If you’re a sandwich enthusiast seeking to explore regional delights, then the “Beef on Weck” is a must-try
This delectable sandwich, originating from Western New York, has become a beloved local treasure.
What is Beef on Weck?
Beef on Weck is a classic New York sandwich that features thinly sliced roast beef piled high on a kummelweck roll, often topped with kosher salt and caraway seeds.
The star of the show is the kummelweck roll, which is similar to a kaiser roll but has a distinct texture and flavor.
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The roll is typically soft on the inside but crusty on the outside. This unique combination of tender beef and a kummelweck roll creates a delightful contrast in both taste and texture.
How to Make Beef on Weck
Creating an authentic Beef on Weck sandwich involves a few key steps:
- Roast the Beef: Start with a quality cut of roast beef. It’s often seasoned with a combination of salt, garlic, and other spices, then roasted to perfection.
- Prepare the Kummelweck Rolls: You can make your kummelweck rolls or source them from a local bakery. These rolls are essential to the sandwich’s unique taste.
- Slice the Beef Thin: The roast beef is thinly sliced to ensure tenderness and to make it easier to stack on the roll.
- Add Kosher Salt and Caraway Seeds: One of the distinctive features of Beef on Weck is the sprinkle of kosher salt and caraway seeds on the top bun. This adds a burst of flavor and a bit of crunch.
- Au Jus: Serve the sandwich with a side of au jus for dipping. This savory broth enhances the overall taste and texture.
The Difference Between Beef on Weck and French Dip
Beef on Weck and the French Dip sandwich share some similarities, as both feature roast beef and au jus for dipping. However, the key difference lies in the bread.
Beef on Weck uses kummelweck rolls with their unique texture and flavor, while the French Dip traditionally uses a baguette or French bread. The seasoning and toppings also vary, with Beef on Weck featuring kosher salt and caraway seeds, giving it a distinct taste.
Is Beef on Weck a Buffalo Thing?
Yes, Beef on Weck is strongly associated with Buffalo, New York, and is considered a local specialty. You’ll find it on the menu at many restaurants and bars throughout the region, making it a true Buffalo favorite.
Does Beef on Weck Have Cheese?
Authentic Beef on Weck does not typically include cheese. The focus is on the flavorful roast beef, the kummelweck roll, and the unique combination of spices and toppings. However, variations of the sandwich may include cheese for those who prefer a cheesy twist.
The German Connection
Beef on Weck has German roots, and the name “Weck” is derived from “kummelweck,” a German word meaning caraway roll. The caraway seeds and the roll’s distinctive crust are reminiscent of German bread traditions. This sandwich reflects the culinary heritage brought to Western New York by German immigrants.
The History of Beef on Weck
The precise origin of this sandwich is somewhat shrouded in history, but it is believed to have been popularized in Buffalo during the 19th century. German immigrants in the area likely influenced the creation of this sandwich. Over the years, it has become a cherished part of the region’s food culture, making it a must-try for anyone visiting Western New York.
This is a mouthwatering New York tradition, celebrated for its unique combination of flavors and textures. Whether you’re a local or a visitor, trying this sandwich is a delightful way to experience the culinary heritage of Western New York. It’s a true testament to how a simple sandwich can become an iconic regional favorite.
Beef on Weck
For the Jus and Roast Beef
- 1 2 lb beef eye of round roast
- 2 tbsp neutral oil
- 1 medium onion, thinly sliced
- 2 garlic cloves
- 2 cups low sodium beef stock
- 2 tsp kosher salt, plus more as needed
- 1 tbsp black pepper
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp celery seed
For the Horseradish cream
- ½ cup mayo
- ⅔ cup sour cream
- 1 tsp garlic powder
- ¼ cup prepared horseradish
- salt to taste
- 6 kummelweck rolls
For the Rolls (if unable to fund kummelweck rolls)
- 6 Kaiser rolls
- 1 tsp caraway seeds
- flaky salt
- 1 egg
For the Beef
- Preheat oven to 400ºF.
- Combine all seasonings in one bowl and mix. Pat beef dry. Rub with 1 tbsp of oil. Spread spice mixture evenly over beef on all sides.
- Heat a cast iron skillet over medium high heat. Once hot, add oil. Sear beef on all sides until brown, about 6 minutes
- Cover and transfer to oven. Immediately reduce the oven temperature to 325ºF. Roast until the thickest part of the roast registers 125ºF on a thermometer, about 20 to 30 minutes.
- Remove from the oven and allow to rest while you prepare the other components.
For the Jus and Cream
- Add oil to the cast iron skillet over medium high heat and add onion and garlic. Cook for several minutes and then add stock, scraping bottom of the skillet. Bring to a boil and then reduce heat to simmer for 5 minutes. Taste and adjust seasonings.
- Whisk all the horseradish cream ingredients in a small bowl. Taste and season with salt as needed. Set aside.
For the Rolls (if you don't have Kummelweck)
- Split 6 Kaiser rolls with a serrated knife. Place each half cut-side down on a baking sheet in a single layer. Brush the rolls with egg. Sprinkle caraway seeds and flaky salt over the rolls. Bake until golden brown, about 5 minutes.
- Assemble the sandwiches. Thinly slice the beef against the grain. Dip beef slices in the jus, swirling it around for a minute. Let excess drain off and pile slices on sandwich. Top with horseradish cream. Use remaining jus to dip.