Just when you thought the classic sandwich couldn’t get any better, along comes tri-tip to elevate your lunch game. This tender, flavorful cut is the star of our roundup, promising everything from quick weeknight dinners to ultimate comfort food. Get ready to discover 32 irresistible ways to savor this beefy delight—your next favorite meal is waiting!
Classic Grilled Tri Tip Sandwich with Garlic Aioli
Grilling season is my absolute favorite time of year, and nothing says summer to me like the smell of tri-tip sizzling on the grill. I’ve been perfecting this sandwich for years, and it’s become my go-to for casual backyard gatherings—it’s hearty, flavorful, and always a crowd-pleaser. Let’s get cooking!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the tri-tip:
– 1 (2-pound) tri-tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
For the garlic aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1/4 tsp salt
For assembling:
– 4 ciabatta rolls, split
– 4 slices provolone cheese
– 2 cups arugula
Instructions
1. Pat the tri-tip roast dry with paper towels to help the seasoning stick better.
2. Rub the roast all over with 2 tbsp olive oil.
3. In a small bowl, combine 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
4. Sprinkle the seasoning mixture evenly over the entire surface of the tri-tip.
5. Let the seasoned tri-tip sit at room temperature for 20 minutes to take the chill off—this promotes more even cooking.
6. Preheat a grill to 400°F, creating two zones: one for direct high heat and one for indirect medium heat.
7. Place the tri-tip on the direct heat side of the grill and sear for 3 minutes per side until a dark brown crust forms.
8. Move the tri-tip to the indirect heat side of the grill, close the lid, and cook for 15–20 minutes until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Transfer the tri-tip to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this allows the juices to redistribute so the meat stays moist.
10. While the tri-tip rests, make the garlic aioli by whisking together 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl until smooth.
11. Toast the split ciabatta rolls on the grill for 1–2 minutes until lightly golden and crisp.
12. Thinly slice the rested tri-tip against the grain to ensure tender bites.
13. Spread a generous layer of garlic aioli on the bottom half of each toasted roll.
14. Layer sliced tri-tip, 1 slice provolone cheese, and 1/2 cup arugula on each roll, then top with the other half of the roll.
This sandwich delivers a fantastic contrast: the juicy, smoky tri-tip pairs beautifully with the creamy, zesty aioli, while the crisp ciabatta and peppery arugula add texture. Try serving it with a side of grilled corn or potato salad for a complete summer meal that’s sure to impress.
Spicy Tri Tip Sandwich with Pepper Jack Cheese
Whenever I’m craving something hearty with a kick, this spicy tri tip sandwich with pepper jack cheese is my go-to—it’s a recipe I’ve perfected over many backyard barbecues, and I love how the smoky, spicy flavors come together in a messy, satisfying bite. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the tri tip:
– 1.5 lbs tri tip roast
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– For the sandwich assembly:
– 4 ciabatta rolls, split
– 4 slices pepper jack cheese
– 1/2 cup mayonnaise
– 1 tbsp chipotle in adobo sauce, minced
– 1/2 red onion, thinly sliced
– 1 cup arugula
Instructions
1. Preheat your grill or grill pan to 400°F.
2. In a small bowl, combine the chili powder, garlic powder, smoked paprika, cayenne pepper, and salt to make a dry rub.
3. Pat the tri tip roast dry with paper towels, then rub it all over with the olive oil.
4. Evenly coat the tri tip with the dry rub mixture, pressing it into the meat.
5. Place the tri tip on the preheated grill and sear for 5 minutes per side to develop a crust.
6. Reduce the grill heat to 350°F and continue cooking the tri tip for 15-20 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
7. Tip: Let the tri tip rest on a cutting board for 10 minutes after grilling to allow the juices to redistribute, which keeps it tender.
8. While the tri tip rests, in a small bowl, mix the mayonnaise and minced chipotle in adobo sauce to make a spicy mayo.
9. Lightly toast the split ciabatta rolls on the grill for 1-2 minutes until golden.
10. Tip: Spread the spicy mayo on both halves of the toasted rolls to add moisture and heat to every bite.
11. Thinly slice the rested tri tip against the grain.
12. Layer the sliced tri tip on the bottom halves of the rolls, then top each with a slice of pepper jack cheese.
13. Place the assembled sandwiches back on the grill for 1-2 minutes, just until the cheese melts.
14. Top the sandwiches with the thinly sliced red onion and arugula.
15. Tip: For extra flavor, you can quickly grill the red onion slices for 1 minute before adding them to the sandwich.
16. Close the sandwiches with the top halves of the rolls.
Deliciously juicy and packed with smoky spice, this sandwich offers a tender, melt-in-your-mouth texture from the perfectly grilled tri tip, balanced by the creamy heat of the pepper jack and chipotle mayo. I love serving it with a side of crispy sweet potato fries or a simple coleslaw to cut through the richness, making it a standout meal for any casual gathering.
