Tri Tip Sandwich
Savor the goodness of juicy tri-tip paired with creamy sliced cheese between the crisp, crusty layers of a ciabatta roll. This hearty tri tip sandwich is a perfect use of leftovers for any busy family.
Ingredients
- 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
Instructions
- 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!
Notes
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!
Nutrition
Serving: 1gCalories: 820kcalCarbohydrates: 45gProtein: 52gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 21gCholesterol: 139mgSodium: 1042mgFiber: 3gSugar: 6g
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