When we think of iconic Buffalo cuisine, beef on weck stands proudly alongside wings as the city’s most beloved sandwich. This regional treasure features tender roast beef piled high on a distinctive kummelweck roll – a crusty Austrian-style bun topped with coarse salt and caraway seeds that creates the perfect savory foundation.
We’re obsessed with this hearty sandwich that transforms simple ingredients into something extraordinary. The combination of succulent beef, horseradish-spiked au jus, and that signature salted roll creates flavors that’ll transport you straight to Western New York with every bite.
What makes our beef on weck recipe special is how we’ve perfected the balance between authentic tradition and home kitchen practicality. You don’t need to visit Buffalo to experience this culinary masterpiece – we’ll show you exactly how to recreate those bold, satisfying flavors in your own kitchen using ingredients you can find anywhere.
Ingredients
We’ve organized our ingredients into three categories to make your beef on weck preparation straightforward and efficient. Each component plays a crucial role in creating this authentic Buffalo sandwich experience.
For the Roast Beef
- 3-4 pounds beef eye of round or bottom round roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 bay leaf
- 1 medium onion, quartered
- 3 garlic cloves, smashed
For the Kummelweck Rolls
- 6 kaiser rolls or hard rolls
- 2 tablespoons coarse sea salt or pretzel salt
- 1 tablespoon caraway seeds
- 1 egg white, beaten
- 1 tablespoon water
For Assembly and Serving
- 1/4 cup prepared horseradish
- 2 tablespoons mayonnaise (optional)
- Dill pickle spears
- Reserved warm au jus from roast beef
- Butter for toasting rolls
Equipment Needed
Creating authentic beef on weck requires exact tools that ensure each component develops the proper texture and flavor. We recommend gathering these essential pieces before starting our recipe to streamline the cooking process.
Oven serves as our primary cooking vessel for both roasting the beef and toasting the distinctive kummelweck rolls. This appliance maintains the consistent heat necessary for developing the crusty exterior on our rolls while warming them to perfection.
Mixing bowls become indispensable for preparing the salt and caraway seed coating mixture as well as combining ingredients for our horseradish sauce. These vessels allow us to blend seasonings thoroughly and create the signature toppings that define this Buffalo classic.
Baking sheet provides the ideal surface for toasting our coated rolls in the oven. This flat cooking surface ensures even heat distribution across the salt and caraway seed topped kaiser rolls during the final preparation steps.
Sharp knife enables precise slicing of both the rolls and the roast beef. We need clean cuts through the crusty rolls and paper thin slices of beef to achieve the authentic sandwich experience.
Small saucepan allows us to gently heat the beef au jus without boiling away the rich flavors. This controlled heating method preserves the savory broth that makes our sandwich authentically juicy.
Spoon or fork assists in assembling our sandwich components and dipping the beef into the warm au jus. These basic utensils help us layer ingredients properly while maintaining the traditional sloppy presentation.
Serving plates complete our equipment list by providing an appropriate base for presenting these hearty sandwiches alongside the essential au jus for dipping.
Instructions
Now we’ll walk through each step to create this authentic Buffalo sandwich from start to finish. Follow these detailed instructions to achieve the perfect balance of tender beef and distinctive kummelweck rolls.
Preparing the Roast Beef
Season our 3-4 pound beef eye of round or bottom round roast generously with kosher salt black pepper garlic powder and onion powder. Preheat the oven to 325°F and place the seasoned roast on a rack in a roasting pan.
Roast the beef for approximately 20 minutes per pound or until it reaches an internal temperature of 130-135°F for medium rare doneness. Remove the roast from the oven and tent it with foil allowing it to rest for 15-20 minutes before slicing.
Slice the rested beef very thinly against the grain using a sharp carving knife. We recommend slices no thicker than 1/8 inch for the most authentic texture. Reserve any pan juices and combine them with beef broth or consommé in a small saucepan.
Gently warm the sliced beef in the seasoned broth for 2-3 minutes just before serving. This step ensures the meat stays moist and flavorful while creating the essential au jus for dipping.