Herb-Crusted Tri Tip Sandwich with Roasted Red Peppers
Nothing beats the satisfaction of a perfectly cooked tri tip, especially when it’s nestled between two slices of crusty bread with roasted red peppers. I first tried this sandwich at a friend’s backyard BBQ last summer, and I’ve been tweaking the herb crust ever since to get that ideal balance of savory and aromatic. Trust me, this recipe is a game-changer for casual gatherings or a hearty weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Herb Crust and Tri Tip:
– 1 tri tip roast (about 2 pounds)
– 2 tbsp olive oil
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For the Roasted Red Peppers:
– 2 large red bell peppers
– 1 tbsp olive oil
– 1/4 tsp salt
For Assembly:
– 4 ciabatta rolls, sliced
– 1/4 cup mayonnaise
Instructions
1. Preheat your oven to 400°F. 2. Place the red bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. 3. Roast the peppers in the preheated oven for 20 minutes, turning once halfway through, until the skins are charred and blistered. 4. Remove the peppers from the oven and let them cool for 5 minutes. 5. Peel off the skins, remove the seeds, and slice the peppers into strips. 6. In a small bowl, combine the parsley, rosemary, thyme, minced garlic, 1 tsp salt, and 1/2 tsp black pepper to make the herb mixture. 7. Pat the tri tip roast dry with paper towels, then rub it all over with 2 tbsp olive oil. 8. Press the herb mixture evenly onto the surface of the tri tip. 9. Heat a large skillet over medium-high heat and sear the tri tip for 3 minutes per side until a brown crust forms. 10. Transfer the tri tip to a baking dish and roast in the 400°F oven for 15 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. 11. Remove the tri tip from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute. 12. Thinly slice the tri tip against the grain. 13. Toast the ciabatta rolls in the oven for 3 minutes until lightly crisp. 14. Spread 1 tbsp mayonnaise on each roll half. 15. Layer the sliced tri tip and roasted red pepper strips on the bottom halves of the rolls, then top with the other halves.
Absolutely, the combination of the juicy, herb-crusted tri tip with the sweet, smoky peppers creates a sandwich that’s both tender and packed with flavor. I love serving these with a side of crispy sweet potato fries or a simple green salad to round out the meal—it’s perfect for making ahead and assembling just before eating to keep everything fresh.
Barbecue Tri Tip Sandwich with Caramelized Onions
Zesty and smoky with a touch of sweet—this barbecue tri-tip sandwich has become my go-to for casual weekend gatherings. I first tried it at a friend’s backyard cookout, and after tweaking the onions to caramelize just right, it’s now a staple in my summer rotation. Trust me, the aroma alone will have everyone hovering around the grill.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Tri-Tip:
– 1 tri-tip roast (about 2 lbs)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
For the Caramelized Onions:
– 2 large yellow onions, thinly sliced
– 2 tbsp unsalted butter
– 1 tbsp brown sugar
– 1/4 cup beef broth
For Assembly:
– 4 brioche buns, split
– 1 cup barbecue sauce
– 1/2 cup mayonnaise
Instructions
1. Preheat your grill to 400°F for direct heat, or preheat the oven to 375°F if indoors.
2. Pat the tri-tip roast dry with paper towels, then rub it evenly with olive oil, kosher salt, black pepper, and garlic powder.
3. Place the tri-tip on the grill grates and sear for 5 minutes per side until a dark crust forms, or sear in a cast-iron skillet over high heat for the same time if using the oven.
4. Move the tri-tip to indirect heat on the grill or transfer it to the preheated oven, and cook for 25–30 minutes until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
5. Remove the tri-tip from the heat, tent it loosely with aluminum foil, and let it rest for 10 minutes—this keeps the juices locked in for a tender bite.
6. While the tri-tip rests, melt unsalted butter in a large skillet over medium-low heat, add thinly sliced yellow onions, and cook for 20 minutes, stirring occasionally to prevent burning.
7. Stir in brown sugar and beef broth, then continue cooking for another 10 minutes until the onions are soft, golden-brown, and fragrant.
8. Toast the split brioche buns on the grill or in a toaster for 2–3 minutes until lightly crisp—this adds texture and prevents sogginess.
9. Slice the rested tri-tip against the grain into thin strips to ensure maximum tenderness.
10. Spread mayonnaise evenly on the bottom halves of the toasted buns, then layer with sliced tri-tip, a generous spoonful of caramelized onions, and barbecue sauce on top.
11. Place the bun tops over the fillings and press gently to hold everything together.
Perfectly juicy and packed with smoky-sweet flavors, this sandwich offers a satisfying crunch from the toasted bun against the melt-in-your-mouth tri-tip. I love serving it with a side of crispy fries or a simple coleslaw to balance the richness, making it a hit at any casual get-together.
