Oven-Baked Tri-Tip and Provolone Sub with Chipotle Aioli

1.Preheat oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.

2.Pat the tri-tip steak dry with paper towels. In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and cumin. Rub the tri-tip all over with olive oil, then coat evenly with the spice mixture.

3.Place the tri-tip on the prepared baking sheet. Roast for 18-22 minutes, or until an instant-read thermometer registers 130°F (54°C) for medium-rare. Remove from oven, tent loosely with foil, and let rest for 10 minutes before slicing thinly against the grain.

4.While the tri-tip rests, prepare the chipotle aioli: In a small bowl, combine mayonnaise, minced chipotle pepper, adobo sauce, lime juice, grated garlic, and cilantro (if using). Mix until smooth and set aside.

5.Split the French roll lengthwise without cutting all the way through. Spread the softened butter evenly on the cut sides of the roll. Place on a baking sheet, buttered side up, and toast in the oven for 3-4 minutes until lightly golden.

6.Remove the toasted roll from the oven. Spread a generous layer of chipotle aioli on both sides of the bread. Layer the thinly sliced tri-tip evenly over the bottom half of the roll. Top with provolone cheese slices, overlapping slightly.

7.Return the open sandwich to the oven and bake for 4-5 minutes, or until the cheese is melted and bubbly.

8.Remove from the oven. Top with optional red onion slices and arugula or baby spinach if desired. Close the sandwich, press gently, and slice into portions. Serve immediately while hot.