Tri Tip French Dip Sandwich

Take some tri tip and turn this classic sandwich into something AMAZING!  This tri tip recipe will WOW your guests!


Ingredients (makes 8 –10 sandwiches)

  • 2 pounds tri tip
  • 8—10 French rolls
  • Au Jus ingredients below



1)  Grill or BBQ your tri tip roast.  Hey – you gotta have tri tip to make this recipe work!

2)  While your tri tip is resting, make the au jus dip.tri tip recipe

Ingredients and Directions for Au Jus

  • 1 1/2 cups water
  • 2 beef bouillon cubes
  • 1/2 teaspoon soy sauce
  • Pinch of garlic powder

Bring the water to a boil in a medium saucepan.

After boiling, whisk in the bouillon and put the heat to low. Whisk in the rest of the ingredients.

3) Cut your tri tip into slices that are as thin as possible.  Place 1/3 lb of tri tip on a French roll (toast it with some garlic butter to bring the sandwich up a level).

4)  Serve the sandwich with a side of au jus – and dip away.  SO GOOD!


A great tri tip recipe for sandwich lovers!


Adobe-PDFClick to download and/or print up this incredible tri tip recipe!

This article has 5 Comments

  1. Hey Eric , first off I always admired your site and channel … I started to BBQ in my late teens and being from Fresno CA , Tri-tip is what comes to mind when the word “Barbecue ” is mentioned , it was definitely an Obscure cut of Beef for awhile especially back in the day , didn’t see much about it on youtube or anywhere else and coming across your page when I was just starting out was great to see. I’m 24 now and still at it but now also a chef , this nostalgic cut of beef was my gateway to both a love of BBQ and professional cooking …it’s great to see it get recognition outside California these days , it’s certainly latest trend down in the South to get some Tri-tip but to us west coast natives it will always be something more special . As mentioned before , I always admired your passion for Tri-tip and could even consider you a bit of a influence as your page brought more confidence to me when I was younger as a California based Q head. I can go all day discussing and sharing the many tri-tip recipes that I have developed over the years …and I would atleast like to share one with you to try for yourself as a thank you ! so here’s a Tri-tip dish that got me lots of praise from guests , I marinate a well marbled Tri-tip Roast in 1 cup Dark brewed coffee , 1 cup Coca-Cola , 1/2 cup Balsamic vinegar, 2 whole heads of fresh garlic that I roasted , about 2 tablespoons of minced fresh Thyme & Fresh Rosemary , 3 tablespoons soy sauce , 1 tablespoon or more of Worcestershire sauce and 3/4 cup Extra virgin olive oil . I marinate the Tri-tip for overnight to 24 hours …I remove it from the marinade , pat it dry and reserve the marinade in a saucepan to cook down for a minute so it’s safe to use as a baste, then I season the meat generously with a rub consisting of salt (I use French grey salt) , garlic & onion powder , Coarse grinded black pepper and some cayenne with a little bit of smoked paprika, then It is grilled Santa Maria style over Wood from Local Wine barrels or Red oak ,whatever I have on hand , I baste the meat with the cooked down marinade using fresh herb bundles instead of a brush for more flavor and serve the meat medium rare to medium. It’s certainly an elegant and more upscale variation of Tri-tip but damn delicious … , I hope you give it a shot and enjoy as to those who read this comment and wish to also give it a try , keep up the awesome stuff Eric . 🙂 – Elliot (Doom smokeQ)

    1. Thank you so much, Elliot! When I get a chance, I would like to develop a page on TTG with this recipe. Let me know if that is cool – of course, I’ll give you the credit and point people your way!

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