Easy Tri Tip Sandwich
This easy tri tip sandwich is paired with creamy sliced cheese between the crisp, crusty layers of a ciabatta roll.
Servings: 4 sandwiches
Calories: 820kcal
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 the 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 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, then on add the spring greens.
- Top with the other half of the roll and enjoy!
Notes
- Look for well-marbled tri tip to get that big, juicy flavor that’s delicious on its own and in sandwiches the next day.
- Slice the tri tip against the grain. This shortens the fibers for extra tender bites.
- Use red onion for the best flavor. It doesn’t overpower the tri tip but doesn’t get lost in the other flavors either.
- Serve right away so the toasted bread will be at its crunchiest. The texture with the tender steak is incredible!
- To heat the whole sandwich, I wrap it in aluminum foil and heat it on a low temperature until all the ingredients are heated through. For toasty bread, I’ll heat the sandwich in the air fryer for 3-5 minutes at 350 degrees F.
- To cook tri tip in the oven, cook it from room temperature at 375 degrees for about 25-30 minutes, seasoned with salt and pepper.
Nutrition
Serving: 1 | Calories: 820kcal | Carbohydrates: 45g | Protein: 52g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 139mg | Sodium: 1042mg | Fiber: 3g | Sugar: 6g