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Italian Tri-Tip Sandwich

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4.15 from 7 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Yield 4 servings
Category Main Course
Cuisine Italian


A craveable tri-tip sandwich recipe loaded with Italian flavors and textures. Hearty and satisfying, this tri-tip recipe feeds a crowd.


  • 2 red bell peppers
  • 2 pounds tri-tip steak, trimmed
  • Avocado oil
  • Kosher salt and cracked black pepper
  • 4 teaspoons extra-virgin olive oil
  • 1 loaf ciabatta bread, halved horizontally
  • 1 cup fresh pesto or refrigerated basil pesto, such as Rana or Buitoni
  • 8 ounces sliced provolone cheese
  • 2 cups fresh spinach


  • Heat a broiler to high with rack set 6-inches from element.
  • Broil peppers until charred on all sides, about 20 minutes total. Transfer peppers to a bowl, cover with plastic or a plate and let steam/cool.
    roasted red bell peppers on a baking sheet.
  • Meanwhile, heat a cast-iron skillet over medium-high heat for 5 minutes.
  • Brush steak with a thin layer of avocado oil, then season with 1 teaspoon each salt and pepper.
    tri-tip steak seasoned with salt and pepper, set on a white plate
  • Add steak to preheated skillet and cook until deeply browned on first side, about 3 minutes. Flip and cook another 3 minutes (it gets smoky, so a good vent if ideal) then transfer to top rack in oven and broil until an instant-read thermometer reaches 125ºF (for medium-rare); 5–6 more minutes.
    cooked tri-tip steak in a cast-iron skillet
  • Transfer steak to a plate, tent with foil, and let rest 10 minutes.
  • While steak rests, remove and discard skins and seeds from bell peppers, then cut into thick strips.
    roasted red bell peppers on a white plate
  • Place ciabatta halves on a baking sheet, cut side up. Brush 2 teaspoons oil on each cut side of bread; season lightly with salt and pepper. Broil until lightly toasted and golden brown, about 2 minutes, broiling halfway through to encourage even browning.
    two halves of a ciabatta loaf toasted on a baking sheet
  • Spread pesto on cut sides of ciabatta and top with provolone. Broil until cheese is bubbly and starting to brown, 1–1 ½ minutes.
    melty cheese on two halves of ciabatta bread on a baking sheet
  • Slice steak, against the grain, into very thin strips.
    sliced steak on a cutting board
  • Arrange half of peppers on bottom half of ciabatta, top with spinach, followed by steak slices, and finally remaining roasted peppers. Top with remaining half of ciabatta bread, press lightly to compress, then cut into 4 to 8 servings and enjoy.
    two halves of ciabatta bread on a baking sheet, one half topped with cheese and roasted bell peppers, the other half topped with spinach and sliced steak



Many tri-tip steak (often labeled as tri-tip roast) will weigh about two pounds. Once trimmed, it should weigh about 1¾ pounds.
Top sirloin is a great substitute to tri-tip if needed.
This recipe is adapted from a steak sandwich recipe published by Cuisine at Home


Serving: 1/4 of the sandwichCalories: 480kcalCarbohydrates: 36gProtein: 25gFat: 25gSaturated Fat: 9gSodium: 860mgFiber: 5g
Keywords Italian beef sandwich recipe, Steak sandwich recipe, tri-tip sandwich
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