Oliver’s Marinated Selections Tri-Tip Sandwiches

We’re changing things up and keeping it fresh – introducing Oliver’s Marinated Selections! It’s the high-quality, locally-made marinades and meats you’ve always loved, only with a little more pep in their step. 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 easy, delicious 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 sandwich the most luscious steak sandwich you’ve ever tried.

*Sale prices good through 3/10/20.

  • Serves: 3-4 Sandwiches
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Ingredients

  • 1 (2-3lb) Oliver's Marinated Selections Choice Tri-Tip Roast
  • 1 1/2 c. Fresh Arugula, washed & dried
  • 1 Soft Baguette, cut in fourths
  • 1 lb. Crimini Mushrooms, cleaned & thinly sliced
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 tsp. Fresh Thyme, chopped
  • 1/2 c. Blue Cheese Crumbles
  • 1/4 c. Low-Sodium Beef Broth
  • 2 tbsp. Brandy
  • 1 Shallot, minced
  • 2 tbsp. Butter
  • 1/4 c. Mayonnaise
  • Salt & Pepper (to taste)

Instructions

  1. Preheat oven to 425 degrees and prep a sheet pan with aluminum foil and a wire rack. Roast about 30 to 35 minutes or until roast reaches internal temperature of 145 degrees (medium doneness). Remove roast from oven and allow to rest for about 10 minutes.

  2. While roast cooks, heat butter in a medium saute pan until melted, then add garlic and shallots to pan. Saute lightly until shallots are slightly softened and garlic is fragrant, then add mushrooms to pan. Season mushrooms lightly with salt to release moisture. Add rosemary and thyme, and saute briefly before raising heat to high and adding brandy to deglaze pan. Stir in beef broth and bring to a simmer, then reduce heat to medium and stir in blue cheese. Season generously with black pepper, then add salt to taste.

  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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