Beef Steak Sandwiches Recipe

Name: Beef Steak Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb); 8 slices sourdough bread, each about 1/2 -inch thick; 2 tablespoons unsalted butter, softened; 1 bunch watercress; 2 tablespoons whole-grain mustard; 1 tablespoon finely chopped fresh rosemary leaf; 1 tablespoon kosher salt; 2 garlic cloves, minced; 1 teaspoon ground black pepper; 2 tablespoons whole-grain mustard; 2 tablespoons mayonnaise; 1 tablespoon extra virgin olive oil; 1 teaspoon red wine vinegar; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

Servings: persons

1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb)
8 slices sourdough bread, each about 1/2 -inch thick
2 tablespoons unsalted butter, softened
1 bunch watercress
2 tablespoons whole-grain mustard
1 tablespoon finely chopped fresh rosemary leaf
1 tablespoon kosher salt
2 garlic cloves, minced
1 teaspoon ground black pepper
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper

1
In a small bowl, combine paste ingredients.
2
Remove fat and silver skin from roast.
3
Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
4
In a small bowl, combine sauce ingredients.
5
Refrigerate until ready to use.
6
Allow roast to stand at room temperature for 15-30 minutes before grilling.
7
Prepare grill for direct and indirect cooking over medium (350-450F) heat.
8
Brush cooking grates clean.
9
Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice.
10
Then move roast over indirect medium heat and cook until it reaches your desired doneness.
11
15-20 minutes for medium rare, turning every 5 minutes or so .
12
Keep lid closed as much as possible during grilling.
13
Remove from grill and let rest for 5-10 minutes.
14
Cut roast across grain into 1/4-inch slices.
15
Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
16
Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress.
17
Top with remaining bread slices.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb), 8 slices sourdough bread, each about 1/2 -inch thick, 2 tablespoons unsalted butter, softened, 1 bunch watercress, and more.

Yes, Beef Steak Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Steak Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions