King's Dip Recipe

Trim and Season

Trim excess fat from the tri-tip if needed. Rub the roast with olive oil. Combine kosher salt, black pepper, garlic powder, and smoked paprika; rub evenly over all sides of the tri-tip. Let sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (bring to room temp before smoking).

Prepare Smoker

Preheat smoker to 225°F (107°C). If using a grill in indirect mode, set it up for 225–250°F with soaked wood chips on the coals or in a smoker box. Ensure a drip pan beneath the grate to catch juices.

Smoke the Tri-Tip

Place tri-tip fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 125–130°F for medium-rare (approximately 1.5–2 hours depending on size). For medium, target 135°F. Remove from smoker 5°F below target (carryover will raise temp). Tent loosely with foil and rest 15–20 minutes.

Slice

After resting, slice thinly across the grain into 1/8–1/4 inch slices. Keep warm in foil while preparing hoagies and jus.

Sauté Aromatics

In a medium saucepan over medium heat, melt butter. Add minced shallot and smashed garlic; sauté 2–3 minutes until translucent and fragrant but not browned.

Deglaze and Simmer

Add dry red wine (if using) to deglaze the pan, scraping up any browned bits, and reduce by half (about 2 minutes). Add beef broth, beef base or demi-glace, soy sauce, Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a gentle simmer.

Reduce and Season

Simmer gently 10–12 minutes to concentrate flavors. Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. If you prefer a slightly thicker jus, whisk cornstarch into cold water to make a slurry and stir into simmering broth; cook 1–2 minutes until thickened.

Keep Warm

Strain jus through a fine mesh sieve into a heatproof container if you want a clear broth. Keep warm on low heat until serving.

Prepare Rolls

Halve the hoagie rolls lengthwise, leaving a hinge if desired. Spread softened butter on cut sides and sprinkle lightly with garlic powder.

Grill to Toast

Preheat a grill pan or griddle over medium-high heat (or use the smoker/grill briefly). Place rolls butter-side down and toast until golden and crisp, about 1–2 minutes. Remove.

Assemble with Meat and Cheese

Pile generous slices of smoked tri-tip onto the bottom halves of each roll (about half the sliced tri-tip per sandwich). Layer with provolone/fontina slices and a sprinkle of shredded mozzarella. Close the sandwich and place on the grill or under a broiler for 1–2 minutes until cheese melts and the top of the roll is lightly toasted. Alternatively, cover on the griddle with a lid to steam-melt the cheese.

Transfer each sandwich to a serving plate. Pour a warmed cup (about 3/4 to 1 cup) of the au jus into a small bowl or ramekin for dipping alongside each sandwich.

Garnish sandwiches with chopped parsley and optional pickled jalapeños or pepperoncini. Season to taste with additional salt and pepper. Serve immediately: dip hoagie bites into the savory jus for the full 'King's Dip' experience.