Beef on Weck Recipe
American · Main course · 15 min total
A classic Western New York sandwich featuring thinly sliced roast beef on a kummelweck roll, topped with horseradish and au jus for dipping.
15
min prep
min prep
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 kummelweck rolls (or hard rolls topped with kosher salt and caraway seeds)
- 1 lb thinly sliced roast beef (deli-style)
- 1/4 cup prepared horseradish
- 1 cup beef au jus (store-bought or homemade)
- Optional: 4 slices of provolone cheese
Instructions
- Preheat oven to 350°F. Split kummelweck rolls and place on a baking sheet. If using cheese, place a slice on the bottom half of each roll.
- Warm rolls in oven for 5 minutes, until lightly toasted and cheese is melted.
- Meanwhile, heat au jus in a small saucepan over medium heat until hot.
- Pile roast beef on the bottom half of each roll. Top with a generous dollop of horseradish.
- Place top half of roll on sandwich. Serve immediately with a small bowl of hot au jus for dipping.
Tips
- For extra flavor, brush rolls with butter before toasting.
- Leftover roast beef can be reheated in the au jus.
- Adjust horseradish amount to taste.
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