Tri Tip Sandwich

Why Use Tri-Tip?

First, tri-tip is an economical choice, much cheaper than ribeye. However, there are only two per cow, so you want to find a local butcher and ask him to save them for you. Second, cheaper beef cuts usually have more flavor. Of course, it’s not as tender as fillet mignon, but if you cut tri-tip right, no one will care.😉

Recipe Ingredients

• Pellet Grill Tri-Tip –  Triangular-shaped beef is flavorful, affordable, and delicious. Of course, you can roast or grill it if you don’t have time for smoking.
• Marinade – Garlic and onion powder, paprika, chili powder, brown sugar, rosemary, S&P, olive oil, and soy sauce create a herby, spicy, and slightly sweet marinade to tenderize your roast.
• Horseradish Sauce – Sour cream, mayo, Worcestershire sauce, Dijon mustard, lemon juice, and horseradish create spicy boldness.
• Ciabatta Bread – A rustic, chewy delight that delivers a sturdy, satisfying base that holds together well.
• Toppings – Grilled onions, cheese, and lettuce are my go-to toppings, but your favorites will work.

How to Make a Flavorful Tri-Tip Sandwich

Grill or Smoke Your Tri-Tip

1. Marinade – Mix onion powder, garlic powder, smoked paprika, chili powder, brown sugar, rosemary, pepper, soy sauce, and olive oil in a small bowl for a flavorful marinade. (Photos 1-3)
2. Marinate – Place the tri-tip in an aluminum foil pan or resealable plastic bag, pour the marinade over it, massage or rub it into the meat, then seal it. Allow the tri-tip to marinate in the refrigerator for an hour (up to 24 hours) for maximum flavor. (Photo 4)
3. Ready, Set – Remove your tri-tip from the marinade and set it out for 20-30 minutes at room temperature before grilling.
4. Grill – Preheat your pellet grill to 225°F (107°C). Slow and long smoking ensures a tender, juicy tri-tip with delicious smoky flavors. Place the tri-tip directly on the grill grates and smoke for 1-2 hours or until the internal temperature of the meat reaches 125°F/50℃. (Photo 5)
5. Sear – Remove it from the grill once it reaches the right temperature. Increase the grill’s temperature to medium-high (450°F-500°F). Sear the tri-tip for 2-3 minutes on each side or until it develops appealing grill marks and a sear on the outside. (Photo 6)
6. Rest – Remove the tri-tip from the smoker, cover it with butcher’s paper or foil to keep it warm, and rest for 10-15 minutes.

Assemble Your Delicious Sandwich

1. Slice the tri-tip against the grain into thin slices to break down the muscle fibers, making the meat tender and succulent. (Photo 1)
2. Horseradish Sauce – In a medium bowl, combine sour cream, mayonnaise, minced garlic, horseradish, Dijon mustard, lemon juice, kosher salt, Worcestershire sauce, salt, and pepper. Adjust seasonings to taste. Set aside.
3. Assemble – Slice the ciabatta bread in half and spread the horseradish sauce on each side. Layer the smoked tri-tip on one side of the bread, and on the other side, add additional toppings. Close the two sandwich halves and press down lightly. Serve the tri-tip sandwiches with your favorite sides, extra horseradish sauce, and enjoy! (Photos 2-4)

Recipe Variations

• Meat Swap – Create incredible sandwiches with any leftover steak, turkey, pork, or chicken.
• Asian Marinade – Replace the rosemary with ginger, olive oil with toasted sesame oil, and add a splash of plum vinegar. Yum!
• Italian Twist – Add a splash of balsamic vinegar to the marinade.
• Bread Swap – Sourdough baguettes, French bread, and 
• Topping Extravaganza – Customize your sandwich with various toppings, such as avocado, roasted red peppers, sautéed mushrooms, sliced tomatoes, sauteed mushrooms, pickled banana peppers, sliced olives, alfalfa sprouts, you name it.

Tips and Tricks

• Medium-well to well-done tri-tip can get tough. A meat thermometer will save your beef. As soon as the internal temperature gets 130-135°F/55-57℃ for medium-rare or 150℉/65℃ for medium, you’re done.
• Don’t skip the rest period because it allows juices to reabsorb for a juicier steak.

Making-Ahead Instructions

Smoking or grilling your tri tip ahead and freezing it is a great time saver. And the horseradish sauce tastes even better when you make it a few days ahead. It has sour cream, so keep it in the fridge. Thaw the beef in your fridge overnight and heat it up right before serving.

Serving and Storage

Serve your tri-tip sandwiches warm with your favorite sandwich sides. Refrigerate any leftover tri-tip tightly wrapped in foil, a zippered freezer bag, or an airtight container for up to 3 days.

You can use an oven, stovetop, or microwave to reheat. Reheat for 10-15 minutes in a 350°F/175°C oven or for 1-2 minutes on high in a microwave.

FAQs

Perfect Pairings for Tri-Tip Sandwich

Consider serving your tri-tip sandwich with some delicious sides like Southern potato salad,  seasoned fries, easy pasta salad, and cucumber and onion salad. 

More Tasty Meaty Recipes to Try

• Grilled Boneless Chicken Thighs
• Smoked Turkey Wings
• Grilled Ribeye
• Smoked Lobster Tail

Conclusion

This tri-tip sandwich recipe is a foolproof crowd-pleaser with juicy meat, tangy horseradish sauce, and customizable toppings. How do you personalize your sandwich? Let me know!