Tri Tip Sandwich Recipe

Grilled Tri Tip Sandwiches with potato chips and sauces

Tri Tip Sandwich Recipe

Toasted French bread is layered with slices of bbq slathered tri tip, jammy caramelized onions, creamy horseradish sauce, and peppery arugula to make the tri tip sandwich that dreams are made of.

Course Sandwich

Cuisine American

Keyword steak sandwich, tri tip sandwich

Prep Time 20

Cook Time 1 35

Chill Time 3

Total Time 4 55

Servings

Calories 639kcal

Ingredients

For the Tri Tip

1 tablespoon freshly ground black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 to 2 ½ pounds tri-tip roast , about 1 ½ inches thick
1 handful oak, mesquite, or hickory wood chips
1 batch Tri-Tip Barbecue Sauce , recipe below

For the BBQ Sauce

½ cup ketchup
¼ cup steak sauce
1 teaspoon garlic powder
2 tablespoons granulated sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons water

For the Sandwiches

½ cup sour cream
⅓ cup prepared horseradish (or more to taste)
1 tablespoon butter
1 tablespoon canola oil
1 large yellow onion , sliced into ½-inch strips
1 teaspoon kosher salt
1 large French bread loaf , halved
2 cups arugula

Instructions

Mix the dry rub, coat the roast, and refrigerate. In a small bowl, combine 1 tablespoon freshly ground black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper. Stir until evenly blended. Press the rub firmly into all sides of a 2 to 2 ½ pounds tri-tip roast, making sure it adheres well. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
While the tri-tip chills in the fridge, make the sandwich sauces and onions.
Make the BBQ sauce. In a small saucepan combine ½ cup ketchup, ¼ cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons granulated sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, and 2 tablespoons water. Cook for 5 minutes, stirring occasionally, and transfer to a serving bowl.
Make the horseradish sauce. In a small bowl, mix together ½ cup sour cream and ⅓ cup prepared horseradish, or more to taste. Cover and refrigerate until ready to use.
Make the caramelized onions. Melt 1 tablespoon butter with 11 tablespoon canola oil in a cast iron or heavy bottomed skillet over medium high. Add 1 large yellow onion and sprinkle with 1 teaspoon kosher salt. Cook for 5 minutes then reduce heat to medium-low, cover with a lid, and cook for 1 hour, stirring every 10-15 minutes.
Soak the wood chips. Place 1 handful oak, mesquite, or hickory wood chips in a bowl of water and soak for at least 30 minutes before grilling.
Set up the grill for two-zone cooking. Prepare the grill for both direct and indirect cooking over medium heat, targeting 350°F to 450°F. Brush the cooking grates clean. Drain the soaked wood chips and add them to the charcoal or place them in the smoker box of a gas grill. Close the lid and wait for smoke to appear before adding the meat.
Sear, then slow-cook the tri-tip to temperature. Once smoke appears, place the tri-tip directly over the fire. Close the lid and sear over direct medium heat for about 5 minutes total, turning once. Move the roast to the indirect heat zone, close the lid, and continue cooking for 20 to 30 minutes, until the internal temperature reaches 140°F for medium rare. Pull from the grill and tent loosely with foil to rest for 5 to 10 minutes.
Slice the meat and build the sandwiches. Place the halved loaf of French bread on the grill grates and toast until golden, about 1 minute. Remove and set aside.
Cut the tri-tip on the diagonal, across the grain, into thin slices.
Layer the bottom side of the French bread with a generous portion of sliced meat, a hearty amount of bbq sauce, and top with caramelized onions and a handful of arugula. Spread the horseradish sauce on the cut-side of the top bun. Close, and cut into 4-6 individual servings. Serve warm or at room temperature.

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