Smoky Chipotle Tri Tip Sandwich with Avocado
Over the weekend, I found myself craving a hearty, smoky sandwich that could satisfy my hunger after a long hike. This smoky chipotle tri tip sandwich with avocado is my go-to solution—it’s packed with bold flavors and comes together surprisingly easily, even on a busy day. I love how the creamy avocado balances the spice, making it a crowd-pleaser for family dinners or game-day gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the tri tip and marinade: 1.5 lbs tri tip roast, 2 tbsp olive oil, 2 tbsp chipotle peppers in adobo sauce (minced), 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt
– For the sandwich assembly: 4 ciabatta rolls (sliced), 1 large avocado (sliced), 1/2 cup mayonnaise, 1 tbsp lime juice, 1/4 cup red onion (thinly sliced)
Instructions
1. In a small bowl, combine 2 tbsp olive oil, 2 tbsp minced chipotle peppers in adobo sauce, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt to make the marinade. Tip: For extra smokiness, toast the spices lightly in a dry pan before mixing.
2. Place the 1.5 lbs tri tip roast in a resealable bag, pour the marinade over it, seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat your grill or grill pan to 400°F over medium-high heat.
4. Remove the tri tip from the marinade, shaking off any excess, and place it on the preheated grill.
5. Grill the tri tip for 10-12 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare, using a meat thermometer to check. Tip: Let the meat rest for 5-10 minutes after grilling to retain its juices.
6. While the tri tip rests, slice the 4 ciabatta rolls in half and lightly toast them on the grill for 1-2 minutes until golden.
7. In another small bowl, mix 1/2 cup mayonnaise with 1 tbsp lime juice to create a creamy spread.
8. Thinly slice the rested tri tip against the grain for maximum tenderness.
9. Assemble the sandwiches by spreading the lime mayonnaise on the bottom halves of the toasted ciabatta rolls.
10. Layer the sliced tri tip evenly over the mayonnaise, then top with slices from 1 large avocado and 1/4 cup thinly sliced red onion. Tip: Add a sprinkle of fresh cilantro if you have it on hand for a burst of freshness.
11. Place the top halves of the rolls on the sandwiches and press gently to hold everything together.
Just imagine biting into this sandwich—the tender, smoky tri tip pairs perfectly with the cool, creamy avocado, while the lime mayo adds a zesty kick that ties it all together. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress at any casual get-together.
Asian-Inspired Teriyaki Tri Tip Sandwich with Slaw
Unbelievably, I found myself craving a hearty sandwich after a long hike last weekend, but I wanted something more exciting than the usual deli fare—enter this Asian-inspired teriyaki tri tip sandwich with slaw, which I whipped up using a cut I had in the freezer. It’s become my go-to for turning a simple meal into a flavor-packed experience, and I love how the tangy slaw cuts through the rich, savory beef. Trust me, once you try it, you’ll be making it on repeat for game days or casual dinners.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the teriyaki sauce:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
For the tri tip:
– 1.5 lb tri tip roast
– 1 tbsp vegetable oil
For the slaw:
– 2 cups shredded cabbage
– 1/4 cup mayonnaise
– 1 tbsp lime juice
– 1 tsp sesame oil
For assembly:
– 4 brioche buns
Instructions
1. In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer, stirring until sugar dissolves, about 3 minutes, then remove from heat and set aside to cool.
2. Preheat your grill or grill pan to 400°F. Pat the tri tip dry with paper towels, then rub it all over with vegetable oil. Tip: Letting the meat sit at room temperature for 10 minutes before grilling helps it cook more evenly.
3. Place the tri tip on the grill and sear for 5 minutes per side until a crust forms. Reduce heat to 350°F and continue grilling, brushing with half of the teriyaki sauce every 5 minutes, until internal temperature reaches 135°F for medium-rare, about 15 minutes total.
4. Transfer the tri tip to a cutting board, tent with foil, and let rest for 10 minutes to allow juices to redistribute. Tip: Resting is crucial for tender meat—don’t skip it!
5. While the meat rests, in a medium bowl, toss shredded cabbage with mayonnaise, lime juice, and sesame oil until well coated. Set aside.
6. Slice the rested tri tip thinly against the grain. Tip: Cutting against the grain ensures each bite is melt-in-your-mouth tender.
7. Toast the brioche buns lightly on the grill or in a toaster for 1-2 minutes until golden.
8. Assemble the sandwiches by placing sliced tri tip on the bottom bun, drizzling with remaining teriyaki sauce, topping with slaw, and adding the top bun.
Vibrant and satisfying, this sandwich boasts a perfect balance of textures—the juicy, charred tri tip pairs beautifully with the crisp, creamy slaw. I love serving it with extra sauce on the side for dipping, and it’s fantastic with a cold beer or iced tea on a sunny afternoon.
