beef on weck (roast beef sanwiches)

Name: Beef On Weck (Roast Beef Sanwiches)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) au jus; 2 pound(s) roast beef, cooked, thin sliced; - horseradish sauce (optional); KIMMELWECK ROLLS; 6 - rolls, kaiser; 2 teaspoon(s) kosher salt; 2 teaspoon(s) caraway seeds

review

Private Recipe by

Rebecca C

@Rebeccac59

Cheektowaga, NY

Mom and dad's tradition was to serve this at midnight on New Year's Eve to their party guests. They continued the tradition for the grandchildren. Mom's birthday was celebrated earlier in the evening, of course. History lesson: A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kimmelweck roll. The meat on the sandwich is traditionally served thin cut, with the top bun getting a dip au jus and spread with horseradish.

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yield 6 serving(s)

prep time 10 Min

cook time 10 Min

method Stove Top

Ingredients For beef on weck (roast beef sanwiches)

3 c

au jus
2 lb

roast beef, cooked, thin sliced
horseradish sauce (optional)
KIMMELWECK ROLLS
6

rolls, kaiser
2 tsp

kosher salt
2 tsp

caraway seeds

How To Make beef on weck (roast beef sanwiches)

1
Warm the au jus in an electric skillet or a saucepan over low to medium heat. Add the roast beef and let it warm up at the same time. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

2
To make kimmelweck rolls: Preheat the oven to 300 degrees. Place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds. Bake in the preheated oven until rolls are toasted, about 10 minutes
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