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.
Servings: 4 sandwiches
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
- 4 large hoagie rolls
- 8 slices Monterey Jack cheese
- 1 grilled Tri-Tip steak
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
