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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



  • 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


  1. Combine salt, pepper, thyme, rosemary and garlic and rub over top of tri tip.
  2. 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.
  3. Cook on low for 6-7 hours or until meat is tender and pulls apart easily with a fork.
  4. Remove meat from slow cooker and shred into large pieces.
  5. Strain remaining liquid and use as a dip for sandwich
  6. Place meat onto a toasted bun topped with chipotle mayo and add cheese. Place under broiler for a minute to melt cheese.
  7. If you prefer a Philly Cheesesteak style sandwich, sauté some onions and peppers and add to sandwich along with provolone cheese. (see note below)
  8. 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:

  1. ½ mayo cup
  2. 1 tsp adobe sauce from chipotle peppers
  3. 1 -2 chipotle chilis in adobo sauce
  4. Combine all ingredients together and refrigerate until ready to use.

Recipe Notes

From yourhomebasedmom.com