M&T Pitt Beef Sandwiches

M&T Pitt Beef Sandwiches
Staff Writer
Aramark

If you're not in the mood for crabcakes during a Ravens game at M&T Bank Stadium, go for this beef sandwich. It's spicy, bold, and flavorful. 

10
Servings
520
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Pounds eye round, or inside round of beef
  • 1 Tablespoon olive oil
  • 1 Tablespoon paprika
  • 1 Tablespoon chili powder
  • 2 Teaspoons kosher salt
  • 2 Teaspoons black pepper
  • 1 Teaspoon cumin
  • 1 Tablespoon brown sugar
  • 1 Teaspoon onion powder
  • 1 Teaspoon garlic powder
  • 1 large onion, sliced very thin
  • 10 kaiser rolls
  • Horseradish
  • Spicy mustard

Directions

Pat the meat very dry and set out on a work surface. Mix all of the dry spices together and rub the meat with the  olive oil and rub spice blend. Place the meat on plate and refrigerate uncovered for 24-36 hours.

Heat gas or charcoal grill to high. Place the meat on the grill and cook over medium-high heat, turning regularly until the meat reaches an internal temperature of 130 degrees. At this step, developing a good dark crust is crucial.

Remove the meat from the grill and let it rest on a plate for 10 minutes.

Slice the meat paper thin and divide equally onto the kaiser rolls. Top with the sliced onion, a dab of horseradish and mustard, and serve. 

Nutritional Facts

Total Fat
37g
53%
Saturated Fat
16g
67%
Cholesterol
141mg
47%
Carbohydrate, by difference
4g
3%
Protein
45g
98%
Vitamin A, RAE
60µg
9%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
19mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Iron, Fe
4mg
22%
Magnesium, Mg
9mg
3%
Phosphorus, P
17mg
2%
Selenium, Se
1µg
2%
Sodium, Na
167mg
11%
Water
2g
0%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.