This Tri Tip Sandwich makes the perfect easy dinner! A buttery toasted bun is layered with juicy tri tip, melty cheese, sauteed onions, fresh arugula, and your favorite tangy mustard. Whether you use leftover tri tip steak or grill one just for this sandwich recipe, you’re guaranteed a tasty meal.
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A tri tip sandwich > a deli meat sandwich every time! Juicy, tender steak dripping in tangy mustard and melty cheese… what’s not to like? This makes a super easy dinner or lunch that the whole family will enjoy.
In the colder months I usually make tri tip in the slow cooker, but when spring rolls around I make it on the grill. This Santa Maria Tri Tip recipe is hands down our favorite. Of our many dinner recipes, it’s one we go back to again and again.
🏅 Why this recipe is great
- It's a great leftover tri tip recipe! Or make one fresh just for sandwiches.
- The toppings are super flexible. Add and take away what you like to make the perfect sandwich.
- Use any tri tip recipe you like, whether homemade or pre-marinated from the store.
- These sandwiches are flavorful, hearty and filling.
🥩 What is tri tip?
A tri-tip roast, also called a Santa Maria steak, is a triangular cut of meat that comes from the lower portion of the sirloin, or the bottom of the beef sirloin. This flavorful cut of beef is large, nicely marbled with fat, and can be ultra-tender and juicy if cooked correctly.
🍞 Ingredients
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Grilled tri-tip: Feel free to use leftover tri tip or freshly cooked. You can make your own (I highly recommend this Smoked Tri Tip) or buy one pre-marinated or with a dry rub from the store. Sam’s Club and Costco are good places to find those.
- Onion: Yellow or sweet onion are good options.
- Ciabatta rolls: I find that these are sturdy and a great texture, but feel free to use your bread of choice.
- Cheese: My favorite is pepper jack, but use whatever you like. Some ideas are in the “Variations” section below.
- Arugula: The flavor goes so well with grilled meat.
- Mustard: Use your favorite! Classic yellow, dijon, spicy brown, or stone ground.
🔪 How to make a tri tip sandwich
Start by making your tri tip. My go-to recipe is this Smoked Santa Maria Tri Tip, but you can use any recipe you like or use up leftover tri tip. Once it is cooked, allow it to rest for 10-15 minutes. Then slice it against the grain in ¼ inch slices for tri tip sandwiches (the grain goes different directions, as shown in the photo below).
Next, cut the onions into thin slices, then saute in a tablespoon of olive oil in a large skillet (my favorite is this All Clad 12" Skillet [affiliate]). Cook over medium heat for 7-10 minutes, or until tender and golden brown.
Next, cut the ciabatta rolls in half horizontally, then spread the inside of each with room temperature butter. You can toast them under the broiler, in a toaster oven, or in a skillet over medium-high heat. Get them nice and golden brown!
Time to assemble! Place your cheese on the warm bun to get nice and melty. Then add your tri tip slices, arugula, sauteed onions, and a generous drizzle of mustard. Enjoy!
👨👩👧👦 For a crowd
To make this easier to serve to a crowd, grab a helper to slice the meat with you (trust me, your arm will get tired). For the buns, butter them up and toast them under a broiler on a cookie sheet (you should be able to do 5-6 at a time this way).
🧅 Sandwich variations
This tri tip sandwich recipe is super flexible! Play with the toppings to make it your own. Here are some more great topping ideas.
- A simple garlic aioli, chipotle mayo, chimichurri sauce, or horseradish sauce can replace the mustard.
- Use sweet caramelized onions (yellow, sweet, or red onions) instead of sautéed.
- For a different flavor, pickled red onions or pickled jalapeños would be amazing.
- Add sautéed bell peppers.
- Switch up the cheese! Regular or smoked provolone cheese, havarti, cheddar, or jack cheese all make good options.
- Add fresh tomato slices or tomato jam.
- Use a hoagie roll or french bread slices instead of ciabatta bread.
- Toast the buns with garlic butter for extra flavor.
🙋 Questions and Answers
This is a great recipe for leftover tri tip! If you are making it ahead on purpose, I recommend slightly undercooking it so that it doesn’t dry out when you reheat it. Store it in the fridge in an air-tight container or wrapped in plastic wrap for 2-3 days.
To reheat sliced tri tip, cover it in a damp paper towel to retain moisture. Reheat in the microwave on medium power in 20 second increments, or until just warmed through. Don’t overheat it or it won’t be juicy and tender.
If you don’t have tri tip steak, you can make these into steak sandwiches by using thinly sliced skirt steak, strip steak, or sirloin steak.
- French fries or sweet potato fries
- Coleslaw (we love this Apple Coleslaw with no mayo!)
- Potato salad or macaroni salad
- Fruit salad
- Chips
👨🏼🍳 Tips & Tricks
- Make sure to slice the flank steak very thinly against the grain for tender pieces that are easy to eat.
- Toast the buns. Don’t skip it. Warm, toasty bread makes the sandwich.
- If using leftover tri tip, be careful not to overheat it so that it doesn’t dry out.
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📋 Recipe
Juicy Tri Tip Sandwich
Ingredients
- 1 (2-3 lb) grilled tri tip *See notes
- 2 large yellow onions
- 1 tablespoon olive oil
- 6 ciabatta rolls
- 4 tablespoon butter softened
- 6 slices pepper jack cheese
- 2 cups arugula
- Mustard of choice yellow, brown, spicy, stone ground
Instructions
- Make tri tip: My go-to recipe is linked in the notes but you can use any recipe you like OR use leftover tri tip. Once cooked and rested, slice it against the grain in ¼ inch slices.1 (2-3 lb) grilled tri tip
- Saute onions: Slice the onions thinly. Cook in a large skillet over medium heat with olive oil. Cook for 7-10 minutes, or until tender and golden brown.2 large yellow onions, 1 tablespoon olive oil
- Toast bread: Cut the ciabatta rolls in half horizontally, then spread the inside of each with softened butter. Toast them under the broiler, in a toaster oven, or in a skillet over medium-high heat. Get them nice and golden brown!6 ciabatta rolls, 4 tablespoon butter
- Assemble: Place cheese on the warm bun to get melty. Add sliced tri tip, arugula, sautéed onions, and a generous drizzle of mustard. Enjoy!6 slices pepper jack cheese, 2 cups arugula, Mustard of choice
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Make sure to slice the flank steak very thinly against the grain for tender pieces that are easy to eat.
- Toast the buns. Don’t skip it. Warm, toasty bread makes the sandwich.
- If using leftover tri tip, be careful not to overheat it so that it doesn’t dry out.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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