18 Delicious Tri Tip Sandwich Recipes for Every Occasion

Ready to elevate your sandwich game? Whether you’re planning a quick weeknight dinner, hosting a summer BBQ, or just craving some hearty comfort food, our roundup of 18 Delicious Tri Tip Sandwich Recipes has something for every occasion. From classic favorites to creative twists, these recipes are sure to inspire your next meal. Let’s dive in and discover your new go-to sandwich!

Classic Grilled Tri Tip Sandwich with Garlic Aioli

Nothing says summer like a juicy grilled tri tip sandwich, especially when it’s slathered with homemade garlic aioli for that extra punch of flavor.

Ingredients

• 1 (2-pound) tri tip roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 4 ciabatta rolls, split
• 1 cup arugula

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Rub the tri tip with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Grill the tri tip for about 25 minutes, turning once, until the internal temperature reaches 135°F for medium-rare. Let it rest for 10 minutes before slicing.
4. While the meat rests, make the garlic aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl.
5. Lightly toast the ciabatta rolls on the grill for about 1 minute per side.
6. Spread garlic aioli on both halves of each roll, then layer with sliced tri tip and arugula.

The magic of this sandwich lies in the contrast between the smoky, perfectly grilled tri tip and the creamy, tangy garlic aioli—a match made in sandwich heaven.

Tip: For an extra smoky flavor, add a handful of wood chips to your grill when cooking the tri tip.

Spicy Tri Tip Sandwich with Jalapeno Slaw

Get ready to spice up your sandwich game with this Spicy Tri Tip Sandwich topped with a crunchy Jalapeno Slaw — it’s a flavor-packed meal that’s perfect for those who love a little heat.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 hoagie rolls, lightly toasted
• 2 cups shredded green cabbage
• 1 jalapeno, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Rub the tri tip with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper.
2. Grill the tri tip for about 6-7 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the tri tip rests, make the jalapeno slaw by combining shredded cabbage, sliced jalapeno, mayonnaise, lime juice, sugar, and 1/4 tsp salt in a bowl. Mix well.
4. Assemble the sandwiches by layering slices of tri tip on the bottom half of each hoagie roll, then topping with a generous amount of jalapeno slaw. Close with the top half of the roll.

The combination of smoky, spicy tri tip with the fresh, tangy crunch of jalapeno slaw makes this sandwich a standout. It’s a bold choice for your next barbecue or game day gathering.

Tip: For an extra kick, leave the seeds in the jalapeno when making the slaw.

Tri Tip Sandwich with Caramelized Onions and Blue Cheese

This Tri Tip Sandwich with Caramelized Onions and Blue Cheese is a game-changer for your lunch routine, combining juicy beef, sweet onions, and tangy cheese in every bite.

Ingredients

• 1.5 lbs tri tip roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1/2 cup crumbled blue cheese
• 4 ciabatta rolls, sliced in half

Instructions

1. Preheat your grill or oven to 400°F. Rub the tri tip with olive oil, then season with salt and black pepper.
2. Grill or roast the tri tip for 25-30 minutes, or until it reaches an internal temperature of 135°F for medium-rare. Let it rest for 10 minutes before slicing.
3. While the tri tip cooks, melt butter in a skillet over medium heat. Add the onions and brown sugar, cooking for 15-20 minutes until caramelized.
4. Slice the tri tip against the grain. Assemble the sandwiches by layering the meat, caramelized onions, and blue cheese on the ciabatta rolls.
5. Serve immediately, enjoying the contrast of the tender beef, sweet onions, and sharp blue cheese.

The magic of this sandwich lies in the balance of flavors and textures, making it a standout for any meal.

Tip: For an extra kick, spread a thin layer of horseradish mayo on the rolls before assembling.

BBQ Tri Tip Sandwich with Homemade Sauce

Nothing says summer like a juicy BBQ Tri Tip Sandwich slathered in homemade sauce. This recipe brings the smoky, tangy flavors of your favorite BBQ joint right to your kitchen.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 4 brioche buns, toasted
• 1/2 cup coleslaw (optional)

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Rub the tri tip with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Grill the tri tip for about 5-6 minutes per side, or until internal temperature reaches 135°F for medium-rare. Let rest for 10 minutes before slicing against the grain.
3. While the meat rests, make the sauce. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika. Simmer for 5 minutes, stirring occasionally.
4. Slice the tri tip thinly, then toss with half of the BBQ sauce. Pile the meat onto toasted brioche buns, top with coleslaw if using, and drizzle with remaining sauce.

