Korean BBQ Tri-Tip French Dip

Name: Korean BBQ Tri-Tip French Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion, thinly sliced; 2-3 cloves garlic, sliced; 2 tbsp Spiceology Korean BBQ Seasoning; 2 tbsp all-purpose flour; 4 cups beef stock; 2 tbsp soy sauce; ⅛ cup mirin; 1.5 lbs cooked tri-tip center, thinly shaved; 3-4 hoagie buns; 6-8 slices low-moisture mozzarella; 2 tbsp crispy onions, for garnish; 1 cup cilantro, chopped; 1 cup Italian parsley, chopped; 1 cup Duke's mayonnaise; ¼ cup white balsamic vinegar; 1 tbsp fish sauce; ⅛ cup chili crisp; 2 tbsp neutral oil

Chef Christian Gill

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Leftover smoked tri-tip gets a second life here — shaved thin, warmed in a Spiceology Korean BBQ Seasoning jus, and piled onto a toasted hoagie with a cilantro-herb spread and melted mozzarella. It's a French dip with a Korean BBQ accent: sweet, savory, a little umami-funky, and built for dunking.

Ingredients

1 small onion, thinly sliced
2-3 cloves garlic, sliced
2 tbsp Spiceology Korean BBQ Seasoning
2 tbsp all-purpose flour
4 cups beef stock
2 tbsp soy sauce
⅛ cup mirin
1.5 lbs cooked tri-tip center, thinly shaved
3-4 hoagie buns
6-8 slices low-moisture mozzarella
2 tbsp crispy onions, for garnish
1 cup cilantro, chopped
1 cup Italian parsley, chopped
1 cup Duke's mayonnaise
¼ cup white balsamic vinegar
1 tbsp fish sauce
⅛ cup chili crisp
2 tbsp neutral oil

Directions

In a medium bowl, whisk together the cilantro, parsley, mayonnaise, mirin, white balsamic vinegar, fish sauce, and chili crisp until fully combined. Set aside — this is your herb spread.
In a large saucepan, heat the neutral oil until shimmering. Add the onion and sauté 2 minutes, until fragrant and lightly translucent. Add the garlic and cook 30–60 seconds more, until fragrant — don't let it brown.
Stir in the Spiceology Korean BBQ Seasoning and cook 1 minute, then add the flour, stirring to form a roux. Cook the roux 1–2 minutes.
Add the beef stock, soy sauce, and mirin. Whisk vigorously to smooth out the roux, then bring to a boil, whisking often.
Reduce heat to low and simmer 10 minutes, until slightly thickened. This is your Korean BBQ jus.
Thinly shave the tri-tip against the grain. If starting from cold leftovers, warm the shaved meat in a splash of the hot jus for 1–2 minutes until heated through.
Slice the hoagie buns in half and lightly toast under the broiler, cut sides up, about 1 minute.
Spread the bottom half of each bun with herb spread, then pile on the warmed tri-tip. Top with mozzarella and return to the broiler just until the cheese melts, 1–2 minutes — watch closely.
Sprinkle with crispy onions, spread the top bun with more herb spread, and close the sandwich.
Slice in half and serve with a bowl of Korean BBQ jus on the side for dipping.