat that’s irresistible.
4. Slice the baguette lengthwise, but not all the way through. Open it up and spread the sriracha mayo on both sides.
5. Layer the sliced tri-tip on the bottom half of the baguette. Top with pickled vegetables, cilantro, and jalapeño slices.
6. Close the sandwich and press down gently. Slice into individual servings and serve immediately.

How this sandwich comes together is nothing short of magical. The tender tri-tip against the crisp pickled veggies, all hugged by the soft yet crusty baguette, makes every bite a delight. Try serving it with a side of sweet potato fries for an unbeatable combo.

Tri Tip Sandwich with Chimichurri and Provolone

First off, let me tell you, there’s something magical about the combination of juicy tri tip, vibrant chimichurri, and melty provolone that just hits all the right notes. It’s my go-to sandwich when I’m craving something hearty yet fresh, and I bet it’ll become one of yours too.

Ingredients

• 1.5 lbs tri tip roast – I like to let it sit out for about 20 minutes to take the chill off before cooking.
• 1 cup fresh parsley – packed, because we want all that herby goodness.
• 1/4 cup fresh oregano – trust me, fresh makes all the difference here.
• 3 garlic cloves – minced, because no chimichurri is complete without that punch.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp red wine vinegar – for that perfect tang.
• 1 tsp salt – to bring all the flavors together.
• 1/2 tsp crushed red pepper flakes – adjust based on your heat preference.
• 4 slices provolone cheese – because everything’s better with cheese.
• 4 ciabatta rolls – lightly toasted for that perfect crunch.

Instructions

1. Preheat your grill to 400°F for direct grilling. A hot grill ensures a nice sear on the tri tip.
2. Season the tri tip generously with salt and pepper on all sides. This is your only chance to season the meat directly, so don’t skimp.
3. Grill the tri tip for about 5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 10 minutes before slicing against the grain.
4. While the tri tip rests, combine parsley, oregano, garlic, olive oil, red wine vinegar, salt, and red pepper flakes in a bowl. Stir well to make the chimichurri.
5. Slice the ciabatta rolls in half and lightly toast them on the grill for about 1 minute per side. Watch them closely to avoid burning.
6. Assemble the sandwiches by layering slices of tri tip, a generous spoonful of chimichurri, and a slice of provolone on each roll. The heat from the meat will melt the cheese slightly.

When you bite into this sandwich, the crunch of the ciabatta gives way to the tender, flavorful tri tip, with the chimichurri adding a bright, herby contrast. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

Smoked Tri Tip Sandwich with Pepper Jack Cheese

Last weekend, I stumbled upon the most mouthwatering smoked tri tip at my local butcher’s, and I knew it had to be the star of my next sandwich creation. There’s something about the smoky, juicy slices paired with the melt-in-your-mouth pepper jack cheese that just screams comfort food to me.

Ingredients

• 1.5 lbs tri tip roast (I always ask for a little extra fat on top for that unbeatable flavor)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp smoked paprika (this is where the magic starts)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, please)
• 4 slices pepper jack cheese (the creamier, the better)
• 4 brioche buns (toasted lightly for that perfect crunch)
• 1/2 cup arugula (for a peppery kick)
• 1/4 cup mayonnaise (I’m team Duke’s, but use what you love)

Instructions

1. Preheat your smoker to 225°F. While it heats, rub the tri tip with olive oil, then evenly coat it with smoked paprika, garlic powder, salt, and black pepper.
2. Place the tri tip in the smoker. Smoke for about 2 hours, or until the internal temperature reaches 135°F for medium-rare. Tip: Keep the fat side up to let the juices flow down through the meat.
3. Remove the tri tip from the smoker and let it rest for 10 minutes. This step is crucial for juicy slices.
4. While the meat rests, toast the brioche buns lightly. A quick 30 seconds in a toaster or on a grill pan does the trick.
5. Slice the tri tip against the grain into thin slices. Tip: Cutting against the grain ensures each bite is tender.
6. Spread mayonnaise on the bottom half of each bun, then layer with arugula, sliced tri tip, and a slice of pepper jack cheese. Tip: Let the heat from the meat melt the cheese slightly for that gooey goodness.
7. Top with the other half of the bun and serve immediately.

