clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baltimore Pit Beef Sandwich

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 90 min + overnight
  • Yield: 6 servings 1x
  • Category: Main



For the rub:

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

For the sandwich:

  • 3 pound eye round cut of beef
  • 1/2 cup horseradish sauce
  • 1 large sweet onion, cut into rings
  • 8 kaiser rolls


  1. Combine seasoned salt, paprika, garlic powder, oregano and pepper in a small bowl and combine.
  2. Rub the beef with the spice mixture.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Allow the beef to return to room temperature, approximately 30 minutes.
  5. Heat one side of a grill to medium-high, 450 degrees.
  6. Cook the meat 2 to 3 minutes per side until crusted.
  7. Transfer the meat to the indirect heat side of the grill and close the lid.
  8. Cook the meat for 30 to 45 minutes until a thermometer inserted into the center registers 130 degrees (for medium rare).
  9. Transfer meat to a cutting board and allow it to rest for 5 minutes.
  10. Slice the meat against the grain as thinly as possible.
  11. Pile meat onto a roll and top with horseradish and onion rings.