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+ servings
grilled tri-tip steak sandwich
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Cheesy Tri-tip Steak Sandwiches

Utilize leftovers and make flavorful tri-tip steak sandwiches with kimchi, cheese and hot Yum Yum sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 535kcal
Author Phen Pavelka

Ingredients

  • 1.5 lbs leftover smoked tri-tip
  • 3 tbsp clarified butter or ghee
  • ¼ cup sweet onion diced
  • salt to taste
  • 2 cloves garlic minced
  • ¼ cup kimchi
  • black pepper to taste
  • 4 slice provolone cheese
  • 4 slices Havarti cheese
  • 2 tbsp water
  • 2 rolls Italian 12"
  • 1 tbsp scallions thinly sliced
  • hot Yum Yum sauce to taste

Instructions

  • Cool cooked tri-tip in refrigerator for 2-3 hours, preferably overnight.
  • Preheat frying pan to medium heat.
  • Bring out cold tri-tip and place on cutting board. Slice thin at ¼” thickness.
  • Put 2 tablespoons of butter in the frying pan and coat the surface.
  • When butter is fully melted, add onions and pinch of salt. Stir to coat.
  • Once onions starts to brown, add the garlic and stir to combine.
  • Cook for two minutes then add the kimchi and stir.
  • Let the kimchi cook down for 5-7 minutes, stirring often.
  • Turn the heat to medium high and add in one more tablespoon of butter.
  • Add the tri-tip to the pan. Season with salt and pepper and stir to combine.
  • Once meat starts to warm, break apart with spatula (or remove to cutting board to chop, then add back to hot pan).
  • Once the meat is fully warmed and incorporated with the onions and kimchi, split the mixture into two piles in the pan, about the length of your bread rolls.
  • Place alternating pieces of provolone and havarti on top of the meat mixture.
  • Add water to the pan to steam and melt the cheese. Cover to melt.
  • Cut bread lengthwise ¾ of the way through being sure not to cut all the way through.
  • Remove the lid and place bread, open side down onto the meat and cheese mixtures.
  • Let bread steam warm on the meat for thirty seconds.
  • Slide spatula under the meat and flip the sandwich upright using your free hand for support.
  • Move to a cutting board and top with sauce and scallions.
  • Cut and serve hot.

Nutrition

Sodium: 472mg | Calcium: 360mg | Vitamin C: 1mg | Vitamin A: 404IU | Sugar: 1g | Fiber: 1g | Potassium: 613mg | Cholesterol: 177mg | Calories: 535kcal | Trans Fat: 1g | Saturated Fat: 20g | Fat: 37g | Protein: 47g | Carbohydrates: 2g | Iron: 3mg