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    Home » Main Dishes

    Tri-Tip Sandwiches

    Published: Jul 13, 2011 · Modified: Jan 6, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    The first time I ever went camping with FishPapa it was a coup de cuisine. His idea was opening a can of chili and cooking it on the fire. Ick. No thanks.

    My idea of camping food was marinating chicken breast in a ziploc bag, grating some parmesan, chopping some lettuce, and having Grilled Chicken Caesar Salad al fresco.

    (And yes, I could totally relate to Sally when it came to food. Totally.)

    However, recent FishFam camping trips have entailed the men heading out for the Great Outdoors and the women staying home to cry over sappy chick flicks. The boys eat chili from cans and the girls, well, the girls enjoy a feast of salads, breads, and other dainty morsels.

    A group of kids sitting by a fire

    However, this last time, the guys decided to take things up a notch. And they came back with food photography to show me. Love those guys getting into the true blogging spirit. Their snaps of “fish and chips” (fried fish and Doritos) and chili dogs were hilarious.

    But, while I’m happy to stay home and sob over Heidi with my 4-year old, I wouldn’t have minded a few bites of their tri-tip sandwiches!

    open halves of tri-tip sandwich

    Hubs planned ahead, picking up fresh baguettes at the French bakery on their way up the mountain. He packed garlic butter and trimmed tri-tip in the cooler. And then I slipped a packet of homemade spice rub into their camping supplies. Since they already had a great fillet knife and cutting board in their gear, they were good to go. Not pictured: Salsa.

    This is a typical grilled sandwich often served on the Central Coast of California, and one that both hubs and I can agree on. You could easily pack a make ahead garlic bread from the freezer to save time.

    open halves of tri-tip sandwich on a cutting board
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    5 from 1 vote

    Tri-Tip Sandwiches

    A classic from the central coast of California, tri-tip sandwiches are simple: toasted baguette, grilled tri-tip steak, and a spicy salsa. So good but so simple!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 359kcal
    Author: Jessica Fisher
    Cost: $7
    Prevent your screen from going dark

    Ingredients

    • 1 tri-tip roast trimmed
    • 1 tablespoon olive oil
    • 2 tablespoon Basic Spice Blend
    • 1 loaf Easy Make-Ahead Garlic Bread
    • 1 cup salsa
    US Customary - Metric

    Instructions

    • Heat an outdoor grill.
    • Brush the oil over the surface of meat. Generously sprinkle the seasoning over the meat and rub it in.
    • Cook the roast over a hot grill until the meat reaches your desired doneness. 145 degrees is considered a safe internal temperature.
    • Meanwhile, cook the garlic bread on the grill, wrapped in foil, for about 15 minutes. Open the foil and crisp the cut sides by turning them upside down on the grill for a few minutes, watching for flare ups.
    • When the tri-tip is done, remove the roast from the heat and allow it to rest for 10 minutes before slicing. Slice it thinly.
    • Layer thin slices of meat onto one side of the grilled bread. Place the top and cut the loaf into four sections.
    • Serve the sandwiches with the salsa.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    Nutritional values are approximate and based on ¼ the loaf.

    Nutrition

    Calories: 359kcal | Carbohydrates: 66g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 973mg | Potassium: 406mg | Fiber: 7g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 7mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    What do YOU serve on camping trips?

    « The Ice-Blended Mocha
    Turkey and Black Bean Enchiladas »
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    Reader Interactions

    Comments

    1. Coach Kelly @ Get Fit with Kelly!

      May 14, 2012 at 3:12 pm

      Love, love, love your site! So glad I found you and your recipes!!

      Reply
    2. ACMommy3

      May 07, 2012 at 1:48 pm

      Wow, this looks great! Does Tri-tip go by any other name for it’s cut? Our stores don’t sell anything labeled as such, so any help would be great. 🙂

      We love going camping! We do at least one make-ahead dish for the first night, plus make-ahead ingredients for breakfasts, then cook the rest there. Sometimes I make a beef stew to eat for the first night, so easy to reheat over the fire, and we often cook up potatoes and bacon ahead of time for breakfast tacos. We enjoy grilling steaks and mushrooms, then serving the leftovers in the morning with eggs, wow is that good! Love bringing a fruit salad, homemade “chex-like” snackmix and homemade cookies to munch on throughout the camping trip. Two other favorite dinners are fajitas (steak and chicken) as well as grilled chicken we marinated ahead of time. Then just serve leftovers in a Taco Salad or over fresh salad (also made ahead of time). We rarely do the “regular camping hotdog and hamburger thing” when we camp, since we love making it a fun vacation & we save so much money we can splurge on the food…and it’s funny, but sometimes our kids will beg us, “Can we actually have “real camp food” like hotdogs this time?” 😀

      Reply
      • Jessica Fisher

        May 07, 2012 at 1:52 pm

        Tri-tip is typically a “california cut,” but a knowledgeable butcher should recognize the name. That portion is often chopped up in different ways around the country.

        Reply
        • ACMommy3

          May 08, 2012 at 8:41 am

          Thanks! 🙂

    3. Stacy

      May 03, 2012 at 8:38 pm

      That looks good. I’m more like your husband and feel like camping is no time to spend cooking. I’d rather have PBJ sandwiches and canned something. However, he is more like you. So over the years, I’ve learned to make decent camping food, with maybe some shortcuts (and for us, nowadays, camping is in an RV). So I bring steak, or make a chicken curry (maybe with the quick sauce from TJs) and such. My husband would like this sandwich, so maybe we’ll make this next time.

      Reply
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