Mediterranean Tri Tip Sandwich with Feta and Olives
Mmm, nothing beats a hearty sandwich that transports you straight to the Mediterranean coast—I discovered this gem while trying to use up leftover tri-tip from a weekend BBQ, and it’s become a weeknight staple in our house. Let me share my go-to recipe for a flavor-packed sandwich that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the tri-tip:
– 1.5 lbs tri-tip roast
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the sandwich assembly:
– 4 ciabatta rolls, sliced open
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced Kalamata olives
– 1 cup baby arugula
– 1/4 cup tzatziki sauce
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup—trust me, this saves time later!
2. Pat the tri-tip roast dry with paper towels to ensure a good sear, then rub it all over with olive oil.
3. In a small bowl, mix dried oregano, garlic powder, salt, and black pepper, then coat the tri-tip evenly with this spice blend.
4. Heat a large skillet over medium-high heat and sear the tri-tip for 3-4 minutes per side until browned, which locks in those juicy flavors.
5. Transfer the seared tri-tip to the prepared baking sheet and roast in the oven for 15-20 minutes, or until a meat thermometer reads 135°F for medium-rare—don’t overcook it, as tri-tip can toughen up quickly.
6. Remove the tri-tip from the oven, tent it loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute, making every bite tender.
7. While the meat rests, lightly toast the ciabatta rolls in the oven or a toaster until golden and crisp.
8. Thinly slice the rested tri-tip against the grain to maximize tenderness, a tip I learned from my butcher friend.
9. Spread 1 tablespoon of tzatziki sauce on the bottom half of each toasted roll.
10. Layer sliced tri-tip, crumbled feta cheese, sliced Kalamata olives, and baby arugula on top of the sauce.
11. Place the top half of each roll over the fillings to complete the sandwiches.
12. Serve immediately while warm. Unbelievably, this sandwich balances savory, salty, and fresh notes—the tender tri-tip pairs perfectly with the creamy feta and briny olives, all hugged by that crisp ciabatta. Try it with a side of lemon-dressed salad for a complete meal that’ll have everyone asking for seconds!
French Dip Tri Tip Sandwich with Au Jus
Nothing beats the cozy satisfaction of a French Dip sandwich, especially when it’s made with juicy tri-tip and a rich, homemade au jus. I first fell in love with this sandwich during a rainy weekend trip to a little diner upstate, and I’ve been perfecting my own version ever since—it’s become my go‑to for casual dinner parties. The key is taking your time with the beef and that savory dipping sauce, so let’s get started!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the tri-tip and seasoning:
– 1 (2‑pound) tri-tip roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
For the au jus:
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
For assembling:
– 4 hoagie rolls
– 4 slices provolone cheese
Instructions
1. Preheat your oven to 425°F. Pat the tri-tip dry with paper towels, then rub it all over with 1 tbsp olive oil.
2. In a small bowl, mix 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp garlic powder. Sprinkle the seasoning evenly over the tri-tip, pressing gently to adhere.
3. Place the seasoned tri-tip on a rack in a roasting pan and roast at 425°F for 25 minutes. Tip: Using a rack helps the heat circulate for even browning.
4. Reduce the oven temperature to 325°F and continue roasting for another 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
5. While the tri-tip roasts, make the au jus. In a saucepan over medium heat, combine 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 thinly sliced small onion, and 2 minced garlic cloves.
6. Bring the au jus mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally. Tip: Simmering slowly deepens the flavor without reducing it too much.
7. Remove the tri-tip from the oven, transfer it to a cutting board, and let it rest for 10 minutes. Tip: Resting allows the juices to redistribute, keeping the meat tender.
8. Slice the rested tri-tip thinly against the grain. Strain the au jus through a fine-mesh sieve into a bowl, discarding the solids.
9. Split 4 hoagie rolls and lightly toast them in the oven or a toaster. Layer the sliced tri-tip onto the rolls, top each with 1 slice provolone cheese, and broil for 1–2 minutes until the cheese melts.
10. Serve the sandwiches immediately with individual bowls of the warm au jus for dipping.
The tender, medium-rare tri-tip pairs perfectly with the melty provolone and that deeply savory au jus—each bite is a balance of juicy beef and toasted bread. For a fun twist, I sometimes add sautéed mushrooms to the au jus or serve it with crispy onion strings on the side.
Southwest Tri Tip Sandwich with Black Bean Salsa
Nothing beats a hearty sandwich after a long day, and this Southwest Tri Tip Sandwich with Black Bean Salsa is my go-to for a satisfying meal that’s packed with flavor. I first tried a version of this at a food truck in Austin, and I’ve been tweaking it at home ever since to get that perfect balance of smoky, spicy, and fresh. It’s become a staple in my kitchen, especially when I’m craving something robust without spending hours cooking.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the tri tip:
– 1.5 lbs tri tip roast
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the black bean salsa:
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1/4 tsp salt
– For assembly:
– 4 ciabatta rolls, sliced
– 1 avocado, sliced
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the tri tip roast dry with paper towels to ensure a good sear.