My first bite into this sandwich was a revelation—the smoky, tender tri tip paired with the spicy, creamy cheese and the crisp arugula was a symphony of flavors and textures. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Tri Tip French Dip Sandwich with Au Jus

Yesterday, I stumbled upon a recipe that brought back memories of my first trip to California, where I had the most succulent Tri Tip French Dip Sandwich. It’s a dish that combines the richness of beef with the simplicity of a sandwich, and the au jus just takes it to another level.

Ingredients

• 2 lbs tri-tip roast (I always go for a well-marbled piece for that extra flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (I like to use sea salt for its texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1 large onion, thinly sliced (yellow onions are my preference for sweetness)
• 4 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 4 French rolls (toasted slightly for that perfect crunch)
• 4 slices provolone cheese (melts beautifully over the warm beef)

Instructions

1. Preheat your oven to 375°F. This ensures a nice sear on the roast.
2. Rub the tri-tip with olive oil, then season evenly with salt and pepper. The oil helps the seasoning stick and promotes browning.
3. Place the roast in a roasting pan and cook for 25 minutes per pound for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
4. While the roast cooks, sauté the onions in a pan over medium heat until caramelized, about 15 minutes. Stir occasionally to prevent burning.
5. Once the roast is done, let it rest for 10 minutes before slicing against the grain. This keeps the meat tender.
6. Heat the beef broth in a saucepan over medium heat until hot. This will be your au jus for dipping.
7. Slice the French rolls in half, layer with sliced tri-tip, caramelized onions, and a slice of provolone cheese.
8. Place the sandwiches under a broiler for 2-3 minutes until the cheese is melted and bubbly.
9. Serve the sandwiches with a side of warm au jus for dipping.

Perfectly cooked tri-tip is juicy and flavorful, with the provolone adding a creamy texture that contrasts beautifully with the crisp French roll. For an extra kick, I sometimes add a horseradish spread to the rolls before assembling.

Tri Tip Sandwich with Caramelized Onions and Blue Cheese

Zesty flavors and hearty textures come together in this unforgettable sandwich that’s perfect for any occasion. I remember the first time I tried a version of this at a local farmers’ market; the combination of juicy tri tip, sweet onions, and tangy blue cheese blew me away, and I’ve been perfecting my own recipe ever since.

Ingredients

• 1.5 lbs tri tip roast (I always look for one with good marbling for extra flavor)
• 2 large yellow onions, thinly sliced (sweet onions work wonders here)
• 1/2 cup crumbled blue cheese (the creamier, the better in my book)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 4 ciabatta rolls (toasted slightly for that perfect crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the tri tip.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally. Cook for about 25 minutes until they’re deeply caramelized. Tip: Lower the heat if they’re browning too quickly.
3. Season the tri tip with the remaining salt and pepper. Heat the remaining olive oil in an oven-proof skillet over high heat. Sear the tri tip for 3 minutes per side until a golden crust forms.
4. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Let it rest for 10 minutes before slicing to keep it juicy.
5. Slice the tri tip against the grain into thin strips. Tip: This ensures every bite is tender.
6. Assemble the sandwiches by layering the sliced tri tip, caramelized onions, and blue cheese on the toasted ciabatta rolls.

Every bite of this sandwich is a harmony of flavors and textures—the tender, savory tri tip, the sweet and soft onions, and the creamy, pungent blue cheese. Serve it with a side of crispy sweet potato fries for an unbeatable combo.

Tri Tip Sandwich with Roasted Red Peppers and Mozzarella

Haven’t we all had those days when we crave something hearty, yet simple enough to whip up without spending hours in the kitchen? That’s exactly how I felt last Sunday, leading me to create this Tri Tip Sandwich with Roasted Red Peppers and Mozzarella. It’s a dish that brings together the richness of tri-tip with the sweetness of peppers and the creaminess of mozzarella, all hugged by a crispy baguette.

