- March 30, 2025
- Appetizers
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.
What Is A Tri Tip?
Tri-tip is a triangular beef cut from the bottom loin that weighs about 1.5-3 pounds. Originally a Santa Maria, California specialty, it’s gained popularity nationwide because it’s the best of both worlds – flavorful like a roast but quick-cooking like a steak. I particularly like it because it has more flavor than expensive cuts but won’t break the bank!
Why This Recipe Works
Reverse Searing Method: The reverse sear tri tip method slowly brings the tri tip up to temperature before a quick final sear! This gives you the perfect doneness throughout the meat and lets the seasonings sink in. No more guessing if it’s done – follow the temps, and you’re golden!
Packed with Flavor: Each component in this tri tip sliders recipe adds something important: savory seasoned beef forms the base, creamy provolone sauce brings richness, and that chimichurri cuts through with bright freshness. The flavors complement each other perfectly, creating a balanced and delicious slider.
Perfect for Feeding a Crowd: Tri-tip sliders are great for entertaining because they’re scalable, customizable, and can be prepped ahead of time! The tri-tip itself can feed 8-10 people when made into sliders, making it perfect for a crowd. Serve them on game day or on summer barbecues like the fourth of July!
Supplies Needed
- Meat thermometer
- Wire rack and baking sheet
- Sharp knife
- Small saucepan
Ingredients
For the Tri Tip:
- Tri Tip: Look for decent marbling without excessive fat. If you can’t find tri-tip at the store, it is sometimes labeled as “bottom sirloin tip”.
- Olive Oil: To help the seasonings stick and promote a nice crust!
- Seasonings: You will just need kosher salt, black pepper, and garlic powder to season up the meat.
For the Cheese Sauce:
- Heavy Cream: Full-fat is the only way to go for a super silky cheese sauce to go in your tri tip sliders.
- Provolone Cheese: Grate it yourself instead of buying pre-shredded. The anti-caking agents in packaged cheese can cause a grainy sauce.
- Kosher Salt: To taste!
- Black Pepper: Use freshly ground black pepper for the best flavor.
- Garlic Powder: For a deeper, more savory flavor.
To Serve:
- Slider Buns: Brioche buns are my favorite for their richness, but honestly, any fresh slider buns will work.
- French Fried Onions: The store-bought kind are perfectly fine and save you a step. Sprinkle generously for maximum crunch!
- Fire Roasted Red Chimichurri: This sauce adds brightness that cuts through the richness!
Tips For Reverse Searing
Prep & Season the Tri Tip
- Season: 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.
- Rest: 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: 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.
Assembling The Sliders
- Start the Cheese Sauce: 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).
- Add the Cheese & Seasoning: 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.
- Assemble: 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.
Pro Tip! Make sure to slice the tri tip into thinner slices so it’s not chewy when biting into your slider.
What To Pair With It
To transform these tri tip sliders into a complete meal, pair them with hearty sides like French onion mac and cheese, crispy grilled potatoes, and fire-roasted hatch chili corn salad for a bit of freshness! You can also serve these tri-tip sliders as part of a larger appetizer spread, especially if you are feeding a crowd. They can be served with some more crowd-pleasing appetizers like high protein buffalo chicken dip, pulled beef sliders, Mexican street corn jalapeño poppers, and smoked sausage burnt ends!
If you prefer not to make a cheese sauce and chimichurri, you can serve these sliders with your favorite smoky bbq sauce instead!
More Recipes To Try
- Brat Sliders
- Big Mac Sliders
- Animal Style Sliders
- Mini Chicago Hot Dog Sliders
- Chicken Bacon Ranch Sliders
Tri Tip Sliders Recipe
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.