3. In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Rub 2 tbsp olive oil evenly over the tri tip, then coat it with the spice mixture, pressing gently to adhere.
5. Heat a large skillet over medium-high heat and sear the tri tip for 3-4 minutes per side until browned.
6. Transfer the tri tip to the prepared baking sheet and roast in the oven for 15-20 minutes, or until a meat thermometer reads 135°F for medium-rare.
7. Remove the tri tip from the oven, tent it loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
8. While the tri tip rests, prepare the black bean salsa by combining 1 can black beans, 1 cup corn kernels, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt in a medium bowl.
9. Slice the rested tri tip against the grain into thin strips for tenderness.
10. Toast the ciabatta rolls in the oven or a toaster until lightly golden, about 3-5 minutes.
11. Assemble the sandwiches by layering sliced avocado, tri tip strips, black bean salsa, and 1/2 cup shredded Monterey Jack cheese on the bottom halves of the rolls.
12. Place the top halves of the rolls on the sandwiches and serve immediately.
Kick back and enjoy this sandwich—the tri tip is juicy and smoky, while the salsa adds a fresh, zesty crunch that cuts through the richness. I love serving it with a side of sweet potato fries or a simple green salad for a complete meal that always impresses guests.
Italian Tri Tip Sandwich with Sun-Dried Tomato Pesto
Whenever I’m craving something hearty yet elegant, this Italian Tri Tip Sandwich with Sun-Dried Tomato Pesto is my go-to. I first tried a version at a little family-run deli in San Francisco and have been tweaking it at home ever since—it’s become my favorite Sunday dinner project.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the tri tip:
– 1.5 lbs tri tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– For the sun-dried tomato pesto:
– 1/2 cup sun-dried tomatoes in oil, drained
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves
– 2 tbsp pine nuts
– 1/4 cup olive oil
– For assembling:
– 4 ciabatta rolls, sliced
– 1 cup arugula
– 4 slices provolone cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with foil.
2. Pat the tri tip roast dry with paper towels to ensure a good sear.
3. Rub the roast all over with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 cloves minced garlic.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the tri tip in the skillet for 3–4 minutes per side until a deep brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
7. Remove the tri tip from the oven, tent it loosely with foil, and let it rest for 10 minutes—this keeps the juices inside.
8. While the meat rests, make the pesto: In a food processor, combine 1/2 cup sun-dried tomatoes, 1/4 cup Parmesan cheese, 1/4 cup basil leaves, and 2 tbsp pine nuts.
9. Pulse the mixture 5–6 times until coarsely chopped, then drizzle in 1/4 cup olive oil while processing until smooth.
10. Thinly slice the rested tri tip against the grain to keep it tender.
11. Toast the ciabatta rolls in the oven at 350°F for 5 minutes until lightly crisp.
12. Spread 2 tbsp of sun-dried tomato pesto on the bottom half of each roll.
13. Layer each with 1/4 cup arugula, sliced tri tip, and 1 slice provolone cheese.
14. Place the top half of the roll on each sandwich and serve immediately.
Rich, savory flavors from the juicy tri tip meld beautifully with the tangy, herbaceous pesto, while the ciabatta adds a satisfying crunch. For a fun twist, I sometimes grill the assembled sandwiches for a minute to melt the cheese further—it’s messy in the best way!
Cheddar and Bacon Tri Tip Sandwich with BBQ Sauce
Finally, after a long weekend of grilling experiments, I’ve perfected a sandwich that’s become my go-to for game day or a hearty family dinner—it’s packed with smoky, cheesy goodness and always disappears fast! I love how the tri-tip stays juicy, and that BBQ sauce adds just the right tang. Trust me, once you try it, you’ll be making it on repeat like I do.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tri-tip:
– 1.5 lbs tri-tip roast
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the BBQ sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
For assembling:
– 4 sandwich rolls
– 8 slices cheddar cheese
– 8 slices cooked bacon
Instructions
1. Preheat your grill or oven to 400°F. Tip: Let the tri-tip sit at room temperature for 10 minutes before cooking for even doneness.
2. Rub the tri-tip all over with olive oil, then season evenly with salt and black pepper.
3. Place the tri-tip on the grill or in the oven and cook for 20–25 minutes, until it reaches an internal temperature of 135°F for medium-rare. Tip: Use a meat thermometer to avoid overcooking—it should feel firm but springy when pressed.
4. While the tri-tip cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and garlic powder in a small saucepan over medium heat.
5. Bring the sauce to a simmer, stirring frequently, and cook for 5–7 minutes until slightly thickened. Tip: If it bubbles too much, reduce the heat to low to prevent burning.