The secret to this sandwich’s irresistible appeal? The homemade BBQ sauce’s perfect balance of sweet, tangy, and smoky flavors, complemented by the tender, juicy tri tip.

Tip: For an extra smoky flavor, add a chunk of hickory or mesquite wood to your grill while cooking the tri tip.

Tri Tip Philly Cheese Steak Sandwich

Transform your dinner routine with this Tri Tip Philly Cheese Steak Sandwich, a hearty twist on the classic that’s packed with flavor and ready in no time.

Ingredients

• 1 lb tri tip steak, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 hoagie rolls, split
• 8 slices provolone cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thinly sliced tri tip steak, seasoning with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Cook for 5-7 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced onion and green bell pepper, cooking for 5 minutes until softened.
3. Return the steak to the skillet with the vegetables, mixing well. Cook together for 2 minutes to combine flavors.
4. Preheat your broiler. Divide the steak and vegetable mixture evenly among the hoagie rolls, topping each with 2 slices of provolone cheese.
5. Place the sandwiches under the broiler for 1-2 minutes until the cheese is melted and bubbly.

The secret to this sandwich’s irresistible appeal lies in the juicy tri tip steak, which stays tender and flavorful even when cooked quickly. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra kick, add a few slices of jalapeño to the skillet with the onions and peppers.

California Style Tri Tip Sandwich with Avocado

Nothing says California like a juicy Tri Tip Sandwich piled high with creamy avocado and all the fixings. This sandwich is a hearty, flavor-packed meal that’s perfect for a quick lunch or a casual dinner.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 large avocado, sliced
• 4 crusty rolls, split
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your grill or skillet to medium-high heat. Rub the tri tip with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Grill the tri tip for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing thinly against the grain.
3. In a small bowl, mix mayonnaise, lime juice, and chili powder to create a spicy mayo spread.
4. Toast the rolls lightly on the grill or in a toaster. Spread the spicy mayo on both halves of each roll.
5. Layer the bottom halves of the rolls with sliced tri tip, avocado slices, arugula, and red onion. Top with the other half of the roll.

The combination of smoky tri tip, creamy avocado, and spicy mayo creates a sandwich that’s bursting with flavors and textures. It’s a California classic that’s sure to impress.

Tip: For an extra kick, add a few slices of jalapeño to your sandwich.

Tri Tip Sandwich with Roasted Red Peppers and Provolone

This Tri Tip Sandwich with Roasted Red Peppers and Provolone is a hearty, flavor-packed meal that’s perfect for a quick dinner or a weekend lunch.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 large red bell pepper, sliced
• 4 slices provolone cheese
• 4 hoagie rolls, split
• 2 tbsp mayonnaise
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Rub the tri tip with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the tri tip on a baking sheet and roast for 25 minutes, or until the internal temperature reaches 135°F for medium-rare. Let it rest for 10 minutes before slicing.
3. While the tri tip rests, toss the red bell pepper slices with balsamic vinegar and roast in the same oven for 10 minutes until softened.
4. Spread mayonnaise on the inside of each hoagie roll. Layer slices of tri tip, roasted red peppers, and a slice of provolone cheese on each roll.
5. Place the sandwiches on a baking sheet and broil for 2-3 minutes until the cheese is melted and bubbly.

The combination of juicy tri tip, sweet roasted peppers, and melted provolone creates a sandwich that’s both luxurious and satisfying.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the mayonnaise before spreading.

Herb-Marinated Tri Tip Sandwich with Horseradish Cream

Elevate your sandwich game with this Herb-Marinated Tri Tip Sandwich, featuring a zesty horseradish cream that packs a flavorful punch.

Ingredients

• 1.5 lbs tri tip roast
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp lemon juice
• 4 ciabatta rolls, split
• 2 cups arugula

Instructions

1. In a bowl, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper. Place the tri tip in a resealable bag, add the marinade, and refrigerate for at least 4 hours or overnight.
2. Preheat grill to medium-high heat (about 400°F). Remove the tri tip from the marinade and grill for 25-30 minutes, turning once, until internal temperature reaches 135°F for medium-rare. Let rest for 10 minutes before slicing.
3. In a small bowl, mix sour cream, horseradish, and lemon juice to make the horseradish cream.
4. Lightly toast the ciabatta rolls on the grill. Spread horseradish cream on the bottom half of each roll, top with sliced tri tip and arugula, then cover with the top half of the roll.

The combination of the herb-marinated tri tip with the spicy horseradish cream creates a sandwich that’s both hearty and refreshingly bold.

Tip: For an extra kick, add more horseradish to the cream or serve with extra on the side.

Tri Tip Sandwich with Mushrooms and Swiss Cheese

This Tri Tip Sandwich with Mushrooms and Swiss Cheese is a hearty, flavor-packed meal that’s perfect for turning leftovers into something spectacular.

Ingredients

• 1 lb tri tip roast, cooked and thinly sliced
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 slices Swiss cheese
• 4 hoagie rolls, split and toasted
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic, cooking until soft and golden, about 5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and the sliced tri tip. Cook until just heated through, about 2 minutes. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
3. Spread mayonnaise and Dijon mustard on the toasted hoagie rolls. Layer the bottom halves with the tri tip, mushroom mixture, and a slice of Swiss cheese. Place under a broiler until the cheese is melted, about 1 minute.
4. Top with the remaining roll halves and serve immediately.

The combination of juicy tri tip, earthy mushrooms, and melted Swiss cheese creates a sandwich that’s both luxurious and satisfying, with a perfect balance of flavors and textures.

Tip: For an extra flavor boost, try adding a splash of Worcestershire sauce to the mushroom mixture while cooking.

Slow Cooker Tri Tip Sandwich with Au Jus

There’s nothing like coming home to the savory aroma of slow-cooked tri tip, ready to be piled high on a sandwich with a side of rich au jus for dipping.

Ingredients

• 1 (2.5 to 3 lb) tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 4 hoagie rolls, split
• 4 slices provolone cheese

Instructions

1. Rub the tri tip with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the seasoned tri tip in the slow cooker. Pour beef broth and Worcestershire sauce over the meat.
3. Cover and cook on low for 6-7 hours or until the meat is tender and easily shreds with a fork.
4. Remove the tri tip from the slow cooker and let it rest for 10 minutes. Slice or shred the meat as preferred.
5. Strain the cooking liquid to serve as au jus. Keep warm.
6. Preheat the broiler. Place the hoagie rolls on a baking sheet, open-faced, and top with tri tip and a slice of provolone cheese.
7. Broil for 2-3 minutes until the cheese is melted and bubbly.
8. Serve the sandwiches hot with a small bowl of au jus for dipping.

The slow cooker does all the work, infusing the tri tip with deep flavors and creating a melt-in-your-mouth texture that’s perfect for a hearty sandwich.

Tip: For an extra flavor boost, toast the hoagie rolls with a bit of garlic butter before assembling the sandwiches.

Tri Tip Sandwich with Chipotle Mayo and Crispy Onions

This Tri Tip Sandwich with Chipotle Mayo and Crispy Onions is a game-changer for your lunch routine, offering a smoky, crunchy, and utterly satisfying bite every time.

Ingredients

• 1 tri tip roast (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup mayonnaise
• 2 tbsp chipotle in adobo sauce, minced
• 1 large onion, thinly sliced
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil for frying
• 4 ciabatta rolls, sliced

Instructions

1. Preheat your grill to medium-high heat. Rub the tri tip with olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Grill for about 25 minutes, turning once, until the internal temperature reaches 135°F for medium-rare. Let rest for 10 minutes before slicing thinly against the grain.
2. While the tri tip cooks, mix mayonnaise and minced chipotle in adobo in a small bowl. Set aside.
3. For the crispy onions, heat oil in a deep pan over medium heat. Toss onion slices with flour, 1/2 tsp salt, and 1/4 tsp black pepper. Fry in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
4. Spread chipotle mayo on both sides of each ciabatta roll. Layer with sliced tri tip and top with crispy onions.

