Baltimore-Style Pit Beef Sammies

Sink your teeth into tender, juicy beef infused with robust seasonings and a tangy kick. This recipe is a game-changer for any occasion.

Baltimore-Style Pit Beef Sammies

Ingredients

1 USDA Choice Beef Top Sirloin Butt Petite Roast (about 3 1/4 to 3 1/2 pounds)
2 teaspoons Italian seasoning
2 teaspoons Wellsley Farms® Coarse Kosher Salt
1 1/2 teaspoons Wellsley Farms® Garlic Powder
1 1/2 teaspoons Wellsley Farms® Table Grind Black Pepper
1 teaspoon Wellsley Farms® Ground Cayenne Pepper
1 teaspoon Wellsley Farms® Paprika
1/2 cup Wellsley Farms® Sour Cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
8 Wellsley Farms® Hamburger Rolls
1 large white onion, halved and thinly sliced
Optional: Kosher dill hamburger pickles chips for garnish
 

Directions

  1. Place roast on rimmed baking. In small bowl, stir oregano, salt, garlic powder, black pepper, cayenne pepper and paprika; rub on all sides of roast. Cover and refrigerate at least 2 hours or up to overnight.
     
  2. In medium bowl, stir sour cream, mayonnaise and horseradish; cover and refrigerate. Makes about 1 cup
     
  3. Prepare outdoor grill for indirect grilling over medium-high heat. Place roast over unlit side of hot grill rack; cover and cook 1 hour 20 minutes or until internal temperature reaches 135° for medium-rare, turning occasionally. During last minute of cooking, place rolls, cut side down, on hot grill rack; cover and cook 1 minute or until toasted. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Thinly slice roast against the grain.
     
  4. Spread sour cream mixture on cut sides of rolls; serve roast in rolls topped with onion garnished with pickles, if desired. Makes 8 sammies.