Beef on Weck
Beef on Weck Say it: beef on WEK
Beef on Weck is Buffalo’s signature sandwich: thin slices of rare roast beef piled into a crusty kümmelweck roll studded with caraway seeds and coarse salt, then sharpened with horseradish and served with beef jus. The roll’s salty, seed-flecked crust and the juicy beef make it a salty, savory, satisfying bite. It is a beloved pub and deli lunch in western New York, especially around Buffalo, and is usually eaten with extra jus for dipping.
Beef on Weck
Beef on Weck
Pronounced beef on WEK
- Serves
- 4
- Prep
- 45 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the roast beef and jus
For the kümmelweck rolls
To serve
Method
Stir the yeast and sugar into the warm water in a large bowl and let stand until foamy, about 5 minutes.
Add the bread flour, fine salt, and dough oil and mix to a shaggy dough. Knead on a lightly floured counter until smooth and elastic, 8–10 minutes; cover and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough, divide into 4 pieces, and shape each into an oval roll. Set on a parchment-lined baking sheet, brush with the 1 tbsp water, and sprinkle with caraway seeds and coarse salt. Cover and rise 30 minutes while the oven heats to 425°F (220°C).
Bake the rolls until deep golden and the tops sound hollow when tapped, 15–18 minutes. Cool on a rack.
Pat the beef dry and season all over with kosher salt and pepper. Heat the beef oil in an ovenproof skillet over high heat and sear until browned on all sides, 6–8 minutes.
Transfer the skillet to the 425°F (220°C) oven and roast until an instant-read thermometer inserted in the center reads 125°F (52°C) for medium-rare, 25–30 minutes. Rest the beef on a board for 15 minutes.
Set the skillet over medium heat, add the beef stock, and scrape up the browned bits. Simmer until slightly reduced, 5–7 minutes, then season with a pinch of salt and pepper; keep the jus warm.
Slice the beef very thin against the grain. Split the rolls, pile the beef on the bottoms, and spread horseradish on the tops. Dip the cut sides briefly in the warm jus, or serve the jus alongside, and close the sandwiches.
Regional variants
Some cooks add a dash of Worcestershire sauce to the jus, and a few delis use prime rib or leftover roast beef in place of round.
Cook's notes
- For the most tender slices, chill the roasted beef for 20 minutes before slicing and use a very sharp knife or electric slicer.
- If the rolls brown too quickly, tent loosely with foil; the coarse salt and caraway should stay on top.
- Do not skip resting the beef: it keeps the center rosy and the juices in the meat rather than on the board.
Serve with
Extra warm jus for dipping, a sharp dill pickle, and a cold lager or cream soda.
Make ahead and storage
Roast and slice the beef up to 2 days ahead and store covered in the fridge; keep rolls airtight at room temperature and warm the jus just before serving.