The magic of this sandwich lies in the contrast between the smoky chipotle mayo and the crunch of the onions, elevating the juicy tri tip to new heights.

Tip: For an extra kick, add a splash of lime juice to the chipotle mayo.

Tri Tip Sandwich with Pesto and Fresh Mozzarella

Elevate your sandwich game with this Tri Tip Sandwich, layered with vibrant pesto and creamy fresh mozzarella for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup basil pesto
• 8 oz fresh mozzarella, sliced
• 4 ciabatta rolls, sliced in half
• 1 cup arugula

Instructions

1. Preheat your grill or grill pan to medium-high heat. Rub the tri tip with olive oil, then season evenly with salt and black pepper.
2. Grill the tri tip for about 6 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Let it rest for 10 minutes before slicing against the grain into thin strips.
3. While the meat rests, lightly toast the ciabatta rolls on the grill for about 1 minute per side.
4. Spread 2 tbsp of basil pesto on the bottom half of each roll. Layer with sliced tri tip, fresh mozzarella, and a handful of arugula. Top with the other half of the roll.

The magic of this sandwich lies in the contrast between the smoky, juicy tri tip and the bright, herby pesto, all brought together by the melt-in-your-mouth mozzarella.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the arugula before assembling the sandwich.

Tri Tip Sandwich with Balsamic Glaze and Arugula

Elevate your sandwich game with this Tri Tip Sandwich, featuring a succulent tri tip roast, a tangy balsamic glaze, and peppery arugula for a perfect balance of flavors.

Ingredients

• 1.5 lbs tri tip roast
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups arugula
• 4 ciabatta rolls, sliced in half

Instructions

1. Preheat your grill or oven to 400°F. Season the tri tip roast with 1 tsp salt and 1/2 tsp black pepper.
2. In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 2 tbsp honey. Simmer for 5 minutes until slightly thickened, then remove from heat.
3. Grill or roast the tri tip for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare. Let rest for 10 minutes before slicing thinly against the grain.
4. Brush the cut sides of the ciabatta rolls with 1 tbsp olive oil and toast lightly on the grill or in a pan.
5. Assemble the sandwiches by layering sliced tri tip, a drizzle of the balsamic glaze, and a handful of arugula on each roll.

The magic of this sandwich lies in the contrast between the rich, juicy tri tip and the bright, acidic glaze, all brought together by the crisp arugula.

Tip: For an extra flavor boost, let the sliced tri tip soak up some of the balsamic glaze before assembling the sandwiches.

Tri Tip Sandwich with Smoked Gouda and Apple Slaw

This Tri Tip Sandwich with Smoked Gouda and Apple Slaw is a delightful mix of smoky, sweet, and tangy flavors, all piled high on a toasted bun for the ultimate lunch or dinner treat.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 ciabatta rolls, sliced and toasted
• 8 slices smoked Gouda cheese
• 2 cups shredded green cabbage
• 1 apple, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat. Rub the tri tip with olive oil, then season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Grill or sear the tri tip for about 5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing thinly against the grain.
3. In a large bowl, combine shredded cabbage, sliced apple, mayonnaise, apple cider vinegar, honey, and 1/2 tsp salt to make the slaw. Toss well to coat.
4. Assemble the sandwiches by layering slices of tri tip and smoked Gouda on the toasted ciabatta rolls, then topping with a generous amount of apple slaw.

The contrast between the smoky tri tip and Gouda with the crisp, sweet-tangy slaw creates a sandwich that’s bursting with flavor and texture in every bite.

Tip: For an extra smoky flavor, try grilling the sliced apples for the slaw for a minute on each side before adding them to the mix.

Tri Tip Sandwich with Sriracha Mayo and Pickled Vegetables

This Tri Tip Sandwich with Sriracha Mayo and Pickled Vegetables is a bold twist on the classic, packing a punch of flavor and crunch in every bite.

