Tri-Tip Sandwich with Chipotle Mayo

We had the best time with our friend Leighanne (@leighanne_yourhomebasedmom) yesterday! Her fabulous French Dip sandwich is amazing and our Kamut baguettes just put it over the top!!! We are definitely eating these again tomorrow for family dinner! xo Liz + Lizi

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Tri-Tip Sandwich with Chipotle Mayo

This Tri tip sandwich is sure to be a people pleaser. You can serve it two ways. The first is as a French dip sandwich by adding cheese and using the delicious juices leftover as a dipping sauce. I also like to add some chipotle mayo to mine. If you prefer a Philly Cheeses teak style sandwich just saute some peppers and onions and add to sandwich along with the cheese

Ingredients

Sandwich:

  • 1 3 lb. tri-tip roast
  • 2 C beef broth
  • 2 Tbsp Worcestershire sauce
  • ½ tsp dried thyme leaves
  • ½ tsp dried rosemary leaves
  • 1 tsp sea salt
  • ½ tsp pepper
  • 2 tsp fresh garlic minced
  • Provolone cheese sliced

Chipotle Mayo

  • Philly Cheese Steak Version: sliced bell pepper sliced onion and 2 Tbsp canola or olive oil

Instructions

  • Combine salt, pepper, thyme, rosemary and garlic and rub over top of tri tip.
  • Place in slow cooker. Add broth and Worcestershire sauce into slow cooker, do not pour directly over the top of the tri tip and wash off the seasoning.
  • Cook on low for 6-7 hours or until meat is tender and pulls apart easily with a fork.
  • Remove meat from slow cooker and shred into large pieces.
  • Strain remaining liquid and use as a dip for sandwich
  • Place meat onto a toasted bun topped with chipotle mayo and add cheese. Place under broiler for a minute to melt cheese.
  • If you prefer a Philly Cheesesteak style sandwich, sauté some onions and peppers and add to sandwich along with provolone cheese. (see note below)
  • Sautéed Peppers and Onion: Heat oil in pan over medium high heat, add sliced peppers and onion and sauté over medium high heat until soft.

Chipotle Mayo:

  • ½ mayo cup
  • 1 tsp adobe sauce from chipotle peppers
  • 1 -2 chipotle chilis in adobo sauce
  • Combine all ingredients together and refrigerate until ready to use.

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