Tri-tip Sandwiches Recipe

Name: Tri-tip Sandwiches
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 sandwiches
Cuisine: American
Ingredients: 2 lbs tri-tip roast; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 6 crusty sandwich rolls; 2 red bell peppers; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp chopped fresh parsley

American · Main course · 55 min total

Tri-tip sandwiches recipe videos

A California classic, this tri-tip sandwich features juicy, smoky beef sliced thin and piled high on a crusty roll with roasted peppers and a tangy garlic aioli.

20
min prep

35
min cook

6
servings

550
kcal/serving

Ingredients

2 lbs tri-tip roast
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
6 crusty sandwich rolls
2 red bell peppers
1/2 cup mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley

Instructions

Preheat grill or oven to 425°F. Rub tri-tip with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
Grill or roast tri-tip for 25-35 minutes for medium-rare (internal temp 135°F). Let rest 10 minutes, then slice thinly against the grain.
While beef rests, roast bell peppers directly on grill or under broiler until charred, about 10 minutes. Place in a bowl, cover with plastic wrap, let steam 5 minutes, then peel, seed, and slice into strips.
Make aioli: mix mayonnaise, garlic, lemon juice, and parsley. Season with salt and pepper.
Split rolls and toast lightly. Spread aioli on both halves. Pile sliced tri-tip and roasted peppers on bottom half, close sandwich, and serve.

Tips

For extra flavor, marinate the tri-tip in olive oil, soy sauce, and garlic for 2-4 hours before cooking.
Leftover sliced tri-tip can be reheated in a skillet with a splash of beef broth.
Serve with a side of crispy fries or a simple green salad.

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