Grilled Tri Tip Sandwich

Instructions:

1. Slice grilled tri tip thinly against the grain. If not warm, heat briefly in a skillet until just warmed through.
2. Heat olive oil in a skillet over medium heat. Add onions and optional bell peppers. Sauté for 10–12 minutes until soft and caramelized. Season with salt and pepper.
3. Toast the sandwich rolls or buns in a dry skillet or on the grill until lightly crisp.
4. Spread mayonnaise or garlic aioli on the inside of each bun, if using.
5. Layer the warmed tri tip on the bottom halves of the rolls.
6. Top with the sautéed onions and peppers, then place a slice of cheese over the top.
7. Transfer sandwiches to a warm oven or under the broiler for 1–2 minutes, just until the cheese melts.
8. Top with the remaining bun halves, garnish with fresh parsley if desired, and serve immediately.

Variations :

• Swap provolone for Swiss, mozzarella, or smoked gouda for a unique cheese twist.
• Add sautéed mushrooms or a smear of horseradish cream for an extra layer of depth.
• Use ciabatta rolls or baguette slices for a more rustic texture.

Tips :

• Always slice tri tip against the grain for maximum tenderness.
• Prep components ahead of time—tri tip and onions reheat beautifully for quick sandwich assembly.
• Serve with warm au jus, steak drippings, or a side of coleslaw for a full plate experience.