Cheesy Tri-tip Steak Sandwiches

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You most certainly have leftover meat if you attempted our smoked tri tip recipe. Let’s get creative with the leftovers and make an incredible tri-tip sandwich for a hungry audience.

In this post, we’ll teach you how to prepare a substantial steak sandwich using leftover tri-tip.

What is Tri-tip?

Cheesy Tri-tip Steak Sandwiches

If you like grilling, you’ve probably heard of tri-tip. Tri-tip is a boneless steak that is about an inch thick and has a lot of marbling while staying lean and tender.

Here you may discover all there is to know about tri-tip, including where to acquire it and how to prepare it.

Sandwich time

Tri-tip is an excellent choice for a steak sandwich because, although it is rather lean, it has enough intramuscular marbling to prevent it from drying out on the griddle.

You could slice the tri-tip like roast beef and make a cold-cut sandwich, but we’re striving for a greater bang here.

For a cheesesteak-like sandwich experience, we’ll thinly slice the tri-tip, grill it on the flat top with melty cheeses and caramelized onions, then cover it with a sauce.

Try our leftover brisket grilled cheese for another sandwich option.

Prepare your tri-tip

This is a variation on our reverse seared tri-tip dish, which is first smoked and then seared over high heat.

You may cook your tri-tip anyway you like, but smoking adds a depth of flavor to the meat that roasting or grilling does not.

Once you have a cooked or smoked tri-tip, allow it to come to room temperature before refrigerating it for a few hours or overnight.

Refrigeration will enable you to slice the meat as thinly as possible. We were aiming for virtually lunch-meat thin pieces, approximately a quarter-inch thick. The grain on a tri-tip may be problematic, so for a thorough lesson, see our page on how to slice tri-tip.

Ingredients and equipment

Let’s go through the ingredients and any unique tools we’ll need to prepare this sandwich.

Frying pan or griddle

If you want to utilize your stove top, youll need a big frying pan, ideally 14 16 in diameter. Even better, a griddle like the Pit Boss 4-burner gas griddle or the 36 Blackstone griddle would be excellent.


Longer spatulas are excellent for this since they assist flip the sandwich and contents when needed. 8 griddle spatulas are plenty. The punctured ones should be avoided.

The bread

You’ll also need a decent hoagie or sub roll. A delicious sandwich requires the right bread. The sandwich will fall apart if the bread becomes too firm. It will get soggy if it is too soft. Amorosos, an Italian roll, is ideal for this. I made this sandwich on a 12 roll.

Feel free to get anything from the grocery store or a nearby bakery. Potato-based rolls work nicely as well.

The veg

This isn’t your average steak sandwich. We’re going to complement the meatiness of the tri-tip with caramelized onions and add funk with spicy kimchi.

The acidity of the kimchi melds with the juiciness of the meat as both sink into the soft interior bread. This kimchi improves our steak in the same way that pickles do for sandwiches.

Kimchi is now available in most supermarket shops in the refrigerated Asian department. For this meal, any brand and heat level will suffice, just make sure it’s the cabbage kind and not the radish type.

The cheese

Topping it all off, you’ll need high-quality cheese. A soft, melty cheese works well since it penetrates into all of the sandwich’s nooks and crevices.

We used deli sliced provolone and havarti in this dish. The salty provolone complements the creamy havarti and binds the sandwich together.

The sauce

A creamy sauce, such as horseradish or mayonnaise, complements our tri-tip sandwich. We combined the best of both worlds by using Terry Hos Hot Yum Yum sauce.

Cooking and assembling the tri-tip sandwich

Heat a skillet or griddle over medium heat. Mix in two teaspoons of healthy cooking fat. We utilized ghee made from clarified butter.

Add a quarter cup of minced onion after the ghee has rendered and begun to boil. Season the onion with salt and swirl to coat with the ghee. Allow the onions to sweat and brown, stirring every few of minutes to avoid scorching.

When the onion begins to caramelize, add two garlic cloves and swirl to mix. Cook for two minutes, then whisk in half a cup of kimchi. Allow the kimchi to simmer for 5-7 minutes, stirring often.

