Ingredients

The following ingredients have 4 Servings
  • 1 lb. tri-tip ((thinly sliced against the grain))
  • 2 tbsp olive oil
  • 2 small yellow onions ((sliced))
  • 1 package 12-count artesano rolls ((or Hawaiian Rolls))
  • 8 ounces sliced pepper jack cheese ((or favorite cheese))
  • 3 tbsp unsalted butter
  • 3 cloves garlic
  • 1½ tsp ranch seasoning

Instruction

  • Line a 9"×13" pan with aluminum foil; set aside.
  • Place tri-tip roast onto a cutting board and slice thinly against the grain.
  • Slice onions then saute in olive oil until caramelized.
  • While the onions are sautéing, use a serrated bread knife to slice the bread rolls without separating them. You should end up with 2 slabs of bread.
  • Place the bottom slab into the prepared pan. Layer with sliced tri-tip, caramelized onions, and cheese. If you have a lot of tri-tip leftovers, you can do multiple layers of meat and cheese. Add the top bread layer. 
  • Whisk melted butter, crushed garlic, and ranch seasoning in a small bowl. Brush the tops and sides of the rolls. At this point, you can either cover and refrigerate the rolls or bake them immediately.
  • When you're ready to bake the tri-tip sliders, preheat the oven to 350 degrees F. Cover the pan with foil and bake the sandwiches for 15 minutes. Remove foil and bake for an additional 5 minutes. Use a sharp knife to slice into individual portions and serve the steak sandwiches while hot.