Piled high with tender, smoky tri-tip steak, melty cheese, caramelized onions and a zesty BBQ mayo, this loaded sandwich delivers bold, beefy satisfaction.
4slicesmelty cheese(such as pepper jack, smoked gouda, or sharp cheddar)
1French baguette or loaf bread, 12-inches long
arugula or butter lettuce
BBQ Mayo Sauce
2tbspbbq sauce
2tbspmayonnaise
1tspDijon mustard(optional)
Instructions
Cook the onions: In a skillet over medium heat, melt the butter. Add the sliced onions and cook until softened and lightly golden, about 5-7 minutes, stirring occasionally.
Add the sliced tri-tip to the skillet with the onions and gently warm through, about 2-3 minutes. Remove from the heat.
Make the BBQ Mayo Sauce by combining the mayonnaise, BBQ sauce, and Dijon mustard (if using) in a small bowl. Mix until well blended.
Slice the French baguette or loaf bread horizontally, cutting about 3/4 of the way through to create a pocket. Optionally, you can lightly toast the bread halves in a skillet, toaster oven, or oven.
While the bread is toasting, add the cheese slices to the warm tri-tip and onion mixture in the skillet, allowing the residual heat to melt the cheese.
Assemble the sandwiches: Spread the BBQ Mayo Sauce evenly on the inside of the toasted bread. Layer with the sliced tri-tip, onion and melted cheese mixture, and top with the arugula or butter lettuce.
Turn off the heat and place the cheese slices over the warm onions to melt the cheese.
Assemble the sandwiches. Spread the sauce on bread, then layer the sliced tri-tip, the onions with the melted cheese and then some lettuce.
Use a serrated knife to slice the sandwich into portions.
Serve warm, with favorite sides such as potato chips, arugula salad, potato salad, coleslaw, or baked beans.
Notes
This recipe yields 1 large 12-inch sandwich or 2 smaller 6-inch sandwiches.
Optional add-in: Thinly sliced bell peppers can be sautéed along with the onions for extra flavor and veggies.
For meal prep, the cooked tri-tip, sautéed onions/peppers, and BBQ mayo sauce can be prepared and refrigerated up to 3 days ahead.