Making the Kummelweck Rolls
Start with 6 kaiser rolls as our base for creating authentic kummelweck rolls at home. Preheat the oven to 300°F and line a baking sheet with parchment paper.
Beat one egg white with 1 tablespoon of water to create our egg wash. Brush the tops of each kaiser roll lightly with this mixture ensuring even coverage without oversaturating the bread.
Combine 2 tablespoons of coarse kosher salt with 1 tablespoon of caraway seeds in a small bowl. Sprinkle this mixture generously over the egg-washed roll tops pressing gently to help the seasonings adhere.
Bake the prepared rolls for 7 minutes until the tops are lightly golden and the salt and caraway seeds are well set. Remove from the oven and let them cool slightly before slicing.
Assembling the Beef on Weck
Slice each kummelweck roll horizontally creating a top and bottom half. Lightly butter the cut sides and toast them face down in a skillet or on a griddle for 1-2 minutes until golden.
Spread a thin layer of prepared horseradish on the bottom half of each roll if desired. This traditional accompaniment adds authentic Buffalo flavor and complements the beef perfectly.
Pile the warm sliced roast beef generously onto the bottom half of each roll. We recommend using about 6-8 ounces of beef per sandwich for the most satisfying portion.
Crown each sandwich with the top half of the kummelweck roll and serve immediately alongside small bowls of the warm au jus for dipping. Place dill pickle spears on the side to complete this classic Buffalo experience.
Directions for Serving
Beef on weck demands a exact serving approach that honors its Buffalo heritage and maximizes the messy delicious experience. We warm the au jus in a small saucepan over low heat to maintain the perfect dipping temperature throughout the meal.
Our serving technique begins with briefly dipping each slice of rare roast beef in the hot au jus to warm it without cooking it further. We pile the warmed beef generously on the bottom half of each toasted kummelweck roll creating a substantial foundation for the sandwich.
Next we add a generous dollop of prepared horseradish directly onto the beef pile. The horseradish should be applied liberally as it provides the signature sharp bite that balances the rich beef flavors.
Before placing the top roll we dip the cut side into the warm au jus allowing it to absorb the savory liquid. This step ensures every bite delivers the authentic “sloppy and wet” texture that defines proper beef on weck.
We arrange each assembled sandwich on individual serving plates alongside a small bowl of the remaining warm au jus for additional dipping. Dill pickle spears complete the traditional presentation adding a tangy crunch that cuts through the richness.
| Serving Component | Temperature | Portion Size |
|---|---|---|
| Au jus | Hot (simmering) | 1/2 cup per sandwich |
| Roast beef | Warmed | 4-6 oz per sandwich |
| Horseradish | Room temperature | 1-2 tablespoons |
| Pickle spears | Chilled | 2-3 spears per plate |
Stack plenty of napkins beside each plate as the au jus will drip generously from properly assembled sandwiches. We recommend eating beef on weck immediately after assembly while the rolls remain crispy and the beef stays warm. The contrast between the crunchy salted roll exterior and the tender juicy interior creates the perfect textural experience that makes this Buffalo classic so beloved.
Make-Ahead Tips
We can streamline our beef on weck preparation by tackling several components in advance. The roast beef adapts beautifully to make-ahead cooking since we can season and roast it up to two days before serving. After roasting the beef to medium rare, we let it cool completely before wrapping it tightly and refrigerating. When ready to serve, we slice the cold beef thinly and warm it gently in the au jus.
Our kummelweck rolls maintain their signature texture when prepared ahead and stored properly. We can brush the kaiser rolls with egg wash, top them with coarse salt and caraway seeds, then bake them completely. These seasoned rolls stay fresh for up to 24 hours when stored in an airtight container at room temperature. Before serving, we simply warm them in a 350°F oven for 3-4 minutes to restore their crispness.
