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Beef on Weck

Beef on Weck

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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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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

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.
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Reviews

Karen Downes
33
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
13
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!

Natree
11
9/23/2010

Absolutely what i've been looking for. I grew up in Buffalo, this being one of my FAVORITE sandwiches. I didn't realize it was only local until I moved to the west coast. Now I'm dating an Oregonian and he had never heard of beef on weck. Outrageous! So, since there are no Kimmelweck rolls to be found out here, this recipe was perfect. Thank you!