Beef on Weck Recipe

Almost perfect! I worked in a restaurant known for their beef on weck and the trick is to dip the cut rolls in the au jus just a bit before serving so its not so messy.

I make these during football season when my Super Bowl Champion KC Chiefs play the Buffalo Bills. My husband says it's the best sandwich ever! The only thing that I do differently is preparing the "Weck Rolls." In a small saucepan over medium-high heat, stir together 1/2 cup cold water and 1 Tablespoon cornstarch. Heat mixture to a gentle boil. Reduce heat to low, and stir until mixture thickens and is translucent. Remove from heat and let cool. Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of pretzel salt and caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick. Dip rare roast beef slices into the hot jus for a few seconds just to warm them up. Place a few slices on the bottom bun. Dip the top cut bun into the jus to moisten just before serving. I serve this with a homemade Horseradish Garlic Sauce.

I used cornstarch and water to brush on the hard roll and then sprinkle with Pretzel salt and caraway seeds. Then bake in the oven at 275 degrees F for maybe 10 minutes just until the egg white is dried and shiny or the cornstarch is dried. I dip the cut side of the top roll very slightly into the au jus and I am thinking that you want the beef pink so you do not want to cook it all in the au jus. I love that I can make this sandwich in my PA kitchen, even if the restaurants only offer Cheesesteaks. I takes me home with every bite. Thanks for posting!

DO NOT cook the wafer/thin sliced beef for 10 minutes on medium while the rolls are in the oven - this will overcook the meat. As others have stated, use tongs to dip the beef in the hot au jus for 15 seconds, plate it on the bottom half of the roll, dip the top half in the au jus, and set it on top of the beef. Guests can add their own horseradish.

like I remember Bay-Lo's Bar & Grill beef on weck ( Bailey @ Lovejoy in Buffalo , New York ) ... they would marinate the beef ribeye slices in their own juices, put 'em hot on a D & L Bakery kummelweck roll and add a dollop of horseradish on top !!! ... with a draft beer, some kinda good !!!

This takes a French Dip to an entirely new level. I love caraway seeds, so this just hit the spot. The coarse salt adds a texture reminiscent of a giant soft pretzel, although I must admit it was too salty for me using the recommended ratio. The caraway seeds and salt will stick to the bun using plain water, but I found that you get a crustier top if you brush the buns with an egg wash consisting of egg whites and water.

Looks pretty Good. My favorite restaurant in Western NY makes it with thinly sliced Prime rib and German potato salad on the side and I have substituted both here.

Closest thing to Kimmelweck rolls without going through the hassle of making them yourself. Try brushing the rolls with melted butter instead of water (I also leave off the caraway seeds). The "Easy Slow Cooker French Dip" recipe is delicious for cooking your meat and au jus sauce. These two recipes make for a mouth watering sandwich!

This is a good recipe. I brushed the rolls with a water-cornstarch mixture, about the consistency of Elmer's glue, then put salt and caraway on, then baked them.

The biggest flaw in this recipe is you need to use pretzel salt not kosher or course ground sea salt. Its just not the same. Good in a pinch though.

Quick, simple, and delicious.

Delicious!! A Buffalo tradition. GO BILLS!

Hubby is from B'flo and he loves this!

An excellent make at home recipe for a Buffalo tradition! I especially appreciated the hack for creating a kimmelweck roll since you just cannot get them here in the south. Delicious meal following a Bills win!!

I lived just outside of Buffalo, NY for 20 years. This was always my favorite sandwich. This recipe was perfect. Since you can't find weck rolls in Seattle, this recipe showed me how to make them. And as for the roast beef, getting it thinly sliced is important. That contributes to its tenderness. I am so happy to have a taste of home! Yum!

I didn't do the salt and caraway seeds on the rolls, but these were delicious and very easy.

I moved to Maine several years ago and Kimmelweck is unknown here. Besides chicken wings this is my most missed food. This is the closest I've came to having the real thing.Just make sure that the beef is rare. I recently returned from a trip to Buffalo and after having one there I was craving more here. Thank you for giving me some memories back.

Between the salt in the au jus and the bun, it was just too salty. I'm sticking with Italian beefs.

Thanks so much for the method of making "weck" from "no weck!" I surely miss those Weck rolls from Buffalo! Now I don't have to feel deprived!