Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef with salt and black pepper.

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  • Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.

  • Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.

  • Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Cook's Notes:

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice, thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stove top. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

Make your own caraway rolls with Chef John's Kummelweck recipe.

Nutrition Facts

388 calories; protein 46.1g 92% DV; carbohydrates 17.9g 6% DV; fat 13.5g 21% DV; cholesterol 79mg 26% DV; sodium 817.1mg 33% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
12/13/2017
A new family favorite! Read More
(1)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2017
Very good!! Made this for dinner and followed the recipe exactly. Turned out great and on the rolls (from part 1) it was a great meal. I typically don't like cooking a roast on a stovetop but it worked out very well and if you have time constraints this is the way to go. Make sure to dip your sandwich in the au jus because it mixes so well with the beef bread and horseradish!! Definitely will be made again!! Read More
(1)
Rating: 5 stars
12/02/2017
I used the recipe for the dipping Jus. Terrific! Read More
(1)
Rating: 5 stars
06/05/2016
Oh my gosh! This was amazing! My husband did most of the cooking and it turned out great! We set out to make no changes but we could not find the right cut of meat. We did find a top round roast that he cut in half (longways) and trimmed the fat. It worked just fine. The meat was very tender. That was the only thing we changed. We served it with mashed potatoes and used the broth as gravy and for dipping our sandwich. I wish we had taken a picture but it smelled so good we couldn't wait to eat! Read More
(1)
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Rating: 5 stars
02/18/2017
This was delicious! I made it for a nice Valentine's dinner and my husband loved it. We are from Western New York and I think with a little practice (on my part I'm no chef!) these sandwiches would be just as good as any Beef on Weck we could get locally. I also liked the video it was very helpful and Chef John made it fun to make. Read More
(1)
Rating: 5 stars
12/13/2017
A new family favorite! Read More
(1)
Rating: 4 stars
02/03/2016
Also we spread mayonnaise with olive oil and stone ground spicy mustard on the slightly warmed rolls. We added fresh minced garlic and served with horseradish. Instead of the meats that were suggested we cut up NY strip (hey it was on sale!) cooked medium rare. Read More
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Rating: 5 stars
04/20/2020
Easy to follow recipe and delicious results. Read More
Rating: 5 stars
10/03/2018
Delicious!!! Read More
Rating: 5 stars
12/15/2018
These rolls are delicious. We really like caraway so I added a teaspoonful to the dough. Thanks Chef John Read More