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A beef on weck sandwich with creamy sauce on a salted and seeded bun, served with potato chips and a pickle spear on a white plate.
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Beef on Weck

This is the sort of sandwich that can define a region. In the same way a Philly cheesesteak is iconically Philly, the Beef on Weck is a staple of upstate New York. Thinly sliced deli roast beef warmed in a savory au jus, piled onto a caraway-crusted kummelweck roll with horseradish sauce; it's a combo so good you'll wonder why you didn't make it at home sooner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 418kcal
Author: Dee Broughton

Ingredients

For the Horseradish Sauce

  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish , drained
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Kummelweck Rolls

  • 4 kaiser rolls
  • 1 large egg , beaten
  • 1 teaspoon caraway seeds
  • 1 teaspoon coarse sea salt

For the Beef and Au Jus

  • 2 tablespoons butter
  • 2 cups water or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef bouillon paste (e.g., Better Than Bouillon)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • to taste Salt
  • 1 to 1.5 lbs thinly sliced deli roast beef

Instructions

Make the Horseradish Sauce

  • Combine sour cream, mayo, horseradish, vinegar, salt, and pepper. Cover and chill until ready to serve.
    A whisk rests in a bowl of creamy, light-colored horseradish sauce or batter on a wooden surface with a green cloth nearby.

Garnish the Rolls

  • Preheat oven to 350°F. Brush roll tops with beaten egg. Combine caraway seeds and coarse salt; sprinkle over rolls. Bake 5-7 minutes, until topping is set.
    Four round sandwich buns topped with caraway seeds and coarse salt are arranged on a baking sheet on a wooden surface.

Make the Au Jus

  • Melt butter in a saucepan over medium heat. Add water, Worcestershire, bouillon paste, onion powder, garlic powder, and pepper. Whisk until dissolved. Simmer gently. Taste before adding salt.
    A saucepan containing au jus with spices sits on a wooden surface, with visible bubbles and brown specks in the liquid.

Warm the Beef

  • Reduce heat to low. Add roast beef to the simmering jus for 1-2 minutes, until warmed through. Do not boil.
    Sliced roast beef sits in au jus inside a metal saucepan placed on a rustic wooden surface.

Assemble

  • Lift beef from jus with tongs. Pile onto bottom bun, top with horseradish sauce, close sandwich. Serve with extra au jus for dipping.
    A sandwich with sliced roast beef and a dollop of horseradish sauce on a plate beside a salted bun, with additional buns on a tray in the background.

Notes

  • Ask the deli counter for beef sliced "shaved" for best results.
  • Boiling the beef in the jus will make it tough.
  • The horseradish sauce is best made at least 1 hour ahead.

Nutrition

Serving: 1servings | Calories: 418kcal | Carbohydrates: 26g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 3483mg | Potassium: 542mg | Fiber: 2g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 54mg | Calcium: 403mg | Iron: 4mg