Grilled Tri-Tip with Roasted Peppers and Onions San

Name: Grilled Tri-Tip with Roasted Peppers and Onions Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-78 pound Boneless Beef Tri Tip Roast/Steak; 1- 1/2 Tablespoon Miners Mix Original Steak Seasonings And Rub; 1/2 Tablespoons Olive Oil; 1 whole Medium Green Bell Pepper, Seeded, Cut Into Chunks; 1 whole Large Yellow Bell Pepper, Seeded, Cut Into Chunks; 1/2 whole Large Red Bell Pepper, Seeded Cut Into Chunks; 1 whole Medium Onion, Peeled, Cut Into Chunks; Salt And Pepper, to taste; 1 whole French Baguette Roll, Hollow Out The Middle; 2 ounces, weight Tri Tip Steak, Cooked; 1/2 cups Peppers And Onions; 1 ounce, weight Banana Peppers; 1 ounce, weight Jalapeno Cheese, Fat Free; 1 Tablespoon BBQ Sauce, Your Favorite

Servings: persons

1-78 pound Boneless Beef Tri Tip Roast/Steak
1- 1/2 Tablespoon Miners Mix Original Steak Seasonings And Rub
1/2 Tablespoons Olive Oil
1 whole Medium Green Bell Pepper, Seeded, Cut Into Chunks
1 whole Large Yellow Bell Pepper, Seeded, Cut Into Chunks
1/2 whole Large Red Bell Pepper, Seeded Cut Into Chunks
1 whole Medium Onion, Peeled, Cut Into Chunks
Salt And Pepper, to taste
1 whole French Baguette Roll, Hollow Out The Middle
2 ounces, weight Tri Tip Steak, Cooked
1/2 cups Peppers And Onions
1 ounce, weight Banana Peppers
1 ounce, weight Jalapeno Cheese, Fat Free
1 Tablespoon BBQ Sauce, Your Favorite

1
The night before roasting rub your beef with your seasoning rub.
2
Place roast in plastic wrap or in a large baggie and place it in the refrigerator.
3
The next day, about 30 minutes before you are ready to grill your beef, take it out of the refrigerator and let it rest at room temperature.
4
In the meantime, rub some olive oil on your grill grates and set the heat to medium.
5
Place tri-tip on the grill, and cook over medium heat.
6
After 5 minutes flip the roast.
7
Cook for 15 minutes and flip it.
8
Cook until internal temperature reaches 155 F for medium or 160 F for well done.
9
Remove it from the grill and place steak on a plate.
10
Let it rest for 5 minutes.
11
Cut steak thinly against the grain.
12
To prepare the onions and peppers, skewer them on a a metal skewer or if you use a wooden one, soak the skewers in water for 20 minutes.
13
Skewer the vegetables rotating between the colors.
14
Brush with olive oil and salt and pepper, if desired.
15
Place vegetables over low heat on the grill, and rotate every 5 minutes until lightly charred.
16
Serve along side of the steak.
17
To make sandwich, place peppers, onions and banana peppers on the bottom half of the roll, top with steak and cheese.
18
Place both halves of the roll on a pan and put pan into your oven on broil setting.
19
Cook just until bread starts to turn lightly golden and cheese has softened, about 1-2 minutes.
20
Top with barbecue sauce and the top roll.

263

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1-78 pound Boneless Beef Tri Tip Roast/Steak, 1- 1/2 Tablespoon Miners Mix Original Steak Seasonings And Rub, 1/2 Tablespoons Olive Oil, 1 whole Medium Green Bell Pepper, Seeded, Cut Into Chunks, and more.

Yes, Grilled Tri-Tip with Roasted Peppers and Onions Sandwich falls under the General 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!

Grilled Tri-Tip with Roasted Peppers and Onions Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions