Connect with us

Smoked Pit Beef Sandwich



| Yield 4 | April 27, 2021 | Updated: April 27, 2021 by Kita
Smoked Pit Beef Sandwich
This post may contain affiliate links. Please read my disclosure policy

This smoked pit beef sandwich is a hearty char-grilled eye of round roast sliced thin and drenched in a rich gorgonzola smokehouse cheese sauce with sliced onions and an airy bun for that perfect bite every time.

It started with the roast.

Pause… Iit actually started in a little roadside shop in Maryland, where pit beef stakes its claim to fame.

Unlike a low and slow cook, where the beef shreds for killer bbq sandwiches, this roast only cooks until it reaches medium-rare and then is pulled off the heat to be shaved thin.

It doesn't have the heavy smoke flavor of barbecue and is served wrapped in foil with a peppery horseradish sauce and thin shaved onion. I'm pretty sure there's some major chain that claims to have the beef, but if you want a true sandwich, it starts in industrial pockets of hard-working Americana Maryland.

For those of us who can't pop in off Rt 40 for a foil-wrapped sandwich, here's one to level up your game at home.

What you need:

Slow smoked roast beef is where you want to start for this recipe – here is my base recipe I use every time for char-grilled beef. It's rubbed in a horseradish herb crust and is smoked to just 125 and then allow it to cool. It's a great start for this recipe and the perfect way to use up leftovers.

You'll also need some gorgonzola (splurge on the smoky one for more intense flavor), another melty cheese, like Monterey Jack, heavy cream, White Tux Spice Blend, GirlCarnivore Ooomami Blend, mayo, onion, and soft buns.

Special tools are a deli slicer – if not a well-sharpened knife will do the trick and aluminum foil for steaming the meat.

Making Pit Beef Sandwiches at home:

The trick to good pit beef at home is shaving the beef thin and still keeping everything hot. I like to cool my roast entirely, and then shave off just what I need. The cool temp keeps the meat from becoming soft while slicing.

After the beef is shaved, use steam to bring it back to heat while keeping everything moist.

While the beef steams, a quick aioli is whipped up with a pinch of umami and horseradish.

Lastly, the cheese sauce comes to life – by simmering just a bit of cream enough to stir the crumbly gorgonzola into with extra spices to drown the sandwich in.

All before topping with a thin slice of onion.

TL;DR – Pit Beef, it's delicious and not that complicated. Promise. Meat, cheese sauce, good bread. Bam.

Want more bold recipe inspiration? Try some of my favorite recipes

If you've tried my Pit Beef Sandwich Recipe or any other recipe on please don't forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

Pit Beef Sandwiches with Gorgonzola Cheese Sauce

Smoked beef shaved thin piled on top of a soft bun with an ooomami based mayo and drenched in a peppery sauce of gorgonzola and horseradish.

Course: Main Course, sandwich
Cuisine: American

Prep Time15 mins
Cook Time15 mins

Servings: 4

Calories: 913kcal

IngredientsFor the Pit Beef SandwichFor the Gorgonzola Cheese Sauce
InstructionsSteam the BeefPreheat the oven to 300 degrees
Divide the beef into 4 equal portions and wrap in foil.
Pour the stock evenly into each packet.
Place the packets on a baking sheet and put in the oven for 15-20 minutes, until the beef is piping hot.
Make the Ooomami MayoMeanwhile, make the mayo by whisking the mayo, GirlCarnivore Ooomami blend, and horseradish in a bowl until thoroughly combined.
Make the Cheese SauceIn a pan over medium-low heat, whisk the cream with the gorgonzola and Monterey jack cheese.
Add in the Ooomami and White Tux spice blends and whisk until thoroughly combined.
Allow the sauce to thicken over low heat, 3 to 5 minutes.
Remove from heat and whisk in the chives.
Assemble the Pit Beef SandwichSlather the buns with the Ooomami Mayo.
Top each bun with 1 packet of the foil wrapped heated beef.
Add sliced onions on top and drizzle with cheese sauce.
Top with remaining bun half and serve immediately.

NotesThis recipe uses leftover shaved beef for the best results. I do not recommend deli beef for this recipe. 

You can substitute blue cheese for gorgonzola if you prefer or omit it altogether and replace with a less fragrant melting cheese if desired. 

If you don't have a deli slicer at home, chill the beef and use a well-sharpened knife for the best chance at super thin slices. 

Nutrition Facts

Pit Beef Sandwiches with Gorgonzola Cheese Sauce

Amount Per Serving (1 g)

Calories 913
Calories from Fat 540

% Daily Value*

Fat 60g92%
Saturated Fat 25g156%
Trans Fat 1g
Cholesterol 171mg57%
Sodium 3176mg138%
Potassium 704mg20%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 7g8%
Protein 51g102%

Vitamin A 1160IU23%
Vitamin C 54mg65%
Calcium 1034mg103%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.

Beef,Dinner,GC Original,Grilling,Leftover Loving,Main Course,Sandwich,Spiceology

By: Kita
Title: Smoked Pit Beef Sandwich
Sourced From:
Published Date: 04/27/21

Did you miss our previous article…

Continue Reading

Grilling Tips

Pellet Grill Tips and Tricks



If you're planning to use a pellet grill, you may be wondering how to prepare the meat. There are a few tips you should keep in mind, but the first step is to understand what you're smoking. The most important tip is to understand the composition of your meat. For instance, do you plan on smoky or dry meat? You also need to consider whether you'll be smoking white or dark meat?

