New York Roast Beef on Weck Rolls

Susie D.


This sandwich originated in Buffalo, New York. It's thinly sliced roast beef served on a Kimmelweck Roll, with the name weck specifying the type of bread. This easy version transforms a kaiser roll into the salty, caraway seeded weck roll. A good deli roast beef sliced thin will work. Prepared horseradish is served along side.


★★★★★ 1 vote

10 Min
10 Min
Stove Top



  • 6
    kaiser rolls
  • 2 tsp
    kosher salt
  • 2 tsp
    caraway seeds
  • 1
    egg white

  • 2 1/2 c
    prepared au jus
  • 2 lb
    thinly sliced roast beef
  • 1/4 c
    prepared horseradish

How to Make New York Roast Beef on Weck Rolls


  1. Preheat oven to 300 degrees. Brush tops of rolls with beaten egg white. Sprinkle each roll evenly with salt and caraway seeds. Bake in oven about 10 minutes or until rolls are toasted.
  2. Meanwhile heat the au jus in a small sauce pan. Add the roast beef to the pan and let it warm.
  3. Use tongs to divide the beef among the rolls. Serve the horseradish and remaining au jus alongside. Some pre-dip the top roll in au jus and spread the horseradish before serving.

Printable Recipe Card

About New York Roast Beef on Weck Rolls

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Heirloom

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