About
Sun's out, grill's out! Get the summer started with a handsome handful of these Grilled Steak Sandwiches! A juicily marinaded and tenderly grilled tri-tip roast is sliced then placed atop toasted ciabatta rolls that are covered with a creamy horseradish sauce, some melted provolone cheese, and caramelized onions to create hearty, hot-pockets of love. Pump up the flavor in a hot, new way with Grilled Steak Sandwiches. Don't you just love summer?!
Ingredients
- For the dry rub:
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons black pepper
- 1 tablespoon garlic powder
- 2 1/2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon rosemary, minced
- 1 (2.5-pound) tri-tip roast
- 1 tablespoon olive oil
- For the basting mixture:
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- For the sandwiches:
- 1 cup red onions, sliced
- 1 tablespoon unsalted butter
- 1 cup prepared creamy horseradish sauce, such as Kinder's® Dipping Sauce
- 4 ciabatta rolls, sliced in half, grilled or toasted
- 8 slices provolone cheese
Directions
Step 1 -In a small mixing bowl, add the salt, the black pepper, the garlic powder, the smoked paprika, the onion powder, and the rosemary and stir to combine.
Step 2 -Rub the spice rub all over the roast then wrap it in plastic wrap.
Step 3 -Transfer the wrapped roast to the refrigerator and let it marinate, about 3 hours.
Step 4 -Preheat the grill to 375 degrees F.
Step 5 -Transfer the marinated roast to a flat surface, discard the plastic wrap, and use paper towels to gently pat it dry.
Step 6 -Use a pastry brush to coat the marinated roast with the olive oil.
Step 7 -Add the coated roast to the grill and sear, about 3-4 minutes on each side.
Step 8 -In a medium bowl, add the red wine vinegar, the extra-virgin olive oil, and the whole-grain mustard and whisk to combine. Set the basting mixture aside.
Step 9 -Reduce the heat to 350 degrees F.
Step 10 -Use a pastry brush to coat the top of the seared roast with the basting mixture.
Step 11 -Flip the roast and coat the other side with the basting mixture.
Step 12 -Cover the grill and cook the roast, repeating the basting process every 8 minutes, until it reaches an internal temperature of 145 degrees F, about 24 minutes.
Step 13 -Transfer the cooked roast to a cutting board and let it rest, about 6-8 minutes.
Step 14 -Turn the grill off and turn the oven on to the broil setting.
Step 15 -In a medium skillet over medium-high heat, add the onions and the butter and sauté until the onions are browned.
Step 16 -Use a sharp knife to slice the roast into 1/4-1/2-inch-thick pieces.
Step 17 -Evenly spread the creamy horseradish sauce on the cut-sides of each of the ciabatta roll halves.
Step 18 -Evenly add the roast slices on 4 of the cut-sides of the ciabatta halves and top each with 2 slices of the provolone cheese.
Step 19 -Place the roast-topped ciabatta halves onto a baking sheet and broil until the cheese has melted, about 1-2 minutes.
Step 20 -Evenly top each of the broiled ciabatta halves with the caramelized onions then gently press the remaining ciabatta roll halves on top.
Step 21 -Serve.
