Tri Tip Sandwich Recipe

Prepare marinade

In a medium bowl whisk together olive oil, soy sauce, worcestershire sauce, minced garlic, brown sugar, kosher salt, black pepper, smoked paprika, and dried oregano until smooth.

Place tri-tip in a large resealable plastic bag or shallow dish. Pour marinade over the tri-tip, massaging to coat all surfaces. Seal or cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Remove tri-tip from refrigerator 30–45 minutes before cooking to bring it toward room temperature. Preheat your grill (or oven) to medium-high: about 425–450°F (220–230°C) for grilling or set oven to 425°F (220°C) if roasting.

If grilling: oil the grates lightly. Sear tri-tip over direct heat 4–6 minutes per side to develop a brown crust. Move to indirect heat and continue cooking with the lid closed until internal temperature reaches 125°F (52°C) for medium-rare, about 20–30 more minutes depending on thickness. If roasting: place tri-tip on a rimmed baking sheet and roast at 425°F until internal temp is 125°F for medium-rare, about 25–35 minutes depending on thickness.

Once the tri-tip hits target temperature, transfer to a cutting board and tent loosely with foil. Let rest 10–15 minutes; carryover will raise the temperature a few degrees.

Prepare horseradish mayo

While the tri-tip rests, combine mayonnaise, prepared horseradish, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning; add more horseradish if you want more heat.

Heat a skillet or griddle over medium heat. Butter the cut sides of the sandwich rolls. Toast the rolls butter-side down until golden and crisp, about 1–2 minutes.

Thinly slice the rested tri-tip against the grain into 1/8–1/4-inch slices for tender bites. If the roast has a fat cap or silver skin, trim away as you slice.

Assemble sandwiches: spread a generous tablespoon of horseradish mayo on both cut sides of each roll. Layer slices of tri-tip on the bottom half, top with a slice of cheese (place cheese on meat so residual heat melts it slightly), then add a handful of arugula or baby spinach, 2–3 tomato slices, and a few thin red onion rings.

If using optional items, drizzle a small amount of barbecue sauce over the meat or add pickled jalapeños to taste.

Close sandwiches, press gently, slice in half if desired, and serve immediately while warm.

For a smokier profile, brush a teaspoon of barbecue sauce on the tri-tip slices before adding cheese. For heat, add pickled jalapeños to the sandwich or serve on the side.

Store leftover sliced tri-tip in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of beef broth or in a 300°F oven covered with foil to prevent drying.