This delicious tri-tip sandwich is perfect for a summer cookout! It features thinly sliced tri-tip roast, grilled onions and peppers, fresh arugula, and a zesty horseradish sauce. The ciabatta bread is the perfect vehicle for all of these flavorful ingredients. So fire up the grill and get ready to enjoy a fantastic sandwich!
🌟 Why this recipe works
This tri-tip sandwich recipe is easy to follow and can be easily made at home with hearty ingredients. And the best part of this recipe is everything is homemade so it will taste much better.
The delicious meat from this oven roast tri tip recipe is melt-in-the-mouth tender with a savory flavor that is perfect for this filling sandwich. If you have a smoker, you could try smoked tri-tip for a smokey, sweet flavor.
The flavor of the roasted peppers, tasty horseradish sauce, provolone cheese, arugula, and thinly sliced tri-tip is a fantastic combination that will have your taste buds jumping for joy.
Out of all the sandwiches you can make for summer, this tri-tip sandwich recipe is in my top 3 and is constantly requested by family and friends once the trip-tip comes out of the smoker.
This sandwich is easy to assemble and can be on the table in no time, making it perfect for a quick lunch or dinner. So fire up the grill and get ready to enjoy a fantastic sandwich.
🍽 Key ingredients
This key ingredient here is the tri-tip roast. It has to be cut thin to really enhance the sandwich. The fresh ciabatta bread and roasted bell peppers help to bring the sandwich to life!
Tri-tip roast - Cut the roast thinly into ¼-inch pieces.
Ciabatta bread - This bread is perfect for this sandwich because it's hearty and can hold up to all the ingredients.
Provolone cheese - Sliced thin or layered, this cheese is the perfect addition to this sandwich.
Arugula - This peppery green is a great addition to the sandwich and pairs well with the other ingredients.
Horseradish sauce - This creamy sauce really kicks up the flavor of the sandwich. It's made with mustard, horseradish, and sour cream.
Grilled peppers and onion - The sweetness of the bell peppers and the red onions are a great addition to this tender tri-tip sandwich.
You can use any type of bread you like for this sandwich, but a hearty bread like ciabatta is ideal. Other options are Italian or French baguette and Sourdough.
The homemade horseradish sauce has a bit of a kick to it, so if you're not into spicy sauces, you can use other sauces that are sweeter, like BBQ sauce, and garlic aioli, or even a ranch dressing.
You can substitute Provolone for Swiss, Gruyere, or even American cheese.
🔪 How to make
This tri-tip sandwich is easy to make for any home cook, and the results of the tender beef, horseradish sauce, grilled bell pepper mixture, and soft ciabatta bread will have your guests drooling over the delicious taste.
Wash and slice the bell peppers and onions.
Slice the tri-tip beef into thin slices.
Make the horseradish sauce by combining all of the ingredients in a bowl and mixing until smooth.
Cut the ciabatta loaves in half.
Preheat grill pan over medium heat and toast the ciabatta halves until golden brown.
Add a tablespoon of olive oil to the pan and turn it up to medium-high heat, and add the sliced peppers and onions for 10 - 15 minutes until slightly browned. Add salt and pepper to taste.
Spread the prepared horseradish sauce on the toasted ciabatta halves.
Place the arugula leaves on top and place tri-tip on top.
Top with provolone sliced cheese, grilled peppers, and onion.
Place the top half on top and gently press down before cutting each ciabatta loaf into 3 pieces.
Serve the grilled tri-tip sandwich with extra horseradish sauce, and enjoy!
💭 Cooking tips
Heat your delicious sandwich
If you want your tri-tip sandwich hot so that the meat warms up and the cheese melts, wrap the assembled sandwich in aluminum foil and place it in a preheated oven at 350 degrees Fahrenheit for 10 minutes.
Slice the tri-tip steak thin
For the best tender sandwich, make sure to slice your tri-tip steak as thinly as possible. Thicker pieces are harder to chew through with all the other ingredients.
This tri-tip sandwich is pretty filling as it is, but if you want to add something extra, try some of these variations. Including making the same sandwich with our perfectly cook roast beef recipe or our eye of round roast recipe.
Add chipotle peppers
Adding chipotle peppers to the sandwich will increase the heat considerably and give it a smokey taste. Use vinegared chipotle peppers for a slightly less fiery taste.
