Baltimore Pit Beef Recipe

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With its amazing crust and juicy rose pink inside, Baltimore is very well known for its pit beef! This Baltimore Pit Beef is Baltimore’s signature sandwich; it begins with huge, rubbed with spices, roast beef grilled on fire.

The beef is sliced very thin, placed on a large, soft bun, and topped with a couple of fresh onion rings. How hard is it to remake this spicy, savory, and sloppy mess of a sandwich in our home? Some tips about what I’ve discovered:

Regular Baltimore pit beef normally begins with whole top or bottom rounds. While filled with flavor, these large cuts will also be really tough if cooked at medium rare. We’ve chosen the top sirloin roast for low-cost, tender, and full-of-flavor sandwich beef that was better compared to the round roasts while testing both on the grill.

When having the ratio right within our paprika rub, we discovered that despite the savory exterior, the beef’s inside was still undeniably bland. To correct this, we’ve sliced our beef roast in half—the seasonings allowed the two smaller roasts quicker, and now it is double the smoky and spicy crust.

Ingredients

Tiger Sauce

• ½ cup mayonnaise

• ½ cup prepared hot horseradish

• 1 clove garlic, minced

• Salt and pepper, to taste

Pit Beef

• 4 tsp kosher salt

• 1 Tbsp paprika

• 1 Tbsp black pepper

• 2 tsp garlic powder

• 1 tsp dried oregano

• ¼ tsp cayenne pepper

• 1 boneless top sirloin beef roast (4–5 lbs)

• 10 kaiser rolls

• 1 yellow onion, thinly sliced

Instructions

1. Make the Tiger Sauce

1. In a bowl, whisk together horseradish, mayonnaise, and garlic.

2. Season with salt and pepper to taste.

3. Cover and refrigerate until ready to serve.

2. Season the Beef

1. In a small bowl, mix together salt, paprika, pepper, garlic powder, oregano, and cayenne.

2. Pat the roast dry with paper towels. Rub with 2 tablespoons of the seasoning mix.

3. Wrap tightly in plastic wrap and refrigerate for 6–24 hours.

3. Prepare the Grill

For Charcoal Grill:

1. Light a chimney starter full of charcoal briquettes, with vents halfway open.

2. When coals are partially ashed over, pour evenly over one half of the grill.

3. Replace cooking grate, cover, and open lid vent halfway. Heat for about 5–6 minutes until hot.

For Gas Grill:

1. Turn all burners to high, cover, and heat until hot (about 15–16 minutes).

2. Leave the main burner on high; turn off other burners.

4. First Cook – Indirect Heat

1. Oil the cooking grate.

2. Wrap the roast loosely with foil on one side.

3. Place the roast on the cooler side of the grill, foil side facing heat.

4. Cover and cook until the internal temperature reaches 100°F (40–55 minutes).

5. Remove roast and discard foil.

5. Prepare for Searing

• If Using Gas: Turn all burners to high.

• If Using Charcoal: Light another ¾ chimney of charcoal, pour over spent coals, replace grate, cover, and heat for 5–6 minutes.

6. Second Cook – Direct Heat

1. Pat the roast dry again. Rub with the remaining spice mix.

2. Place directly over the hot side of the grill.

3. Cook, turning occasionally, until charred on both sides and internal temperature reaches 120–125°F for medium-rare (about 10–20 minutes).

4. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes.

7. Assemble & Serve

1. Slice beef thinly against the grain.

2. Toast kaiser rolls if desired.

3. Pile beef onto rolls, top with sliced onions, and drizzle generously with tiger sauce.

4. Serve immediately.

Baltimore Pit Beef Tips

• Prevent Overcooking: To get a perfect roast without overcooking just beneath the crust, wrap the roasts in aluminum foil until they reach about 100°F. Then crank up the grill, add more seasoning, and sear for about 15 minutes for a beautifully charred exterior and a uniform rosy interior.

• Tiger Sauce Variation: This version combines horseradish, mayonnaise, garlic, lemon juice, salt, and pepper for a creamy, tangy kick. Adjust horseradish-to-mayo ratio to taste.

• Thin Slicing Matters: A meat slicer or electric knife allows you to cut the beef ultra-thin so the flavor shines with just a hint of onion.

• Customize Your Sandwich: Some people love it with sliced dill pickles, others go heavy on the sauce—make it your own.

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