Tri-Tip Sandwiches with Fried Onions & Garlic Aioli
We're making classic tri-tip sandwiches even better with fried onions, garlic aioli, provolone cheese, and peppery arugula. These sandwiches are next-level and great for using up leftover steak. Serve these sandwiches as a delicious, casual dinner party meal!
Ingredients
Garlic Aioli
- 1/2 cup mayonnaise
- 2 teaspoons minced garlic (2 large cloves)
- 1 1/2 Tablespoons fresh lemon juice
- Kosher salt and freshly-ground black pepper, to taste
Steak Sandwiches
- 1 pound smoked tri-tip, (grilled or roasted work too!)
- 4 Dutch crunch rolls (or rolls of choice)
- 1/2 pound thinly sliced Provolone cheese
- 2 cups frizzled onions
- 2 cups arugula
Equipment
- 1 sheet pan
- Serrated knife
- Carving knife
Instructions
Garlic Aioli
- Add the mayo, garlic, lemon juice, salt, and pepper to a small bowl. Whisk until smooth.
Steak Sandwiches
- Preheat the broiler on high. Let it heat for about 5 minutes while you make the sandwiches.
- With a sharp carving knife, thinly slice the tri-tip against the grain. (If you're using leftover tri-tip, wrap it tightly in tinfoil and heat it in the oven at 325°F for 5-10 minutes until warmed through.)
- Using a serrated knife, slice the rolls in half horizontally. Place all 8 halves on a sheet pan. Spread 1/2-1 Tablespoon of garlic aioli on the cut side of each halve of bread.
- Divide the tri-tip between the bottom half of each sandwich. Top the tri-tip with 2-3 slices of provolone cheese. Broil the sandwiches until the cheese is melty and the top half of the sandwich roll is a bit toasted.
- Top the melted cheese with a handful of frizzled onions and a handful of arugula (about 1/2 cup each). Finish with sandwiches with the top of each roll. Slice in half and enjoy right away!
Notes
Marinate the tri-tip to give it extra flavor. Your favorite marinade or dry rub will both work depending on what you like best!
Use a meat thermometer to make sure that you don't overcook the tri-tip. I recommend medium rare. But, if you plan on using leftover steak, cook it a bit less so that it doesn't overcook when you reheat it.
Slice the tri-tip against the grain for super tender beef. You'll want thin steak so it's easier to eat the sandwiches!
To make these sandwiches more snacky, make sliders instead! You can use slider buns or rolls instead of hoagie buns. The perfect app or game day snack!
Serving: 1sandwich, Calories: 591kcal, Carbohydrates: 42.5g, Protein: 37.9g, Fat: 28.1g, Saturated Fat: 9.2g, Cholesterol: 99mg, Sodium: 744mg, Potassium: 461mg, Fiber: 0.9g, Sugar: 6.1g, Calcium: 321mg, Iron: 5mg
Did you make this recipe?Tag @sundaytable.co on Instagram!