Roast Beef on Kimmelweck Rolls #SundaySupper - PB + P Design (2023)

Hi Everyone,

Today I am so excited toshare today’s post with you. Not only do I get to share with you a recipe that screams Buffalo, NY, my hometown, plus I get to share with you my weekend in Wooster, OH with the wonderful people of Certified Angus Beef and the #SundaySupper family. I was lucky enough to get picked to go for this special weekend to the Certified Angus Beef Education and Culinary Center. Let me tell you, they can fit in so much information in two days, not to mention all of the food I ate. I am not exaggerating when I tell you I had the best beef of my life while at the CAB. I didn’t know beef tasted so good. With everything that I learned, I am sharing with you a simple roast recipe that is sure to please. It is my Roast Beef on Kimmelweck Rolls.

Mmmmmm, this sandwich brings back great memories. This is the sandwich I was brought up on. Ok, that’s a lie! When in grade school my mom used to make me bologna and butter sandwiches on Wonderbread. Gross! To this day, I don’t like bologna. Anyway, back to the sandwich. For the beef I used Certified Angus Beef Sirloin Tip Roast. I originally wanted to make a Prime Rib, but when I spoke to the butcher he said that it’s harder to come by in California and is $17.99 a pound. I thought oh my gosh! If I ruin this roast, it will be mighty costly. Apparently some beef is harder to get on different sides of the United States. On the West Coast sirloin beef is very easy to get, where as on the East Coast it is harder to find. The same goes with Prime Rib. Hard to get on the West Coast, which is stinkers! Kind weird how it works that way?

To cook my roast I used the Roast Perfect App. I love this App and it’s free to download to your phone. Just go to the App Store and search Roast Perfect. I picked the beef that I had, put in the pounds and the app told me the rest. There is a timer, so when it’s done my phone beeps. The Roast Perfect App told me to Sear for 15 minutes at 450 degrees, than lower the temperature to 325 to cook for 1 hour and 27 minutes.

After the roast was done I checked the temperature and it was at 132. I wanted it to be around 145 for medium doneness. I took my roast out and covered it for 15 minutes. Sure enough it was cooked perfect for me. It was still pink, and cooked to the way I like it. You can always choose what doneness you prefer.

For the rolls I made simple, almost homemade Kimmelweck Rolls. For those who don’t know what a Kimmelweck Roll is, it is a traditional roll used for roast beef sandwiches. It is a Kaiser Roll that has been topped with pretzel salt and caraway seeds. Most people who I have met, have no idea what it is, but trust me, try it once and you’ll love it. A roast beef sandwich is not the same without it. All I did was make a simple cornstarch and water solution, brushed it on Kaiser Rolls and sprinkled with salt and caraway seeds. Bake in oven for 5 minutes. So perfect!

I am so loving this sandwich. I can’t get over how much it tastes like home. It does bring back wonderful memories of going for car rides along Lake Erie and hoping that a stop to Anderson’s Roast Beef was going to happen.

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(Video) Why I always have Pickled Onions in my fridge.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Roast Beef on Kimmelweck Rolls</span>

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A tender juicy roast, that has been thinly sliced and top on an almost homemade Kimmelweck Roll.


  • 6lbs. Sirloin Tip Roast
  • olive oil
  • salt & pepper
  • 12 Kaiser rolls or hard rolls
  • 2 tbsp. caraway seeds
  • 2 tbsp. coarse salt
  • Cornstarch Glaze:
  • ½ cup cold water
  • 1 tbsp. cornstarch


  1. Preheat oven to 450 degrees
  2. Bring beef to room temperature. Rub with olive oil and sprinkle with salt and pepper. Place roast, fat side up on rack in a shallow baking pan. Bake for 15 minutes.
  3. Lower temperature to 325 degrees and cook for 1 hour and 27 minutes, Until internal temperature reaches 145 degrees.
  4. Take Roast Beef out of oven and let it rest for 15 minutes before serving. Cut into thin slices. NOTE: Do not turn off oven.
  5. Meanwhile, time to make Cornstarch Glaze:
  6. In a small saucepan over medium-high heat, stir together water and 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.
  7. Brush cornstarch glaze over kaiser rolls and sprinkle with caraway seeds and course salt. Place on baking sheet and bake in oven for 3 minutes until salt and caraway seeds stick.
  8. Cut rolls in half, add beef to rolls and a spoon full of juice from the pan. Add horseradish if desired.

I wanted to tell you a little bit about my trip to Certified Angus Beef brand Roasting Retreat. When I arrived on Saturday morning to the Certified Angus Beef Education & Culinary Center, I was greeted by awesomeness! Yes awesomeness! I walked in the door and my face lit up like a kid in the candy store. I looked to my right and saw a Christmas tree with presents under it. Then I looked a little bit further and I saw a bar full of candy, marshmallows, hot cocoa, coffee’s, drinks and so much more. You truly have no idea how excited I was. They had tables set-up with our names on little tags, placed next to my name I had my own bowl of candy with my baby cow. You may have noticed baby cow on Instagram. I love this little cow.

