Recipe

BOTW (Beef on the Weck)

Tender roast beef on a salty, caraway-topped roll with horseradish and au jus for dipping.

By Matt Campbell

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4.8

A plated beef on the weck sandwich on a wooden board, piled with thin-sliced roast beef on a kummelweck roll, with a small ramekin of au jus and horseradish on the side, warm kitchen lighting

BOTW, if you are new here, is not a typo and not a video game quest. It is beef on the weck, the Buffalo, New York sandwich that somehow nails every craving at once: cozy carbs, salty crunch, juicy beef, and that sinus-clearing horseradish that makes you feel alive.

This is my home-kitchen version that keeps the ingredients realistic. We are using a simple roast beef method (or a shortcut if you want it), a quick au jus you can whip up from pan juices, and a DIY kummelweck topping so you can make the signature roll without hunting down a specialty bakery. Crisp edges, bright bite, zero drama.

Two soft kaiser rolls on a sheet pan topped with caraway seeds and coarse salt, ready to toast, on a tidy kitchen counter

Why It Works

Big flavor with simple parts: salty caraway roll, warm beef, sharp horseradish, and dip-it-worthy au jus is the whole magic trick.
Juicy, not soggy: we warm the beef gently and serve the jus on the side so the roll stays crisp where it counts.
Flexible for real life: go full roast for weekend pride or use deli roast beef for a fast weeknight BOTW that still delivers.
That weck topping matters: caraway plus coarse salt on a toasted roll gives you the classic Buffalo vibe in one bite.

Pairs Well With

Storage Tips

Keep components separate and BOTW leftovers are honestly great.

Roast beef: Refrigerate in an airtight container up to 4 days. For best texture, stash a few spoonfuls of au jus with it so it reheats without drying out.
Au jus: Refrigerate up to 4 days. Reheat gently on the stove. If it tastes flat after chilling, add a tiny splash of Worcestershire or a pinch of salt.
Rolls: Store at room temp for 1 to 2 days, then freeze. Re-crisp in a 350°F oven for 5 to 8 minutes.
Horseradish: Keep refrigerated and tightly sealed. It loses punch over time, so if yours is older, use more or stir in a squeeze of lemon to wake it up.

Reheat tip: Warm beef in hot (not boiling) au jus for 30 to 60 seconds. Boiling is how you end up with gray, tough slices.

Common Questions

What does BOTW stand for?

BOTW is short for beef on the weck, a Buffalo-area sandwich: thin-sliced roast beef on a kummelweck roll (a kaiser-style roll topped with coarse salt and caraway seeds), usually served with horseradish and au jus.

What is a kummelweck roll?

It is basically a kaiser roll with a crunchy top crust sprinkled with caraway seeds and coarse salt. If you cannot find one, buy kaiser rolls and make your own topping in this recipe. It gets you extremely close.

Purist note: traditional kummelweck is baked with the salt and caraway on the crust. Our butter-and-toast method is the home-kitchen shortcut that still delivers the vibe.

What cut of beef is best?

For a classic home roast: top sirloin roast or top round. Sirloin stays a little juicier. Top round is leaner and still great sliced thin. If you are going the shortcut route, deli roast beef works, just choose a good quality one and warm it gently in jus.

How do I slice roast beef super thin without a slicer?

Chill the cooked roast for at least 2 hours (or overnight). Cold beef slices cleaner. Use your sharpest knife and take your time. Aim for deli-thin, not steak-thick.

Is beef on the weck supposed to be dipped like a French dip?

Kind of. You can dip, drizzle, or just serve the au jus on the side for sips between bites. I like a light dip so the roll keeps its salty crunch.

A small bowl of dark beef au jus on a table next to a roast beef sandwich, with a hand dipping the sandwich edge into the jus

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Small saucepan (for au jus)
Instant-read thermometer (highly recommended)
Sharp knife and cutting board
Small bowl and brush (for topping rolls)

The first time I really understood beef on the weck, it was the roll that got me. Not the beef. Not the jus. The roll. That salty, caraway crunch hits, then the warm beef shows up like, hey, I also brought comfort. Ever since, BOTW has been my go-to when I want a sandwich that feels like a full meal but still eats like a snack you cannot stop thinking about. Also, horseradish is my love language. If your nose is not tingling, we can fix that.