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

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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.