If you've never used a pellet grill before, you should learn the basics and avoid sloppy cooking. Proper care is the key to making your grill last for many years. When it's time to replace the pellets, make sure you clean the grill thoroughly. Do not put the pellets on cement or 2X4s; they'll turn to cement. When they're smoky, they'll stick to the sides of the pellet rack and stick to the bottom.

You should also learn how to cook different types of food. While most pellet grills come with a digital display, you should read the owner's manual before using them. The temperature range for each type of food varies, so make sure you know your food well before you begin cooking. You should know that filet mignon beef requires 360 degrees Fahrenheit for three to 10 minutes, while pork belly needs 225-300°F for four hours. Before starting your cooking, it's important to research the ingredients. By doing so, you'll know how to use the right pellets for your specific recipe. Aside from ensuring that the temperature is appropriate, you'll also know how much wood pellets you need to use.

In addition to these tips, you should also know how to season your pellet grill. By properly seasoning your grill, you'll prevent food from sticking and ensuring that it cooks evenly. You should also make sure that the pellets are clean as possible. By doing this, you'll be able to prevent any flare-ups and uneven cooking. If you are a beginner, this may be the ideal option for you.

One of the most important pellet grill tips is to use a specialized water pan. It can be placed over the racks in the smoker. You can place the pans in the freezer to store the water and avoid the meat from drying out. Then, cover the entire grill with foil to prevent the heat from escaping. A good pellet smoker has a water vapor chamber, which is ideal for slow-cooking brisket.

When using a pellet grill, make sure you purchase hardwood pellets. Unlike home-heating pellets, hardwood pellets should be purchased specifically for use on a pellet grill. While not all types of foods are suited to smoke, most of them will do well with smoke added to them. Besides, if you want to smoke brisket for an extended period of time, you should buy a hardwood-pellet smoker with a water pan.

Did you miss our previous article…

Continue Reading

Grilling Tips

How Do I Get More Smoke From My Traeger?



If you're wondering how to get more smoke from your Traeger, there are several options available to you. One of the easiest ways to increase the amount of smoke coming out of your smoker is to lower the temperature. If you cook at too high a temperature, you'll be cooking at too low a temperature. As a result, your meat will cook unevenly and you won't get the deep flavor and aroma of smoked meat you've been looking for.

The first option is to use low smoking temperatures during the first hour of cooking. This will ensure that your meat gets most of the nitrogen it needs, which is essential for a great smoke ring. You can also reduce the amount of fat on your meat and the temperature of the smoker itself. By doing so, you'll have more control over the amount of smoke your meat produces, which is important for achieving the perfect smoke ring.

You can also cook longer at a lower temperature to enhance the smoke in your food. In doing so, you will give your meat more time to absorb the flavors of the smoke. You should also cover the drip tray with aluminum foil to make cleaning easier. Another option is to add wood chips to the smoker. Finally, try adding more hardwood pellets. But remember that the longer you cook, the more smoke you'll get.

When preparing your next smoked meat, try using a Pellet Grill. This method will give you more smoke than you'd get from a charcoal grill. While wood pellets add a great flavor to your food, you can use other types of pellets, such as hickory and oak, for an even more authentic smoke flavor. If you want to smoke a whole pig, you can use alder, hickory, or even a wood blend.

Depending on the size of your food, you may have to smoke it for a longer period of time. A few minutes might do for salmon, while a large brisket might take several hours. The more smoke you get, the better, and the more flavorful your food will be. But, you should keep in mind that pellets can be expensive, so you should check if they will work for your specific needs.

If you have a Traeger smoker, you can choose to add a wood pellet to the fire. You can also use a shop-vac to clean the firepot, auger entry, and fans of the smoker. After cleaning the unit, turn it on and check the amount of smoke from the grill. It will emit a small amount of smoke by itself, but you can also add more if you want to.

Did you miss our previous article…

Continue Reading

Grilling Tips

Are Propane Grills Safe?



The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.

Proper placement is critical. Make sure that the grill is not too close to structures. Ensure that you have a clear area around it. When using a gas grill, the hose should not be left out. The debris from the grill can fall onto the hose, causing a leak. You should also keep children away from the grill. Keeping kids out of reach is essential. Ideally, you should place the grill far enough from people and structures to keep children away.

Propane tanks should be stored in a dry, shady area. Do not store the cylinder in an enclosed garage or indoor. Ensure that there are no cracks or splits. You should also check the hose for cracks, and check for any evidence of critters or insects. If you find any of these signs, you should replace it. However, if you want to use gas grills outdoors, you should check with a local retailer or propane provider for the best advice.

Propane tanks should be kept upright while being transported. Never store propane tanks on their sides, as the valves may be open when you open them. If you find that your propane tank has a leak, the gas could spill onto the grill. This can be dangerous to you and your family. If you have a gas grill, always use one tank and never store an empty one. This is due to the fact that the fire risk is higher in a tank that is not connected to the main source of propane.

Propane tanks should not be used in confined spaces. The gas tanks are designed to be placed outside where children cannot easily reach them. They can be a flammable fire hazard. Having a propane tank indoors is not a good idea. It can be dangerous to your family. If it gets wet, it will explode into flames. So, it is important to have a safe space for your grill.

You can also avoid fire by grilling in a designated area. A barbecue grill should be placed on a level surface, which will prevent a grease fire. When cooking, it is important to keep the flames away from the fire by putting on a breathable cover. This will protect you and your guests from burns. If you use a charcoal grill, be sure to follow the manufacturer's instructions to avoid a grease spill.

Did you miss our previous article…

Continue Reading


%d bloggers like this: