Name: Best-Ever Tri-Tip Sandwiches with Garlic Aioli
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 0.5 cup mayonnaise; 2 teaspoons garlic; 1.5 tablespoons fresh lemon juice; Kosher salt and black pepper; 1 lb smoked tri-tip; 4 Dutch crunch rolls; 0.5 lb Provolone cheese; 2 cups frizzled onions; 2 cups arugula

Best-Ever Tri-Tip Sandwiches with Garlic Aioli

Best-Ever Tri-Tip Sandwiches with Garlic Aioli cover

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Best-Ever Tri-Tip Sandwiches with Garlic Aioli

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Ingredients

Warning0 allergens identified

Best-Ever Tri-Tip Sandwiches with Garlic Aioli

Garlic Aioli

½ cup mayonnaise

2 teaspoons garlic

1 ½ tablespoons fresh lemon juice

Kosher salt and black pepperto taste

Instructions

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Garlic Aioli

Add the mayo, garlic, lemon juice, salt, and pepper to a small bowl. Whisk until smooth.

Steak Sandwiches

Preheat the broiler on high. Let it heat for about 5 minutes while you make the sandwiches.

With a sharp carving knife, thinly slice the tri-tip against the grain. (If you're using leftover tri-tip, wrap it tightly in tinfoil and heat it in the oven at 325°F for 5-10 minutes until warmed through.)

Using a serrated knife, slice the rolls in half horizontally. Place all 8 halves on a sheet pan. Spread 1/2-1 tablespoon of garlic aioli on the cut side of each halve of bread.

Divide the tri-tip between the bottom half of each sandwich. Top the tri-tip with 2-3 slices of provolone cheese. Broil the sandwiches until the cheese is melty and the top half of the sandwich roll is a bit toasted.

Top the melted cheese with a handful of frizzled onions and a handful of arugula (about 1/2 cup each). Finish with sandwiches with the top of each roll. Slice in half and enjoy right away!

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Tips & Tricks (5)

Slice Against the Grain 🔪
Identify the tri-tip's grain direction and slice perpendicular to it for maximum tenderness and better texture in each bite of your sandwich.
Make Aioli Fresh, Not Mayo-Based 🧄
Emulsify your own aioli by whisking garlic paste with oil slowly rather than just mixing with mayo—this creates a silkier, more luxurious spread that won't overshadow the smoked meat.
Toast Your Dutch Crunch Rolls 🥖
Lightly butter and toast the rolls cut-side down for 2-3 minutes to create a protective barrier that prevents sogginess from the warm meat and aioli while adding structural integrity.
Double-Fry Your Onions for Crispness 🧅
Fry onions twice—first at 300°F until soft, then again at 350°F until golden and crispy—to ensure they stay crunchy throughout the meal instead of becoming chewy.
Chill Arugula Before Assembly ❄️
Keep your arugula cold until the last moment and layer it directly against the warm meat; the contrast in temperature keeps it crisp while wilting just slightly to meld flavors together.