Grilled Tri Tip with Roasted Peppers and Onions Sandwich
Prep time
Cook time
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A tender, juicy Tri Tip steak seasoned overnight in a rub, served with roasted peppers,onions and served on a french roll with jalapeno cheese and BBQ sauce.
Serves: 7 - 4 oz servings of tri-tip and veggies or 14 sandwiches
  • 1.81 lbs. Boneless Beef Tri Tip Roast
  • 1½ tbsp Miners Mix Original Steak Seasonings and Rub
  • 1 medium green bell pepper, seeded, cut into chunks
  • 1 large yellow bell pepper, seeded, cut into chunks
  • ½ large red bell pepper, seeded cut into chunks
  • 1 medium onion, peeled, cut into chunks
  • ½ tbsp olive oil
  • Salt & pepper to taste
  • **For the sandwich, One serving**
  • 1 french baguette roll, hollow out the middle
  • 2 oz tri tip steak, cooked
  • ½ cup peppers and onions
  • 1 oz banana peppers
  • 1 oz jalapeno cheese, fat free
  • 1 tbsp. BBQ Sauce (your favorite)
  1. The night before roasting rub your beef with your seasoning rub. Place in plastic wrap or a large baggie and place back in the refrigerator.
  2. The next day, about 30 minutes before your ready to grill your beef, take it out of the refrigerator and let it rest at room temperature. In the mean time, rub some olive oil on your grill grates and set the heat to medium.
  3. Place tri tip on grill, and cook over medium heat. After 5 minutes. flip the steak. Cook for 15 minutes, flip steak. Cook until internal temperature reaches 155 for medium or 160 for well done.
  4. Place steak on a plate and let it rest for 5 minutes. Cut steak thin against the grain.
  5. To prepare the onions and peppers, skewer them on a a metal skewer or if you use a wooden one, soak the skewers in water for 20 minutes. Skewer the vegetables rotating between the colors. Brush with olive oil and salt and pepper, if desired. Place vegetables over low heat on the grill, and rotate every 5 minutes until lightly charred. Serve a long side of the steak.
  6. To make sandwich, place peppers, onions and banana peppers on the bottom roll, top with steak and cheese. Place in the broil and cook just until bread starts to turn lightly golden and cheese has softened, about 2 minutes. Top with barbecue sauce.
Calories for the Tri Tip Steak with Peppers and Onions (4oz): 172.6, Fat: 6.2, Cholesterol: 66, Sodium: 68, Potassium: 125, Carbs: 4.7, Fiber: 01, Sugar: 0, Protein 25

Calories for one sandwich: 367, Fat: 6, Cholesterol: 33, Sodium: 730, Potassium: 110, Carbs: 52, Fiber: 3, Sugar: 3.7, Protein 27
Nutrition Information
Serving size: 4oz of tri tip steak plus veggies
Recipe by PB + P Design at