Tri-Tip Sandwich Recipe

If you’re looking to take your sandwich game up a notch, this Tri-Tip Sandwich is what you need in your life. Imagine a toasted roll layered with juicy, thin-sliced tri-tip, golden caramelized onions, a colorful tumble of sweet peppers, and a blanket of melty cheese, all tied together with creamy horseradish mayo. It’s hearty, satisfying, and bursting with flavor in every bite — whether you’re treating yourself for lunch or gathering friends for a casual weekend feast, this Tri-Tip Sandwich never fails to impress.

this Recipe

Ingredients You’ll Need

The beauty of this Tri-Tip Sandwich recipe is in its simplicity. Each ingredient really has a role to play, whether it’s the tender meat, the freshness of the peppers, or the zing from the horseradish mayo — layer them together, and you’ve got pure sandwich magic.

• Cooked tri-tip roast (1 ½ pounds, thinly sliced): The star of the show, delivering beefy, smoky flavor and tender texture.
• Sandwich rolls or hoagie buns (4): These soft-yet-sturdy buns hold all the fillings and get perfectly toasty in the oven.
• Olive oil (1 tablespoon): Used for sautéing, it helps mellow and caramelize the vegetables while giving a hint of richness.
• Large yellow onion (1, sliced): Adds natural sweetness and a little crunch after sautéing.
• Red bell pepper (1, sliced): Brings sweetness and a pop of color.
• Green bell pepper (1, sliced): Balances out the sweetness with a subtle grassy note.
• Provolone or Swiss cheese (4 slices): Melts beautifully, wrapping the fillings in creamy goodness.
• Mayonnaise (¼ cup): Makes the base of the spread, giving each bite a smooth finish.
• Horseradish sauce (1 tablespoon, optional): Brings bold, zesty heat if you want to kick things up a notch.
• Salt and black pepper to taste: Essential for bringing all the flavors together.

How to Make Tri-Tip Sandwich

Step 1: Sauté the Onions and Bell Peppers

Heat that tablespoon of olive oil in a skillet over medium heat. Toss in the sliced onions and both bell peppers, and watch the colors come alive! Stir occasionally and cook for about 8-10 minutes, until everything is softened and slightly caramelized. This base brings both flavor and that irresistible aroma that signals something special is about to happen.

Step 2: Mix Up the Horseradish Mayo

In a small bowl, stir together your mayonnaise and horseradish sauce (if you’re using it). This creamy, tangy spread adds personality and just the right amount of zip, without overpowering the star ingredient — the tri-tip. It’s simple, but such a game changer.

Step 3: Prepare the Sandwich Rolls

Slice your rolls lengthwise and lightly spread the inside with the mayo mixture. If you’re feeling extra decadent, you can brush the inside with garlic butter for even more flavor. The kick from the mayo and the richness from optional garlic butter make the rolls a perfect canvas for the fillings.

Step 4: Layer the Tri-Tip and Veggies

Arrange the thinly sliced tri-tip evenly across the rolls. Pile on those golden onions and sautéed peppers — don’t be shy! The combination of textures and flavors is what brings this sandwich to life. Sprinkle a pinch of salt and black pepper to sharpen up the taste.

Step 5: Add Cheese and Toast

Top each sandwich with a slice of provolone or Swiss cheese. Place the assembled sandwiches on a baking sheet and slide them into a preheated 375°F oven for 5–7 minutes. Watch for that perfect moment when the cheese is melted and gooey, and the bread is just starting to crisp up around the edges.

Step 6: Serve Hot and Enjoy

Once out of the oven, your Tri-Tip Sandwich is ready for prime time. Serve while the cheese is still melty and the bread is warm. Every bite is a glorious mix of savory meat, creamy sauce, and colorful veggies!

How to Serve Tri-Tip Sandwich

Garnishes

Brighten up your Tri-Tip Sandwich with a scatter of fresh chopped parsley or a drizzle of extra horseradish mayo right before serving. Some folks adore adding thin-sliced pickles or a handful of crisp arugula for extra freshness and crunch. A little cracked black pepper on top never hurts either.

Side Dishes

This sandwich is a satisfying meal all by itself, but it truly shines alongside a pile of crispy fries, kettle-cooked chips, or even a zippy coleslaw. If you want to keep things lighter, a simple green salad with vinaigrette or a tomato-cucumber salad is always a welcome addition.

Creative Ways to Present

You can serve the Tri-Tip Sandwich “open-faced” with extra veggies piled high, or slice them into halves for a party platter. For picnics, wrap each sandwich in parchment and tie with kitchen twine for an Instagram-worthy touch. Don’t forget to serve with plenty of napkins — it’s delightfully messy!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Tri-Tip Sandwich components, store the sliced tri-tip and vegetables separately in airtight containers in the refrigerator. This way, you can assemble fresh, hot sandwiches later and keep everything tasting as good as possible for up to three days.

Freezing

The tri-tip itself freezes beautifully. Pack sliced meat in a freezer-safe bag or container, squeezing out excess air, and it’ll keep for up to two months. For best results, freeze without the veggies or bread, as those tend to lose texture when thawed.

Reheating

To revive refrigerated or thawed tri-tip, warm slices in a skillet over low heat with a splash of broth or water to prevent drying out. Veggies can go alongside for a quick reheat. Assemble the sandwiches fresh, add cheese, and toast just like the original instructions for best-ever leftovers.

FAQs

Can I make this Tri-Tip Sandwich with leftover steak?

Absolutely! Leftover grilled steak (like sirloin or even ribeye) works well. Just slice it thinly against the grain and follow the same steps for assembling and toasting the sandwiches.

What’s the best type Main Course

Sturdy, soft sandwich rolls or hoagie buns are ideal since they hold up well to the juicy fillings and heat. Ciabatta or baguette can also add a rustic flair if you prefer a crustier bite.

How spicy is the horseradish mayo?

If using prepared horseradish, the heat is typically mild and balances out with the creamy mayo. Feel free to add more or less to suit your taste, or omit entirely if you prefer a classic flavor.

Can I grill the vegetables instead of sautéing?

Definitely! Grilled onions and peppers add a smoky element that plays beautifully with tri-tip. Simply toss the sliced vegetables in olive oil, season, and grill until softened and slightly charred.

How do I keep the sandwich from getting soggy?

Make sure to toast the bread, spread the sauce sparingly, and layer the meat before the veggies — this order helps insulate the bread and keeps things firm and delicious.

Final Thoughts

I can’t wait for you to dig into this Tri-Tip Sandwich — it’s the kind of recipe that turns a simple meal into something truly memorable. Whether you’re feeding a hungry crowd or treating yourself to a well-deserved indulgence, this sandwich packs both comfort and excitement into every bite. Dust off your skillet and give it a try!

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