How to Cut Tri-Tip for Sandwiches
Learn the secret to creating mouthwatering tri‐tip sandwiches by mastering the proper slicing technique. This guide walks you through cooking (or warming) a tri‐tip roast, letting it rest, and then cutting thin, tender slices against the grain for a sandwich that’s both juicy and easy to bite into. Whether you’re grilling for a weekend meal or prepping a quick weeknight dinner, these tips will help you serve up perfectly sliced beef every time.
Equipment
- Cutting Board: A sturdy board large enough to support the roast.
- Sharp Carving Knife: A long, sharp knife or slicing knife is essential for clean cuts.
- Meat Fork (Optional): For steadying the roast while slicing.
- Grill or Oven: For cooking the tri‐tip (if starting with raw meat).
- Meat Thermometer: To check doneness (recommended).
Ingredients
- For a 2-lb Tri-Tip Roast Sandwich
- Tri-Tip Roast: 1 approximately 2 lbs
- Olive Oil: 1–2 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Garlic Powder Optional: 1 teaspoon
- Onion Powder Optional: 1 teaspoon
- Sandwich Rolls: 4 sturdy rolls or buns
- Additional Toppings Optional: Lettuce, tomato, cheese, pickles, condiments of your choice
- Note: If you’re using a pre-cooked tri-tip you can skip the cooking step and proceed directly to resting and slicing.
Instructions
- Prepare & Season:
- Pat Dry: If starting with raw meat, pat the tri-tip dry with paper towels.
- Oil & Season: Rub the entire roast with olive oil. Season generously with salt, pepper, and, if using, garlic and onion powders.
- Cooking the Tri-Tip:
- Preheat: Heat your grill or oven to 400°F (204°C).
- Cook:
- Grilling: Place the tri-tip on the grill and cook for about 8–10 minutes per side for medium-rare (or until the internal temperature reaches about 130°F/54°C).
- Oven Roasting: Place the seasoned tri-tip in a preheated oven and roast until the desired internal temperature is reached.
- Rest: Once cooked, transfer the roast to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute, ensuring a moist final product.
- Slicing the Tri-Tip:
- Identify the Grain: Look at the meat’s surface to determine the direction of the muscle fibers (the “grain”).
- Slice Against the Grain:
- Using your sharp carving knife, cut thin slices perpendicular to the grain. This technique shortens the muscle fibers, resulting in tender, easy-to-chew meat.
- Aim for slices about 1/8-inch thick, perfect for stacking on a sandwich.
- Assemble Your Sandwich:
- Build: Place a generous layer of sliced tri-tip on each sandwich roll.
- Top: Add your favorite toppings and condiments.
- Serve: Enjoy immediately while warm!
- Details
- Prep Time: 15 minutes (includes seasoning and resting the meat)
- Cook Time: 20–30 minutes (depending on your cooking method and desired doneness)
- Time Total: Approximately 45–55 minutes
- Yield: Approximately 4 sandwiches (serves 4)
- Category: Sandwich, Main Course, Lunch
- Method: Grilling/Roasting and Slicing
- Cuisine: American
- Diet: High Protein, Paleo, Low-Carb
- Keywords
- Tri-Tip, Sandwich, Slicing, Beef, Carving, Grilling, American Cuisine, How-To, Tender Meat, Quick Sandwich
- Nutrition
- (Estimated per sandwich, including one sandwich roll and the sliced tri-tip. Condiments and extra toppings may alter these values.)
- Serving Size: 1 sandwich (approx. 200–250 g)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
- Note: Nutritional values are approximate and can vary based on the specific ingredients and portion sizes used.
Notes
Resting is Crucial: Allow the tri-tip to rest after cooking; this step is key to retaining moisture.
Cut Against the Grain: Always slice perpendicular to the grain for the most tender bite.
Keep It Sharp: Use a very sharp knife to ensure clean, even slices.
Adaptability: If using pre-cooked tri-tip (leftovers work great), let it come to room temperature before slicing to avoid toughness.
Experiment with Flavors: Feel free to adjust seasonings or try different rubs/marinades to suit your taste.
Serving Ideas: Besides classic sandwich rolls, try serving the sliced tri-tip over a salad or as part of a hearty wrap.
Cut Against the Grain: Always slice perpendicular to the grain for the most tender bite.
Keep It Sharp: Use a very sharp knife to ensure clean, even slices.
Adaptability: If using pre-cooked tri-tip (leftovers work great), let it come to room temperature before slicing to avoid toughness.
Experiment with Flavors: Feel free to adjust seasonings or try different rubs/marinades to suit your taste.
Serving Ideas: Besides classic sandwich rolls, try serving the sliced tri-tip over a salad or as part of a hearty wrap.