My tri tip sandwich turns leftover steak into a gourmet meal! I love making this sandwich for a quick lunch or dinner to ensure any extra steak goes to deliciously good use.
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My Favorite Tri Tip Sub Sandwiches
I first made my tri tip sandwich when I had some leftover tri tip after a weekend barbecue that was way too good to go to waste. There wasn’t quite enough for a meal on its own, so I decided to make a quick and tasty sandwich.
Thank goodness I had enough tri tip for two sandwiches because the smell of the ciabatta toasting in the skillet brought my husband Ben into the kitchen. I gave him the first one, and by the time I’d finished assembling my own, he’d completely devoured his!
As soon as I took a bite, I understood. The combination of toasted ciabatta with mayonnaise, onions, provolone, lettuce, and tri tip was absolute heaven! This sandwich is so simple, but now it’s one of our favorite leftover tri tip recipes!
It’s become one of my favorite meals to enjoy leftover steak. And, honestly, sometimes I will even cook extra of my tri tip roast just so I can enjoy this sandwich the next day.
For more delicious steak recipes, be sure to check out my steak sandwich, london broil in the oven, air fryer steak bites, and air fryer tri tip!
Tri Tip Sandwich Recipe IngredientsÂ
- Tri tip steak – I use leftover tri tip that’s sliced against the grain, but other cuts of steak will work too
- Ciabatta rolls – I find ciabatta buns work best for a soft but sturdy chewy crust
- Mayonnaise – adds a creamy rich layer that balances the flavors of the steak
- Onions – I find this gives it a burst of flavor
- Provolone cheese – I like to use provolone cheese because of its mild nutty flavor that doesn’t overpower the steak
- Spring mix – lettuce or arugula will also work, but I love the fresh crispness a spring mix brings
- Olive oil – To help the bread get crispy. Butter or mayo would also work here
What Is Tri Tip?
Tri tip comes from the bottom sirloin and is known for being a moderately tender and super flavorful cut of beef. I love tri tip because it’s not as fatty as other cuts but still has a rich, amazing flavor!
How to Make A Tri Tip Sandwich
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Brush the ciabatta rolls lightly with olive oil, then toast in a skillet on medium heat bottom side down for 1 or 2 minutes until golden.Â
STEP TWO: Spread mayonnaise on the bottom halves of the toasted rolls.
STEP THREE: Place the sliced tri tip on the bottom halves of the rolls, followed by the sliced onions.
STEP FOUR: Next, add provolone cheese slices on top of the tri tip.
STEP FIVE: Top with a mix of spring greens mix.
STEP SIX: Close the tri tip steak sandwich and serve immediately.
Tips and Tricks for the Best Leftover Tri Tip Sub Sandwiches
- I always look for a well-marbled tri tip to get that big, juicy flavor that’s delicious on its own and in sandwiches the next day.Â
- Toast the ciabatta in olive oil in the skillet or on the grill. I think toasted bread holds up better in a hearty sandwich like this one!
- 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. If raw red onions red onions are too strong for you, just soak the slices in cold water while assembling the sandwich or use caramelized onions instead.
- Serve right away so the toasted bread will be at its crunchiest. The texture with the tender steak is incredible!
What Toppings Can I Add To My Steak Sandwich?
I love this sandwich as is, but when I’m in the mood to add a little more, I’ll throw on some pickles, peppers, or tomatoes.
For a different flavor, I’ll swap out the mayonnaise for Dijon mustard or chimichurri. Sometimes, I’ll even use my BBQ sauce to really switch it up!
What Can I Serve With Tri Tip Sandwich Recipe?
I usually serve up tri tip sub sandwiches with my favorite sandwich sides like air fryer french fries, coleslaw recipe, or crispy tator tots.
If I’m craving sides with big flavor, I’ll whip up cajun corn, jalapeno poppers, or sweet potato cubes!
Tri Tip Sandwich FAQs
What does it mean to slice against the grain?
Cutting against the grain means I slice the tri tip in the opposite direction of the meat fibers. I always recommend doing this because it shortens the muscle fibers, which makes each bite more tender!
I usually slice my steak like this anyway, but I think it’s especially important in a sandwich so I can take a bite without worrying the whole slice of steak is going to come out of the sandwich!
Can I freeze tri tip sub sandwiches?
I wouldn’t recommend freezing a full sandwich. As it thaws, the bread will get soggy, the greens will get droopy, and the textures will be off. To store just the tri tip steak, I store it in a freezer-safe container and freeze for up to 3 months.
How do I reheat a cold Tri Tip sandwich?
I usually eat my steak sandwich cold, but when I’m in the mood for a hot sandwich, I like to reheat the tri tip in the oven while I toast the bread.
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.
More Sandwich Recipes and Other Easy Recipes
- Turkey avocado sandwich
- Pork chop sandwich
- Buffalo chicken wrap
- London broil marinade
- Slow cooker tri tip
Easy Tri Tip Sandwich
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.Â
- 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
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.
