Description

This hearty Tri-Tip Sandwich features thinly sliced, cooked tri-tip roast layered with caramelized onions, fresh arugula or baby spinach, and melted provolone or Swiss cheese, all nestled inside toasted sandwich rolls spread with a creamy horseradish mayonnaise. Quick to prepare on the stovetop, it’s a perfect main course for using leftover beef with a delicious balance of savory, tangy, and fresh flavors.

Ingredients

Scale

Sandwich

1.5 to 2 pounds cooked tri-tip roast, thinly sliced
4 sandwich rolls or hoagie buns
1 tablespoon olive oil
1 large onion, thinly sliced
1 cup arugula or baby spinach
4 slices provolone or Swiss cheese
1/4 cup mayonnaise
1 tablespoon horseradish (optional)
Salt and pepper to taste
Softened butter (for toasting rolls)

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Instructions

Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, until the onions are golden brown and caramelized, about 10–12 minutes.
Prepare Horseradish Mayo: In a small bowl, mix the mayonnaise with the horseradish (if using) until well combined. Spread this mixture evenly on the cut sides of the sandwich rolls.
Toast the Rolls: Butter the outsides of each roll. Place them cut-side down in a skillet or griddle over medium heat, toasting until the bread is golden and crisp.
Warm the Tri-Tip: Gently heat the sliced tri-tip in a pan over low heat or briefly in the microwave just until warm, being careful not to overcook.
Assemble the Sandwiches: On the bottom halves of the toasted rolls, layer the arugula or baby spinach, warm tri-tip slices, caramelized onions, and a slice of cheese.
Finish and Serve: Close the sandwiches with the top halves of the rolls. Optionally, return the assembled sandwich to the skillet briefly to melt the cheese. Serve immediately, optionally with barbecue sauce or au jus on the side.

Notes

This sandwich pairs perfectly with barbecue sauce or au jus on the side for dipping.
Leftover tri-tip works great for this recipe, making it a perfect use for roast beef leftovers.
Feel free to customize with additional toppings like roasted red peppers or pickled onions for extra flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American