Ingredients

• 1.5 lbs tri-tip roast (I always go for a well-marbled piece for that extra juiciness)
• 2 large red bell peppers (the ones with thick walls roast beautifully)
• 1 cup shredded mozzarella cheese (freshly shredded melts so much better)
• 1 French baguette (crispy on the outside, soft inside is my mantra)
• 2 tbsp extra virgin olive oil (my go-to for roasting and dressing)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because garlic is life)

Instructions

1. Preheat your oven to 400°F. This ensures everything roasts evenly.
2. Slice the red bell peppers into thick strips, toss them with 1 tbsp olive oil, half the salt, and half the black pepper. Spread them on a baking sheet.
3. Place the tri-tip on another baking sheet, rub it with the remaining olive oil, salt, black pepper, and minced garlic. Roast both the peppers and tri-tip in the oven for 25 minutes. Tip: Positioning the tri-tip in the middle rack and peppers just below helps in even cooking.
4. Once done, let the tri-tip rest for 10 minutes before slicing thinly against the grain. Tip: Resting the meat ensures it stays juicy.
5. Slice the baguette open, layer the bottom with sliced tri-tip, followed by roasted peppers and a generous sprinkle of mozzarella.
6. Broil the sandwich open-faced for 2-3 minutes until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent burning.

Biting into this sandwich, the first thing you’ll notice is the perfect harmony of textures—the crunch of the baguette, the tenderness of the tri-tip, and the melt-in-your-mouth mozzarella. Serve it with a side of arugula salad dressed lightly with lemon and olive oil for a complete meal that’s sure to impress.

Tri Tip Sandwich with Sriracha Mayo and Crispy Onions

Unbelievable how a simple sandwich can turn into a showstopper with just a few tweaks! I stumbled upon this Tri Tip Sandwich recipe during a lazy Sunday grill session, and it’s been a game-changer for my weekend lunches ever since.

Ingredients

• 1.5 lbs tri tip roast (I find that a well-marbled cut makes all the difference)
• 1/2 cup mayonnaise (go for the full-fat version for that creamy richness)
• 2 tbsp Sriracha (adjust based on your heat preference, but this amount gives a nice kick)
• 1 large onion, thinly sliced (I like using Vidalia for its sweetness)
• 1 tbsp olive oil (extra virgin is my pantry staple)
• Salt and pepper to taste (I’m generous with the pepper for an extra punch)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill ensures a beautiful sear on the tri tip.
2. Season the tri tip generously with salt and pepper on all sides. Let it sit at room temperature for about 15 minutes to ensure even cooking.
3. Grill the tri tip for about 6-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Use a meat thermometer for precision.
4. While the tri tip rests, heat olive oil in a skillet over medium heat and cook the sliced onions until golden and crispy, about 10 minutes. Stir occasionally to prevent burning.
5. In a small bowl, mix mayonnaise and Sriracha until well combined. This Sriracha mayo adds a creamy heat that complements the beef beautifully.
6. Slice the rested tri tip against the grain into thin slices. This ensures each bite is tender.
7. Toast the ciabatta rolls lightly on the grill for about 1 minute per side for that extra crunch.
8. Assemble the sandwiches by spreading Sriracha mayo on both sides of the rolls, then layer with tri tip slices and top with crispy onions.

What makes this sandwich stand out is the contrast between the juicy, flavorful tri tip and the crispy, sweet onions, all brought together by the spicy mayo. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

Tri Tip Sandwich with Balsamic Glaze and Arugula

Whenever I think of a sandwich that’s both hearty and refined, my mind goes straight to the Tri Tip Sandwich with Balsamic Glaze and Arugula. It’s the kind of meal that feels like a treat, yet is surprisingly simple to pull together on a busy weeknight. I remember the first time I made it; the aroma filling the kitchen was enough to convince me this recipe was a keeper.

