We absolutely love this beef sandwich recipe. Using ready to bake biscuits brings a flaky, buttery flavor to these sandwiches that is hard to beat, plus it makes assembling the sandwiches easy! We used traditional creamy coleslaw on this recipe, but feel free to make your own at home to customize this recipe to your own taste. You can make a spicy slaw, an Asian slaw, or any other type of slaw – just a little bit of crunch is great on the sandwich. Did you customize these sandwiches? Leave us a comment, and let us know what how you made them your own. We can’t wait to hear from you!
- 1 Leahy’s Angus Beef Tri Tip Steak (about 1.5-2#)
- LGCM Texas Rump Rub (or a similar BBQ Beef rub)
- BBQ Sauce
- 12 Refrigerated Biscuits (we used Pillsbury Grands)
- Creamy Coleslaw (or your own favorite coleslaw)
- Burger Slice Pickles
Liberally season the Tri-Tip steak with the Texas Rump Rub. Preheat your grill to 375º, and grill over direct heat for about 25 minutes, turning occasionally, until the beef reaches 135ºF internal temperature.
Once the beef is cooked, remove from grill, tent in foil, and let rest for 10 minutes. Slice into thin slices. While the beef is resting, cook the biscuits according to the instructions on the package.
Once the biscuits are cooked, and the beef is sliced, assemble your sliders by brushing the bottom biscuit half with BBQ sauce, then adding pickles, beef slices, coleslaw, and the top biscuit half to make the sandwich. Enjoy!