Sirloin steak is seasoned with a homemade dry rub before being grilled to rosy pink perfection. It’s then thinly shaved and piled onto soft white buns with sweet onions, bread and butter pickles, and creamy horseradish sauce for the best sirloin steak sandwiches EVER.
⭐️⭐️⭐️⭐️⭐️
“This was absolutely the best roast ever. I followed your seasoning and marinating instructions to the letter, Heidi, and OMG, it was amazing! We made the sandwiches exactly as suggested with the horseradish sauce, sliced onion and pickles. This sandwich is better than anything you could get in a restaurant. Thank you so much for such an awesome recipe!” -Lynne, FoodieCrush reader
These Sandwiches Taste Like an Arby’s Roast Beef on Steroids
Watching cooking shows on weekend mornings is how my husband and I ease into the reality that in a wink of an eye we’ll be smack dab in the middle of Monday. Oh, how we rue the day (*fist shake at the sky*).
We get our fair share of episodes on Food Network, but you simply can’t forget about good old PBS. If you’re any sort of food lover in the kitchen you’ve likely run across America’s Test Kitchen and Cook’s Country on PBS.
These sirloin steak sandwiches were a featured player a while back ago. They called them Baltimore Pit Beef Sandwiches. We simply called them delicious.
The Cook’s Country crew informed us that Baltimore is well known for its beef, and while I don’t think I’ve ever actually met anyone from Baltimore (hello? are you out there? say hey if you are!) this meat with its medium rare pinkness and crusty outsides was heaven on a bun.
What I probably the love most about any beef, steak, prime rib or the like is a big old smattering of horseradish sauce. The horsey sauce makes this sandwich like an Arby’s roast beef on steroids. And with crunchy sweet onions and our addition of bread and butter pickles, every bite is better than the next.
Enjoy!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Dry rub — You can use your favorite store blend in a pinch, but I made my own using kosher salt, paprika, black pepper, garlic powder, oregano, and cayenne.
- Sirloin beef roast — Is a lean, intensely beefy cut of meat that’s best when slow roasted (in this case, on the grill) and thinly shaved.
- Kaiser rolls — Any soft white roll will work here, but I wouldn’t go the hamburger bun route since those are a little too soft.
- Sweet onion — Skip the more pungent yellow and red varieties and thinly slice a Maui, Walla Walla, or Vidalia onion instead for crispy sweetness.
- Pickles — My favorite bread and butter pickles are a must for me, but you can pick up your favorite jar from the store too.
- Horseradish sauce — Skip the bottled stuff and make your own Louisiana-inspired tiger sauce with fresh ground horseradish, mayo, minced garlic, a squeeze of lemon, and a pinch of cayenne. This is THE sauce we use on all our steak sandwiches now!
How to Make Sirloin Steak Sandwiches (+ Tips!)
- Coat the sirloin in dry rub, then chill. The sirloin steak is rubbed down with a seasoning mix of salts and spices and placed in the refrigerator for several hours to work into the meat. Plan your timeline accordingly.
- Preheat the grill. Bring it up to high heat and let it preheat for a good 10 minutes before adding the sirloin roast.
- Sear over direct heat, then slow roast over indirect heat. Cook’s Country suggests cooking the meat indirectly on the grill on a piece of aluminum foil that is folded to create a wall, separating it from the high heat and then once it comes to temperature to give it a quick sear to seal in the juices and char the exterior. We started off the recipe this way but after about 40 minutes and the steak had yet to get anywhere in the realm of the final temperature, we pulled off the aluminum foil and put it directly onto the grates. My man then made sure to turn the sirloin roast often, every 10-15 minutes, so it had an even sear. It turned out just fine this way.
- Rest before slicing. Once you’ve pulled the roast from the grill, cover it with aluminum foil and allow it to rest for 20 minutes. Then slice it super thin so you can pile it high on a fresh bun. And the horseradish sauce should be added liberally. Seriously, it makes the sandwich.
Sides to Make This a Meal
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sirloin Steak Sandwich Recipe
Ingredients
Steak Sandwiches
- 4 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 3-4 pound sirloin beef roast
- 8-10 kaiser buns (or other soft white bun)
- Sliced sweet onions (such as Vidalia)
- Bread and butter pickles
Horseradish Sauce
- ½ cup fresh ground horseradish
- ½ cup mayonnaise
- 1 clove garlic, minced or pressed
- ½ lemon, juiced
- pinch of cayenne
- kosher salt and freshly ground black pepper, to taste
Instructions
- Make the dry rub. Mix the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl.4 teaspoons kosher salt, 2 teaspoons paprika, 2 teaspoons freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper
- Prep the roast. Trim the fat cap off of the roast and cut it in half. Rub each of the halves with HALF of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours.3-4 pound sirloin beef roast
- Preheat the grill. Set it to high and let it heat up for about 10 minutes.
- Season again, then sear. Rub the roast with the remaining seasoning mix. Sear the roast on all sides.
- Roast over indirect heat. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so. Cook the sirloin roast for about 1 hour or until the internal temperature measures 140ºF or medium rare.
- Rest before serving. Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly.