Ingredients

• 1.5 lbs tri-tip roast (I’ve found that letting it sit out for about 20 minutes before cooking ensures even roasting)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its texture and flavor)
• 1 tsp freshly ground black pepper
• 1/2 cup balsamic vinegar (a good quality one makes all the difference)
• 2 tbsp honey (for that perfect balance of sweetness)
• 4 ciabatta rolls (toasted lightly for that crunch)
• 2 cups arugula (the peppery bite is essential)
• 1/2 cup shaved Parmesan cheese (because more is always better)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly roasted tri-tip without drying it out.
2. Rub the tri-tip with olive oil, then season generously with salt and pepper. The oil helps the seasoning stick and promotes a beautiful crust.
3. Place the tri-tip on a roasting rack in a pan and roast for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
4. While the tri-tip roasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. It should coat the back of a spoon. Tip: Stir occasionally to prevent burning.
5. Let the tri-tip rest for 10 minutes before slicing against the grain. This ensures juicy, tender slices.
6. Toast the ciabatta rolls lightly. Tip: A quick toast brings out the bread’s flavor and adds texture.
7. Assemble the sandwiches by layering arugula, sliced tri-tip, and drizzling with balsamic glaze. Top with shaved Parmesan.

Just imagine the first bite: the tender, flavorful tri-tip paired with the sharpness of the arugula and the sweet tang of the balsamic glaze, all hugged by a crispy ciabatta. It’s a sandwich that’s as satisfying to eat as it is impressive to serve at gatherings.

Tri Tip Cuban Sandwich with Ham and Swiss

Whenever I think of a sandwich that packs a punch of flavor and feels like a hearty meal, the Tri Tip Cuban Sandwich with Ham and Swiss comes to mind. It’s a twist on the classic Cuban that I stumbled upon during a late-night fridge raid, and it’s been a favorite ever since.

Ingredients

• 1 lb tri-tip roast (I like to marinate mine overnight for extra tenderness)
• 1/2 cup yellow mustard (the tangier, the better in my book)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 4 slices of Swiss cheese (always go for the good stuff)
• 4 slices of ham (thick-cut gives the best texture)
• 1 loaf Cuban bread (if you can’t find it, a baguette works in a pinch)
• 2 tbsp butter, softened (I leave mine out while prepping the other ingredients)
• 1/2 cup pickles, sliced (I prefer the crunch of homemade, but store-bought is fine)

Instructions

1. Preheat your oven to 350°F to get it ready for toasting the sandwich later.
2. Heat olive oil in a skillet over medium-high heat. Sear the tri-tip roast for 3-4 minutes on each side until a nice crust forms. Tip: Let the meat sit at room temperature for 20 minutes before cooking for even searing.
3. Reduce heat to medium and continue cooking the tri-tip to your desired doneness, about 10-12 minutes for medium-rare. Use a meat thermometer to check for 135°F.
4. Let the tri-tip rest for 10 minutes before slicing against the grain into thin strips. Tip: Resting the meat ensures it stays juicy.
5. Spread mustard on both halves of the Cuban bread. Layer the bottom half with Swiss cheese, ham, tri-tip slices, and pickles. Top with the other half of the bread.
6. Butter the outside of the sandwich lightly. Press in a panini press or a heavy skillet for 3-4 minutes until the bread is crispy and the cheese is melted. Tip: No press? Use another skillet on top to weigh it down.

Rich flavors meld together in every bite of this sandwich, with the tangy mustard and pickles cutting through the richness of the meats. Serve it with a side of plantain chips for a textural contrast that’s simply irresistible.

Tri Tip Sandwich with Caramelized Pineapple and Teriyaki Sauce

Unbelievable as it may seem, the first time I tried a Tri Tip Sandwich with Caramelized Pineapple and Teriyaki Sauce, it was at a tiny roadside stand during a cross-country road trip. The combination of savory, sweet, and tangy flavors was so memorable, I knew I had to recreate it at home.

