Name: The TIP DIP Sandwich (aka The DDD Splash!)
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4-6 servings
Ingredients: 2 tablespoons beef base (paste); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dry mustard powder; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; One 2- to 2 1/2-pound tri-tip roast; 10 cloves garlic, peeled; 1 cup olive oil; Pinch kosher salt; 1 cup mayonnaise; 2 tablespoons oil or butter; 2 large yellow onions, thinly sliced; Pinch kosher salt; 2 cloves garlic, crushed; 1 tablespoon oil; 1 teaspoon beef base; 4 to 6 French rolls; 1 to 2 cups fresh spinach leaves; 4 to 6 slices smoked Cheddar

Directions

For the oven-roasted tri-tip: Preheat the oven to 400 degrees F.
Mix the beef base with the cumin, chili powder, mustard powder, paprika, garlic powder, onion powder, salt, cayenne and black pepper. Add a splash of water to form a paste. Rub evenly over the tri-tip. Roast until the internal temperature reaches 130 degrees F for medium-rare, 35 to 45 minutes. Rest at least 30 minutes; reserve the drippings. For best results, refrigerate overnight and slice thin across the grain.
For the roasted garlic mayonnaise: Preheat the oven to 350 degrees F.
Combine the garlic cloves with the olive oil and salt in a loaf pan. Bake until the garlic is golden and soft, 20 to 25 minutes. Cool, then strain the garlic from the oil (reserve the oil for other fun garlicky applications!).
Add the mayonnaise and garlic to a food processor or blender and blend until smooth. Refrigerate.
For the caramelized onions: Heat the oil or butter in a frying pan over medium-low heat. Add the onions and cook, stirring occasionally, until deep golden brown, 35 to 45 minutes. Season lightly with salt. Hold warm or refrigerate and reheat as needed.
For the house au jus: Sauté the garlic in the oil in a saucepan until fragrant. Add the reserved drippings, along with the beef base and 2 cups water. Simmer gently for 15 to 20 minutes. Strain before serving.
For the tri-tip assembly: Warm thin slices of tri-tip briefly in the au jus (use a basket strainer if available). Split the rolls. Spread the roasted garlic mayo on the top halves of the rolls and layer the spinach on top. On the bottom halves, pile the tri-tip and caramelized onions. Top with the smoked Cheddar and steam or cover until the cheese melts. Close the sandwiches, then slice in half on the bias. Serve immediately with sides of warm au jus for dipping.