You’ve just found the best way to make a tri tip sandwich and do I have a super easy tip to making it perfect!
Leftover Tri Tip Recipe
Making this tri tip sandwich doesn’t have to be hard, and I will tell you why – it’s best made with leftover steak!
Yep, that means this savory sandwich is even easier with the addition of the cold tri tip. Of course, you can always heat the steak up if you would like more of a hot sandwich instead.
But I love a good cold sandwich, so you can pack it up for lunch. And, you can whip it up in minutes!
This savory steak sandwich is one of my favorite leftover tri tip recipes. If you have even more leftovers, you can check out my leftover steak recipes post for more inspiration.
Between that and my juicy steak dinner ideas, you will have enough steak recipes to last more than two months in a row!
Tri Tip Sandwich Ingredients
- Tri Tip Steak – Sliced against the grain
- Ciabatta Rolls
- Onions – Thinly sliced.
- Provolone Cheese – Adds a mild taste and melts so well.
- Spring Mix
- Olive Oil – To help the bread get crispy. Butter or mayo would also work here.
What Is Tri Tip?
Tri tip is a triangular cut of beef that comes from the bottom of the sirloin. It’s known for its rich flavor, tenderness, and lower fat content in comparison to other cuts.
There are plenty of ways to cook tri tip: you can grill it, bake it, or smoke it!
Some of the most popular leftover tri tip recipes include tri tip sandwiches and steak fajitas.
How to Make Tri Tip Sandwiches
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Brush your ciabatta rolls lightly with olive oil, then toast in a skillet bottom side down for 1 or 2 minutes until golden.
STEP TWO: Spread mayonnaise or your favorite sauce on the bottom halves of the toasted rolls.
STEP THREE: Place sliced tri tip on the bottom halves of the rolls, followed by sliced onions.
STEP FOUR: Next, add provolone cheese slices on top of the tri tip.
STEP FIVE: Top with a mix of baby lettuce and baby greens or any preferred choice of greens. You can also add your favorite toppings.
STEP SIX: Close the tri tip steak sandwich and serve immediately.
What Does It Mean To Slice Against the Grain?
Cutting against the grain means slicing in the opposite direction of the meat fibers, so each slice will have shorter muscle fibers.
This helps keep the meat tender and juicy. Not only is this ideal for flavor, but it will also make it easier to chew.
Can I Freeze Tri Tip Sandwiches?
While tri tip itself can be frozen for up to a year, freezing an already assembled sandwich is not recommended as it will not defrost well.
Leftover tri tip will stay good in the fridge for around 3 to 5 days. Store in an airtight container or tightly wrapped in plastic wrap or foil.
You can prepare the meat in advance and keep it in the fridge until you’re ready to make a leftover tri tip sandwich.
How Do I Reheat a Cold Steak Sandwich?
You can eat a steak sandwich cold, but you can reheat if you prefer a hot sandwich instead.
For best results, reheat your cold tri tip sandwich in the oven until the ingredients are heated through.
Be sure to wrap it in aluminum and keep the temperature low so that the meat doesn’t dry out.
If you prefer the bread to be toasty, reheat it in the air fryer instead! 3-5 minutes at 350 degrees F should do it.
What Toppings Can I Add To My Sandwich?
Pickles, peppers, and tomatoes would all make great additions to this sandwich in addition to the suggested toppings.
Want to add a different flavor? Spread some Dijon mustard or chimichurri onto your bread to change up the taste.
I even add BBQ sauce to my tri tip sandwich for nice switch up!
What Can I Serve With Tri Tip Sandwiches Recipe?
This sandwich recipe is delicious on its own but can be served with sides to make the meal more complete.
- 1 pound leftover tri-tip steak, sliced against the grain (if not already sliced)
- 4 ciabatta rolls, split
- 1/4 cup mayonnaise
- 1/2 cup sliced onions
- 8 slices provolone cheese
- 1/4 cup spring mix (baby lettuce and baby greens)
- 2 tablespoons olive oil
- Heat up a skillet on a stove over medium heat and lightly brush your ciabatta rolls with olive oil.
- Place them on the skillet, bottom side down, and toast for 1 or 2 minutes or until they are lightly crispy and brown (this is optional).
- Spread mayonnaise or your favorite dipping sauce on the bottom halves of the toasted rolls.
- Place the slices of tri-tip on the bottom half of the rolls, followed by the sliced onions.
- Add the provolone cheese slices on top.
- Top with baby lettuce and baby greens or your choice of greens and favorite toppings.
- Close and enjoy your tri-tip steak sandwich!
How To Cook Tri-Tip In The Oven
- Let the tri-tip sit at room temperature for 30 minutes and season it with kosher salt and coarse black pepper.
- Heat a cast iron skillet (oven-safe) over medium heat and then sear the steak for 2-3 minutes on each side.
- Transfer the skillet to a 375 degrees F oven. Roast for 25-30 minutes (for medium-rare) or until it reaches your desired level of doneness. For this recipe, I cooled the tri-tip until it reached 135°F, which is medium-rare.
- Remove the skillet from the oven and let the steak rest for 10 minutes. Slice the steak and enjoy!
Amount Per Serving: Calories: 820Total Fat: 47gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 139mgSodium: 1042mgCarbohydrates: 45gFiber: 3gSugar: 6gProtein: 52g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.