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Buffalo is known for its Beef on Weck sandwiches, which consist of thinly sliced roast beef piled high on salted and caraway-seeded Kimmelweck rolls. This is the best (and easiest) way to make it outside of the Buffalo area!
Beef on Weck is a Buffalo tradition. (And at least in my family, we always pronounced it Beef on “Wick”!) In this hearty meat-stuffed sandwich, thinly sliced roast beef is piled high on a coarse sea salt and caraway seed-topped Kimmelweck roll. A side of au jus for dipping is a must, and prepared horseradish is optional.
There are a number of local Buffalo restaurants that have a killer Beef on Weck. And if you’re on the lookout for the best of the best, there’s even a trail throughout the area! My dad always sang the praises of Charlie the Butcher. People also can’t get enough of Bar-Bill Tavern. And even Anderson’s (the frozen custard place) has quite a fan base for this savory sammy. My personal favorite has always been Schwabl’s, which I grew up right down the street from. However, you’re likely to get a solid beef on weck almost anywhere you go in the Western New York area!
But for those of us who moved out of the area and are craving a little bit of home, as well as a great roast beef sandwich, I dedicate this recipe to you.
What is a Kümmelweck Roll?
It’s a type of hard roll similar to a Kaiser roll that’s topped with coarse salt and caraway seeds. Its name comes from the German words for caraway (kümmel) and roll (weck).
What Makes This Recipe a Winner
For starters, it really is a taste of Buffalo! And also:
- The classic Kummelweck (also spelled Kimmelweck) roll! Crunchy coarse salt and savory caraway seeds lend texture and flavor to every bite.
- Warm roast beef, piled high! There is a ton of flavor in every single bite.
- In just 20 minutes you’ll be enjoying a hot, delicious sandwich that will bring you back to Buffalo with every bite.
Coming Up With the Best Homemade Buffalo Beef on Weck Recipe
The beef part of this recipe was the easy part because convenience won out for me. Growing up, I probably watched my mom heat thinly sliced roast beef from the deli in steaming hot beef consommé about 100 times. She’d stack the meat onto store-bought Kimmelweck rolls, and it was as easy as that! Of course if you prefer a fully from-scratch method, you can use a beef cut (such as top round, eye of round, or rump roast), sear it, and roast it low-and-slow until it reaches your desired internal temperature. (Note that it’s typically cooked to “rare” to help prevent these leaner cuts from drying out.) Let the roast rest a bit, slice it as thinly as you can, and then pile the meat high.
The issue is that outside of the Buffalo, New York area, it’s hard to find Kimmelweck rolls. It got to the point where I was going to have them shipped down to Florida from Buffalo (of course paying a premium!), but then I got to thinking about how to easily make them.
If you start with a Kaiser roll, you’re almost there! A simple dusting of coarse sea salt and caraway seeds on top is all you need. And the best way to make the toppings stick is with a little egg white wash and a quick stint in the oven.
This recipe lets you bring this delicious classic Buffalo sandwich to you no matter where you are. We all deserve a taste of home.
And if you’re not from Buffalo, get on this! You’re going to love it.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Kimmelweck Rolls Ingredients
- Kaiser rolls – Kaiser buns, which are similar to Vienna rolls, are soft and fluffy inside with a chewy crust.
- Egg white – Lightly beaten with water to make an egg wash to act as our glue so the salt and caraway seeds stick to the rolls.
- Coarse kosher salt and caraway seeds – These are the two classic toppings that transform Kaiser rolls into Kimmelweck rolls!
Creamy Horseradish Sauce Ingredients
- Mayo – For the creamy base of this punchy sauce.
- Prepared horseradish – Packs a punch of flavor that cuts through the richness of the beef.
- Sour cream – Adds tangy flavor and creamy richness.
- Buttermilk – This also contributes to the tanginess to cut through the rich mayo, and thins out the sauce to the perfect consistency. If you don’t have buttermilk, you can add 1/2 tablespoon more sour cream and 1/2 tablespoon water.
- Worcestershire sauce – This condiment adds complexity and umami flavor.
- Garlic powder – For depth and savory flavor.
- Black pepper – Its piquant flavor rounds everything out. Note that we don’t add salt here because there are a few salty ingredients; after mixing it up, taste it and feel free to add salt as desired.
Beef Ingredients
- Beef consommé (or au jus) – If you’re not familiar with beef consommé, it’s similar to beef broth or stock, but darker in color, richer in flavor, and more viscous in texture with an almost velvety-smooth mouthfeel. Here we heat thinly sliced roast beef in consommé.
- Deli-sliced roast beef – Go for the good stuff here (Boar’s Head is my personal favorite), and get it thinly sliced.
Step-by-Step Instructions
1: How to Make Kimmelweck Rolls From Kaiser Rolls
- Preheat the oven to 300F. Line a baking tray with a silpat baking mat or parchment paper. Place the Kaiser rolls on the prepared tray. Lightly brush the tops with eggwash.
- Sprinkle on the salt and caraway seeds.
- Bake the rolls for 7 minutes.
