For the most authentic experience, seek out true kummelweck rolls. Their distinctive salty and caraway seed-studded crust is essential to the sandwich's character. If kummelweck rolls are unavailable, substitute with Kaiser rolls and sprinkle with coarse salt and caraway seeds before baking. Adjust the amount of horseradish to your personal preference. Start with a moderate amount and add more for a more intense kick. Allowing the roast beef to rest is crucial for retaining its juices and ensuring a tender, flavorful sandwich. Be patient and let it rest for at least 10-15 minutes before slicing. For an extra layer of flavor, consider adding a touch of garlic powder or onion powder to the beef before searing.
Chef John's Beef on Weck Sandwiches
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS61
Embark on a culinary journey to Western New York with the iconic Beef on Weck sandwich. This masterpiece features thinly sliced, succulent roast beef, generously layered with fiery horseradish, all nestled within a perfectly salted and caraway seed-studded kummelweck roll. Served with a side of rich, savory beef jus for dipping, it's a symphony of flavors and textures that will redefine your sandwich expectations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol79 mg
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Fiber1 g
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Protein46 g
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Saturated Fat4 g
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Sodium817 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGenerously season the beef top-sirloin roast with salt and freshly ground black pepper.
02
StepHeat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Sear the beef roast on all sides until deeply browned, approximately 4-5 minutes per side. Aim for an internal temperature of 125°F (52°C) for medium-rare, using an instant-read thermometer. Transfer the seared beef to a plate and let it rest.
03
StepRemove the skillet from the heat. Whisk in the all-purpose flour, ensuring no lumps remain. Cook for about 1 minute, until the raw flour taste disappears. Gradually pour in the cold beef broth, stirring constantly to prevent lumps. Return the skillet to medium-high heat. Stir in the aged balsamic vinegar, freshly ground black pepper, and any accumulated juices from the rested roast beef. Simmer until the jus reduces slightly and thickens, about 5 minutes. Season to taste with salt and additional balsamic vinegar, if needed.
04
StepUsing a sharp carving knife, slice the rested sirloin against the grain as thinly as possible. Pile the sliced beef generously onto the base of each kummelweck roll. Spread a thick layer of extra-hot prepared horseradish on the top half of each roll. Place the top bun over the meat. Serve immediately with the warm beef jus for dipping.
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Please Rate
Kendrick Abbott
Apr 21, 2025The jus was absolutely divine! I could drink it straight from the ramekin.
Susanna Labadie
Apr 20, 2025The directions were clear and easy to follow, even for a beginner cook like me.
Margot Beier
Mar 4, 2025This recipe is a game-changer! The beef was so tender, and the horseradish gave it the perfect kick.
Elizabeth Luettgen
Jan 4, 2025Don't skip the jus! It's what makes this sandwich truly special.
Delia Gottlieb
Dec 19, 2024Next time, I'm going to try using a different cut of beef, like a tri-tip.
Selina Schaden
Nov 18, 2024My family raved about this sandwich. It's definitely going into our regular rotation.
Maudie Bednar
Nov 1, 2024I added a touch of garlic powder to the beef rub, and it was fantastic!
Rosario Davis
Oct 8, 2024I couldn't find kummelweck rolls, but Kaiser rolls with caraway seeds worked perfectly.