- Make the horseradish sauce. Whisk together the ingredients in a bowl and taste to see if it needs more salt or pepper.½ cup fresh ground horseradish, ½ cup mayonnaise, 1 clove garlic,, ½ lemon,, pinch of cayenne, kosher salt and freshly ground black pepper,
- Assemble the sandwiches. Slather both sides of the buns with the horseradish sauce, top with sliced beef, sliced onions, and pickles. Serve warm or at room temperature.8-10 kaiser buns , Sliced sweet onions, Bread and butter pickles
Notes
Nutrition
More Sandwich Recipes That Use the Grill
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Mj
*20, sorry, typo, unfortunately, still overdone
Mj
This was terrible advice to cover for 29 minutes after taking off the grill at 140d. By the time it had tested it was well done throughout. Waste of $50 worth of meat. Bummer.
Jfhuston76
Going to give this a try tomorrow. I am putting mine overnight in a brine solution like I do my smoked meats. Seems to make the meat more tender.
I just have a small charcoal grill, can i just get it hot and out the roast in a foil pain after searing?
Thanks for the great recipe and ideas!!
Nina
I just made this sirloin for my ranch crew and it came out AMAZING! the flavor is incredible. The only thing I did was make a baste of olive oil and garlic paste and every time I flipped the sirloin I basted it to keep that beautiful sheen. I ate the steak with just pickles and onions and a chipotle ranch with handout fries! Righteous!
Kellie
From Baltimore. We are known for pit beef barbecue. So this is in the Bmore style. I will be giving this a try. Looks yummy.
Mike
I’m making this at the fire station again Monday, 7/6. The last time I made it the only complaint I got was the roast I used was too small. I have a guy from Baltimore that said it was the best sandwich he ever had and he grew up eating Pit Beef in Baltimore. I added sour cream to the Tiger Sauce. It was the bomb…
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Judy
Do you know the brand of horseradish sauce America’s Test Kitchen recommends? Thanks
CBO
How many sandwiches would you say this makes?
I want to prepare it for around 20 people and am trying to decide how much beef to get!
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Jamie | My Baking Addiction
This sandwich looks phenomenal! Definitely need to make these soon.
-Jamie
Lori @ RecipeGirl
This is my kind of sandwich – so awesome!
Nicole ~ Cooking for Keeps
This is what all steak sandwiches should look like. Piled high, medium rare. Yes.
Serena | Serena Bakes Simply From Scratch
Oh man.. This is my kind of sandwich!
Eileen
This sandwich sounds nothing short of fantastic! Beef is not normally on the menu at our house, but I think I am going to have to make an exception for this. Also: horseradish! SO good.
Jamie
My husband and I live in an apartment so we don’t have access to a grill…but we have a beef roast in the freezer and my husband LOVES horseradish. So I am hoping you can give me a suggestion of maybe how I could pull of this amazing looking meat in my oven?? Thanks!
I would suggest you do all of the same steps with the rub, allow it to sit in the refrigerator overnight etc. Preheat your oven to 350 degrees then sear your meat in a large dutch oven with a little olive oil over medium-high heat, turning it so all sides get browned. It might get smoky so get your vent going. Bake the meat in the oven for 45 minutes and check the temperature until it comes to 145 degrees. It may take another 15 minutes or more depending on your oven and the thickness of the roast. Allow to rest and slice away! Let me know how it goes!
Jamie
Thanks! Hopefully I will get brave soon and dig clear to the bottom of the chest freezer where the roast is! :P
Lianna
I’m late to the convo but trying this method tonight. Then making the sandwiches for a luncheon tomorrow I’m catering. Yeah…. I serving something from a recipe I’ve never made before. But I have faith! It sounds amazing.
Lynne
I made this in the oven a couple days ago and followed the recommendation from the Saveur website for time and temperature. First I seared it on top of the stove then roasted in a 200 degree oven for 3 hours. This was absolutely the best roast ever. I followed your seasoning and marinating instructions to the letter, Heidi, and OMG, it was amazing! We made the sandwiches exactly as suggested with the horseradish sauce, sliced onion and pickles. This sandwich is better than anything you could get in a restaurant. Thank you so much for such an awesome recipe!
Here’s the link for the oven roasting instructions. I had a 3-1/2 lb. roast and had it in the oven for exactly 3 hours.
http://www.saveur.com/article/Kitchen/Perfect-Roast-Beef
Hi Lynne! Wow, I am so glad you came back around and commented about how much you enjoyed it. And thanks for the link on the roasting instructions. The more info always the better!
Phi @ The Sweetphi Blog
I can totally relate to tuning in to good ‘ole PBS on the weekend with my hubby! They have some fantastic cooking shows on there! I think I’m going to have to make these as a surprise for my hubby and then be the best wife ever for having done so :) These sandwiches are making me drool on my keyboard, not attractive lol
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Julie
I live in Virginia but every time I head up to Baltimore I have to get some pit beef. So good. Here is a good run down on what exactly it is: http://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html
Marissa @ In My Yellow Cardigan
Shouted “AMEN!” at the first photo of this in my inbox! Pinning now and will be making this soon! #PraiseHim
Bri | Bites of Bri
This looks delicious and mouthwatering! I have to admit though, I wonder why they called them Baltimore Pit Beef? I’m from Maryland and haven’t heard of anything like that!
Mike
Google: Chaps Pit Beef. I believe they are located on Pulaski Highway in Baltimore. The best pit beef anywhere. I’ve made these at the fire station and there’s never any disappointment.
Denise | TLT
Tiger sauce! Fun, because I enjoyed such a lovely Peruvian dinner last night and they call the marinade for ceviche “tiger milk”. Tiger must means delicious, is what I think now;)
These steak sandwiches look like a perfect comforting laid-back meal for the weekend. Planning them now!