Oliver’s Marinated Selections Tri Tip Sandwiches

This week at Oliver’s Market, we are featuring our Oliver’s Marinated Selections!* Choose from any of freshly-prepared, house-made marinated meats for a quick and easy dinner that’s tender and delicious every time. You can make these mouth-watering  tri-tip sandwiches with any flavor of our marinated tri-tip – no matter what, it’s going to be delicious! We’ve assembled the best of the flavor powerhouses we know, including mushrooms and blue cheese, all to make this the most luscious steak sandwich you’ve ever tried.

*Sale prices good 1/26/22 through 2/1/22

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Ingredients

  • 1 (2-3lb) Oliver’s Marinated Selections Choice Tri Tip Roast
  • 2 tablespoons butter
  • 1 minced shallot
  • 3 cloves minced garlic
  • 1 pound crimini mushrooms, cleaned & thinly sliced
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons brandy
  • 1/4 cup beef broth
  • 1/2 cup blue cheese crumbles
  • 1 soft baguette, cut in fourths
  • 1/4 cup mayonnaise
  • 1 1/2 cup fresh arugula
  • salt & pepper (to taste)

Instructions

  1. Preheat oven to 425°F; prep a sheet pan with aluminum foil and a wire rack. Shake tri tip to remove excess marinade, then lay flat on wire rack. Roast about 30 to 35 minutes or until roast reaches internal temperature of 145°F(medium doneness). Remove roast from oven and allow to rest for about 10 minutes.

  2. While roast cooks, melt butter in a medium saute pan, then add garlic and shallots. Saute lightly until shallots are slightly softened and garlic is fragrant, then add mushrooms to pan with a pinch of salt; add rosemary and thyme, and saute briefly before raising heat to high and adding brandy to deglaze the pan. Stir in beef broth and bring to a simmer, then reduce heat to medium and stir in blue cheese.

  3. To assemble sandwiches, slice baguettes in half and lay crust down on a dry baking sheet. Spread baguettes with a very thin layer of mayonnaise, then toast in warm oven until lightly browned and crisp. Thinly slice rested tri tip, then arrange on bottom half of baguettes over handful of arugula. Top with healthy portion of mushroom and blue cheese sauce, then top with upper halves of baguettes. Serve warm.

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