6. Remove the tri-tip from the heat, let it rest for 5 minutes, then slice it thinly against the grain.
7. Toast the sandwich rolls lightly if desired, then layer each with 2 slices of cheddar cheese, sliced tri-tip, 2 slices of bacon, and a generous drizzle of BBQ sauce.
8. Serve immediately while warm.
Smoky and savory, this sandwich boasts a tender, melt-in-your-mouth texture from the tri-tip, balanced by the crisp bacon and gooey cheddar. The BBQ sauce ties it all together with a sweet and tangy kick—try serving it with pickles or coleslaw on the side for a refreshing crunch that cuts through the richness.
Balsamic Glazed Tri Tip Sandwich with Arugula
Haven’t you ever had one of those days where you just crave something hearty, tangy, and a little bit fancy, but without spending hours in the kitchen? I sure have, and that’s exactly why this balsamic glazed tri tip sandwich with peppery arugula has become my go-to for a satisfying yet easy meal—it’s the kind of dish that feels like a treat but comes together with minimal fuss, perfect for a busy weeknight or a casual weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tri tip:
– 1.5 lbs tri tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the balsamic glaze:
– ½ cup balsamic vinegar
– 2 tbsp honey
– 1 garlic clove, minced
For assembling the sandwich:
– 4 ciabatta rolls, split
– 2 cups arugula
– 4 tbsp mayonnaise
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the tri tip roast dry with paper towels to ensure a good sear, then rub it all over with olive oil, kosher salt, and black pepper.
3. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot, then sear the tri tip for 3–4 minutes per side until a deep brown crust forms.
4. Transfer the skillet to the preheated oven and roast the tri tip for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
5. While the tri tip roasts, make the balsamic glaze by combining balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
6. Bring the mixture to a simmer, then reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
7. Remove the tri tip from the oven, transfer it to a cutting board, and let it rest for 10 minutes to allow the juices to redistribute—this keeps it juicy when sliced.
8. Thinly slice the rested tri tip against the grain for maximum tenderness.
9. Lightly toast the split ciabatta rolls in a toaster or under the broiler for 1–2 minutes until golden and crisp.
10. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted roll.
11. Layer sliced tri tip over the mayonnaise, drizzle generously with the balsamic glaze, and top with a handful of arugula before placing the top half of the roll.
12. Serve the sandwiches immediately while warm.
This sandwich delivers a wonderful contrast of textures, from the tender, slightly pink tri tip to the crisp arugula and chewy ciabatta, all tied together by that sweet-tangy glaze. Try pairing it with a simple side salad or sweet potato fries for a complete meal that’s sure to impress without any stress.
Buffalo Tri Tip Sandwich with Blue Cheese Coleslaw
Tackling a big, messy sandwich is one of my favorite weekend projects, and this Buffalo Tri Tip Sandwich with Blue Cheese Coleslaw is my latest triumph. I first made it for a game day crowd that went absolutely silent—the best compliment a food blogger can get! It’s the perfect blend of spicy, tangy, and hearty that makes you want to forget the napkins and just dive in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Tri Tip and Buffalo Sauce:
– 1 (2 lb) tri-tip roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup hot sauce (like Frank’s RedHot)
– 1/4 cup unsalted butter
– 1 tbsp white vinegar
– 1/4 tsp garlic powder
For the Blue Cheese Coleslaw:
– 4 cups shredded green cabbage
– 1/2 cup crumbled blue cheese
– 1/3 cup mayonnaise
– 2 tbsp buttermilk
– 1 tbsp lemon juice
– 1/2 tsp celery seed
– 1/4 tsp salt
For Assembly:
– 4 brioche buns, split
– 2 tbsp unsalted butter, softened
Instructions
1. Pat the tri-tip roast completely dry with paper towels. 2. Rub the roast all over with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. 3. Preheat a grill or grill pan to high heat (about 450°F). 4. Place the seasoned tri-tip on the hot grill and sear for 5 minutes without moving it to develop a crust. 5. Flip the tri-tip and sear the other side for 5 minutes. 6. Reduce the grill heat to medium (about 350°F) and continue cooking the tri-tip for 15 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare. 7. Transfer the cooked tri-tip to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this keeps the juices inside. 8. While the meat rests, make the Buffalo sauce: In a small saucepan over low heat, combine 1/2 cup hot sauce, 1/4 cup unsalted butter, 1 tbsp white vinegar, and 1/4 tsp garlic powder. 9. Whisk the sauce constantly for 3-4 minutes until the butter is fully melted and the mixture is smooth, then remove from heat. 10. Make the coleslaw: In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp buttermilk, 1 tbsp lemon juice, 1/2 tsp celery seed, and 1/4 tsp salt until creamy. 11. Add 4 cups shredded green cabbage and 1/2 cup crumbled blue cheese to the bowl with the dressing. 12. Toss the coleslaw thoroughly until the cabbage is evenly coated, then set aside. 13. Slice the rested tri-tip thinly against the grain—this ensures tender bites. 14. Toss the sliced tri-tip in the prepared Buffalo sauce until well coated. 15. Spread 2 tbsp softened butter on the cut sides of 4 split brioche buns. 16. Toast the buttered buns in a skillet over medium heat for 1-2 minutes per side until golden brown. 17. Assemble the sandwiches: Divide the saucy tri-tip evenly among the bottom buns, then top generously with the blue cheese coleslaw and the top buns.
