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Leftover Tri Tip Steak Sandwich

As promised, I have a perfect and delicious sandwich for any leftover Tri Tip from the Red Wine Marinated Tri Tip recipe! The bread on this sandwich is extra toasty, the sauce is extra creamy, and the mushrooms & onions are caramelized and wonderful! It's simple and easy, but soooooo good!
Author Meghan Birnbaum

Ingredients

  • ½ Yellow Onion sliced thin
  • 1 tablespoon Butter
  • 2 tablespoon Olive Oil divided
  • 1 Cup Mushrooms sliced
  • Pinch of Salt
  • 1 tablespoon Mayonnaise
  • 1 tablespoon Greek Yogurt or Sour Cream
  • 1 teaspoon Horseradish
  • 2 Thick Slices of Bread
  • Sliced Leftover Tri Tip
  • ½ Cup Arugula

Instructions

  • Add Butter and Olive Oil to a skillet over medium heat. Once the Butter is melted, add Onions and a pinch of salt and cook for 10 minutes, stirring often. 
  • Add in Mushrooms and cook for 5 more minutes. Remove Onions and Mushrooms from the skillet and set to the side. Clean out skillet for later use. 
  • For the sauce, in a small bowl mix together Mayonnaise, Yogurt, Horseradish, and Parsley. Set to side.
  • Add remaining Olive Oil to the skillet.  Place bread in the pan in the oil. Heat over medium heat until bread is toasted, then repeat on the other side. Remove from skillet and set to side. 
  • To assemble, add Sauce to both the top and bottom slices of bread. Next add Arugula, Mushrooms and Onions, and Steak. 
  • Serve with remaining sauce as a dip! Enjoy!