tri tip sandwich recipe
Recipe: https://recipestripper.com/recipes/a4a00efe-e1d8-41d7-a323-c175d939fd7c
Original source: https://www.elsaflavor.com/tri-tip-sandwich-recipe/
Recipe image: https://www.elsaflavor.com/wp-content/uploads/2025/12/tri-tip-sandwich-recipe-1765694948.3425686-225x225.webp

A high-end tri tip sandwich featuring tender, juicy beef and a vibrant, creamy smoked paprika and roasted red pepper aioli. This recipe uses a simple sear-roast technique for a hearty and flavorful meal.
Yield: 4
Prep time: PT30M
Cook time: PT45M
Total time: PT1H15M

Ingredients
- 1.2 kilograms (2.5 pounds) beef tri-tip roast, patted dry
- 30 milliliters (2 tablespoons) olive oil
- 10 grams (2 teaspoons) kosher salt
- 5 grams (1 teaspoon) fresh ground black pepper
- 5 grams (1 teaspoon) garlic powder
- 5 grams (1 teaspoon) onion powder
- 5 grams (1 teaspoon) smoked paprika
- 2 medium red bell peppers
- 240 milliliters (1 cup) mayonnaise (high-quality, avocado oil mayonnaise suggested)
- 2 cloves garlic, minced
- 15 milliliters (1 tablespoon) fresh lemon juice
- 2.5 grams (1/2 teaspoon) kosher salt
- 1.25 grams (1/4 teaspoon) black pepper
- 4 crusty sandwich rolls (ciabatta or French rolls)
- 50 grams (2 cups) fresh arugula
- 15 milliliters (1 tablespoon) chopped fresh parsley, for garnish
- 2.5 grams (1/2 teaspoon) smoked paprika, for garnish

Instructions
1. Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred. Place peppers in a bowl, cover tightly with plastic wrap to steam for 10-15 minutes, then peel, core, and deseed.
2. Pat the tri-tip roast completely dry. Combine the salt, pepper, garlic powder, onion powder, and smoked paprika for the rub. Rub the roast with olive oil, then generously apply the spice mixture, pressing it firmly into the meat.
3. Heat a cast-iron skillet over medium-high heat until hot. Sear the tri-tip for 4-5 minutes per side until a deep brown crust forms on all surfaces.
4. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare. Remove the roast, place on a cutting board, and tent loosely with foil. Rest for 10-15 minutes before slicing.
5. While the meat rests, combine the roasted peppers, mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and pepper in a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as necessary. Adjust seasoning if needed.
6. Slice the sandwich rolls lengthwise and lightly toast them. Spread a generous layer of aioli on both sides of each roll. Layer thin slices of tri-tip on the bottom half of the roll, top with fresh arugula, and drizzle more aioli before adding the top half of the roll.
7. Serve immediately, garnishing with chopped parsley and a light dusting of smoked paprika over the aioli for extra color and flavor.