Tri Tip Sandwich Recipe

Prepare the marinade

In a medium bowl, whisk together 3 tbsp olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, smoked paprika, 1 tsp black pepper, 1 tsp kosher salt, and red wine vinegar until combined.

Marinate the tri-tip

Place the 2-lb tri-tip into a resealable plastic bag or a shallow dish. Pour the marinade over the meat, massaging to coat all sides. Refrigerate for at least 2 hours, preferably overnight, turning once to distribute the marinade.

Bring to room temperature

Remove the tri-tip from the refrigerator 30–45 minutes before cooking to come to room temperature. Reserve the marinade for basting if desired (discard if it contacts raw meat and is not boiled).

Preheat grill or oven

If using a grill: set up for two-zone cooking and preheat to medium-high (around 400°F / 200°C) on the hot side. If using an oven: preheat oven to 425°F (220°C) and heat a heavy skillet over high heat for searing.

Sear the tri-tip

Pat the tri-tip dry with paper towels. Rub 1 tbsp olive oil over the surface. On the hot zone of the grill or in the hot skillet, sear the tri-tip 2–3 minutes per side until a deep brown crust forms (including edges).

Finish cooking

Move the tri-tip to indirect heat on the grill or transfer the skillet to the oven. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, about 15–25 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part.

Rest the meat

Remove tri-tip from heat and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute; internal temperature will rise ~5°F (3°C).

Toast the rolls

While the tri-tip rests, split the ciabatta rolls and spread butter on cut sides. On a skillet or grill, toast buttered sides over medium heat until golden, 1–2 minutes.

Prepare spread

In a small bowl, mix mayonnaise and Dijon mustard. Adjust seasoning with a pinch of salt and pepper to taste.

Slice the tri-tip

Using a sharp knife, slice the rested tri-tip thinly across the grain into 1/8–1/4 inch slices. Thin slices are easier to bite through and make a better sandwich texture.

Assemble sandwiches

Spread a tablespoon of the mayo-Dijon on each bottom roll. Layer with a portion of sliced tri-tip (about 6–8 oz per sandwich), top with a slice of provolone or Swiss, tomato slices, a handful of arugula, and thin red onion slices. Add pickled jalapeños if using. Finish with a light sprinkle of coarse salt and freshly ground black pepper, then top with the roll crown.

Optional melt

If you prefer the cheese melted, place assembled open-faced sandwiches under a broiler or on the grill, cheese side up, for 1–2 minutes until just melted. Watch carefully to avoid burning.

Cut sandwiches in half if desired and serve immediately while warm. Leftover sliced tri-tip can be refrigerated and used within 3–4 days.