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Sous Vide Tri Tip Sandwiches on the Blackstone Griddle

Let me show you how easy and stress free it is to make delicious Tri Tip Sandwiches on your Blackstone Griddle. Cooking the Tri Tip first with your Sous Vide machine not only completely eliminates any stress about whether it is fully cooked, but makes it incredibly easy to cook.

Everything is cooked on low, so sit back and enjoy a cold beer while your Blackstone Griddle does all the work.


Tri Tip

Rub of your choice


Peppers (I used Green, Red, Orange and Yellow to add some color) Mushrooms

Sandwich Rolls


Minced Garlic

Sliced Cheese of your choice (I used Swiss & American)

Start by seasoning the Tri Tip with the rub of your choice. Vacuum seal in bag and cook Sous Vide at a temperature of 132 degrees for at least 6 hours. Ice chill overnight.

The next day slice the Tri Tip against the grain as thin as possible. If you do not have a slicer freeze the meat for an hour and use a sharp knife to slice thin slices.

Start by cooking the onion and peppers on low. Once they get a bit soft move them over and start cooking the mushrooms. You can speed up the cooking process if you spray with water and cover for a few minutes to steam them.

Next cook the thin slices of Tri Tip in some butter. Remember it is already fully cooked, and only requires reheating.

Brown the sandwich rolls that have been buttered up. When they are done it is time to add the cheese and prepare you sandwiches. Enjoy!

Watch my video below where I show you how to make this recipe step by step.


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