Beef on Weck

Beef on Weck is a legendary sandwich hailing from Western New York, made with tender roast beef piled onto a kummelweck roll—crusty on the outside, soft inside, and topped with coarse salt and caraway seeds. It’s juicy, flavorful, and perfect for anyone who loves a good roast beef sandwich with a bold twist.

Why You’ll Love This Recipe

I love how simple yet unique this sandwich is. The roll is what makes it special—the salty crunch and nutty caraway give it a distinctive flavor that balances beautifully with the juicy beef. It’s hearty, satisfying, and perfect for lunch, dinner, or game day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Kummelweck rolls (or Kaiser rolls topped with caraway seeds and coarse salt)

• Sliced roast beef (preferably medium rare)

• Beef broth or au jus (for dipping)

• Horseradish (prepared, for serving)

• Olive oil or butter (for brushing rolls)

• Optional: lettuce, tomato, pickles (for serving, though not traditional)

Directions

1. I preheat the oven to 350°F (175°C). If using plain Kaiser rolls, I brush the tops with olive oil or melted butter, sprinkle with caraway seeds and coarse salt, and toast them for a few minutes until warm.

2. I heat the beef broth or au jus in a saucepan until simmering.

3. I warm the sliced roast beef in the broth just until heated through—it should stay tender and juicy.

4. I slice the rolls, pile the hot roast beef onto the bottom half, and spoon a little broth over the meat.

5. I spread horseradish on the top half of the roll, then assemble the sandwich.

6. I serve it immediately, with extra broth on the side for dipping.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I make mini versions using dinner rolls for party sliders.

• I use store-bought rolls and customize them with salt and caraway seeds.

• I serve it open-faced with melted provolone for a cheesy twist.

• I skip horseradish and use mustard or aioli for a milder flavor.

storage/reheating

I store any leftover roast beef in its broth to keep it moist, in the fridge for up to 3 days. To reheat, I gently warm it in the broth over low heat. The rolls are best fresh, but I toast them again before assembling if needed.

FAQs

What is a kummelweck roll?

It’s a Kaiser-style roll topped with coarse salt and caraway seeds. I make my own version by topping plain rolls and warming them in the oven.

Can I use deli roast beef?

Yes, but I prefer freshly sliced roast beef from a roast or butcher counter for better texture and flavor.

Is horseradish required?

Traditionally, yes—it adds sharpness and balances the richness of the beef. But I adjust to my taste or leave it off if I prefer.

What’s the best cut of beef to use?

I use eye of round or top sirloin, thinly sliced and cooked medium rare for tenderness.

Can I make this ahead?

I prep the rolls and beef ahead, then warm everything just before serving for the best texture and flavor.

Conclusion

Beef on Weck is a bold, satisfying sandwich with deep roots and unforgettable flavor. I love the balance of juicy beef, spicy horseradish, and the salty, crusty roll. Whether I’m recreating a Buffalo classic or discovering it for the first time, this sandwich always delivers.

Beef on Weck

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Beef on Weck is a legendary sandwich from the Buffalo, NY region featuring tender roast beef piled high on a kümmelweck roll—crusty on the outside with coarse salt and caraway seeds—and served with hot au jus and horseradish for dipping and spreading. :contentReference[oaicite:0]{index=0}

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches
• Category: Lunch, Dinner, Sandwich
• Method: Assembling, Warming
• Cuisine: American, Regional (Western New York)

Ingredients

• 4 kümmelweck rolls (or substitute Kaiser rolls topped with coarse kosher salt and caraway seeds) :contentReference[oaicite:1]{index=1}
• 1½ lb roast beef, cooked rare and thinly sliced :contentReference[oaicite:2]{index=2}
• 1 cup beef broth or au jus, warmed
• Prepared horseradish (to taste)
• Olive oil or melted butter for brushing rolls (optional)
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C). If using plain Kaiser rolls, brush the tops with olive oil or melted butter, sprinkle generously with caraway seeds and coarse salt, then warm the rolls in the oven briefly. :contentReference[oaicite:3]{index=3}
2. Warm the beef broth or au jus in a saucepan until simmering.
3. Briefly dip or heat the sliced roast beef in the hot au jus just until warmed through.
4. Slice the rolls; pile the hot sliced beef generously onto the bottom half of each roll.
5. Spoon a little of the au jus over the meat to enhance juiciness.
6. Spread prepared horseradish on the top half of the roll, then assemble the sandwich and serve immediately—extra au jus on the side is recommended. :contentReference[oaicite:4]{index=4}

Notes

• Authentic Beef on Weck contains only the roll, the roast beef, au jus, and horseradish—no other fillings or cheeses. :contentReference[oaicite:5]{index=5}
• The key distinctive element is the kümmelweck roll topped with salt and caraway seeds—this is what gives the sandwich its name and flavor. :contentReference[oaicite:6]{index=6}
• Use high‑quality, rare roast beef for best texture and flavor; thicker cuts can dry out. :contentReference[oaicite:7]{index=7}
• Serve with a crisp dill pickle spear and fries for a traditional Buffalo‑style accompaniment. :contentReference[oaicite:8]{index=8}

Nutrition

• Serving Size: 1 sandwich
• Calories: 680
• Sugar: 2g
• Sodium: 2100mg
• Fat: 35g
• Saturated Fat: 14g
• Unsaturated Fat: 17g
• Trans Fat: 0.5g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 47g
• Cholesterol: 190mg