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The Best Beef on Weck Recipe

The Best Beef on Weck Recipe

Next to chicken wings, Beef on Weck is probably the most loved food in Buffalo. Unfortunately outside of the western NY region, you will be hard pressed to find an authentic Beef on Weck. So I decided to share the recipe for making it from scratch. Now everyone that is craving this beefy sandwich and the tingle in your nose you get from the tangy horseradish, can enjoy it, even if they can’t be in Buffalo.

Roast Beef sandwich on a cutting board.
Buffalo Beef On Weck

What is Beef on Weck?

Beef on weck is a delicious roast beef sandwich that is topped with prepared horseradish, and served on a kummelweck roll. You can’t come to Buffalo and not have one of these amazing sandwiches that are such an integral part of the Western NY food scene.

What is Kummelweck?

So what is Kummelweck you ask? Kummelweck is a version of a Kaiser roll that is topped with coarse salt and caraway seeds. They are also baked in a high heat to create a dark outer crust with a distinct taste. These rolls are easy to come by in Western NY, but they are hard to find in other parts of the country. Apparently kummel means caraway and weck means roll in German. There is not much known about the origins of the sandwich. We are just grateful for the clever person who first thought to make this.

A golden brown kummelweck roll topped with caraway seeds and coarse salt.
The perfect Kummelweck Roll

What makes this recipe so good?

I am so glad that I made this from scratch. The right bread makes all the difference. These rolls are crusty on the outside and soft on the inside. I must say that this was one of the best sandwiches that I have ever had. You will be so glad that you made this yourself. For my Buffalo friends, once you try this, it will become the standard that you compare all other Beef on Weck sandwiches too.

Ingredients and notes

  • All purpose flour: You can use bread flour in this recipe. Bread flour will make the dough a little drier and you may not need the extra four 1/4 cup of flour that the recipe calls for.
  • Active Dry yeast: You will need two rises if you use the active dry yeast. You can use Instant Yeast instead. If using instant yeast, it can be combined with the flour prior to mixing into the wet ingredients. Then you will only need to let the dough rise once before forming the rolls.

To make the kummelweck rolls

4 photos showing the steps for making kummelweck rolls.

The right roll is very important to making the perfect beef on weck and it is so worth making them scratch.

  1. Combine the ingredients to make the dough.
  2. After the dough rises, form into eight even rolls and place on a parchment lined cookie sheet.
  3. Brush the rolls with an egg white wash, sprinkle with coarse salt and caraway seeds.
  4. Bake the rolls at 425 degrees for 5 minutes, remove them from the oven and mist with water, then return them to the oven for another 10-15 minutes.

Tips for making Kummelweck Rolls

  • This is a wet sticky dough when you first turn it out of the bowl. As you knead the dough, add enough flour to make the dough tacky but not sticky.
  • Make sure to let the bread rise for the right amount of time. You won’t be disappointed!
  • Use a very sharp tipped knife to score the tops of the rolls with crescent shaped slits.
  • Set your timer to 10 minutes to check the rolls for doneness. Because they bake at a high temperature they may brown quickly.

How to make the Roast Beef

The steps necessary to make roast beef
  • Season the beef.
  • Roast until the internal temperature reaches 125 degrees.
  • Slice the beef as thin as possible.

Tips for making the Best Beef on Weck

Medium rare roast beef, a kummelweck roll, aujou and fresh horseradish.
All the fixings for a great Beef on Weck

Tips for making the best Beef on Weck

  • When cooking the roast beef, use an instant read thermometer set to 125° for medium rare. This will make your beef perfect for a sandwich.
  • Tent the beef and let it rest for about 10 minutes before slicing it.

Assemble your Beef on Weck sandwich

  • Slicing the beef thin will make it easier to eat.
  • Dip your roll in the au jus. It provides more beefy flavor and moistens the sandwich.
  • Pile the roast beef on the bottom portion of the roll and top it with a generous amount of horseradish.
  • The horseradish is one of the most important parts of the sandwich. Make sure it is fresh so you get the nice tangy flavor and a tingle in your nose! That’s when you know you made it right!
Beef on weck sandwich with pickles and chips.


Can I use deli roast beef to make Beef on Weck?

Yes you can. If don’t have time to make the roast beef yourself, go ahead and get some rare to medium rare sliced roast beef. Be sure to ask them to give you some au jus so you can dip the bread in it.

Can you use a different type of roll?

You can use a Kaiser roll but you will miss out on the flavor experience from the kummelweck roll. If you use the Kaiser roll you can mist the top with water, sprinkle coarse salt and caraway seeds on them and bake them at 350 degrees for 5-10 minutes.

