Tri Tip Sandwich

This Tri-Tip Sandwich is the ultimate way to turn grilled steak into a crave-worthy meal. Tender slices of smoky tri-tip are layered with sweet caramelized onions, vibrant bell peppers, and creamy chipotle aioli, all tucked into a toasted hoagie roll. 

It’s a hearty, flavor-packed sandwich that’s perfect for weeknight dinners or game day feasts. Bonus: it’s easy to make and totally customizable!

Here is Why This Tri-Tip Sandwich Recipe Works

The Ingredients

• Meat: Tri-tip steak
• Produce: Onions, bell peppers, garlic
• Condiments: Mayonnaise, chipotle peppers in adobo, honey
• Pantry: Olive oil, white vinegar, hoagie rolls
• Pantry seasonings: Onion powder, cumin, salt, pepper

We used our oven roasted tri tip but you can cook it any way you wish. You can try this recipe for Santa Maria tri tip or this one for a slow cooker tri-tip. You can also cook the tri tip in the sous vide.

Sandwich Variations 

Drizzle some garlic butter on the hoagie rolls before you toast them. You could also switch out the chipotle aioli for fresh horseradish aioli or even just a regular mayo.

You don’t have to use a tri tip for this sandwich. You can use any cut of beef really. Try it with our smoked London broil, slow cooker sirloin tip, or leftover pot roast.

Tips for Tri Tip Sandwiches

• Always cut the tri-tip against the grain for the most tender slices.
  
• Don’t rush the onion. Low and slow is the way to go for perfectly caramelized onions. Trust me, it’s worth the extra time.
  
• A quick trip under the broiler or on the grill gives your hoagie rolls that perfect crisp edge to hold up against the juicy fillings.
  
• Love the heat? Toss in an extra chipotle in the aioli sauce. Prefer it mild? Stick to just one pepper for a hint of smoky flavor.
  
• Monterey Jack melts beautifully, but feel free to experiment with provolone or mozzarella cheese.
  
• You can use any bread you want for these tri tip sandwiches. We used a hoagie because it is soft and tender but sturdy enough to handle all the hearty fillings.

Storage

Customize Your Tri Tip Steak Sandwiches

This Tri-Tip Sandwich is here to remind you that sandwiches don’t have to be sad, soggy excuses for a meal. With smoky steak, caramelized onions, and a chipotle aioli that’s basically the MVP of condiments, this is the kind of sandwich that makes you wonder why you’d ever settle for less.

It’s hearty, customizable, and just fancy enough to make you look like you know what you’re doing in the kitchen.

More Sandwich Recipes to Try

• This hot meatloaf sandwich is the reason we make meatloaf. It is perfect for lunch or dinner.
• This pulled pork sandwich is perfect for your next family gathering. Make the pulled pork in advance and set out all the fixings for everyone to assemble the sandwiches.
• These grilled lamb sandwiches are a great way to make something a little different for our next cookout.

Tri Tip Sandwich

This hearty sandwich is piled high with tender slices of tri tip steak, grilled onions and peppers, Gouda cheese, and spicy chipotle aioli.

5 from 10 votes

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 sandwiches

Calories: 1097kcal

Author: Dahn Boquist

Ingredients

For the chipotle aioli

• 1 cup mayonnaise
• 3-4 garlic cloves minced
• 1 to 3 chipotle peppers depending on how hot you want it
• 2 teaspoons white vinegar
• 2 teaspoons honey
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper

For the grilled onions and peppers

• 2 tablespoons olive oil
• 2 medium onions sliced
• 2 bell peppers seeded and sliced

Assemble the sandwiches

• 4 large hoagie rolls
• 8 slices Monterey Jack cheese
• 1 grilled Tri-Tip steak

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Instructions

For the chipotle aioli

• Place the mayonnaise in a small mixing bowl.
• Chop the chipotle peppers and garlic together until they are finely minced and add them to the mayonnaise. 
• Stir in the vinegar, molasses, onion powder, cumin, salt, and pepper. Set the aioli aside. 

Grill the onions and peppers

• Heat the oil in a large skillet over medium heat. 
• Add the onions and peppers and cook for 15 to 20 minutes, stirring occasionally, until the onions are golden brown. Season with salt and pepper

Assemble the sandwiches

• Toast the hoagie rolls under a broiler or lay them flat on a grill until lightly browned. 
• Slice the tri-tip steak into thin slices. Cut across the grain to get tender slices of meat. 
• Spread the chipotle aioli onto the toasted buns then pile the onion and pepper mixture on one side. Top the onions with two slices of cheese then a heap of sliced tri-tip. 

Nutrition

Serving: 1sandwich | Calories: 1097kcal | Carbohydrates: 26g | Protein: 57g | Fat: 85g | Saturated Fat: 19g | Polyunsaturated Fat: 47g | Cholesterol: 200mg | Sodium: 1125mg | Fiber: 3g | Sugar: 10g

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