Increase the heat to medium-high and add another tablespoon of ghee. To the pan or griddle, add 1.5 pounds of thinly sliced tri-tip. Season with salt and coarse ground pepper to taste. Incorporate the beef with the kimchi and onion combination.

As the meat heats, split it up into smaller, bite-sized pieces using two spatulas.

If you don’t have metal spatulas or don’t want to harm the pan’s nonstick coating, transfer the hot mixture to a cutting board, chop with a chefs knife or cleaver, and return to the hot pan.

Once the meat has been well cooked and combined with the onions and kimchi, divide it into two heaps in the pan, about the length of your bread rolls. On top of the meat, alternate slices of provolone and havarti.

Pour in two tablespoons of water to produce steam and begin melting the cheese. If you have a cover for the pan, it will speed up the process. When using a griddle, a nice melting dome or an upside down stainless steel bowl would suffice.

While the cheese is melting, cut the bread lengthwise but not through. Remove the cover and arrange the bread on top of the steaming mounds of meat and vegetables. The steam heats the inside of the bread from the inside out, providing a pillowy soft inside while keeping the crust on the outside.

Slide your spatula beneath the meat after 30 seconds to a minute. Flip the sandwich right way up while holding the bread steady with your other hand. Repeat with the other meat pile. Scrape up any meat and cheese that fell out of the skillet during the flip and add it to your sandwich.

Place your sandwich on a cutting board and top with scallions and spicy yum yum sauce. If you’re sharing, cut into parts. A 12 sandwich serves 3-4 persons comfortably.

There are so many levels of taste in this cheesy tri-tip sandwich. The smokiness of the pork, the tanginess of the kimchi, the gooey cheese, and the soft bread all compliment each other not just in taste but also in texture. Enjoy!


What goes well with tri tip steak?

Chicken alfredo, enchilada pasta, baked ziti, corn on the cob, Jasmine rice, mashed potatoes, taco soup, red cabbage, crispy green beans, mac and cheese, grilled mushrooms, creamed corn, avocado beet salad, jalapeo cornbread, garlic flatbread, spinach salad, peach and…

What cut of meat is best for steak sandwiches?

The Finest Sandwich Steak
Strip steaks from New York.
Steaks from a pig.
Steaks of sirloin.
Steaks, preferably ribeye.
Filet mignon (or tenderloin of beef)
Flank or skirt steak—If you choose this option, marinate the meat prior to tenderize it (try this easy steak marinade in my Steak Salad recipe).

What cut of steak is best for steak and cheese subs?

Ribeye is the preferred steak for Philly Cheesesteak sandwiches. When cooked, it is well-marbled and soft. Another cut that has worked well for us is flank steak, which is lean yet soft when sliced against the grain.

What’s the difference between tri-tip and tri-tip steak?

Is there a difference between tri-tip steak and tri-tip roast? Yes. The tri-tip roast is the whole roast, located at the base of the sirloin. Individual tri-tip steaks are sliced from a roast.

Can you eat tri-tip as a steak?

Tri Tip Cooking Instructions. Rich in flavor and low in fat, tri tip cooks like a tender steak but slices like a brisket – ideal for those who want to make a brisket but don’t have the time.

Do you cook tri-tip fast or slow?

Fast-cooking techniques are excellent for tri-tip steak, which means less time in the kitchen and more time for enjoying. This specific cut is derived from the bottom sirloin, which also produces an excellent roast. If you’re searching for a low and slow approach to prepare tri-tip, a tri-tip roast is the way to go.

Why is my tri-tip so tough?

At high temperatures, muscle fibers strain and toughen, resulting in tough and chewy meat. You could cook a tri-tip low and slow the whole time, but nothing beats a brief sear over high heat to generate a delicious crust.

Is tri-tip sandwich the same as brisket?

The primary difference between these two pieces of beef is that tri-tip is lean and ideal for rapid grilling, while brisket is heavy in fat and connective tissues and requires braising or slow cooking in a smoker.

What meat is used in Philly cheesesteak?

An true Philly cheesesteak recipe calls for thinly sliced chopped ribeye steak; the thinner the slice, the more delicate the flesh. Melted American cheese, provolone, or Cheez Whiz on top. Served on a hoagie bread with fried onions, mushrooms (less frequent), or fried bell peppers as toppings.

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