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The Classic Roast Beef Sandwich on Weck

When it comes to regional sandwiches that have captured the hearts of many, the Buffalo-style Beef on Weck stands tall. Originally from Western New York, this delectable sandwich combines the juicy flavors of roast beef with the unique kimmelweck roll, which is topped with coarse salt and caraway seeds. In this blog post, we'll guide you through a simple step-by-step process to recreate this classic at home. So, let's dive in!

Roast Beef on Weck


  • 2 to 3 lbs of top round roast beef

  • 1 cup of beef broth (for au jus)

  • 4 kimmelweck rolls (available at specialty bakeries or grocery stores)

  • 2 tablespoons of coarse salt

  • 2 tablespoons of caraway seeds

  • 1 tablespoon of olive oil

  • 2 teaspoons of garlic powder

  • 2 teaspoons of onion powder

  • 1 teaspoon of black pepper

  • Prepared horseradish (to taste)


  1. Prepping the Beef: Begin by preheating your oven to 325°F. While the oven is heating, mix the garlic powder, onion powder, and black pepper in a small bowl. Rub this mixture generously over the roast beef.

  2. Cooking the Beef: In a roasting pan, heat the olive oil over medium heat. Once hot, sear the beef on all sides until it gets a nice brown crust. After searing, place the roast in the preheated oven and cook for about 1.5 to 2 hours or until the internal temperature reaches 135°F for medium-rare.

  3. Preparing the Au Jus: Once the beef is cooked, transfer it to a cutting board and let it rest for about 15 minutes. Meanwhile, place the roasting pan on the stove over medium heat. Add the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 5 minutes. This will be your au jus.

  4. Preparing the Kimmelweck Rolls: If your rolls aren't pre-salted, you can easily do this at home. Simply brush the top of the rolls with a bit of water and sprinkle the coarse salt and caraway seeds over them. Toast them lightly in the oven for 3-5 minutes.

  5. Assembling the Sandwich: Slice the rested beef thinly. Pile the beef slices generously onto the bottom half of the kimmelweck roll. If you like, dip the top half of the roll into the au jus for added flavor. Add a dollop of horseradish to taste.

  6. Serving: Serve your Beef on Weck sandwich with a side of the au jus for dipping. Accompany with pickles and potato chips for a complete meal.

Recreating the classic Buffalo-style Beef on Weck at home is simpler than you might think. With just a handful of ingredients, you can bring a taste of Western New York to your kitchen. Happy sandwich making!


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