Preparing the horseradish sauce in advance actually improves its flavor profile. We combine mayonnaise, sour cream, buttermilk, Worcestershire sauce, garlic powder, and black pepper up to 24 hours before serving. The flavors meld together beautifully overnight in the refrigerator, creating a more cohesive and robust taste.
The au jus benefits from advance preparation since the flavors concentrate over time. We can prepare our beef broth mixture and store it refrigerated for up to three days. When ready to serve, we reheat it gently in a saucepan and keep it warm in a slow cooker or thermal carafe for easy dipping throughout the meal.
Strategic timing allows us to serve hot, fresh sandwiches without last-minute stress. We recommend reheating the rolls and warming the au jus about 15 minutes before guests arrive. The sliced beef can be warmed directly in the hot au jus just before assembly, ensuring each sandwich maintains the perfect temperature contrast between the crispy roll exterior and tender, warm beef interior.
Storage Instructions
Fresh Components Maintain Quality
We recommend enjoying beef on weck immediately after assembly for the best texture and flavor experience. But, proper storage techniques allow us to preserve individual components when needed.
Kummelweck Roll Storage
Our homemade kummelweck rolls taste best when consumed the same day we bake them. The coarse salt and caraway seed topping maintains its distinctive crunch during this timeframe. We can store leftover rolls in an airtight container for up to 2 days, though the texture will soften significantly. To restore some crispness, we toast the stored rolls lightly before serving.
Roast Beef Preservation
We keep our sliced roast beef refrigerated in an airtight container to maintain freshness. The beef stays moist and flavorful for up to 3 days when stored properly. We reheat only the portion we plan to serve immediately, avoiding repeated heating cycles that can dry out the meat. Warming the beef gently in reserved au jus helps restore moisture and enhances flavor.
Au Jus Storage Guidelines
Our prepared au jus can be refrigerated for up to 4 days in a covered container. We store it separately from the beef to prevent oversaturation. The flavors actually concentrate and improve during storage, making day-old au jus particularly flavorful for serving.
Assembly Storage Warning
We never store fully assembled beef on weck sandwiches, as the au jus quickly makes the rolls soggy and unappetizing. Instead, we keep all components separate until serving time. This approach ensures we maintain the essential contrast between the crispy kummelweck roll exterior and the tender beef interior that defines this Buffalo classic.
Horseradish Storage
Our prepared horseradish sauce maintains its sharp bite when refrigerated in a sealed container for up to one week. We store it separately from other components to prevent flavor transfer and maintain its distinctive punch.
Variations and Substitutions
We understand that recreating authentic Buffalo beef on weck outside of Western New York presents unique challenges. Finding genuine kummelweck rolls proves nearly impossible in most regions, but we’ve discovered several effective alternatives that capture the essential character of this iconic sandwich.
Kaiser rolls serve as our top substitute for traditional kummelweck rolls. We brush them with beaten egg wash, then generously sprinkle coarse kosher salt and caraway seeds across the surface before baking at 375°F for 5-7 minutes. This technique creates the signature salty, caraway-crusted exterior that defines authentic beef on weck. Hamburger buns work similarly when prepared with the same egg wash and topping method, though they provide a softer texture than the crusty traditional rolls.
For the roast beef component, we recommend several cuts beyond the classic top round or eye of round. Bottom round roast delivers excellent results when slow-roasted to medium rare, offering tender slices at a budget-friendly price point. Sirloin tip roast provides exceptional flavor and tenderness, though it costs slightly more than traditional cuts. Chuck roast works well for those preferring a more marbled, flavorful option, requiring longer cooking times but yielding incredibly tender results.
We’ve found that deli roast beef offers a convenient shortcut for quick preparation. Select high-quality, thinly sliced roast beef from the deli counter and warm it gently in homemade or store-bought au jus before assembly. This method reduces cooking time significantly while maintaining authentic flavors.
Au jus preparation allows for multiple approaches depending on available ingredients and time constraints. Store-bought beef broth enhanced with Worcestershire sauce, garlic powder, and black pepper creates acceptable results when homemade au jus isn’t feasible. Beef bouillon cubes dissolved in hot water provide another quick alternative, though we recommend adding extra seasoning to boost flavor intensity.
