tri tip sandwich

This slow cooker tri tip roast is delicious, fall apart tender and is perfect on it&#039;s own or made into sandwiches.

Slow Cooker Tri Tip Roast

lb. tri tip roast

salt

tsp pepper

thyme leaves

rosemary

garlic

beef broth

Worcestershire sauce

provolone cheese

buns

Combine the salt, pepper, thyme, rosemary and garlic.  Rub it over the top of the tri tip.

Place the meat into a 6 qt. slow cooker.

Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat.  Do not pour directly over the top of the tri tip and wash off the seasoning.

Cover and cook on low for 6-7 hours or until the meat is tender, and pulls apart easily with a fork.

Remove the meat from the slow cooker and shred or cut into pieces.

Strain the remaining liquid and use it as an au jus if making sandwiches.

Butter and toast buns.

Place meat on top of bottom bun, cover with a slice of cheese and place under broiler to melt cheese.

Serve with au jus.

For Sandwiches.

Grab a hold of this juicy grilled Tri Tip Sandwich, topped with creamy Havarti cheese, zesty horseradish aioli, and tangy pickled red onions. This bold combination of flavors is held together with a toasty bun, the perfect vehicle to go full speed toward your mouth. All you’ll need is an ice-cold beer to wash it down.

Grilled Tri Tip Sandwich &amp; Horseradish Aioli

2–3 pound Tri Tip Roast

tablespoons Canyon Crust Beef Seasoning (more as needed)

Tangy Horseradish Aioli

hoagie rolls

unsalted butter, room temperature

Havari cheese

Pickled red onions

Season the tri-tip steak. Season all sides of the steak generously and allow it to sit at room temperature for about 20 minutes prior to grilling. 

Prepare the grill for 2-zone cooking at around 250°F. Light the coals and set them on one side of the grill, leaving the other side without direct heat. Add chunks of hardwood if using to the coals.

Smoke the tri-tip steak. Place the steak on the cool side of the grill away from the coals. Make sure the thickest part is the closest to the fire so that the thinner side doesn’t overcook. Allow the steak to cook with the lid closed for about 40-60 minutes until it reaches around 115-118°F (for medium-rare).

Lift the lid and sear the steak. Allow the coals to start burning hotter by lifting the lid off the grill. Move the steak to the hot side of the grill and allow it to sear for 1 minute. Flip the steak and continue to repeat this process until the steak reaches your target temperature, about 128-130°F for medium rare. NOTE: If the steak is searing too quickly, move it to the cooler side for a minute to slow down the cooking. It’s best to take your time rather than burn the outside. Move it back over the heat and continue searing when ready.

Allow the steak to rest before slicing. Give it about 10-15 minutes to rest at room temperature. This will allow the juices to be redistributed. Slice against the grain.

Toast the bread on the grill

Butter up the slices of bread and grill them for 2-3 minutes, until it&#8217;s lightly toasted.

Assemble the sandwich

Slather the horseradish aioli on each side of the bread and pile on the tri-tip to one half of the sandwich. Melt the cheese by placing the sandwich half with cheese on the cooler side of the grill, or use an oven broiler with a baking sheet. Top with onions and assemble the sandwich. Enjoy!

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Slow Cooker Tri Tip Roast

Grilled Tri Tip Sandwich & Hors...

Top 2 tri tip sandwich recipes from across the web

The most viewed tri tip sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Tri Tip Roast

Grilled Tri Tip Sandwich &amp; Hors...

The most viewed tri tip sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Grilled Tri Tip Sandwich & Hors...