These tri tip sandwiches are one of my most requested dishes! Smoked or grilled Mexican-marinated tri tip steak, toasted buns, garlic aioli, arugula, and pickled red onions. I have been making these for friends and family for years, but since I'm always making them for company, it took me a while to actually shoot them for the site!
These sandwiches are a great example of a bunch of incredible ingredients coming together! Marinated tri tip smoked low and slow to hit a medium-rare finish, homemade garlic aioli and pickled red onions, freshly baked buns, arugula, and melty cheese to finish.
I typically prep the garlic aioli and pickled red onions a few days in advance. You can find my garlic aioli recipe by clicking the link, or just sub in premade sauce. I don't have my pickled red onion recipe online yet, but I will try to get that posted sometime soon as well!
For this recipe, I purchase fresh Mexican bolillio rolls from a local grocery store, but any long sandwich bun will work great. For the final step, I like to toast the cheese with a culinary torch (always a fun party trick), but you can toast the cheese under a broiler in an oven or toaster oven for the same effect.
How to make tri tip sandwiches:
See the recipe card at the bottom of the page for the full recipe.
- Prepare the Tri Tip:
- This recipe calls for prepared Tri Tip. To make this recipe, I first prepare my Mexican Marinated Smoked Tri Tip. Please click the link to follow that recipe.
- If you do not have a smoker, you can still use the marinade from my Smoked Tri Tip Recipe, just see the notes of the recipe for instructions on how to grill the tri tip instead.
- Prepare the Sandwiches:
- I typically make my homemade garlic aioli prior to making these sandwiches. Click the link to follow that recipe, or sub in regular mayonnaise, store-bought garlic aioli, or spicy mayo!
- Optional: Toast the buns. Heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
- Spread the garlic aioli (or similar) on the bottom bun. Top with arugula, pickled red onions, cooked tri tip, and cheese (use either 1 or 2 slices per sandwich, depending on your preference).
- If desired, stick the sandwich under a broiler (in an oven or toaster oven) to melt the cheese, or use a culinary torch (if available). Serve immediately!
Key Tips - Tri Tip Sandwiches
Use smoked or grilled tri tip!
- This recipe calls for cooked Tri Tip. To make this recipe, I first prepare my Mexican Marinated Smoked Tri Tip. Please click the link to follow that recipe.
- If you do not have a smoker, you can still use the marinade from my Smoked Tri Tip Recipe, just see the notes of the recipe for instructions on how to grill the tri tip instead.
- You can cook the tri tip to your preference, but I typically shoot for a medium-rare finish.
Toast the buns.
- Toasting the buns does add an extra step, but it makes the sandwiches so much better. The butter adds a little bit of extra richness to this recipe.
Load on your favorite fresh veggies.
- I typically make these sandwiches with arugula and pickled red onion, but you can load on your favorite sandwich veggies for an awesome custom creation!
Dietary Restrictions - Tri Tip Sandwiches
Make it Dairy-Free:
- Omit the cheese
- Use oil or dairy-free butter for toasting buns
Make it Gluten-Free:
- Serve on gluten free sandwich rolls
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. The serving size for this recipe is 1 whole sandwich. These are pretty large sandwiches, and some people may prefer a smaller serving.
Tri Tip Sandwiches
Ingredients
- ~10 oz prepared, sliced tri tip click for recipe, and see notes!
- 2 Mexican bolillo rolls or similar sandwich rolls
- butter for toasting buns
- 2 to 4 slices of cheese I use provolone
- pickled red onions
- garlic aioli click for recipe, and see notes!
- arugula
Instructions
Prepare the Tri Tip:
- This recipe calls for prepared Tri Tip. To make this recipe, I first prepare my Mexican Marinated Smoked Tri Tip. Please click the link to follow that recipe. If you do not have a smoker, you can still use the marinade from my Smoked Tri Tip Recipe, just see the notes of the recipe for instructions on how to grill the tri tip instead.
- Slice the meat into thin slices. Slicing tri tip against the grain is a little tricky because the grain changes directions. Take a look at the guide image and slice along the solid line as your first cut to separate the two sections. Then slice in the direction of the dotted lines. I like to target about ¼ inch thick slices.If you cut the meat into smaller pieces after slicing, it will make the sandwiches a little easier to eat.
Prepare the Sandwiches:
- I typically make my homemade garlic aioli prior to making these sandwiches. Click the link to follow that recipe, or sub in regular mayonnaise, store-bought garlic aioli, or spicy mayo!
- Optional: Toast the buns. Heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
- Spread the garlic aioli (or similar) on the bottom bun. Top with arugula, pickled red onions, cooked tri tip, and cheese (use either 1 or 2 slices per sandwich, depending on your preference).
- If desired, stick the sandwich under a broiler (in an oven or toaster oven) to melt the cheese, or use a culinary torch (if available). Serve immediately!
Notes
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you may also like my California Burritos, BBQ Chicken Melts, Smoked Chorizo Meatloaf, or Blackened Chicken Sandwiches.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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