Difficulty Medium
Cook Time 25 min
Heat Medium 🌶🌶
A loaded tri-tip sandwich piled high with smoky peppered meat, crispy bacon, sautéed vegetables, and tangy condiments, all served on toasted ciabatta with crispy garlic fries on the side. Every bite gets drizzled with rich peppercorn sauce and comes with extra for dipping.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1½ lbs smoked tri-tip steak, sliced thin (rubbed with 2 tbsp black pepper and 1 tbsp sugar before smoking) 1 large yellow onion, sliced 6 cloves garlic, minced 1 red bell pepper, sliced 8 strips bacon ½ cup candied jalapeños ½ cup pickled red onions ½ cup crumbled feta cheese or shaved parmesan 2 cups fresh arugula 4 ciabatta rolls, split and toasted ½ cup chimichurri sauce 4 oz goat cheese, softened 1 cup peppercorn sauce 1 lb frozen french fries 3 tbsp olive oil ¼ cup grated parmesan 2 tsp garlic powder Directions 1 Cook bacon until crispy, then drain on paper towels and set aside. In the same pan, sauté onions, garlic, and red peppers in bacon fat over medium heat until softened and caramelized, about 8-10 minutes. 2 Prepare garlic parmesan fries according to package directions, then toss hot fries with olive oil, garlic powder, and grated parmesan while still hot. 3 Mix softened goat cheese with chimichurri sauce and spread generously on the bottom half of each toasted ciabatta roll. 4 Layer each sandwich: start with sliced tri-tip, then sautéed vegetables, bacon, candied jalapeños, pickled red onions, feta or parmesan, and fresh arugula on top. 5 Drizzle peppercorn sauce generously over the entire sandwich, place the top bun on, and serve with crispy garlic fries and extra peppercorn sauce on the side for dipping.
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