A Tri Tip sandwich is one of the tastiest and easiest ways to use up any leftover tri tip! Tender tri tip with flavorful toppings makes this one of the best sandwiches around!
Tri tip sandwiches are one of my favorite sandwiches. I love combining the savory meat with some onion and bell pepper for an amazing flavor combo!
Tri Tip Sandwich Toppings
Roasted Red Bell Pepper- I like to use the jarred kind from the store but you can use homemade if you have those too!
Cheese- I love using pepper jack but a gruyere or provolone would be tasty too!
You will also need sliced tri tip and your favorite sandwich rolls!
How to make a tri tip sandwich?
- Start with toasting your sandwich bread. I like to add a thin layer of mayo to the top and bottom inside pieces of the sandwich, then broil until toasted.
- Sautee some onions with a little butter.
- Layer the tri tip, cheese, roasted red bell pepper, sautéed onions, and lettuce on the bottom half of the sandwich bread. Then had a light layer of mayo to the top half of the bread and enjoy!
Pro Tip: After adding the cheese to the tri tip, pop the half-built sandwich back under the broiler to melt the cheese. Just be careful to watch it carefully so it doesn’t burn- you will only need 30 seconds or so!
Pepper Jack, Provolone, or even a cheddar if you want a sharper flavor.
I love using a variety of veggies (like onion, lettuce, and roasted red bell pepper), but you could even do an onion jam, tomatoes, and avocado! Also try different sauces like ranch or Italian dressing!
- If you don’t want to use mayo to toast the bread you can sub butter, olive oil, or just go without. Using a fat will add extra flavor though.
- If you have even more leftover tri tip, check out my tri tip tacos for another tasty way to eat up tri tip!
How to cook tri tip?
Pro tip: Give the roasted bell peppers a try- they are super flavorful and add a delicious contrast to the richness of the meat. I love them on sandwiches but use them in salads too!
- Keep all cooked tri tip refrigerated for up to 4-5 days, in an air tight container.
- When shooting the pictures for this post I ended up with a few sandwiches leftover and they kept well in air tight containers in the fridge. We snacked on them over the next couple days and since this recipe doesn’t include too many wet ingredients, they weren’t soggy!
This tri tip sandwich recipe is simple and yet extra delicious! What are your favorite sandwich toppings?
Watch how to make this recipe!
Tri Tip Sandwich
- 1 lb Cooked Tri Tip sliced
- 4 Sandwich Rolls
- 6 oz Roasted Red Bell Pepper (usually comes in a 12-16 oz jar)
- 1 tbs Butter
- 1 medium Onion sliced thin
- ¼ cup Mayonnaise
- 4 slices pepper jack cheese
- 2 cups Lettuce
- In a medium sauce pan over medium heat, melt butter.1 tbs Butter
- Add sliced onions and sauté until soft and slightly translucent. Remove from heat and set aside.1 medium Onion
- Preheat oven broiler to high.
- Open each sandwich roll and spread a thin layer of mayo* on each open face. Place on a baking sheet.¼ cup Mayonnaise, 4 Sandwich Rolls
- Broil the rolls until toasted. Usually 1-2 minutes. Keep a close eye on the bread so it doesn’t burn!
- Build your sandwich! Start with a layer of tri tip, add cheese*, roasted red bell pepper*, sauteed onion, and lettuce. Then add another light layer of mayo to the top piece of bread and enjoy!1 lb Cooked Tri Tip, 4 slices pepper jack cheese, 2 cups Lettuce, 6 oz Roasted Red Bell Pepper
- *Mayo acts as a great flavorful fat to help toast the bread. You can also use butter, olive oil, or nothing!
- *After adding the cheese I like to stick the sandwich back under the broiler just until it melts- so only 30 seconds or so!
- *I love getting the jarred Roasted Red Bell Peppers from the store. They can be found near the jarred pickles and peppers.
- *You can customize this sandwich as much or as little as you like! It’s all up to you and what you enjoy!
- *Check out my baked, smoked, and marinated tri tip recipes for the tastiest tri tip!