Ingredients

• 1.5 lbs tri-tip roast (I like mine with a good fat cap for extra flavor)
• 1 cup teriyaki sauce (homemade or store-bought, but go for the thick, glossy kind)
• 1 fresh pineapple, sliced into rings (trust me, fresh makes all the difference)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 4 brioche buns (their sweetness pairs perfectly with the pineapple)
• 1 tbsp vegetable oil (for that perfect sear)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. Season the tri-tip generously with salt and pepper, then brush with 1/2 cup of teriyaki sauce, letting it marinate for at least 10 minutes.
3. Heat vegetable oil in a cast-iron skillet over the grill’s direct heat. Sear the tri-tip for 3-4 minutes per side until a crust forms.
4. Move the tri-tip to the cooler side of the grill, cover, and cook for another 20-25 minutes, or until internal temperature reaches 135°F for medium-rare.
5. While the meat cooks, melt butter in a skillet and add pineapple rings. Cook for 2-3 minutes per side until caramelized.
6. Let the tri-tip rest for 10 minutes before slicing against the grain into thin strips.
7. Toast the brioche buns lightly on the grill for about 1 minute.
8. Assemble the sandwiches: layer tri-tip slices on the bottom bun, top with a caramelized pineapple ring, and drizzle with remaining teriyaki sauce.

You’ll love how the juicy tri-tip contrasts with the crispy, sweet pineapple and the rich teriyaki sauce. For an extra kick, add a slice of pepper jack cheese or a sprinkle of red pepper flakes before serving.

Tri Tip Sandwich with Pesto and Sun-Dried Tomatoes

Very few things get me as excited as a perfectly cooked tri tip sandwich, especially when it’s loaded with vibrant pesto and tangy sun-dried tomatoes. It’s the kind of meal that feels like a hug on a plate, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1.5 lbs tri tip roast (I always go for a well-marbled cut for maximum flavor)
• 1/2 cup basil pesto (homemade if you have the time, but store-bought works in a pinch)
• 1/3 cup sun-dried tomatoes in oil, drained and chopped (the oil-packed ones are my favorite for extra richness)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the tri tip.
2. Season the tri tip roast evenly with salt and black pepper on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the tri tip for 3-4 minutes per side until a golden-brown crust forms. Tip: Don’t move it around too much to get that perfect sear.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
6. Remove the tri tip from the oven and let it rest on a cutting board for 10 minutes. Tip: Resting is crucial for juicy meat.
7. Slice the tri tip against the grain into thin strips.
8. Spread a generous amount of basil pesto on each toasted ciabatta roll.
9. Layer the sliced tri tip and chopped sun-dried tomatoes on the rolls.
10. Serve immediately and enjoy the melty, herby, tangy goodness.

Zesty and packed with flavors, this sandwich is a masterpiece of textures and tastes. Try serving it with a side of crispy sweet potato fries for an unbeatable combo.

Tri Tip Sandwich with Goat Cheese and Fig Jam

Kicking off the grilling season with a bang, I stumbled upon this gem of a recipe that combines the smoky goodness of tri-tip with the creamy tang of goat cheese and the sweet depth of fig jam. It’s a sandwich that’s as fun to make as it is to eat, and trust me, it’s been a hit at every backyard BBQ I’ve hosted since.

Ingredients

• 1.5 lbs tri-tip roast (I swear by the marbling on this cut for maximum flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp salt (don’t skimp, it’s key for seasoning the meat)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup fig jam (the star that brings it all together)
• 4 oz goat cheese (room temp spreads like a dream)
• 4 ciabatta rolls (toasted slightly for that perfect crunch)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill ensures those beautiful sear marks.
2. Rub the tri-tip with olive oil, then season generously with salt and pepper. Let it sit for 10 minutes to absorb the flavors.
3. Place the tri-tip on the grill. Cook for 5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Use a meat thermometer for precision.
4. Remove the tri-tip from the grill and let it rest for 10 minutes. This keeps the juices locked in.
5. While the meat rests, slice the ciabatta rolls in half and lightly toast them on the grill for about 1 minute per side. Tip: Keep an eye on them to avoid burning.
6. Spread a generous layer of goat cheese on the bottom half of each roll, followed by a dollop of fig jam.
7. Thinly slice the tri-tip against the grain. Tip: Cutting against the grain ensures each bite is tender.
8. Layer the sliced tri-tip on the prepared rolls, then cap with the top half of the roll.

