Every Sunday, I head to my kitchen. The smell of sizzling steak makes me excited. It’s a special time to make a meal that brings people together.

This is when the Spicy Steak Knuckle Sandwich shines. It’s not just food; it’s a memorable experience. Imagine juicy tri-tip steak, fresh veggies, and a hint of spice in a warm baguette.

If you want a steak sandwich with a kick, try this. It will be a favorite in your home. Everyone will love the bold flavors it brings.

Why You’ll Love This Recipe

This Spicy Steak Knuckle Sandwich will be a hit in your kitchen. The jalapenos add a nice heat. This goes well with the marinated tri-tip, making each bite savory.

Fresh bell peppers, crisp lettuce, and juicy tomatoes add a refreshing touch. They contrast well with the rich meat.

This dish is easy to make in about 30 minutes. It’s perfect for busy nights or weekend meals. Every bite is a delight, and people will ask for more.

Try this sandwich and see how it makes your meals better!

Ingredients for the Best Steak Sandwich Recipe

To make the ultimate Spicy Steak Knuckle Sandwich, you need good ingredients. I use a juicy 2-3 lbs of tri-tip. It’s tender and full of flavor, perfect for marinating and grilling.

A crusty sourdough baguette is the base. It’s crunchy on the outside and soft inside. This makes the sandwich great to bite into.

I add fresh veggies for color and taste. You’ll find red and green bell peppers, onions, ripe tomatoes, crispy iceberg lettuce, and spicy jalapeños. Each adds its own special touch.

The marinade and sauces make the sandwich even better. I mix garlic, olive oil, Worcestershire sauce, soy sauce, Italian seasoning, and black pepper. Together, they create a deep flavor.

Lastly, I add a special sauce called “donkey sauce.” It’s creamy mayonnaise mixed with roasted garlic. This sauce brings everything together, making the sandwich a hit.

How to Make Spicy Steak Sandwich: Step-by-Step Instructions

To make a tasty spicy steak sandwich, start by marinating the tri-tip. Mix ½ cup of olive oil, 1 tablespoon of garlic, ¼ cup of Worcestershire sauce, ⅓ cup of soy sauce, 1 tablespoon of Italian seasoning, 1 tablespoon of kosher salt, and 1 tablespoon of black pepper in a bowl. Put the tri-tip in a big Ziplock bag and pour the marinade over it. Make sure it’s all coated.

Let it sit in the fridge for at least 1 hour. But, I like to leave it for up to 24 hours for more flavor.

Then, heat your grill to medium-high. Put the tri-tip on the grill and cook for 6-8 minutes on each side. This makes it just right.

After grilling, take the tri-tip off and let it rest for 10 minutes. This step keeps the juices in, making the sandwich juicy and tasty.

Now, slice the tri-tip thinly against the grain. This makes it tender. Serve it on a toasted hoagie roll or crusty baguette. Add fresh veggies like arugula, tomatoes, and onions for crunch.

Drizzle with sriracha or zesty aioli for an extra kick. This turns it into a delicious spicy steak sandwich.

As you put it together, pile on the grilled steak and your favorite toppings. Close it up for a yummy bite. Follow these steps to make a spicy steak sandwich that will wow everyone.

Serving Tips for Your Delicious Spicy Sandwich

To make my Spicy Steak Knuckle Sandwich better, I serve it with sides that boost the flavors. Sweet potato fries add a nice crunch and sweetness. A fresh mixed greens salad with vinaigrette brings a cool contrast to the rich meat.

For more heat, I use spicy dipping sauces or pickled jalapenos. These add to the sandwich’s kick, making each bite special. I also enjoy it with craft beers or lemonades, which cool down the spicy taste.

Wrapping my sandwiches in parchment paper adds a rustic touch. It makes the dish look great and invites everyone to start eating. This simple trick turns my meal into a memorable experience for my family and friends.

Storage Tips for Leftovers

If I have leftover spicy sandwich, I store it right. I wrap it in plastic or foil, or use an airtight container. This keeps the flavor fresh for up to 2 days.

To reheat, I use the oven at 350°F for 10-15 minutes. This makes the bread crispy and the filling warm. If parts are stored separately, I put them together just before eating.

For longer storage, I freeze the tri-tip in an airtight container for up to 3 months. Thaw it in the fridge before reheating. This way, every bite stays tasty and satisfying, even days later.