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!
8 slicesprovolone 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
½tablespoon Dijon mustard
salt and pepper to taste
For the grilled onions and peppers
2 tablespoons olive oil
2mediumred onions, sliced
2large bell peppers (yellow and red), seeded and sliced
Salt and pepper
Instructions
Preparations
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.
Cooking instructions
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!
Recipe Notes
Heat your delicious sandwichIf 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 thinFor 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.