2: How to Heat Sliced Roast Beef in Consommé
- Add the beef consommé to a small saucepan over medium heat.
- Once simmering, add the beef (working in batches) to the liquid to warm it up, about 2 minutes.
3: Serve it Up
Slice the Kimmelweck rolls in half, slather one side with horseradish sauce (if desired), and pile on the roast beef. Serve immediately, along with warm beef consommé for dipping.
My Best Tips For Homemade Beef on Weck
- After you transform a Kaiser roll into a Kimmelweck roll, I recommend eating it the same day for maximum freshness.
- Only heat as much beef as you plan on eating to avoid having to keep re-heating it.
- Once you assemble the sandwiches, serve them immediately. Otherwise, the au jus that’s on the beef can make them soggy.
Frequently Asked Questions
Roast beef! You can roast your own cut of beef, such as top round or rump roast. Or you can use deli-sliced roast beef, which is how my mom made these sandwiches for us growing up in Buffalo.
Beef on Weck is short for Beef on Kummelweck (also spelled Kimmelweck).
Kummelweck is a type of bread that’s similar to a Kaiser roll. It’s light and airy inside with a crisp exterior. However, unlike Kaiser rolls, Kummelweck rolls have a coarse salt and caraway seed topping.
No; however, these are very similar sandwiches! Beef is the main star of both, and you serve both with au jus on the side for dipping. But there are a couple of main differences:
Bread – Roast Beef on Weck is served on a Kimmelweck roll. This type of roll is similar to a Kaiser roll, but is topped with coarse salt and caraway seeds. On the other hand, a French Dip sandwich is typically served on a French roll or a baguette.
Other components – French Dip sandwiches usually contain melted Swiss cheese, and sometimes cooked onions. A Buffalo Beef on Weck sandwich doesn’t have either of these components.
What to Eat With Roast Beef on Weck
- For starters, don’t forget the au jus for dipping!
- Crunchy dill pickle spears
- French fries or onion rings
- Potato chips or pretzels
- Potato salad, pasta salad, or coleslaw
- Leafy green salad to round it out
More Buffalo Foods to Make
- Copycat Chiavetta’s Marinated Chicken
- Homemade Mighty Taco Beef Copycat
- Chocolate-Covered Sponge Candy
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Buffalo Beef on Weck Recipe
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Ingredients
Kimmelweck Rolls:
- 4 Kaiser rolls
- 1 egg white lightly beaten with 1 tablespoon water to make eggwash
- 3/4 teaspoon coarse kosher salt
- 3/4 teaspoon caraway seeds
Creamy Horseradish Sauce:
- 6 tablespoons mayo
- 2 tablespoons prepared horseradish
- 2 tablespoons sour cream
- 1 tablespoon buttermilk
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
Beef:
- 10.5 ounce can beef consommé
- 1 1/4 pounds deli-sliced roast beef
Instructions
Make the Kimmelweck Rolls:
- Preheat the oven to 300F. Line a baking tray with a silpat baking mat or parchment paper.
- Place the Kaiser rolls on the prepared tray. Lightly brush the tops with eggwash and sprinkle on the salt and caraway seeds.
- Bake the rolls for 7 minutes.
Make the Creamy Horseradish Sauce:
- Mix together all ingredients in a bowl. Refrigerate until serving.
Heat the Beef:
- Add the beef consommé to a small saucepan over medium heat. Once simmering, add the beef (working in batches) to the liquid to warm it up, about 2 minutes.
Assemble the Sandwiches and Serve:
- Slice the Kimmelweck rolls in half, slather one side with horseradish sauce (if desired), and pile on the roast beef.
- Serve immediately, along with warm beef consommé for dipping.
Notes
- What Type of Beef to Use: For these sandwiches, you can roast your own cut of beef, such as top round or rump roast. Growing up in Buffalo, when my mom made these sandwiches for us she always used thinly sliced roast beef from the deli (it’s a huge time-saver!). I like to use Boar’s Head, which is available in my area at Publix.
- Horseradish Sauce: This sauce is completely optional, and if you want you can just use prepared horseradish instead. I’ll be honest, I’m not usually one for the flavor of horseradish, but I really like this creamy sauce. Sometimes I add it to my Beef on Weck, and sometimes I leave it off!
- Make the Rolls the Same Day You Want to Eat These: After you transform a Kaiser roll into a Kimmelweck roll, I recommend eating it the same day for maximum freshness. Otherwise the top starts to lose its crispness.
- This Sandwich is Best Enjoyed Right After Making It: Once you assemble the sandwiches, they’re best eaten right away so the au jus that’s on the beef doesn’t make them soggy.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 1, 2022, and updated on October 24, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Oh My,this brings back memories,I too lived in Buffalo as a child till I was 18 and moved to Pennsylvania and now at 65 live in Kentucky. I haven’t had a beef on week since I moved from Buffalo. I used your recipe and made it for my wife and adult kids and we all thought it was delicious. My wife wants me to make it for Christmas dinner.
Thanks for the delicious recipe and the childhood memories of a tasty meal.