Best-Ever Tri-Tip Sandwiches with Garlic Aioli

We're making classic tri-tip sandwiches even better with fried onions, garlic aioli, provolone cheese, and peppery arugula. These sandwiches are next-level and great for using up leftover steak. Serve these sandwiches as a delicious, casual dinner party meal!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 sandwiches

Calories: 614 kcal per serving

Ingredients

½ cup - mayonnaise
2 teaspoons - garlic
1 ½ tablespoons - fresh lemon juice
Kosher salt and black pepper
1 lb - smoked tri-tip
4 - Dutch crunch rolls
½ lb - Provolone cheese
2 cups - frizzled onions
2 cups - arugula

Instructions

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