Diving into this sandwich is a textural dream—the toasted, buttery brioche gives way to juicy, spicy beef and a cool, crunchy slaw with that sharp blue cheese kick. I love serving it with extra hot sauce on the side and a pile of crispy fries for the ultimate casual feast.
Honey Mustard Tri Tip Sandwich with Pickled Onions
Trying to find a sandwich that’s both impressive for guests and easy enough for a weeknight dinner led me to this honey mustard tri tip sandwich with pickled onions—it’s become my go‑to for casual gatherings. I love how the tangy pickled onions cut through the rich, savory beef, and the honey mustard sauce ties everything together without being overly sweet. Honestly, it’s the kind of meal that makes you feel like a pro without spending hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the pickled onions:
– 1 medium red onion, thinly sliced
– 1/2 cup white vinegar
– 1/2 cup water
– 1 tbsp granulated sugar
– 1 tsp kosher salt
For the tri tip and sauce:
– 1.5 lb tri tip roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup Dijon mustard
– 1/4 cup honey
– 1 tbsp apple cider vinegar
For assembling:
– 4 brioche buns, split
– 4 leaves green leaf lettuce
Instructions
1. Combine the sliced red onion, white vinegar, water, sugar, and salt in a small saucepan over medium‑high heat. 2. Bring the mixture to a simmer, stirring once to dissolve the sugar, then remove from heat and let it sit for at least 15 minutes to pickle—this quick‑pickle method saves time but still gives great flavor. 3. Pat the tri tip roast dry with paper towels to ensure a good sear. 4. Rub the roast all over with olive oil, then season evenly with salt and pepper. 5. Preheat a grill or grill pan to 450°F. 6. Place the tri tip on the hot grill and sear for 5 minutes without moving it to develop a crust. 7. Flip the tri tip and sear the other side for another 5 minutes. 8. Reduce the grill heat to 350°F, or move the tri tip to a cooler part of the grill, and cook for 10–15 minutes until an instant‑read thermometer inserted into the thickest part reads 135°F for medium‑rare—resting is key here, as it lets the juices redistribute. 9. Transfer the tri tip to a cutting board, tent loosely with foil, and let it rest for 10 minutes. 10. While the meat rests, whisk together the Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth to make the sauce. 11. Thinly slice the rested tri tip against the grain for maximum tenderness. 12. Toast the brioche buns on the grill for 1–2 minutes until lightly golden. 13. Drain the pickled onions from the liquid. 14. Spread about 1 tablespoon of the honey mustard sauce on the bottom half of each toasted bun. 15. Layer a lettuce leaf, a generous pile of sliced tri tip, and a spoonful of pickled onions on each bun. 16. Drizzle an additional teaspoon of sauce over the onions before topping with the other bun half.
Finally, the sandwich delivers a perfect balance: the tri tip is juicy and beefy, the onions add a bright, vinegary crunch, and the sauce brings a smooth, tangy‑sweet note that ties it all together. I sometimes serve these with crispy sweet potato fries on the side for a full meal that always gets rave reviews.
Grilled Veggie and Tri Tip Sandwich with Hummus
Craving a hearty sandwich that feels like a gourmet meal but comes together on a busy weeknight? This grilled veggie and tri-tip sandwich with hummus is my go-to when I want something satisfying yet healthy—it’s packed with smoky flavors and creamy textures that remind me of summer barbecues, even in February. I love making it on Sundays to prep lunches for the week, and the hummus adds a delightful Mediterranean twist that keeps it from feeling ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tri-tip and vegetables:
– 1 pound tri-tip steak, trimmed of excess fat
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 red bell pepper, sliced into strips
– 1 zucchini, sliced lengthwise into 1/4-inch thick strips
– 1 red onion, sliced into 1/2-inch rings
For assembling:
– 4 ciabatta rolls, sliced in half
– 1 cup hummus
– 1/2 cup arugula
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Rub the tri-tip steak with 1 tablespoon of olive oil, then season evenly with salt and black pepper.
3. Place the steak on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 135°F for medium-rare, using a meat thermometer to check—this ensures it stays juicy without overcooking.
4. Transfer the steak to a cutting board, tent it loosely with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
5. While the steak rests, toss the red bell pepper, zucchini, and red onion with the remaining 1 tablespoon of olive oil in a bowl.
