Name: Chef John's Beef on Weck Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds beef top-sirloin roast; salt and pepper to taste; 1 tablespoon vegetable oil; 2 teaspoons all-purpose flour, or as needed; 2.5 cups cold beef broth; 2 teaspoons aged balsamic vinegar, or to taste; 4 kummelweck dinner rolls, split; 0.25 cup extra-hot prepared horseradish, or to taste

Chef John's Beef on Weck Sandwiches

4.9

(20)

16 Reviews

8 Photos

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

John Mitzewich

Updated on December 17, 2024

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Directions

Season beef with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

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Chef's Notes

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice, thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stove top. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

Make your own caraway rolls with Chef John's Kummelweck recipe.

43 home cooks made it!

Nutrition Facts (per serving)

388	Calories
14g	Fat
18g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 388
% Daily Value *
Total Fat 14g	17%
Saturated Fat 4g	21%
Cholesterol 79mg	26%
Sodium 817mg	36%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 46g	92%
Vitamin C 4mg	4%
Calcium 96mg	7%
Iron 4mg	23%
Potassium 689mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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