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A homemade Santa Maria-style tri tip sandwich on a kitchen countertop with toasted ciabatta bread, sliced tri-tip, caramelized onions, and arugula.

Tri-Tip Sandwich – A Classic Santa Maria Bite

Sink your teeth into a juicy tri-tip sandwich with bold smoky flavor. Learn the best grilling tips, toppings, and sides for this Santa Maria-style bite!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American BBQ
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Tri-Tip
  • 2-3 lbs tri-tip roast Santa Maria-style cut
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika optional
Sandwich Components
  • 4 ciabatta or French rolls toasted
  • 2 large yellow onions thinly sliced
  • 1 tbsp olive oil
  • 4 tbsp butter softened
  • 6 slices pepper jack cheese
  • 2 cups arugula
  • mustard yellow, brown, spicy, or stone ground
Optional Condiments
  • BBQ sauce or chimichurri

Equipment

  • Grill or Cast Iron Skillet

Method
 

  1. Pat the tri-tip dry and season generously with salt, black pepper, garlic powder, and smoked paprika.
  2. Let the seasoned tri-tip rest for at least 30 minutes to absorb flavors.
  3. Grill over red oak for traditional flavor, or use a charcoal grill, gas grill, or cast-iron skillet.
  4. Cook until internal temperature reaches 130°F-135°F for medium-rare. Let rest for 10-15 minutes.
  5. Slice the tri-tip against the grain in ¼-inch thick slices.
  6. Heat olive oil in a skillet over medium heat and sauté onions for 7-10 minutes until caramelized.
  7. Spread butter on the cut side of ciabatta rolls and toast until golden brown.
  8. Place pepper jack cheese on the warm bread so it melts slightly.
  9. Layer sliced tri-tip, arugula, caramelized onions, and mustard on the toasted bread.
  10. Serve immediately and enjoy a perfect Santa Maria-style tri-tip sandwich.

Notes

For a traditional touch, pair with pinquito beans, grilled corn, or coleslaw.