Tri Tip Sliders Recipe

These reverse seared tri tip sliders start with a slow smoke for rich flavor and finish with a high heat sear for the perfect crust. Served on toasted slider buns, they're topped with a creamy provolone cheese sauce, zesty red chimichurri, and crispy fried onions for the ultimate bite.

Course Grilling, Main Course

Cuisine American, Argentinian

Keyword Tri Tip Sliders

Prep Time 30

Cook Time 2

Servings Servings

Calories 345kcal

Author Bon Appeteach

Ingredients

Reverse Seared Tri Tip

2-3 lb Tri Tip
1 tbsp Olive Oil
1 tbsp Kosher Salt
2 tsp Black Pepper
2 tsp Garlic Powder

Provolone Cheese Sauce

1 cup Heavy Cream
1.5 cups Provolone Cheese freshly grated
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder

Additional Ingredients

12 Slider Buns I like brioche but any style works
Crispy French Fried Onions
Red Chimichurri

Instructions

Prep & Season the Tri Tip

Pat the tri-tip dry with paper towels, remove any visible silver skin, and then rub with olive oil. Season generously with salt, pepper, and garlic powder.
Let the tri-tip rest at room temperature for 30 minutes while you preheat your smoker or the oven. While your trip tip is resting and the grill is preheating, prepare the red chimichurri if adding (it's best to prep this and let it sit and rest for the flavors to develop).

Cooking the Tri Tip

Smoking Method: Preheat your smoker to 225°F. Place the tri-tip on the smoker grates and smoke until it reaches an internal temp of 1115-120°F (rare), about 1.5 hours. Use a meat thermometer for accuracy.
Oven Method: Preheat the oven to 225°F. Place the tri-tip on a wire rack over a baking sheet (this ensures air circulation for even cooking). Insert a meat thermometer into the thickest part of the roast. Roast until the internal temperature reaches 115-120°F (this takes about 1.5 hours but will vary depending on the size of the roast).
Remove the tri tip from the smoker or the oven and allow it to rest for 15-20 minutes. If searing on the grill, increase the temperature to high heat for searing or preheat a cast iron pan (on the stove or the grill grates) for an alternative method. If using a cast iron pan, opt to add a little high heat oil for a better sear.
Searing: Sear the tri-tip for 1-2 minutes per side until a crust forms. Continue to flip as needed until it reaches the desired internal temperature (125°F-130°F medium-rare, 130°F-135°F medium, 140°F+ medium well). Remove the tri tip immediately and allow it to rest for 10-15 minutes before slicing.
Slicing: Place the tri-tip on a cutting board and look closely at the grain direction (the way the muscle fibers run). Using a sharp knife, slice the tri-tip in half at that point. For each half, rotate the meat if needed so that you're cutting against the grain (perpendicular to the lines of muscle fibers). Slice thin pieces (about ¼-inch thick) for the most tender bites.

Cheese Sauce & Assembly

While the tri tip is resting, build your cheese sauce. In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer (don’t let it boil).
Reduce the heat to low and slowly whisk in 1 ½ cups of grated provolone cheese until smooth and fully melted. Stir in ½ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Keep whisking until the sauce is creamy and lump free.
Assembly: Toast the cut slider buns if desired, add the thinly sliced tri tip, and top with the cheese sauce and some chimichurri. Finish it off with the crispy fried onions and the top slider bun. Slice them into individual sliders and serve with extra chimichurri if desired.

Notes

Pro Tip- Make sure to slice the tri tip into thinner slices so it's not chewy when biting into your slider.

Nutrition