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Beef on Weck

Beef on Weck

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Stef

Stef

An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 2479 mg
  • 99%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
  3. Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Karen Downes
32

Karen Downes

7/21/2008

Almost perfect! I worked in a restaurant known for their beef on weck and the trick is to dip the cut rolls in the au jus just a bit before serving so its not so messy.

ShariV
12

ShariV

5/25/2008

Great recipe, and a great way to make kimmelweck rolls for people who may not be able to find them where they live!

DIZ♥
8

DIZ♥

1/25/2012

This takes a French Dip to an entirely new level. I love caraway seeds, so this just hit the spot. The coarse salt adds a texture reminiscent of a giant soft pretzel, although I must admit it was too salty for me using the recommended ratio. The caraway seeds and salt will stick to the bun using plain water, but I found that you get a crustier top if you brush the buns with an egg wash consisting of egg whites and water.

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