Tri-Tip Sliders



  • 1 2-3lbs Tri-tip
  • 2 Tbsps of our favorite beef bbq rub (I used Mad Raccoon Beef)
  • 12 Sweet Hawaiin Rolls
  • 4 tablespoons butter
  • 1 Green Pepper
  • 1 Red Pepper
  • ½ Yellow Onion
  • 8 Slices of Colby Jack Cheese
  • 8 Slices of Pepper Jack Cheese



  • Preheat your smoker to 225 degrees Fahrenheit using Prime 6 Charcoal and Oak wood.
  • Season the tri-tip on all sides with the rub.  Smoke until the internal temperature (IT) reaches 120 degrees F for a rare roast, 127 for medium rare.
  • When your tri-tip is reaching the correct internal temperature, prepare your firebox by placing a grate directly over Prime 6 charcoal, remove the tri-tip from the smoker and place directly on the rack above the fire.  Sear the tri-tip for 2-3 minutes per side, until desired internal temperature is reached.
  • Let the tri-tip rest for 15 minutes, then place in the refrigerator for 2 hours to overnight.
  • Once the tri-tip has cooled sufficiently, thin slice it with a meat slicer or a sharp knife.
  • Preheat oven to 350 degrees Fahrenheit.
  • Use a bread knife to cut the entire package of hawaiin rolls in half (do not separate).
  • Butter both sides of the rolls.
  • Slice your peppers and onion and saute in a hot cast iron pan until the peppers are soft and the onions are translucent.
  • Place a layer of Colby Jack Cheese on one half of the rolls, and a layer of Pepper Jack on the other half.
  • Put a thick layer of thin sliced tri-tip over the cheese.
  • Layer the onions and peppers
  • Place another layer of cheese on top.
  • Leave the top off and place in the over for 10 minutes or until the cheese is melted
  • Place the top on the sandwiches and place back in the oven for 5 minutes.
  • Serve and Enjoy!
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