Best Roast Beef On Weck Recipes

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BEEF ON WECK



Beef on Weck image

An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

Provided by Stef

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 6

Number Of Ingredients 6

3 cups prepared au jus sauce
2 pounds thinly sliced roast beef
6 Kaiser rolls, split
2 teaspoons kosher salt
2 teaspoons caraway seeds
¼ cup prepared horseradish

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
  • Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 27.6 g, Cholesterol 72.8 mg, Fat 6.8 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 2.3 g, Sodium 2479.3 mg, Sugar 2.1 g

NEW YORK ROAST BEEF ON WECK ROLLS



New York Roast Beef on Weck Rolls image

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.

Provided by Susie D.

Categories     Sandwiches

Time 20m

Number Of Ingredients 9

KIMMELWECK ROLLS
6 kaiser rolls
2 tsp kosher salt
2 tsp caraway seeds
1 egg white
SANDWICH
2 1/2 c prepared au jus
2 lb thinly sliced roast beef
1/4 c prepared horseradish

Steps:

  • 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.

BEEF ON WECK



Beef on Weck image

Originated in Buffalo,NY. If you never had a roastbeef sandwich on a kimmelweck roll, here is an easy recipe. A must try. Here we are very fortunate to have beef on weck in every bar and restaurant menu. Also every grocery store, bakery carries kimmelweck rolls. Its simply a kaiser roll topped with caraway, and kosher salt. Our...

Provided by Lisa G. Sweet Pantry Gal

Categories     Savory Breads

Time 1h10m

Number Of Ingredients 9

1 3-4 lb eye of round, tenderloin, or prime rib
1/4 c olive oil
salt & ground pepper
KIMMELWICK ROLLS
8 kaiser rolls
caraway seeds
kosher salt
3-4 egg whites
4 Tbsp water

Steps:

  • 1. Preheat oven 425 Rub roast with olive oil S&P. Place in shallow pan, bake uncovered for 40-50mins. til thermomoter reads 130-135 degrees. Let rest for 15min. Reserve juices. Carve very thin slices (meat slicer if possible.)
  • 2. KIMMELWICK ROLLS Mix egg whites and water to make egg wash. Brush or dip rolls in egg wash. Place on baking pan, sprinkle with generouse amount of kosher salt and caraway seeds. Heat in 350 degree oven for 3-5 mins til salt, caraway stick and tops are nice and crusty.
  • 3. To prepare sandwich, Place good amount of sliced beef on bottom roll. Dip bottom of top roll in reserve juices. Top roast beef bottom. Serve with side of horseradish. Enjoy!!!! We like ours hot, top roastbeef with good amount of horseradish. For parties I place RB in juices and let everyone make there own sandwich. Very easy for get togethers.

ROAST BEEF FOR "BEEF ON WECK"



Roast Beef for

Categories     Beef     Roast     Kid-Friendly     Dinner     Gourmet     Small Plates

Number Of Ingredients 1

a 4- to 6-pound beef eye round roast

Steps:

  • 1. Let meat stand at cool room temperature about 45 minutes before roasting.
  • 2. Preheat oven to 450°F.
  • 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
  • 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary-it will be anywhere from 10 to 20 minutes per pound-depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.)
  • 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.

CHEF JOHN'S BEEF ON WECK SANDWICHES



Chef John's Beef on Weck Sandwiches image

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.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

BEEF ON WECK



Beef on Weck image

I first tried this when I went to visit my girlfriend in Buffalo, NY and I loved it so she fixed it again a couple of years later when my husband went with me and he fell in love with it so I made it at home for the first time a couple of months ago and it turned out so good my husband wants me to make it all the time. It is strictly a Buffalo thing and we can't find the kimmelweck buns so I just use Kaiser rolls. I hope you enjoy it as much as we do.

Provided by jakpak 353708

Categories     Roast Beef

Time 38m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 12

1 (3 -4 lb) eye of round roast
salt
fresh coarse ground black pepper
1 cup water
8 kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt (kosher)
prepared horseradish
1 egg, beaten
1 tablespoon water
1 1/2 cups broth, from roast
1 teaspoon cornstarch

Steps:

  • Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
  • Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
  • Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
  • Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
  • Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.

Nutrition Facts : Calories 548.9, Fat 27.8, SaturatedFat 10.3, Cholesterol 130.3, Sodium 2402, Carbohydrate 31.6, Fiber 1.9, Sugar 1.3, Protein 40.5

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