Cast Iron Baltimore Pit Beef Sandwiches

Name: Cast Iron Baltimore Pit Beef Sandwiches
Yield: Serves 6 to 8
Cuisine: Mid-Atlantic, US & Canada, American
Ingredients: , Kosher salt and pepper; 1 tablespoon, paprika; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; 1 teaspoon, garlic powder; 1/4 teaspoon, cayenne pepper; 1 (3-pound) boneless, top sirloin roast, trimmed; 1 tablespoon, vegetable oil; 1/3 cup, mayonnaise; 1/3 cup, prepared horseradish; 3/4 teaspoon, lemon juice; 1 , small garlic clove, minced; 6-8 kaiser, rolls; 1 , small onion, halved and sliced thin

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By Russell Selander

Our cast iron version of this regional classic features spice-rubbed beef on a kaiser roll.

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES6 to 8

TIME2 ½ to 3 hours, plus 1 hour brining, and 20 minutes resting

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Baltimore pit beef traditionally starts as a massive spice-rubbed beef roast that's grilled over a hot fire until it's thoroughly charred on the outside and a juicy medium-rare on the inside. The meat is then shaved paper thin, piled on a k...

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