What you get is a symphony of textures and flavors—the juicy, smoky tri-tip paired with the creamy goat cheese and sweet fig jam is nothing short of magical. Serve it with a side of crispy sweet potato fries for an unbeatable combo.

Tri Tip Sandwich with Chipotle Mayo and Pickled Jalapeños

Today, I stumbled upon a recipe that’s been a game-changer for my weekend barbecues—Tri Tip Sandwich with Chipotle Mayo and Pickled Jalapeños. Trust me, the combination of smoky, spicy, and tangy flavors is something you don’t want to miss.

Ingredients

• 1.5 lbs tri-tip roast (I always look for one with a nice fat cap for extra flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup mayonnaise (I use full-fat for creaminess)
• 2 tbsp chipotle in adobo sauce (this adds a smoky heat that’s irresistible)
• 1/4 cup pickled jalapeños (plus a splash of their brine for extra tang)
• 4 brioche buns (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill to 400°F, aiming for a medium-high heat zone.
2. Rub the tri-tip with olive oil, then season evenly with salt and pepper. Tip: Let the meat sit at room temperature for 20 minutes before grilling for even cooking.
3. Grill the tri-tip for 5 minutes per side, then move to a cooler part of the grill. Close the lid and cook for another 15 minutes, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer to avoid overcooking.
4. Remove the tri-tip from the grill and let it rest for 10 minutes. This allows the juices to redistribute.
5. While the meat rests, mix mayonnaise and chipotle in adobo sauce in a small bowl. Tip: Adjust the amount of chipotle to suit your heat preference.
6. Slice the tri-tip against the grain into thin strips.
7. Toast the brioche buns lightly on the grill for about 30 seconds per side.
8. Spread a generous amount of chipotle mayo on each bun, layer with tri-tip slices, and top with pickled jalapeños.

Kick back and enjoy the symphony of flavors in every bite—the creaminess of the mayo, the heat from the chipotle, and the crunch of the jalapeños. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

Tri Tip Sandwich with Garlic Butter and Parmesan

Nothing beats the aroma of garlic butter mingling with perfectly grilled tri tip on a lazy summer afternoon. I remember the first time I tried this sandwich at a local farmers’ market; it was love at first bite, and I’ve been tweaking my recipe ever since to get that ideal balance of flavors.

Ingredients

• 1.5 lbs tri tip roast (I always look for one with a good fat cap for extra flavor)
• 1/2 cup unsalted butter, softened (trust me, the quality of butter makes a difference)
• 4 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and pepper (I’m generous with both to really season the meat)
• 4 crusty rolls (I prefer ciabatta for its chewiness)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. Rub the tri tip with olive oil, then season generously with salt and pepper on all sides.
3. Place the tri tip on the hotter side of the grill, searing each side for 3-4 minutes to get a nice crust.
4. Move the tri tip to the cooler side, cover the grill, and cook for about 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. While the meat cooks, mix the softened butter, minced garlic, and Parmesan in a small bowl until well combined.
6. Once the tri tip reaches temperature, remove it from the grill and let it rest for 10 minutes. This is crucial for juicy slices.
7. Slice the tri tip against the grain into thin strips, then spread the garlic butter mixture on the cut sides of the rolls.
8. Toast the rolls on the grill, butter side down, for about 1-2 minutes until golden and crispy.
9. Pile the sliced tri tip onto the bottom halves of the rolls, then top with the other halves.

Unbelievably juicy and packed with flavor, this sandwich is a showstopper. The garlic butter melts into the meat, and the Parmesan adds a salty, nutty depth that’s irresistible. Serve it with a side of crispy sweet potato fries for the ultimate meal.

Summary

Zesty flavors await in these 20 savory tri-tip sandwich recipes, perfect for grilling enthusiasts looking to spice up their cookouts. Whether you’re a seasoned chef or a weekend warrior, there’s a recipe here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.