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!

Nutrition

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Tips & Tricks (5)

Slice Against the Grain 🔪
Always slice your smoked tri-tip against the grain into thin strips; this breaks down muscle fibers and creates tender, melt-in-your-mouth bites that won't require excessive chewing.
Emulsify Your Aioli Properly 🧄
Add your garlic-infused oil to the mayonnaise base drop-by-drop while whisking vigorously to create a stable, creamy emulsion that won't break and will coat the bread perfectly.
Toast Your Dutch Crunch Rolls 🥖
Lightly butter and toast your rolls on a griddle or cast iron skillet until golden; this creates a protective barrier that prevents soggy bread while adding textural contrast and nutty flavor.
Warm Your Meat Before Assembly 🔥
Gently reheat your sliced tri-tip in a low oven (250°F) or warm skillet for 2-3 minutes to restore juiciness and ensure the cheese melts beautifully from the residual heat.
Layer Your Ingredients Strategically 🥗
Spread aioli on both bread halves, place warm tri-tip first, then cheese, then crispy frizzled onions on top, and finish with peppery arugula to maintain freshness and prevent it from wilting.