Brazilian Roast Beef Pita Sandwich (Beirute)
Beirute Say it: bay-ROO-chee
The Beirute is São Paulo's own sandwich, born in the city's Arab-Brazilian snack bars and named after the Lebanese capital. A round pita is split and stuffed with thin slices of roast beef, melted mozzarella, tomato, lettuce and a fried egg, then pressed on the griddle until the bread crisps and the cheese oozes. Creamy catupiry and a mustard-spiked mayonnaise hold it together under a dusting of oregano. It is lunch or a late dinner, always cut in half and eaten hot.
Brazilian Roast Beef Pita Sandwich (Beirute)
Beirute
Pronounced bay-ROO-chee
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sandwiches
For the sauce
Method
Stir the mayonnaise, mustard, half the oregano and a pinch of black pepper in a small bowl; set the sauce aside.
If using steaks, pat them dry, season with salt and pepper and sear in a very hot skillet for 1–2 minutes per side until browned but still pink inside. Rest 5 minutes, then slice as thinly as you can; skip this step if using ready-sliced roast beef.
Melt the butter in a skillet over medium heat and fry the eggs until the whites are fully set and the edges are lacy and crisp, 2–3 minutes. Season lightly and keep warm.
Warm each pita in a dry skillet for 30 seconds per side until soft and pliable, then cut a pocket along one edge with a small knife.
Spread catupiry on one inner wall and the mustard-mayo on the other, then fill with lettuce, tomato, roast beef and a generous layer of mozzarella.
Heat a griddle or heavy skillet over medium heat and press each sandwich with a weight or sandwich press for 2–3 minutes per side, until the pita is golden and crisp and the cheese has melted.
Slide a fried egg into each hot sandwich, dust with the remaining oregano and serve at once, cut in half.
Regional variant: Beirute de Frango (Chicken Beirute)
Replace the beef with 2 cups (300 g) shredded cooked chicken tossed with 2 tbsp catupiry and 1 tbsp of the mustard sauce; there is no need to sear anything. Build the sandwich in the same order with lettuce, tomato, mozzarella and the fried egg, then press as above. Some versions add a few spoonfuls of sweet corn or swap the catupiry for requeijão.
Cook's notes
- Ask the deli counter for paper-thin shaved roast beef — it saves a step and stays juicy inside the hot bread.
- Press only until the cheese melts; too long and the tomato releases water and the pita scorches.
- Keep the fried eggs on a plate under an inverted bowl while you press the sandwiches so they stay warm.
Serve with
French fries or potato chips, pickled pimenta biquinho peppers and a cold beer or Guaraná.
Make ahead and storage
Cook the beef, sauce and fried eggs up to a day ahead and refrigerate them separately; assemble and press the sandwiches just before serving.
