Tri Tip Sandwich (with Leftover Tri Tip Roast)

Ingredients

• 2 loaves ciabatta bread (halved lengthwise)
• 3 pound tri-tip roast (Thinly slice into 1/4 pieces.)
• 8 slices provolone cheese ((ideally sliced tick or layered doble- 4 each ))
• 3 cups fresh arugula
• 1/2 cup of sour cream
• 1/8 cup of horseradish
• 1/2 tablespoon Dijon mustard
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 medium red onions, sliced
• 2 large bell peppers (yellow and red), seeded and sliced
• Salt and pepper

Instructions

1. 1

   --- Preparations ---

2. 2

   Wash and slice the bell peppers and onions.

3. 3

   Slice the tri-tip beef into thin slices.

4. 4

   Make the horseradish sauce by combining all of the ingredients in a bowl and mixing until smooth.

5. 5

   Cut the ciabatta loaves in half.

6. 6

   --- Cooking instructions ---

7. 7

   Preheat grill pan over medium heat and toast the ciabatta halves until golden brown.

8. 8

   Add a tablespoon of olive oil to the pan and turn it up to medium-high heat, and add the sliced peppers and onions for 10 - 15 minutes until slightly browned. Add salt and pepper to taste.

9. 9

   Spread the prepared horseradish sauce on the toasted ciabatta halves.

10. 10

    Place the arugula leaves on top and place tri-tip on top.

11. 11

    Top with provolone sliced cheese, grilled peppers, and onion.

12. 12

    Place the top half on top and gently press down before cutting each ciabatta loaf into 3 pieces.

13. 13

    Serve the grilled tri-tip sandwich with extra horseradish sauce, and enjoy!