Ingredients
Equipment
Method
- Season and Rest the Tri-Tip:
- Season the tri-tip generously on all sides with Kinder's Buttery Steakhouse Seasoning. Wrap and refrigerate for at least 30 minutes.
- Remove the seasoned tri-tip from the refrigerator 30 minutes before grilling to allow it to come closer to room temperature.
- Grill the Tri-Tip:
- Preheat outdoor grill to high heat (450 degrees F). If using charcoal, arrange coals to create a direct and indirect heat zone.
- Sear tri-tip directly over high heat for 5-7 minutes per side until a deep, golden crust forms.
- Move to indirect heat and continue cooking until the internal temperature reaches 130-135 degrees F for medium-rare.
- Remove from the grill and rest for 10 minutes on a cutting board. Then slice thinly against the grain.
- Prepare Vegetables:
- Melt 1 Tbsp butter in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized.
- Add sliced red bell pepper and cook 5-8 minutes until softened. Remove from heat and allow to cool slightly.
- Build and Grill the Sandwich:
- Butter one side of each bread slice generously with the remaining 2 Tbsp butter.
- Place two bread slices butter-side down in the skillet over medium heat. Layer each with one slice of cheddar, then an even amount of sliced tri-tip and caramelized vegetables, then a second slice of cheddar. Top with the remaining bread slices, butter-side up.
- Cook until the bottom is deep golden brown, about 3-4 minutes. Flip carefully and cook the other side until golden and the cheese is fully melted.
- Slice each sandwich in half diagonally and serve immediately.
Nutrition
Notes
- Caramelize low and slow — 15–20 minutes over medium heat with occasional stirring. High heat browns the onions but skips the sweetness. Pull them when they're deep golden and jammy.
- Double the cheese layer — one slice on the bottom of the filling, one on top. It melts from both sides and locks everything together.
- Medium heat on the griddle — high heat scorches the bread before the cheese melts. Medium lets both happen at the right pace.
- Rest the tri-tip fully — 10 full minutes on the cutting board after grilling. Cut it early and the juices end up on the board, not in the meat.
- Slice against the grain — find the direction the muscle fibers run and cut perpendicular to them. Thin slices against the grain keep the beef tender inside the sandwich.
- Sourdough holds — its structure and tang are built for a filling this generous. It's not optional.
- A sharp green salad or arugula is the right call — the bitter edge cuts through the richness. Tomato soup turns it into a French dip situation if you add a small cup of au jus or beef broth for dipping.
- Dill pickles or pickled jalapeños alongside sharpen each bite and cut the fat cleanly. A cold, full-bodied beer holds up to the seasoning — a stout or amber ale works without competing with the beef.
- If you're feeding a crowd, grill the tri-tip ahead and keep it on a rack while you griddle sandwiches to order.
- Assembled sandwiches are best eaten fresh off the skillet. The bread softens quickly — don't hold them.
- Sliced tri-tip refrigerates well for up to 4 days in an airtight container. Use leftovers in tacos, on a salad, or reheat in a skillet over medium heat for another round of sandwiches. Skip the microwave — the texture suffers.
- Caramelized onions and peppers keep for 4 days refrigerated. The flavors deepen overnight, so the filling is actually better on day two.