Tri-Tip Sliders on Hawaiian Rolls with Sriracha Binder

Tri-tip sliders are a mouthwatering delight that combines the tender, flavorful goodness of tri-tip roast with Hawaiian rolls’ sweet, fluffy charm. These sliders are sure to impress, they are perfect for parties, gatherings, or a satisfying meal. Let’s dive into how to make these delectable small sandwiches, explore their origins, and understand why they’re the ideal choice for your get-together. I  reverse-seared and smoked the tri-tip with a sriracha hot sauce binder and traditional Santa Maria seasoning.

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Course: Appetizer, Snack

Cuisine: BBQ

Keyword: tri-tip sliders

Servings: 12 people

Calories: 247kcal

Cost: $25

Tri-Tip Sliders on Hawaiian Rolls

Ingredients

• 1.5 lb Tri Tip Beef Roast I used a Certified Piedmonte Beef tri-tip roast.
• 3 tbsp Sriracha Sauce I used the original Huy Fong Sriracha Hot Chili Sauce
• 3 tbsp Kinders Organic Santa Maria Seasoning
• 12 Hawaiian Rolls (Slice and cover with garlic butter and toast on a hot grill)
• 1 cup BBQ Sauce I used Kinders Mild BBQ Sauce.
• 1 Onion (Sliced into rings and sautéed in butter with Salt, Pepper, and Garlic seasoning)
• 1 tbsp Butter
• 1 tbsp Salt, Pepper & Garlic seasoning

Instructions

Trim the Tri-Tip

• In most cases, you should not need to trim a tri-tip too much, but you will want to remove any silver skin or thick fat that will not render down.
  

Season The Meat

• You can season a tri-tip in a hundred different ways. If you have a favorite way to season your tri-tip, then go for it. Here is what I did with this tri-tip for these sliders. I used a few tablespoons of sriracha hot sauce as a binder. Make sure to rub the sriracha sauce in the meat and get it all evenly coated. Next, add Kinders Santa Maria seasoning and press it into the sriracha sauce.
  

Reverse-Seared Smoked Tri-Tip

• Here is a quick overview of how to smoke and reverse-sear a tri-tip. For the full details, click here. Smoke the tri-tip at 180ºF until the internal temperature reaches 115ºF. Pull the tri-tip from the smoker and let it rest for around 30 minutes while you get your grill ripping hot.

  Now, sear the tri-tip on a super hot grill on each side for about 2 minutes or until the internal temperature reaches 130ºF or medium rare. I used my ThermoWorks Thermapen One to check the internal temperature instantly. When the internal temperature reaches 130ºF, which is medium rare, wrap the meat in foil and let it rest for 15-30 minutes.
  

Rest and Slice

• You must allow the tri-tip to rest for 15-30 minutes. This allows it to cool a bit and absorb all the juices back into the meat.
  
• Slice the Tri-Tip thinly against the grain: Once the tri-tip has rested, slice it thinly against the grain. This ensures each slider has tender, easy-to-bite pieces of beef. The tri-tip has multiple grains, so make sure you cut against the grain. I put lines on the image pointing out the different grains.
  

Prepare the Hawaiian Roll

• Slice the Hawaiian rolls in half, keeping the tops and bottoms together for easier assembly. Spread garlic butter inside the rolls and place them on a hot frying pan or grill to get the inside nice and crispy.
  

Assembling the Tri-Tip Sliders

• Layer the beef: Pile the thin slices of meat generously on a Hawaiian roll. Drizzle with your favorite barbecue sauce for added flavor.

  Add the Caramelized Onions: Place a couple of caramelized onions on the beef and add the top bun.

  Add the Green Olive: Put a toothpick through a green olive and place it on top of the bun.
  

Nutrition

Calories: 247kcal | Carbohydrates: 29g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 455mg | Potassium: 289mg | Fiber: 1g | Sugar: 12g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg

These sliders will surely be a hit at any gathering, offering a perfect blend of flavors and textures in every mouthful. Easy to make and customize, they’re a fantastic choice for your next event or a special treat for yourself. Enjoy the perfect bite-sized indulgence that’s both delicious and memorable!

Would I use Sriracha sauce as a binder again?

Yes, I would use Sriracha sauce as a binder again. It was a very subtle change over the yellow mustard that I usually use, but it provided nice flavors and a satisfying red color on the meat. For these sliders, I used a Certified Piedmontese Beef tri-tip.

Traditional Trip-Tip Sandwich

I went with very traditional toppings on these tri-tip sliders. I used BBQ sauce and sautéed onions and green olives on top. You can go crazy with toppings on your tri-tip sliders if you want, with cheese, BBQ sauce, coleslaw, pickles, creamy horseradish sauce, and Dijon mustard. It’s your game, so you can make your own rules.

Serving Suggestions

Tri-tip sliders on Hawaiian rolls are perfect for any occasion. 1 slider is great for an appetizer, and 2-3 sliders would be good for a full meal.

Serve them alongside:

• Smoked Mac and Cheese: Combining 4 different cheeses, this recipe is full of flavor.
• BBQ Cheesy Smashed Potatoes: With potatoes, crispy cheese, and bacon, how could you go wrong with this delicious appetizer? I make these smashed potatoes in the smoker, but you can use the oven, too.
• Double Baked Potatoes – The outer skin remains delightfully crispy while the inside is luxuriously creamy with pockets of melted cheese, smoky bacon, and fresh chives. 
• Buffalo Chicken Dip – A Spicy, Smoky, Creamy Snack