Ingredients

• 1 tri tip roast (about 2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 4 hoagie rolls, toasted

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Rub the tri tip with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Grill the tri tip for about 25 minutes, turning once, until it reaches an internal temperature of 135°F for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the meat rests, mix mayonnaise and sriracha in a small bowl. In another bowl, combine cabbage, carrots, rice vinegar, and sugar to make the pickled vegetables. Let sit for 5 minutes.
4. Spread the sriracha mayo on the toasted hoagie rolls, then layer with sliced tri tip and pickled vegetables.

The contrast between the spicy mayo, tender tri tip, and tangy pickled veggies creates a sandwich that’s anything but ordinary.

Tip: For an extra kick, add more sriracha to the mayo or let the pickled vegetables sit longer to intensify their flavor.

Tri Tip Sandwich with Goat Cheese and Fig Jam

This Tri Tip Sandwich with Goat Cheese and Fig Jam is a gourmet twist on a classic, combining savory, sweet, and tangy flavors in every bite.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 ciabatta rolls, sliced in half
• 1/2 cup fig jam
• 4 oz goat cheese, softened
• 2 cups arugula

Instructions

1. Preheat your grill or grill pan to medium-high heat. Rub the tri tip with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Grill the tri tip for about 6 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the meat rests, lightly toast the ciabatta rolls on the grill for about 1 minute per side.
4. Spread 1 tbsp of fig jam on the bottom half of each roll, then layer with sliced tri tip, arugula, and a dollop of goat cheese. Top with the other half of the roll.

The combination of creamy goat cheese and sweet fig jam elevates the smoky tri tip, making this sandwich a standout for any lunch or dinner gathering.

Tip: For an extra flavor boost, try adding a drizzle of balsamic glaze over the arugula before assembling the sandwich.

Tri Tip Sandwich with Bacon and BBQ Sauce

Get ready to elevate your sandwich game with this Tri Tip Sandwich, packed with smoky bacon and tangy BBQ sauce for a flavor explosion in every bite.

Ingredients

• 1.5 lbs tri tip roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 strips of bacon
• 1/2 cup BBQ sauce
• 4 hoagie rolls, split
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions

1. Preheat your grill or oven to 375°F. Rub the tri tip with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Grill or roast the tri tip for about 25-30 minutes, turning once, until it reaches an internal temperature of 135°F for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.
3. While the tri tip cooks, fry the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
4. Warm the BBQ sauce in a small saucepan over low heat for about 5 minutes.
5. Assemble the sandwiches by layering slices of tri tip, bacon, arugula, and red onion on each hoagie roll. Drizzle with warm BBQ sauce before serving.

The combination of juicy tri tip, crispy bacon, and spicy arugula creates a sandwich that’s both hearty and refreshingly bold.

Tip: For an extra kick, mix a tablespoon of chipotle powder into your BBQ sauce before warming.

Tri Tip Sandwich with Chimichurri Sauce and Fried Egg

Elevate your sandwich game with this Tri Tip Sandwich, layered with vibrant chimichurri sauce and topped with a perfectly fried egg for a hearty meal that’s bursting with flavors.

Ingredients

• 1 lb tri tip roast
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 4 eggs
• 4 ciabatta rolls, sliced in half

Instructions

1. Preheat your grill or skillet to medium-high heat. Season the tri tip with 1/2 tsp salt and 1/4 tsp black pepper. Grill for about 6 minutes per side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing thinly.
2. While the tri tip cooks, make the chimichurri by whisking together olive oil, red wine vinegar, parsley, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes in a small bowl.
3. In a non-stick skillet over medium heat, fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
4. Toast the ciabatta rolls lightly. Layer the bottom halves with sliced tri tip, drizzle with chimichurri sauce, and top with a fried egg. Cover with the top half of the roll.

The combination of juicy tri tip, herby chimichurri, and the rich, runny egg yolk creates a sandwich that’s both luxurious and satisfying.

Tip: For an extra flavor boost, let the sliced tri tip marinate in a bit of the chimichurri sauce while it rests.

Conclusion

We hope this roundup of 18 delicious tri tip sandwich recipes inspires your next meal! Whether you’re hosting a gathering or simply treating yourself, there’s a recipe here for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.