In a small bowl mix all the spices together until combined.
Place the tri-tip on a cutting board and sprinkle the seasoning mixture evenly over both sides of the tri-tip.
Place the tri tip in a large ziplock freezer bag or container and drizzle the olive oil over the seasoned beef. Place in the refrigerator for at least 2 hours or overnight for the best flavor.
Remove the tri-tip from the refrigerator and place it on the counter to let come to room temperature for 30 minutes.
Heat a grill on medium-high heat, and place the tri-tip over direct heat for 2-3 minutes to get a good sear. Flip the meat to sear the other side for 2-3 minutes.
Remove the tri-tip to indirect heat, cover the grill, and let it cook for 20-30 minutes or until it reaches desired doneness. 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.
Remove it from the grill and place it on a cutting board to let rest for 15 minutes.
Using a sharp knife cut thin slices against the grain. Season with extra salt if needed.
Place your sandwich rolls on the grill or under a broiler to toast, place the sliced beef on top of one half followed by slices of cheese, and place back on the grill or under the broiler to melt.
Once melted add bbq sauce and serve!
Notes
Tri-tip can be a tougher cut of meat you need to make sure you cut thin slices against the grain.
