Our easy Tri-Tip Bites are a flavorful, hearty appetizer that works perfectly for backyard barbecues, parties, or casual gatherings. Combining smoky tri-tip, a tangy horseradish cream, and sweet caramelized onions on mini pita rounds, these bites deliver bold contrast in taste and texture while remaining portable and simple to serve.
Smoked Tri-Tip Bites
I love tri-tip for its rich beef flavor and forgiving texture. While it’s often served as a main course, these small, two-bite appetizers are an excellent way to bring that same grilled or smoked character to your appetizer spread. They travel well, are easy to assemble, and can be customized with different breads or sauces to suit your event.
These Tri-Tip Bites showcase slow-smoked tri-tip sliced thin, a creamy horseradish sauce for brightness, and soft, caramelized onions for sweetness. The combination is balanced and impressive, yet straightforward to prepare.
Why You’ll Love This Dish
- Smoky, beefy flavor: Low-and-slow smoking or grilling builds deep flavor in the tri-tip.
- Tangy cream sauce: Homemade horseradish cream cuts through the richness of the meat.
- Caramelized sweetness: Slow-cooked onions add a sweet-savory finish.
- Great for entertaining: Bite-sized, easy to serve, and appealing to a crowd.
- Flexible: Swap pita for crostini, crackers, or small baguette slices and vary toppings as desired.
Find more Traeger recipes on the blog.
Recipe Shopping List
You likely already have many of these pantry items. Quantities and exact measurements are listed in the recipe card below.
- Tri-tip roast (about 3 lb)
- Smokey SPG or your favorite steak seasoning
- Mini pita bread bites (or baguette slices)
- Sour cream
- Roasted garlic or garlic powder
- Freshly grated horseradish
- Dijon mustard
- Champagne vinegar
- Pepper and salt
- Sweet onion (Walla Walla or Vidalia preferred)
- Salted butter
- Brown sugar
How To Make This Recipe
Below is a clear overview of the process. For best results, follow the timings and internal temperatures when cooking your tri-tip. The full recipe card with yields and nutrition is included further down.
- Prepare the tri-tip:
- Preheat smoker or grill to 250°F.
- Rub the roast with Smokey SPG or your seasoning of choice and place it on the grill.
- Smoke or cook the tri-tip for approximately 30 minutes per side. Increase heat to 350°F and continue cooking until internal temperature reaches 125°F for medium-rare or 135°F for medium.
- Rest the meat for 10 minutes, then slice thinly against the grain.
- Make the horseradish cream sauce:
- Whisk together sour cream, roasted garlic (or garlic powder), freshly grated horseradish, Dijon mustard, champagne vinegar, and black pepper.
- Chill until ready to serve.
- Caramelize the onions:
- Melt butter in a pan over medium-low heat. Slice the onion thinly and sauté until translucent.
- Add brown sugar and continue to cook slowly until the onions are deeply golden and sweet.
- Build the bites:
- Arrange mini pitas on an oven-safe tray and toast briefly until warm and slightly crisp.
- Top each piece with a spoonful of horseradish cream, a couple of thin tri-tip slices, and some caramelized onions.
- Serve warm.
Try these with other favorite sides such as smashed potatoes or roasted asparagus for a full spread.
Recipe FAQ
Store cooked tri-tip, horseradish sauce, and caramelized onions separately in airtight containers in the refrigerator for up to 3 days. Assemble bites just before serving to keep pitas crisp.
Reheat sliced tri-tip in a 350°F oven for about 10 minutes. Toast the pita rounds separately, then assemble with warm meat and reheated onions.
Yes. Prepare the horseradish cream and caramelized onions a day ahead. Store chilled and warm the onions gently before serving.
Substitute mini pita with baguette slices or crackers. Try different toppings like pickled vegetables, a sprinkle of blue cheese, or a chimichurri drizzle for alternative flavors.
Serve This With
- Smashed Potatoes
- Roasted Asparagus
- Greek Salad
More Beef Recipes
- Instant Pot Beef Street Tacos
- Beef Stroganoff Soup
- Sarma Cabbage Roll Soup
Pin For Later
Grilled Tri Tip Bites
These grilled tri-tip bites are finished with a homemade horseradish cream and caramelized onions. Be generous with the seasoning for the best flavor.
Ingredients
Main
- 3 pound tri-tip
- 2 tablespoons Smokey SPG
- 24 mini pita bread bites
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1 clove roasted garlic (or garlic powder)
- 1 tablespoon freshly grated horseradish
- 1 tablespoon Dijon mustard
- 2 teaspoons champagne vinegar
- 1/2 teaspoon black pepper
Caramelized Sweet Onions
- 1 large sweet onion (Walla Walla or Vidalia)
- 3 tablespoons salted butter
- 1 teaspoon brown sugar
Instructions
Prepare Tri-Tip
- Preheat smoker or grill to 250°F.
- Rub the tri-tip with seasoning and place on the grill.
- Cook about 30 minutes, flip, and cook another 30 minutes.
- Increase heat to 350°F and continue cooking 20–30 minutes more until internal temp reaches 125°F for medium-rare (135°F for medium). Rest 10 minutes, then slice against the grain.
Prepare Cream Sauce
- Whisk together all cream sauce ingredients and chill until serving.
Caramelize Onions
- Melt butter in a pan over medium-low heat. Add sliced onions and cook until translucent.
- Add brown sugar and continue to cook slowly until deeply caramelized and sweet.
Build Bites
- Arrange mini pitas on an oven-safe tray and toast until lightly crisp.
- Top each pita with a dollop of horseradish cream, thin slices of tri-tip, and some caramelized onions.
- Serve warm and enjoy.
Nutrition Information (per serving)
Calories: 240 • Total Fat: 14g • Saturated Fat: 6g • Cholesterol: 87mg • Sodium: 118mg • Carbohydrates: 4g • Protein: 24g