Bacon makes everything better, so why not add some to this sandwich? Cook 8 slices of bacon and layer it on top of the tri-tip steak for an added salty and smoked flavor.
For some extra creaminess, add avocado slices to your sandwich. The smooth texture pairs well with the other ingredients. Use 1 large avocado or 2 small ones.
Add caramelized onions
Sweet caramelized onions make a great addition to meaty tri-tip sandwiches. Add 2 tablespoons to each ciabatta loaf on top of the tri-tip. Make them at home or buy them from the grocery-store.
Also check out my collection of easy leftover steak recipes when you have extra meat and dont want to waste it.
🥗 What to serve with
This tri-tip sandwich is hearty and filling, so it doesn't need much else. However, if you want to round out the meal, try serving it with these quick and easy tasty side dishes.
Red cabbage slaw: This easy 7-ingredient coleslaw is tangy and sweet, making it perfect to serve with this hearty tri-tip sandwich.
Longhorn Brussel Sprouts: These 15-minute pan-fried Brussel sprouts with a sweet and spicy sauce made with chili powder, garlic powder, sugar, and other spices. They are crispy on the outside and tender on the inside.
Sauteed asparagus with almonds: This simple asparagus dish is a great way to dress up this sandwich and add some healthy greens to the meal.
🙋 Frequently asked questions
Is tri-tip lean meat?
Tri-tip is a relatively lean cut of beef, with about 10 grams of fat per 3-ounce serving. It's a good source of protein and minerals, such as iron and phosphorus.
Can you freeze the leftover tri-tip sandwich?
The leftovers can be frozen, but the quality of the sandwich may suffer. The bread will become soggy, and the meat may dry out.
🧊 Storing and ♨️ reheating
This tri-tip sandwich is best served and eaten fresh for best results, but if you have leftovers, you can refrigerate it and reheat it later.
Fridge - Place the sandwich in a zip lock bag with the air squeezed out and place it in the fridge or you could just cover it tightly with plastic wrap and pop it in the fridge for up to 3 days.
Reheating - Reheat the sandwich in a preheated oven at 350 degrees Fahrenheit for 10 minutes until warm.
🍳 Related Recipes
If you like my roasted tri tip sandwich then you must try one of these mouth-watering beef recipes on your next meal.
👪 Serving size
This tri-tip sandwich recipe makes 6 servings from 2 ciabatta sandwiches. The recipe is easily scalable to feed the number of guests you have.
This tri-tip sandwich is easy to make and full of flavor. The thinly sliced beef, grilled peppers and onions, and horseradish sauce come together to create a delicious and hearty sandwich. Whether you're serving it for lunch or dinner, this sandwich is sure to please.
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Tri Tip Sandwich (with Leftover Tri Tip Roast)
- 2 loaves ciabatta bread - halved lengthwise
- 3 pound tri-tip roast - Thinly slice into ¼ pieces.
- 8 slices provolone cheese - (ideally sliced tick or layered doble- 4 each )
- 3 cups fresh arugula
For Horseradish Sauce
- ½ cup of sour cream
- ⅛ cup of horseradish
- ½ tablespoon Dijon mustard
- salt and pepper to taste
For the grilled onions and peppers
- 2 tablespoons olive oil
- 2 medium red onions, sliced
- 2 large bell peppers (yellow and red), seeded and sliced
- Salt and pepper
- Wash and slice the bell peppers and onions.
- Slice the tri-tip beef into thin slices.
- Make the horseradish sauce by combining all of the ingredients in a bowl and mixing until smooth.
- Cut the ciabatta loaves in half.
- Preheat grill pan over medium heat and toast the ciabatta halves until golden brown.
- Add a tablespoon of olive oil to the pan and turn it up to medium-high heat, and add the sliced peppers and onions for 10 - 15 minutes until slightly browned. Add salt and pepper to taste.
- Spread the prepared horseradish sauce on the toasted ciabatta halves.
- Place the arugula leaves on top and place tri-tip on top.
- Top with provolone sliced cheese, grilled peppers, and onion.
- Place the top half on top and gently press down before cutting each ciabatta loaf into 3 pieces.
- Serve the grilled tri-tip sandwich with extra horseradish sauce, and enjoy!