Tri Tip Sandwich Recipe

This Tri Tip Sandwich recipe with carmelized onion is a sure hit for any event and party. Thanks to Derrick Riches from for this great recipe.

Tri Tip Sandwich Recipe


  • 4-5 tri tip steaks (about 1.5 pounds/700 g)
  • 1/4 cup/60 mL olive oil
  • for marinade:
  • 2 teaspoon/10 mL cider vinegar
  • 2 teaspoons/10 mL Worcestershire sauce
  • 1 1/2 to 2 teaspoons/7.5 to 10 mL sea salt
  • 1 1/2 teaspoons/7.5 mL onion powder
  • 1/2 teaspoon/2.5 mL chili powder
  • 1/2 teaspoon/2.5 mL coarse ground black pepper
  • for onions:
  • 2 onions, sliced into 1/2 inch rounds
  • 3/4 cup/180 mL beef or chicken stock
  • 2 tablespoons/30 mL olive oil
  • 2 teaspoons/10 mL red cooking wine
  • 1 teaspoon/5 mL Worcestershire sauce
  • 1 teaspoon/5 mL sea salt
  • black pepper
  • for mustard aioli:
  • 1/2 cup/120 mL mayonnaise
  • 1 tablespoon/15 mL stone ground or Dijon mustard
  • 1/2 teaspoon/2.5 mL chili powder
  • 6 hamburger buns
  • 6 slices Swiss cheese

Meal Prep

Place steaks in resealable plastic bag.  Combine marinade ingredients and pour over steaks.  Make sure to work marinade well into meat.  Seal bag and place into refrigerator for 2 hours.

Preheat grill for medium-high heat.  While grill is heating up, slice onion and heat olive oil in large skillet on stove.  Add onion, salt and black pepper.  Allow onion to cook on high for 2 minutes, reduce heat to medium-low and cook for 5 minutes, turning often.

Add wine and Worcestershire sauce, let cook for 2-3 minutes.  Add stock, reduce heat to low and cook for 15 minutes.

Place steaks on grill and cook for 10 minutes turning often.  Steaks should cook quickly since they are relatively small and thin.  If they are thicker, leave on for an additional 2-3 minutes. Remove from heat and place onto cutting board.  Allow meat to rest for a few minutes before slicing.

Prepare aioli by combining mayonnaise, mustard and chili powder. If making ahead of time, place into a air tight container and store in fridge for up to 2 days after preparation.

To assemble:  Place Swiss on lower bun, add 6-8 slices of meat, 1/4 cup/60 mL of caramelized onion, and spread a generous amount of aioli on remaining inside half of bun before topping the sandwich.

View the original recipe from here.

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