Baltimore Pit Beef Sandwich

Recipe from Brian Schafer

Adapted by Steven Raichlen

Total Time
1 hour, plus 3 hours' to 3 days' marinating
Rating
4(74)
Notes
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Featured in: How to Say Barbecue in Baltimore

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Ingredients

Yield:8 sandwiches

    For the Rub

    • 2tablespoons seasoned salt
    • 1tablespoon sweet paprika
    • 1teaspoon garlic powder
    • 1teaspoon dried oregano
    • ½teaspoon black pepper

    For the Sandwich

    • 13-pound piece top round
    • 8kaiser rolls or 16 slices of rye bread
    • Horseradish sauce
    • 1sweet white onion, sliced thin
    • 2ripe tomatoes, sliced thin (optional)
    • Iceburg lettuce (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

  2. Step 2

    Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

  3. Step 3

    Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Ratings

4 out of 5
74 user ratings
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Cooking Notes

Kat

How are there leftover crispy bits? Mine don't last due to my consumption while waiting for the beef to rest.

Some Guy

I hate to contradict an authority like Steven Raichlen, but I have lived near Baltimore for 60 years, and I've never seen lettuce or tomato on a pot beef sandwich. It's beef, onions, tiger sauce and maybe straight horseradish.

evan

This was a huge hit. Definitely want to cook over charcoal and not gas. Added some soaked hickory to the charcoal to enhance the smokiness of the meat.

Sandy

A hit. I took a chance and made this for people from Maryland, and they loved it. So did we. Used leftover crispy outside bits in pho, very nice.

Kat

How are there leftover crispy bits? Mine don't last due to my consumption while waiting for the beef to rest.

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Credits

Adapted from Brian Schafer at Big Fat Daddy's, in Baltimore

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