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Juicy grilled tri tip, smoky chipotle aioli, and melty Jack cheese stacked on toasted rolls with jammy peppers and onions. This tri tip sandwich is big on flavor. This is how steak sandwiches should taste.

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!

A sandwich with tri tip, cheese and sauteed onions and peppers.
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If you like sandwiches like this, you have to try my Philly cheesesteak.

Here is Why This Tri Tip Sandwich Recipe Works

Tri tip stays juicy: Grilled tri tip slices like a dream when cut against the grain, and it holds onto its juices beautifully. No grill? Use our baked tri tip method instead.

Chipotle aioli brings the heat: Smoky, garlicky, and just sweet enough to balance the spice. Worth making extra.

Grilled onions and peppers add sweetness: Slow-cooked veggies give this sandwich depth and texture.

Layered to melt: Melty cheese between the hot onions and warm steak keeps everything oozy and glorious.

A tri tip sandwich on a hoagie bun next to potato chips and a drink.

Recipe Tips

Don’t overcook the steak: Medium-rare to medium is your sweet spot for tender slices.

Slice against the grain: It matters. You want clean bites, not chewy ones.

Use sturdy rolls: A soft bun will collapse. Go for hoagie rolls that can handle the load.

Let the steak rest: Give it 10 minutes before slicing to lock in the juices.

Try the Instant Pot: For a fast and easy option, check out our Instant Pot tri tip recipe.

A hand holding a tri tip sandwich in a hoagie bun.

More Sandwich Recipes to Try

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Tri tip sandwich
Prep Time: 15 minutes
Total Time: 15 minutes
5 from 10 votes

Tri Tip Sandwich

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

If you make this recipe, please leave a star rating and comment.

Servings: 4 sandwiches
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Ingredients 

For the chipotle aioli

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

For the grilled onions and peppers

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

Assemble the sandwiches

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. 

Notes

Make the aioli ahead: The chipotle aioli keeps for up to a week in the fridge and tastes even better after a day or two.
Use leftover tri tip: This sandwich is a great way to repurpose leftover grilled or roasted tri tip—just slice it thin and reheat gently.
Control the heat: Start with one chipotle pepper in the aioli and taste before adding more. Some cans pack serious punch.
Cheese swap: Monterey Jack melts beautifully, but provolone or pepper jack work just as well.
Toast matters: Don’t skip toasting the rolls. It keeps them from getting soggy and adds extra texture.
Leftover tri tip? Slice it cold and toss it into our tri tip salad for a fresh lunch the next day.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

Cheesy BBQ Tri Tip Sandwich: Swap the chipotle aioli for your favorite BBQ sauce and use sharp cheddar instead of Monterey Jack cheese. For extra zip, spread on a bit of horseradish sauce.

Mediterranean-Style Tri Tip Sandwich: Replace the chipotle aioli with tzatziki sauce, and toss in some roasted red peppers and crumbled feta for a Greek-inspired sandwich.

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.

Ingredients for making a sandwich with leftover tri tip.
A collage of six photos showing how to make a tri tip sandwich.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4 Comments

  1. Jeff the Chef @ Make It Like a Man! says:

    I love tri-tip, so there’s rarely any left over when I make it … but if there is, this sandwich is it!

    Reply
    1. Dahn Boquist says:

      It’s definitely worth cooking a tri tip just for this sandwich alone.

      Reply
  2. angiesrecipes says:

    I am always happy when I have some steak leftover for sandwiches or salads. This is one of the BEST sandwiches that I have seen in a long time!
    angiesrecipes
    http://angiesrecipes.blogspot.com

    Reply
    1. Dahn Boquist says:

      thanks Angie

      Reply