Recipe

Buffalo Beef on Weck

A Buffalo classic: thin-sliced roast beef on a kosher salt and caraway kummelweck roll with horseradish and warm jus for dipping.

By Matt Campbell

•

4.8

A close-up photograph of a Buffalo beef on weck sandwich on a wooden board, piled high with thin-sliced roast beef on a crusty kummelweck roll topped with kosher salt and caraway seeds, with a small bowl of beef jus for dipping and pickles in the background

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Beef on weck is one of those regional sandwiches that makes you wonder why the rest of the country is not yelling about it from the rooftops. You get rare, juicy roast beef, a crusty roll that is aggressively seasoned with salt and caraway, and a swipe of horseradish that clears your sinuses and your schedule.

The move is simple: roast a beef round low and steady, slice it thin, and build the sandwich at the last second so the roll stays crisp. Serve it with warm jus for dipping, because that is the whole point.

A real photograph of fresh kummelweck rolls on a baking sheet, topped with flaky kosher salt and caraway seeds, golden and crusty

Why It Works

Tender beef without fuss: a low oven roast gives you sliceable, rosy meat that stays juicy.
Real kummelweck vibe at home: a quick egg wash plus coarse salt and caraway turns regular kaiser rolls into weck-style rolls.
Built-in flavor contrast: salty, aromatic crust meets cool horseradish and rich beef.
No soggy roll strategy: hot jus stays in a cup, not on the bun, until you dip.

Pairs Well With

Storage Tips

Keep It Crisp Later

Store beef and bread separately: keep sliced beef in an airtight container with a few spoonfuls of jus. Keep rolls in a bag at room temp for 1 day, or freeze for longer.
Jus storage: refrigerate in a sealed container up to 4 days. Skim off hardened fat if you want a cleaner dip.
Reheat without overcooking: warm jus in a small pot until steaming, then dip slices of beef in the hot jus for 10 to 20 seconds. This heats the meat fast without turning it gray and tough.
Freezing: freeze beef with a little jus for up to 2 months. Thaw overnight in the fridge.

Common Questions

What is a kummelweck roll?

Kummelweck, often shortened to weck, is a crusty kaiser-style roll topped with caraway seeds and coarse salt. Some versions also include poppy seeds, so if you want to go full deli-energy, add a pinch.

Can I use deli roast beef instead of roasting?

You can, and it will still be tasty, but the best version comes from home-roasted beef you can slice thin and warm in jus. If you use deli meat, ask for it very thin and warm it briefly in hot jus before building.

What cut of beef is best for beef on weck?

Top round or bottom round are classic because they slice thin and stay beefy. Eye of round also works. If you want a more luxurious bite, use tri-tip or top sirloin roast, but it will be less traditional.

What temperature should I cook the roast to?

For medium-rare, pull the roast around 125 to 130°F if you like it on the rarer side, or 130 to 135°F for a more classic medium-rare. Carryover cooking will raise the temperature a few degrees while it rests, so the number you pull at is preference, not a courtroom verdict.

How do I keep the roll from getting soggy?

Two rules: do not pour jus into the sandwich, and build right before eating. Toast the cut sides of the roll, and serve jus on the side for dipping only.

Is beef on weck spicy?

Only if your horseradish is. Prepared horseradish brings sharp heat. Creamy horseradish sauce is milder and slightly sweet.

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 and wire rack (optional but helpful for airflow)
Roasting pan or oven-safe skillet
Instant-read thermometer
Sharp slicing knife
Small saucepan for jus
Small bowl for egg wash

The first time I had beef on weck, I remember thinking: this is a French dip that joined a rock band and started wearing cologne. It is salty, messy in the best way, and weirdly elegant for something you absolutely should eat with extra napkins. Now it is one of my favorite “make the house smell amazing” roasts, because you get a killer dinner, plus sandwich leftovers that feel like a reward for doing basically one responsible thing.