6. Grill the vegetables for 4-5 minutes per side, or until they have charred marks and are tender-crisp, flipping once to cook evenly.
7. Slice the rested tri-tip against the grain into thin strips, about 1/4-inch thick, to keep the meat tender and easy to bite into.
8. Lightly toast the ciabatta rolls on the grill for 1-2 minutes per side, just until they’re warm and slightly crispy—this prevents them from getting soggy when assembled.
9. Spread 1/4 cup of hummus evenly on the bottom half of each toasted roll.
10. Layer the sliced tri-tip, grilled vegetables, and a handful of arugula on top of the hummus, then cover with the roll tops.
Grab this sandwich for a burst of savory goodness; the tender tri-tip pairs perfectly with the smoky veggies and creamy hummus, while the arugula adds a peppery crunch. I often serve it with sweet potato fries or a simple side salad, and it’s just as delicious cold the next day—making it a versatile favorite for picnics or quick dinners.
Texas-Style Tri Tip Sandwich with Jalapeños
You won’t believe how this sandwich came to be—I was hosting a backyard barbecue last summer when I ran out of buns for the tri-tip, so I grabbed some leftover hoagie rolls and threw in pickled jalapeños from my garden. The result was so good, it’s now my go-to for game days! Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– For the tri-tip:
– 1.5 lbs tri-tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– For the sandwich assembly:
– 4 hoagie rolls
– 1 cup pickled jalapeño slices
– 1/2 cup mayonnaise
– 4 slices provolone cheese
– 1 cup shredded lettuce
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Pat the tri-tip roast dry with paper towels to ensure a better sear.
3. Rub the roast evenly with 2 tbsp olive oil, then season all sides with 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
4. Heat a cast-iron skillet over medium-high heat until it smokes slightly, about 3 minutes.
5. Sear the tri-tip for 4 minutes per side until a dark brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
7. Remove the tri-tip from the oven and let it rest on a cutting board for 10 minutes—this keeps the juices from running out when sliced.
8. While the meat rests, slice the 4 hoagie rolls in half horizontally and toast them in the oven for 3 minutes at 350°F until lightly crisp.
9. Thinly slice the tri-tip against the grain into 1/4-inch pieces to ensure tenderness.
10. Spread 2 tbsp mayonnaise evenly on the bottom half of each toasted roll.
11. Layer each roll with 1/4 of the sliced tri-tip, 1 slice provolone cheese, 1/4 cup shredded lettuce, and 1/4 cup pickled jalapeño slices.
12. Place the top half of the roll on each sandwich and press down gently to hold everything together.
A perfectly juicy tri-tip pairs with the crunch of lettuce and a spicy kick from those jalapeños—I love serving these with cold beer and extra napkins for the inevitable drips!
Cranberry Glazed Tri Tip Sandwich with Brie Cheese
A few weeks ago, I was craving something hearty yet festive after the holidays, and this cranberry-glazed tri-tip sandwich with brie cheese was born from that cozy kitchen experiment—it’s become my go‑up for chilly weekends when I want a show‑stopping meal without fuss. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tri-tip and glaze:
– 1.5 lb tri-tip roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 cup fresh cranberries
– ½ cup granulated sugar
– ¼ cup water
– 1 tbsp balsamic vinegar
For assembling the sandwich:
– 4 ciabatta rolls, split
– 8 oz brie cheese, sliced
– 2 cups arugula
Instructions
1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Pat the tri-tip dry with paper towels, then rub it all over with olive oil, salt, and pepper.
3. Place the tri-tip on the prepared baking sheet and roast for 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
4. While the tri-tip roasts, combine cranberries, sugar, water, and balsamic vinegar in a small saucepan over medium heat.
5. Bring the cranberry mixture to a simmer, stirring occasionally, and cook for 8–10 minutes until the cranberries burst and the sauce thickens to a jam-like consistency.
6. Remove the tri-tip from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
7. Thinly slice the rested tri-tip against the grain.
8. Brush the cut sides of the ciabatta rolls with olive oil and toast them in a skillet over medium heat for 2–3 minutes until golden brown.
9. Layer the toasted rolls with sliced tri-tip, spoon the cranberry glaze over the meat, top with brie slices and arugula.
10. Close the sandwiches and serve immediately.
Creamy brie melts into the juicy, peppery tri-tip, while the tart cranberry glaze cuts through the richness for a balanced bite—try pairing it with a crisp side salad or sweet potato fries for a complete meal that’s as impressive as it is comforting.
Conclusion
Outstanding! This collection proves the tri tip sandwich is endlessly versatile and delicious. We hope these 32 recipes inspire your next meal. Pick a favorite, give it a try, and let us know how it turned out in the comments below. If you loved this roundup, please share it on Pinterest to help other home cooks discover these irresistible ideas. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
