Beef On Weck

Beef on Weck is a Western New York classic that combines tender roast beef with a uniquely crusty, salty kummelweck roll. I love how the simplicity of the ingredients comes together to create something bold and unforgettable. Served warm with horseradish and a dip in au jus, this sandwich is all about texture, flavor, and tradition.

Why You’ll Love This Recipe

I love this sandwich because it feels like comfort food without being overly heavy. The roll is crispy and salty on top, the beef is juicy and flavorful, and the horseradish gives it just the right kick. It’s quick to make if I have roast beef on hand, and it always impresses when I serve it to guests or just want a deli-style sandwich at home.

Ingredients

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

• Roast beef (thinly sliced, ideally rare or medium rare)

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

• Prepared horseradish

• Beef au jus or broth (for dipping)

• Butter (optional, for toasting rolls)

• Kosher salt and caraway seeds (if making rolls from Kaiser buns)

Directions

1. I start by warming the sliced roast beef in a small pan with the beef au jus or broth—just enough to heat it through without overcooking.

2. If I’m using Kaiser rolls, I brush the tops lightly with water or butter and sprinkle them with kosher salt and caraway seeds, then toast them briefly in the oven.

3. I split the rolls and, if I like, toast the insides lightly for added texture.

4. I pile the warm roast beef generously onto the bottom half of each roll.

5. I spread horseradish on the top half and press the sandwich together.

6. I serve it with extra au jus on the side for dipping—just like a French dip with an upstate New York twist.

Servings and timing

This recipe makes 4 sandwiches and takes about 10 minutes to prepare and assemble.

Variations

Sometimes I add a slice of Swiss or provolone cheese if I want a melty twist. When I can’t find kummelweck rolls, I make my own using Kaiser rolls brushed with egg wash, sprinkled with salt and caraway seeds, and toasted briefly. For extra heat, I mix horseradish with mustard or add hot peppers on the side.

Storage/Reheating

I store the roast beef separately in its broth to keep it juicy, and I refrigerate the rolls in a sealed bag. To reheat, I warm the beef in the broth over low heat and toast the roll just before serving. I don’t assemble the sandwich ahead of time—it’s best fresh.

FAQs

What is a kummelweck roll?

It’s a Kaiser-style roll topped with coarse salt and caraway seeds. I sometimes make my own version by dressing up a plain roll if I can’t find the real thing.

Can I use deli roast beef?

Yes, but I look for high-quality deli roast beef, preferably rare. I warm it gently in broth so it stays tender.

Is horseradish required?

Technically no, but it’s traditional—and I think it really makes the sandwich. I can adjust the amount to suit my taste.

What sides go well with it?

I usually serve it with potato salad, coleslaw, or kettle chips. A dill pickle spear on the side is a must for me.

Can I make this ahead?

I don’t recommend fully assembling it ahead of time. The roll can get soggy, so I store the components separately and build the sandwich fresh.

Conclusion

Beef on Weck is a sandwich that proves simple ingredients can make a big impression. With tender beef, a salty, crunchy roll, and sharp horseradish, every bite delivers bold, satisfying flavor. Whether I’m making it for a casual lunch or sharing a taste of Buffalo tradition, it always hits the spot.

Beef On Weck

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This Beef on Weck recipe brings the classic Western New York sandwich to your kitchen—juicy roast beef piled onto a crisp, salty kummelweck roll with bold horseradish and savory au jus. It’s the perfect deli-style sandwich packed with flavor, texture, and tradition.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 0–5 minutes
• Total Time: 10–15 minutes
• Yield: 4 sandwiches
• Category: Sandwiches, Lunch, Main Course
• Method: Stovetop, Assembly
• Cuisine: American, Buffalo/Western New York

Ingredients

• Thinly sliced roast beef (rare or medium rare preferred)
• 4 kummelweck rolls (or Kaiser rolls with kosher salt & caraway seeds)
• Prepared horseradish
• 1–2 cups beef au jus or beef broth (for dipping)
• Butter (optional, for toasting rolls)
• Kosher salt & caraway seeds (if using Kaiser rolls)

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Instructions

1. Warm sliced roast beef in a pan with au jus or broth over low heat until heated through.
2. If using Kaiser rolls, brush tops with water or melted butter, sprinkle with salt and caraway seeds, and toast in the oven until golden.
3. Split the rolls and toast the cut sides, if desired.
4. Load warm roast beef onto the bottom halves of the rolls.
5. Spread horseradish on the top halves of the rolls.
6. Assemble the sandwiches and serve with extra au jus on the side for dipping.

Notes

• Kummelweck rolls are Kaiser rolls topped with coarse salt and caraway seeds.
• Deli roast beef works—choose high-quality and rare if possible.
• Adjust horseradish to taste—it gives the signature punch.
• Optional: Add Swiss or provolone cheese for a melty variation.
• Toasting rolls helps with structure and texture.

Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 2g
• Sodium: 980mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg