Tri Tip seems to be a little foreign to people outside of California. But if you can get your hands on a tri tip, do yourself a favor and grab it to make this tri tip cheese steak sandwich recipe!

Reversed Seared tri tip, on a hoagie roll loaded with grilled onions and bell pepper. life doesn't get much better than that!

I reversed seared a trip tip, low and slow to get it all nice and smokey. It really comes through and with the rub I gave it makes it perfect for slicing thin for cheese steak!

Reversed Seared tri tip, on a hoagie roll loaded with grilled onions and bell pepper. life doesn't get much better than that!

Make sure you get good bread to hold up to the meaty, cheesiness of this tri tip cheese steak sandwich.

I made the mistake of getting STORE BRAND hoagie rolls. every roll fell apart, and I had to basically piece it together to save the photos.

So yeah. Learn from my mistakes and get the good stuff!

Reversed Seared tri tip, on a hoagie roll loaded with grilled onions and bell pepper. life doesn't get much better than that!

For the seasoning I kept it simple. Kosher salt, coarse black pepper, and a little garlic powder. Let the meat flavor take over since it will be taking on so much bbq flavor from cooking for about 45 minutes before you sear it off.

Reversed Seared tri tip, on a hoagie roll loaded with grilled onions and bell pepper. life doesn't get much better than that!

And you’re loading it up with lovely grilled onions, bell pepper and cheese.

I’d try this out with some slow cooked smoked brisket too!

Grilled Tri Tip Cheese Steak Sandwich

Course: Dinner, lunch
Cuisine: American
Keyword: bbq, beef
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 1607kcal
Reversed Seared tri tip, on a hoagie roll loaded with grilled onions and bell pepper. life doesn't get much better than that!
Print Recipe

Ingredients

  • 1 1/2 lb tri tip
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 yellow onion
  • 1 bell pepper
  • 4 slices provolone cheese
  • 4 hoagie rolls

Instructions

  • Preheat grill to about 225. If you're using a charcoal grill feel free to add a chunk of hickory or oak wood. Trim tri tip so that there is only about 1/4 inch of fat on the fatty side. Coat with salt pepper and garlic powder and place over indirect heat. Barbecue until internal temperature is 120 F.
  • While Tri tip is cooking, slice bell pepper and onions and place in a skillet with a little olive oil. Cook on the grill when tri tip is about 10 minutes away from being done.
  • When trip tip hits 120 F, take it off the grates and turn grill hit up to highest heat settings for searing. If using charcoal add open up the vents to get the heat going. Place tri tip over direct heat and seat about 2-3 minutes per side until you have the color you want or until the internal temperature is 135 F. Let rest for 5 minutes.
  • Slice tri tip thinly against the grain, place in a hoagie roll with cheese and onions and peppers. Place in a broiler or back in the grill to melt cheese. Enjoy!

Nutrition

Calories: 1607kcal | Carbohydrates: 22g | Protein: 172g | Fat: 88g | Saturated Fat: 41g | Cholesterol: 526mg | Sodium: 3671mg | Potassium: 2760mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4710IU | Vitamin C: 160.1mg | Calcium: 1042mg | Iron: 11.5mg
July 10, 2015

My First Quarter As A Food Blogger

I can’t believe it, but I’ve made it through my first full quarter as a food blogger, and boy has it been a journey! I officially […]
June 22, 2015

How To Prepare The Perfect Pasta

Being raised in a predominantly Italian household, I’ve only known pasta to be done one way: the right way. It wasn’t until I got older that […]
June 11, 2015

8 Lessons From My Dad That I Will Pass On To My Son

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LessonsFromDad #CollectiveBias I’ve always looked up to my dad. […]
June 7, 2015

Why Your Hash Browns Are Gray and Gummy… And How To Fix Them

You’re making breakfast for the family and you want to treat them to some fresh hash brown potatoes. They’re all done cooking and you go to serve […]
May 31, 2015

How To Clean And Care For A Cast Iron Skillet

I love my cast iron skillet. I’ll cook pretty much anything in it. It hold heat really well and once it’s broken in, doesn’t stick, and […]
March 13, 2015

How I Quarter A Chicken (And Break It Down)

Chicken can get expensive, and learning how to properly quarter a chicken is essential if you are looking to get the best bang for you buck. […]
June 20, 2019

Tri Tip Cheese Steak Sandwich

Tri Tip seems to be a little foreign to people outside of California. But if you can get your hands on a tri tip, do yourself […]
July 30, 2019

Cold Grate Seared Smoked Rib Eye Steaks

Smoked rib eyes are pretty much the only way I do rib eyes these days. But how you sear them makes a whole world of difference. […]
August 22, 2019

Grilled Halibut With Grapefruit Avocado Salsa

Grilled Halibut topped with a zesty grapefruit avocado salsa is a great way to add a little freshness to your weeknight dinner. This comes together really […]
October 14, 2019

Bacon Egg and Cheese Tater Tots

Bacon Egg and Cheese Tater Tots. Now that’s one way to take your tater tots to the next level! These tots loaded with cheese and bacon […]
November 19, 2019

Herb Roasted Turkey Breast

Roasted Turkey Breast is a great idea if you’re a smaller family, or have zero dark meat fans. Tied up with a little stuffing and herbs […]
November 21, 2019

Fried Mashed Potato Balls

Fried Mashed Potato balls are loaded with cheese, bacon and a little garlic and herb seasoning. It’s the perfect thanksgiving app! I love this recipe because […]