Saucy Rossy BBQ
Beef

Smoked Roast Beef for Sandwiches

Half tri-tip smoked and reverse-seared on a pellet grill, sliced paper-thin, and stacked on toasted bread with mustard and balsamic onions.

Time~2 hrs CategoryBeef Watch7:17
Smoked Roast Beef for Sandwiches — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the tri-tip generously with Mighty Mesquite and preheat the pellet smoker to 250°F.
  2. 2Smoke over hickory and maple pellets until the internal temperature reaches 120°F.
  3. 3Increase the smoker to 500°F, open the searing plate, and sear until a light crust forms and the beef hits 135°F internal.
  4. 4Rest the tri-tip for 15 minutes, then slice it paper-thin on the meat slicer.
  5. 5Fry the sliced red onion in a pan with a splash of balsamic vinegar until soft and lightly caramelized.
  6. 6Toast the Vellagio bread, spread with French's mustard, pile on the thin-sliced smoked beef, and top with the balsamic onions.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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