In a large bowl, mix together the olive oil, soy sauce, red wine vinegar, Worcestershire sauce, minced garlic, onion powder, black pepper, smoked paprika, and salt until well combined. Place the Tri-Tip roast into a resealable plastic bag or shallow dish and pour the marinade over it, ensuring an even coating. Seal the bag or cover the dish and refrigerate for at least 1 hour—overnight yields even better flavor.

While the Tri-Tip is marinating, preheat your grill to medium-high heat, reaching about 375°F (190°C). Clean the grill grates thoroughly.

Remove the Tri-Tip from the marinade, allowing any excess liquid to drip off before placing it on the hot grill. Grill the meat for 5-7 minutes per side.

Once the Tri-Tip is seared, move it to a cooler section of the grill. Close the lid and allow it to cook for another 30-40 minutes, aiming for an internal reading of 135°F (57°C) for medium-rare.

After achieving the desired internal temperature, transfer the Tri-Tip to a cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes.

Once rested, slice the Tri-Tip against the grain into thin strips.

Take your freshly baked sandwich rolls and open them up. Layer a generous amount of sliced Tri-Tip into each roll, adding your favorite toppings.

Serve your delicious Tri-Tip Sandwiches while they're warm.