Smoked Pit Beef Sandwich

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.


– Char-grilled roast beef – Beef stock – Soft buns – White onion – Mayo – GirlCarnivore Ooomami Blend – Horseradish – Heavy cream – Gorgonzola Cheese – Monterey Jack Cheese


Using a deli slicer, shave the beef as thin as is safely possible.

Preheat 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.

Meanwhile, make the mayo by whisking the mayo, GirlCarnivore Ooomami blend, and horseradish in a bowl until thoroughly combined.

In a pan over medium-low heat, whisk the cream with the gorgonzola and Monterey jack cheese.

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