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Slow-cooker tri-tip hot open faced sandwich

Prepare tri-tip as described in our Crockpot Tri-tip recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Slow-cooker tri-tip hot open faced sandwich


  • 1-2 pieces of sliced bread per person. Sliced Diagonally and layered onto a dinner plate.
  • 1/3 Of our Slow-Cooker/Crockpot Shredded Tri-tip recipe Hot and directly from crockpot or re-heated
  • 1-2 Slices of Provolone cheese for each sandwich.
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 can 14.5 ounce can of Beef Broth
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/4 tsp Steak Seasoning
  • An optional ingredient: Kitchen Bouquet You can add a few drops of Kitchen Bouquet for color and flavor


  • Heat the butter in a large saute pan
  • When butter is bubbling slowly add the flour by sprinkling it over butter. Using a whisk stir the butter and flour mixture until flour is cooked and is a golden color.
  • Continue stirring the flour/butter mixture while slowly adding in the full can of beef broth. Stir until well mixed and liquid is bubbling.
  • Add the Salt, Pepper, and Steak Seasoning to your gravy. Stir to mix
  • Reduce heat and continue simmering until the gravy thickens about 10 minutes,
  • When the gravy has thickened, add pieces of diagonally sliced bread to your dinner plate. Top bread with hot shredded tri-tip and spoon gravy over the top.


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.  After the tri-tip is prepared and divided this makes a simple, quick, and hearty meal.  
We will make mashed potatoes, either homemade or instant real mashed potatoes.  Our brand of choice is Idahoan.  This brand has different flavor varieties, is quick to make and delicious.  
Our sauteed zucchini recipes is a great way to finish off this meal.