Tri Tip (regular) Sandwich Recipe

Season and cook tri-tip

If you are cooking tri-tip fresh, combine olive oil, kosher salt, coarse black pepper, garlic powder and smoked paprika into a paste. Rub evenly over a 1–1.25 lb tri-tip roast. Let rest at room temperature 30 minutes if time allows. Preheat grill or oven to high heat for searing (grill: medium-high; oven: 425°F/220°C). Sear each side 3–4 minutes until a brown crust forms. Finish on indirect heat or in oven until internal temperature reaches 130°F (54°C) for medium-rare, about 15–25 minutes depending on thickness. Remove and tent with foil; rest 10–15 minutes. Thinly slice against the grain into roughly 1/8–1/4" slices and keep warm.

Heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add the thinly sliced onions and 1/4 teaspoon salt. Cook slowly, stirring occasionally, 20–30 minutes until deeply golden and softened. If onions are slow to brown, sprinkle 1/4 tsp sugar and increase heat slightly for a few minutes, stirring frequently to avoid burning. Remove from heat and hold warm.

Whisk together mayonnaise, prepared horseradish, Dijon mustard, Worcestershire sauce, lemon juice and smoked paprika (if using). Season with black pepper to taste. Chill briefly if time allows. Portion about 3 ounces (approx. 3 tablespoons) into a ramekin to serve with the sandwich.

Butter the cut sides of the ciabatta roll lightly (about 1 teaspoon each side). Toast cut side down in a hot skillet or grill for 1–2 minutes until golden and crisp.

Layer warm sliced tri-tip (about 8 oz) onto the bottom half of the roll. Season lightly with salt and freshly ground black pepper. Top meat with 1/2 cup caramelized onions, then place 2 slices provolone cheese over the warm meat and onions so the cheese softens/melts slightly. Add the arugula on top of the cheese for freshness.

Close the sandwich, press gently, and if desired, give a quick return to the skillet for 30–60 seconds to ensure cheese is melted and bread is crisp. Slice sandwich in half and serve immediately with the ramekin of house sauce on the side and two chosen sides (suggested: mixed greens salad and fries or roasted potatoes).

Place sandwich on plate with two sides. Serve house sauce in a small ramekin on the plate or alongside. Offer additional salt and pepper for finishing.