Califonia Bountiful
Main Dish

Tri-tip sliders with creamy horseradish sauce

The sauce is the secret to these mini-sandwiches. If you happen to have leftovers, use as an accompaniment to any type of red meat.

Chef Ozzie Chavez
The Paisley Café, Orangevale

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1 (2- to 3-lb.) tri-tip
12 sweet dinner rolls, such as King's Hawaiian, or other soft bread

1 1/2 tbsp. coarse kosher salt
1 tsp. coarsely ground black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder

Creamy horseradish sauce
1 cup sour cream
2 oz. grated fresh horseradish (or use prepared horseradish in the jar)
1 tbsp. Dijon mustard
1 tsp. white wine vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper


For rub and tri-tip: Whisk together rub ingredients in a small bowl. Rub into tri-tip and cover with plastic wrap. Let marinate in the refrigerator at least 1 hour before grilling or cooking in a 350-degree oven. For best results, cook to medium rare. Let meat rest at least 20 minutes before carving into thin slices.

For sauce: Mix ingredients in a small bowl. Cover and refrigerate until ready to use.

To assemble sliders: Cut rolls in half and slather with creamy horseradish sauce. Add a few slices of tri-tip and, if you wish, a thick heirloom tomato slice and a few arugula leaves.

Serves 6

Photo: © 2019 Fred Greaves

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