Buffalo Beef on Weck

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 6 sandwiches

Ingredients

For the Roast Beef

3 to 3 1/2 lb top round roast
1 tbsp neutral oil (avocado, canola, or vegetable)
2 tsp kosher salt (plus more for finishing if needed)
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika (optional)

For the Jus (Quick Dip)

2 cups low-sodium beef broth
1 cup water
1 tbsp Worcestershire sauce
1 tsp soy sauce (optional, for depth)
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper, to taste

For the Kummelweck Rolls

6 kaiser rolls (or sturdy crusty sandwich rolls)
1 egg
1 tbsp water
1 to 1 1/2 tbsp caraway seeds
1 to 2 tsp coarse pretzel salt (most traditional), or coarse kosher salt or flaky salt (go easy, it is supposed to be salty but not painful)
Poppy seeds (optional, for extra classic deli vibes)

For Serving

Prepared horseradish or creamy horseradish sauce
Dill pickles (optional, but strongly encouraged)
Simple slaw (optional)

Instructions

Roast the Beef

Heat the oven: Set the oven to 325°F. Pat the roast dry with paper towels.
Set up the pan: Place the roast on a rack in a roasting pan if you have one for better airflow and more even browning. No rack is fine, just flip the roast halfway through roasting if you want more even color.
Season: Rub beef with oil. Mix kosher salt, pepper, garlic powder, onion powder, and paprika (if using), then coat the roast all over.
Optional sear (more crust, same vibe): If you want a deeper brown exterior, sear the roast in a hot oven-safe skillet with a little oil for 2 to 3 minutes per side before roasting. Then roast as directed.
Roast: Roast until the thermometer in the center of the thickest part reads 125 to 130°F for a rarer medium-rare, or 130 to 135°F for a more classic medium-rare, about 18 to 25 minutes per pound. Shape and starting temperature matter a lot, so use your thermometer, not the clock.
Rest: Transfer to a cutting board and rest 20 to 30 minutes. This keeps it juicy because the juices redistribute and the temperature finishes climbing gently.
Slice thin: Slice across the grain as thin as you can. If you want deli-thin slices, chill the roast 30 to 60 minutes first, then slice.

A real photograph of thinly sliced medium-rare roast beef fanned out on a cutting board with a carving knife beside it

Make the Jus

Simmer: In a small saucepan, combine beef broth, water, Worcestershire, soy sauce (if using), garlic powder, and onion powder.
Season: Bring to a gentle simmer for 8 to 10 minutes. Taste and add black pepper as needed. Keep it warm on low.
Optional pan-drippings upgrade: If you roasted in a pan with drippings, pour off excess fat, add 1 to 2 cups broth to the pan, scrape up the browned bits, then simmer 3 to 5 minutes. Use that as your dip, or mix it into the quick dip for extra depth.

Make the Rolls

Beef rests, rolls crisp: While the roast rests, turn your kaiser rolls into kummelweck.
Oven to 400°F: Increase oven temperature to 400°F.
Egg wash: Beat egg with 1 tbsp water. Brush the tops of the rolls.
Top: Sprinkle with caraway seeds and coarse pretzel salt (or coarse kosher or flaky salt). Add poppy seeds if using.
Bake: Bake 5 to 7 minutes until the tops look glossy and lightly crisp. Cool 5 minutes.

Assemble

Toast the cut sides: Split rolls. Toast cut sides in a dry skillet or under the broiler just until lightly browned.
Horseradish first: Spread horseradish on the top bun. Start small. You can always add more.
Warm the beef the smart way: Dip a handful of sliced beef in hot jus for 10 to 20 seconds, then pile it onto the bottom bun. This heats the meat without overcooking it.
Serve immediately: Close the sandwich and serve with a cup of warm jus for dipping on the side.

What to Serve With It

Keep it simple and crunchy: dill pickles, kettle chips, or a quick slaw (cabbage, vinegar, a pinch of sugar, salt, and pepper). The sandwich is rich and salty, so anything crisp and tangy is your best friend.

Nutrition information is estimated.

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