Classic Tri Tip Sandiwch
This juicey tri tip sandwich recipe will keep you asking for more!
Equipment
- Pitboss Grill
Ingredients
Dry Rub Ingredients
- 1/3 cup paprika
- 2 tablespoons ground cumin
- 1 tablespoon cayenne pepper
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 tablespoons ground black pepper
- 2 tablespoons salt
Tri Tip
- 2 lb beef tri-tip roast
- 1 tablespoon of olive oil
Basting Marinade
- 1/3 cup of Red wine vinegar
- 2 tablespoons of whole grain mustard or dry mustard
Assembly
- 8 slices of cheese
- A cup of creamy horseradish sauce or some delicious mustard aioli
- A cup of fried onions or caramelized onions
- 4 bread rolls preferably ciabatta rolls
Instructions
- If your making your own rub combine all the ingredients in a bowl. Apply a binder like mustard or oil to the tri tip then coat then steak in the rub.
- Preheat your smoker too 225°F. Once you’re ready to cook the meat, just take it out of the fridge and remove from the marinade.After this, you can begin smoking it at 225 ℉ until the meat’s internal temperature is at 135 ℉
- While that’s smoking, grab another bowl and mix the red wine vinegar, olive oil, and whole grain mustard or dry mustard, this will be the basting marinade.
- Take the tri tip off the heat as soon as it gets to the temperature of 135 ℉. Go ahead and brush on your homemade basting marinade.
- Preheat a cast iron over medium-high heat and sear for 1-2 minutes per side. Tent and rest for 15 minutes and then slice. Tent and rest for 15 minutes and then slice.
- Like toast your bread rolls, then cut them into the half with a serrated bread knife. A sharp knife will work too. Spread the horseradish sauce into both bread halves, then top one half with three to four slices of meat.Add on some cheese, then place the whole thing into an oven. Be sure to take it out once the cheese melts. Finish everything off by placing on the fried or caramelized onions, then close the sandwich with the other bread half. And you’re done!