Horseradish variations accommodate different heat preferences and availability. Fresh horseradish root grated and mixed with white vinegar creates the most authentic experience, delivering sharp, clean heat. Creamy horseradish sauce mixed with mayonnaise appeals to those preferring milder flavors, while wasabi paste provides an interesting Asian-inspired twist for adventurous eaters.
We’ve successfully tested gluten-free alternatives using certified gluten-free hamburger buns prepared with the same salt and caraway seed treatment. The texture differs slightly from traditional wheat-based rolls, but the flavor profile remains authentic and satisfying.
Vegetarian adaptations substitute thinly sliced portobello mushrooms or seasoned seitan for the roast beef. We marinate these proteins in beef-flavored vegetable broth before heating, creating umami-rich alternatives that complement the kummelweck roll’s distinctive flavor profile.
Conclusion
We’ve shared everything you need to bring this Buffalo classic to your own kitchen. From the perfectly seasoned roast beef to the signature kummelweck rolls topped with salt and caraway seeds this recipe captures the authentic flavors that make beef on weck so special.
The beauty of this sandwich lies in its simplicity and the quality of each component. With our make-ahead tips and storage guidelines you can easily prepare this crowd-pleasing meal for any occasion.
Whether you’re a Buffalo native missing home or someone discovering this regional treasure for the first time we’re confident you’ll love every messy flavorful bite. Grab those napkins and get ready to experience one of Western New York’s finest culinary contributions.
Frequently Asked Questions
What is beef on weck?
Beef on weck is an iconic Buffalo sandwich featuring tender roast beef served on a kummelweck roll. The roll is distinguished by its crusty texture and is topped with coarse salt and caraway seeds. It’s traditionally served with horseradish and au jus for dipping, making it a beloved regional specialty alongside Buffalo wings.
What cut of beef is best for beef on weck?
A 3-4 pound beef eye of round or bottom round roast works best for beef on weck. These cuts provide the right texture and flavor when roasted to medium rare. Alternative cuts include sirloin tip and chuck roast. For convenience, high-quality deli roast beef can also be used as a shortcut.
What makes a kummelweck roll special?
Kummelweck rolls are kaiser rolls topped with coarse salt and caraway seeds, giving them a distinctive flavor and texture. The rolls are brushed with egg wash before adding the toppings, then baked until golden. This creates the signature crusty exterior that’s essential to authentic beef on weck.
Can I make beef on weck ahead of time?
Yes, several components can be prepared in advance. The roast beef can be cooked up to two days ahead, kummelweck rolls can be baked 24 hours prior, and horseradish sauce improves when made a day ahead. However, don’t assemble the sandwiches until serving to prevent sogginess.
What equipment do I need to make beef on weck?
Essential equipment includes an oven for roasting beef and toasting rolls, mixing bowls for seasonings, a baking sheet, a sharp knife for slicing, a small saucepan for heating au jus, and basic assembly utensils. Serving plates are also needed for presentation with the au jus dipping sauce.
How do I serve beef on weck authentically?
Warm the au jus and briefly dip each beef slice before piling onto the toasted roll. Add horseradish generously and dip the top roll’s cut side in au jus for the traditional “sloppy and wet” texture. Serve immediately with extra au jus and dill pickle spears on the side.
What can I substitute if I can’t find kummelweck rolls?
Kaiser rolls are the best substitute for kummelweck rolls. Brush them with egg wash and top with coarse salt and caraway seeds before baking. This creates a similar texture and flavor profile to authentic kummelweck rolls, making them readily available outside of Western New York.
How should I store leftover beef on weck components?
Store components separately to maintain quality. Kummelweck rolls last 2 days in an airtight container, sliced roast beef keeps 3 days refrigerated, and au jus stores for 4 days with improving flavor. Never store assembled sandwiches as they become soggy. Reheat components before reassembling.
