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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.

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)

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

Find it online: https://cookedbymaya.com/beef-on-weck/