Get ready to elevate your sandwich game with the mouthwatering Tri Tip Sandwiches topped with luscious caramelized onions! This American classic is not just a meal; it's an experience that will tantalize your taste buds and impress your friends and family. Imagine sinking your teeth into perfectly seasoned, juicy tri tip, complemented by the sweet, rich flavor of onions that have been lovingly caramelized to perfection. Whether you're hosting a weekend barbecue or simply craving a hearty lunch, this recipe is sure to become a favorite. Read on to discover the secrets to crafting this irresistible sandwich that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tri tip roast (about 2-3 lbs)
- 2 large onions, sliced
- 4 sandwich rolls
- Salt and pepper to taste
- Olive oil
Instructions
- Remove the tri tip roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels and generously season all sides with salt and pepper.
- Preheat the oven to 375°F (190°C). Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil and sear the tri tip on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Transfer the seared tri tip to a roasting pan or baking sheet. Place in the preheated oven and roast until the internal temperature reaches 135°F for medium-rare, about 25-35 minutes. Use a meat thermometer to ensure accurate doneness.
- While the meat is roasting, prepare the caramelized onions. In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until they become soft and deeply golden brown, about 25-30 minutes.
- Once the tri tip reaches the desired temperature, remove from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the tri tip against the grain into thin, tender slices. This ensures the most tender and flavorful sandwich meat.
- Lightly toast the sandwich rolls to add a crisp texture. You can do this in a toaster or under the broiler for 1-2 minutes.
- Assemble the sandwiches by layering sliced tri tip on the rolls and topping generously with the caramelized onions. Add additional salt and pepper to taste if desired.
- Serve immediately while the meat is still warm and the onions are soft and sweet. Optional: Serve with a side of horseradish sauce or mustard for additional flavor.
Tips
- Bring the Meat to Room Temperature: For the best results, always let your tri tip roast sit out for about 30 minutes before cooking. This helps it cook more evenly and retain its juices.
- Sear for Flavor: Don’t skip the searing step! A good sear locks in flavor and creates a delicious crust. Make sure your skillet is hot enough before adding the meat.
- Use a Meat Thermometer: To achieve the perfect doneness, invest in a meat thermometer. Aim for 135°F for medium-rare, and remember that the meat will continue to cook slightly while resting.
- Caramelize with Patience: When making the onions, resist the urge to crank up the heat. Cooking them slowly over medium-low heat allows the natural sugars to develop, resulting in beautifully caramelized onions.
- Slice Against the Grain: For the most tender bites, always slice the tri tip against the grain. This technique breaks up the muscle fibers and makes the meat easier to chew.
- Toast the Rolls: Lightly toasting your sandwich rolls adds a delightful crunch and helps prevent them from becoming soggy when loaded with meat and onions.
- Customize Your Sandwich: Feel free to get creative with toppings! Add slices of cheese, fresh herbs, or your favorite condiments to personalize your sandwich experience.
- Serve Warm: For the best flavor and texture, serve your sandwiches immediately while the meat is warm and the onions are still soft and sweet.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