Roast beef sandwich with chips and pickles in front of a Buffalo Bills football.
Beef on Weck Sandwich

Looking for other game day foods? Try one of these delicious recipes:

Getting Ready for the Super Bowl appetizers

Oven Baked Lemon Pepper Chicken Wings with Garlic & Parmesan

Easy Mexican Style Turkey Chili

Roast beef sandwich with chips and pickles in front of a Buffalo Bills football.

The Best Beef on Weck Recipe!

A Buffalo NY specialty, Beef on Weck is a delicious sandwich of tender roast beef on a Kummelweck roll, with au jus and horseradish.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 30 mins
Rise time for the rolls 2 hrs
Course Main Course
Cuisine American
Servings 8 servings
Calories 690 kcal


Kummelweck Rolls

  • tsp. Dry active yeast
  • 1 cup Water warm
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Sugar
  • ½ tbsp. Salt
  • 1 tsp. Honey
  • 2 Egg whites large
  • 3 – 3¼ cups All purpose flour + 2 teaspoons
  • 1 tbsp. water
  • Salt Coarse
  • Caraway Seeds

Roast Beef

  • 3.5 lb. Top Round Beef or Eye of Round
  • 1 tsp. Salt kosher
  • ¼ tsp. Black pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 cup Beef broth or stock
  • cup Horseradish Prepared


  • Kummelweck Rolls
  • Combine ¼ cup of warm water and the yeast in a small bowl. Let the yeast bloom for about 5 minutes until it is foamy.
  • Mix the remaining 3/4 cups of warm water, vegetable oil, honey, sugar, ½ tsp. salt and one egg white in a large bowl, until the sugar is dissolved and the mixture is smooth.
  • Add 1 ½ cups + 1 teaspoon of flour to the bowl and mix well.
  • Mix in the yeast.
  • Then add in another 1 ½ cups + 1 teaspoon of flour and mix just until the flour is completely absorbed.
  • Turn the dough out on to a floured surface. The dough will be very sticky.
  • Knead the dough for about 5 minutes, incorporating the remaining ¼ cup of flour.
  • The dough should be tacky but not sticky.
  • Place the dough in a large greased bowl and cover loosely with a towel. Place in a warm spot. Allow to rise for 1 hour.
  • Punch the dough down and allow to rise for 30 more minutes.
  • Divide the dough into 8 even pieces.
  • Form the dough into rolls and place on a cookie sheet lined with parchment paper.
  • Cover the bread with a towel and allow to rise again for another 30 minutes.
  • Preheat the oven to 425°.
  • Beat the remaining egg white and 1 tbsp. of water.
  • Brush the rolls with the egg white mixture.
  • Using a very sharp knife, start in the center of the roll and cut 4 crescent shaped slits on the top of the rolls.
  • Sprinkle with the coarse salt and caraway seeds
  • Place the rolls in the oven and bake for 5 minutes.
  • Remove the rolls from the oven and sprinkle or spray with water.
  • Return the rolls to the oven and bake for another 15 – 20 minutes or until the rolls are nice and brown.
  • Remove the rolls and allow to cool on a rack.

Roast Beef

  • Preheat the oven to 450°.
  • Combine the salt, pepper, garlic powder and onion powder together and sprinkle on all sides of the beef.
  • Place the beef on a rack in a roasting pan and roast for 15 minutes.
  • Reduce the oven temperature to 325° and continue to roast until the internal temperature of the beef registers 125°-130° for medium rare.
  • Remove the beef from the oven and tent. Allow the beef to rest for 15 minutes.
  • Place the beef on a cutting board and using a sharp carving knife cut into thin slices.
  • Add the beef stock and any pan juices to a small sauce pan and heat through. Salt and pepper to taste.

Assemble the Beef on Weck

  • Slice the roll in half. Using tongs to grab the roll, dip the inside of both pieces of the roll in the au jus. You can also spoon the au jus on both portions of the roll.
  • Pile the sliced roast beef on the bottom of the roll.
  • Spread horseradish on the beef or on the inside of the top portion of the roll. Place the top of the roll on the beef and dig in!


Serving: 8gCalories: 690kcalCarbohydrates: 79gProtein: 56gFat: 15gSaturated Fat: 7gCholesterol: 123mgSodium: 878mgPotassium: 849mgFiber: 3gSugar: 3gVitamin C: 2mgCalcium: 60mgIron: 9mg
Keyword Roast Beef, Kummelweck rolls, Horseradish, Sandwich, Buffalo,
Tried this recipe?Let us know how it was!

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