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Tri tip steak sandwich on brown cutting board with onions, lettuce, and cheese sticking out of sandwich.
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5 from 1 vote

Juicy Tri Tip Sandwich

Tri Tip Sandwiches make 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.  
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 6 sandwiches
Calories: 557kcal


  • 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


  • 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
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Tri Tip Notes:
This Smoked Tri Tip is my go-to recipe, but these sandwiches are good with any grilled tri tip recipe. Use your favorite or choose a pre-marinated tri tip from the store. I have good luck at Costco and Sam's for both plain and marinated tri tip. 
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.
How to reheat leftover tri tip: 
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. 


Calories: 557kcal | Carbohydrates: 30g | Protein: 42g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 612mg | Potassium: 586mg | Fiber: 2g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 4mg | Calcium: 205mg | Iron: 3mg