Labor Day is nigh everybody, and now is the time to whip up something amazing on the grill. We present to you a dish that is near and dear to our hearts, as residents of Maryland—pit beef sandwiches. These are delish and great for dinner and leftovers the next day. Traditionally, the beef is grilled over charcoal, but we thought it was just as yummy cooked on a gas grill or grill pan. 

 
Makes 8 servings
 

What you need 

3 pounds top sirloin roast
4 teaspoons salt
1 tablespoon paprika
1 1/2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Tiger Sauce:
½ cup Tessemae’s Mayonnaise
1/4 cup drained horseradish
8 potato rolls
1 sweet onion, thinly sliced
  
 

What you do

1. Cut beef in half. Stir together salt, paprika, black pepper, oregano, garlic powder and cayenne and rub 2 tablespoons of spice mixture over beef. Refrigerate beef at least 6 hours and up to 1 day.
2. Heat grill to low (you heard right), and grill beef, covered, for about 30-35 minutes, turning often, until internal temperature is 100 degrees. Remove beef from grill and increase grill’s heat to high.
3. Pat beef dry with paper towels and run with remaining spice mixture. Transfer beef to the grill and cook, turning often, until beef has browned and internal temperature is 120 degrees, about 5 minutes. Remove beef to a cutting board cover with foil and let rest for 10 minutes.
4. Meanwhile, stir together mayonnaise and horseradish.
5. Cut beef very thinly against the grain. Spread top and bottom halves of rolls with tiger sauce, add onion slices and pile beef very, very high.