Description
This Tri-Tip Sandwich recipe is a delicious way to enjoy leftover tri-tip roast. Tender slices of tri-tip are paired with caramelized onions, arugula, and cheese, all sandwiched between crusty rolls with a flavorful horseradish mayo spread. Perfect for a satisfying lunch or dinner!
Ingredients
Scale
Tri-Tip Sandwich:
- 1 1/2 pounds cooked tri-tip roast, thinly sliced
- 4 crusty sandwich rolls or hoagie buns
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 cup arugula or baby greens
- 4 slices provolone or Swiss cheese
- 1/4 cup mayonnaise
- 2 tablespoons horseradish sauce or Dijon mustard
- Optional: au jus or barbecue sauce for serving
Instructions
- Caramelize Onions: Heat olive oil in a skillet and cook sliced onions until golden brown.
- Reheat Tri-Tip: Warm tri-tip slices in a skillet or oven.
- Prepare Mayo: Mix mayonnaise with horseradish sauce or Dijon mustard.
- Assemble Sandwich: Toast rolls, spread mayo on cut sides, layer with arugula, tri-tip, onions, and cheese. Serve warm with optional sauce.
Notes
- This sandwich is a great way to use leftover grilled or roasted tri-tip.
- You can also melt the cheese under the broiler for extra flavor.
- Try adding roasted red peppers or pickled jalapeños for an additional kick.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
