Baltimore Pit Beef Sandwich Recipes

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BALTIMORE BEEF BAD BOY



Baltimore Beef Bad Boy image

Provided by Guy Fieri

Time 55m

Yield 8 sandwiches

Number Of Ingredients 17

1 tablespoon fine sea salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 pounds beef top round, cut into 2 equal pieces
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
16 slices rye bread, lightly toasted
2 white onions, sliced paper-thin

Steps:

  • Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good.
  • Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours.
  • Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high.
  • Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes.
  • Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread.

BALTIMORE PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Steven Raichlen

Categories     dinner, lunch, sandwiches, steaks and chops, main course

Time 4h

Yield 8 sandwiches

Number Of Ingredients 11

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)

Steps:

  • 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.
  • 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.
  • 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.

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