Tri-Tip Sandwich

There’s something irresistibly delicious about a hearty sandwich that perfectly balances bold flavors with tender, juicy meat. The Tri-Tip Sandwich is one such creation, featuring succulent, smoked tri-tip steak paired with caramelized onions, melted provolone cheese, and a generous dollop of mint cilantro chimichurri and creamy horseradish sauce. This sandwich has everything that makes for a mouthwatering meal: a robust meaty center, a touch of smokiness, tangy chimichurri, and the creamy heat from horseradish sauce, all encased in a soft toasted ciabatta roll.

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Whether you have leftover tri-tip from a recent grilling session or you’re looking to indulge in something flavorful, this sandwich will definitely hit the spot. It’s perfect for lunch, dinner, or any occasion that calls for a satisfying meal. Plus, you can customize the recipe to suit your personal preferences and use a variety of cooking methods. Get ready to dig into this culinary masterpiece!

Ingredients

For the Smoked Tri-Tip

• 1.5-2 pound tri-tip
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne powder
• 1 tablespoon onion powder
• 1 tablespoon garlic powder

For the Mint Cilantro Chimichurri

• 6 garlic cloves
• ½ cup fresh mint
• 1 cup fresh parsley
• 1 cup cilantro
• 2 tablespoons fresh oregano
• 1 small red onion, diced
• 1 cup olive oil
• ¼ cup red wine vinegar
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper

For the Sandwiches

• 1 red onion, thinly sliced
• 4 ciabatta rolls (or your favorite buns)
• ½ cup creamy horseradish sauce
• 8 slices of provolone cheese

Instructions

Step 1: Smoke the Tri-Tip

• Prepare the Tri-Tip: If you’re starting with fresh tri-tip, begin by preheating your smoker (preferably a Traeger or pellet smoker) to 225°F.
• Season the Meat: In a small bowl, combine kosher salt, black pepper, brown sugar, smoked paprika, cayenne powder, onion powder, and garlic powder. Rub this seasoning mixture generously all over the tri-tip. Let it marinate for at least 30 minutes in the fridge to allow the flavors to penetrate the meat.
• Smoking the Tri-Tip: Place the seasoned tri-tip on the smoker and cook for about 2 hours or until the internal temperature reaches 125°F for medium-rare. Once done, remove the tri-tip from the smoker and let it rest for 10-15 minutes. Resting allows the juices to redistribute, ensuring a juicy and tender result.

Step 2: Prepare the Chimichurri Sauce

• Combine the Ingredients: For the chimichurri, place garlic cloves, fresh mint, parsley, cilantro, oregano, and red onion in a food processor. Pulse until everything is well combined but still chunky—don’t turn it into a paste.
• Add Oil and Vinegar: Drizzle in the olive oil and red wine vinegar. Pulse a few more times to combine. Adjust the oil to reach your desired consistency (less oil will create a more textured sauce, while more will create a smoother finish).
• Season: Add kosher salt and freshly ground black pepper to taste. Transfer the chimichurri to an airtight container and refrigerate until you’re ready to assemble the sandwiches.

Step 3: Sauté the Red Onions

• Caramelizing Onions: Heat a Blackstone griddle or a medium skillet to medium-high heat. Add the sliced red onions and sauté until they turn a deep golden brown and become tender. This should take about 20-30 minutes. If using a Blackstone, place the onions on the cooler side of the griddle to prevent burning.

Step 4: Toast the Ciabatta Rolls

• Toast the Buns: While the onions are caramelizing, slice the ciabatta rolls in half and butter both cut sides. On a flat top griddle or in a skillet, toast the rolls until golden brown. If you don’t have a Blackstone, you can also toast them under a broiler for about 2-3 minutes, or use an air fryer.

Step 5: Slice the Tri-Tip

• Slicing the Meat: After the tri-tip has rested, slice it thinly across the grain. Slicing against the grain ensures that each bite is tender and easy to chew. The thickness of the slices is up to you—some prefer thicker slices for more bite, while others opt for thin slices for more delicate mouthfuls.

Step 6: Assemble the Sandwiches

• Assemble the Sandwiches: Spread a generous layer of creamy horseradish sauce on the bottom half of each toasted ciabatta roll. Then, lay down a layer of the sliced tri-tip, followed by the caramelized onions.
• Add the Cheese: Top each sandwich with two slices of provolone cheese. If you’re using a Blackstone griddle, cover the sandwiches with a basting dome and place some water underneath to help melt the cheese. Alternatively, you can place the sandwiches under the broiler for 1 minute or use an air fryer at 400°F for about 2 minutes to melt the cheese.

Step 7: Add the Chimichurri Sauce

• Final Touches: Spread about 2 tablespoons of chimichurri sauce on the top half of each toasted ciabatta roll. This fresh, herby sauce adds a vibrant contrast to the richness of the tri-tip and cheese.
• Assemble and Serve: Join the two halves of the sandwich, pressing them together gently. Slice the sandwiches in half to reveal the juicy, cheesy goodness inside, and serve immediately.

Flavor, Texture, and Aroma

This Tri-Tip Sandwich is an explosion of flavor and textures. The tender, smoky tri-tip serves as the perfect base for this hearty meal, with a subtle smoky richness that balances beautifully with the sweet, caramelized onions. The provolone cheese adds a creamy, melty texture, creating that irresistible gooey cheese pull that’s perfect for your Instagram feed.

The chimichurri sauce is fresh and tangy, with the bold flavors of garlic, herbs, and vinegar bringing a bright contrast to the richness of the beef. Meanwhile, the horseradish sauce provides a creamy, spicy kick that cuts through the richness and adds an extra layer of flavor. Together, these components form a symphony of tastes and textures that make each bite an unforgettable experience.

Tips and Variations

• Ingredient Substitutions: If you don’t have a smoker, you can roast the tri-tip in an oven at 300°F, cooking until it reaches an internal temperature of 125°F for medium-rare or 135°F for medium. Let the meat rest before slicing to allow the juices to settle.
• Variations: Feel free to play with the cheese. While provolone is a classic choice, Swiss or even a sharp cheddar can offer a different flavor profile. You can also try adding pickles or arugula for some extra crunch and freshness.
• Serving Suggestions: Serve these sandwiches with a side of crispy French fries, a refreshing salad, or even some roasted vegetables to complete the meal. If you want to add some more heat, serve with extra chimichurri or a spicy dipping sauce on the side.

Storing Leftovers

If you have leftover tri-tip, it can be stored in an airtight container in the fridge for 3-5 days. Reheat it in the air fryer, under the broiler, or on the Blackstone griddle to keep it juicy and tender. The chimichurri sauce can also be kept in the fridge for several days, allowing the flavors to deepen and meld.

Final Thoughts

This Tri-Tip Sandwich is perfect for any occasion, whether you’re feeding a crowd or indulging in a solo meal. With its smoky, juicy meat, creamy cheese, tangy chimichurri, and spicy horseradish sauce, this sandwich is sure to become a favorite. Every bite is packed with flavor and texture, and the best part is that you can customize it to suit your tastes. Give it a try and enjoy a truly satisfying and flavorful meal that will leave you craving more!