After getting settled in and after I stuffed my face with M&M’s, I learned so much about beef. I learned that cows are grain and grass feed. That the best kind of meat to purchase is the kind with little white specks of fat in it. Those little specks of fat is actually good for you. They are Omega 6’s which is what ourbody needs. I also learned how people like to have there beef cooked. Medium seems to be the most popular. I can tell you that Certified Angus Beef brand takes pride in there beef and they know there ranchers and what they feed the cows.

After learning about Certified Angus Beef Brand, the funstuff started. We met with Chef Michael Ollier and Ashley Pado. They taught us how to pick out the perfect beef roast. How to trim beef and how to tie a roast. I was pretty lucky because my roast in today’s recipe was already tied for me.

We also met up with Chef Tony Briggs who taught us how to make rubs and sauces for our roasts. I love Chef Tony Briggs, he is so funny! He had me laughing as I was learning. It was pretty cool because they took us to the backroom along the kitchen and where we got to make our own spice rubs. I still haven’t used them, but plan on it soon. Chef Briggs also taught us how to make a Bearnaise sauce, and roux. I’ll be honest this was the first time I have ever had Bearnaise sauce and it was amazing. How I have lived this long without it, I’ll never know?

One of my favorite parts of the event was being able to have a Twitter Party with the #SundaySupper gang. I actually tweeted so much during the day, that I broke Twitter. It told me I exceeded my tweets for the day and I couldn’t tweet anymore. Crazy!

I had the best time ever! So much food. Our lunches were like dinners and dinners, well like dinners. It was so good! I can tell you, I don’t think I ever ate so much on a weekend, but so worth it. I tried so many new things and even got to try a pieces of a 6lbs. burger. Oh yeah, you heard me right! Here is just a tiny portion of my eats for my weekend!

Here are some fabulous beef recipes from the #SundaySupper gang. I am so happy that I got to meet them. Everyone is so kind and own to Earth, it really did feel like family.

I had the best time and I think you can tell by the photos. I want to thank the folks of Certified Angus Beef for your hospitality and taking the time with all of us to teach us how to make the perfect roast.

Oh and don’t forget to download the Roast Perfect App to help with your holiday roasting.

For more information on Certified Angus Beef you can go to the following websites.

Have a great day and Happy Holidays!



I was given this opportunity to go to Certified Angus Beef Brand Education Center by Sunday Supper and the fine folks of Certified Angus Beef. I was not asked to write this post, and all opinions are my own.


What is Kimmelweck in English? ›

Noun. kummelweck. A salty bread roll topped with caraway seeds and often served with thinly sliced roast beef, popular in western New York. quotations ▼

What kind of roast makes the best roast beef sandwiches? ›

Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.

Why is it called Beef on Weck? ›

The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the restaurant was "Buffalo Wild Wings and Weck", abbreviated as "BW3", the third W referring to weck.

Is Beef on Weck good? ›

"The Beef on Weck was a good representation of a Buffalo classic. The sandwich featured slow-roasted top round, sliced thinly that was served on a toasted kimmelweck roll with au jus and horseradish. The beef was cooked nearly well done but was still tender and juicy.

What kind of bread is Weck? ›

Weck is short for kummelweck, a kaiser-like roll with pretzel salt and a smattering of caraway seeds baked onto the top, soft and chewy on the inside, firm on the outside. It's a roll created to perfectly hold a heaping pile of rare, juicy, thin-sliced roast beef.

How do you say beef on weck? ›

Beef on weck Meaning - YouTube

What cut of roast beef is the most tender? ›

The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

Which roast is the most tender? ›

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor.

What do you eat with beef on weck? ›

What To Serve with Beef on Weck? 7 BEST Side Dishes
  • French Fries.
  • Potato Salad.
  • Carrot and Cumin Salad.
  • Balsamic Mushroom with Onions.
  • Sauteed Green Beans.
  • Buttered Sweet Corns.
  • Kale Chips.
May 9, 2022

What condiments go with roast beef? ›

What Are Good Condiments to Use
  • Mayonnaise.
  • Sour cream.
  • Cream cheese.
  • Freshly grated horseradish (yes you can use prepared in a jar)
  • Chiffonade fresh basil.
  • Chopped chives.
  • Parmesan cheese.
  • Sea salt and pepper.
May 30, 2018

How do you keep Kimmelweck rolls fresh? ›

Store rolls in airtight bag – they will lose their crisp but they keep well for an additional day or two. If you are storing longer, place in freezer bag and freeze the rolls. I like to slice them first before freezing.

Is beef on weck the same as French dip? ›

Sharing is caring! A beef on weck (also known as beef on wick) is a sandwich found primarily in Western New York, specifically in the Buffalo region. What separates this hot roast beef sandwich from a French dip is the roll.

Is beef on weck a Buffalo thing? ›

To make the beef on weck sandwich, a Buffalo icon, a chef removes the big slab of beef from the oven, roasted until it's medium rare on the inside with charred crispy bits on the outside. The beef is sliced and placed atop a salty, caraway seed-topped bun, made especially for Schwabl's by a local bakery.

What is the initial for roast beef? ›

For years, customers have posted "mind blown" statuses on social media after realizing the acronym for roast beef, "R-B," sounds like "Arby." And for years, the folks at Arby's have been trying to set the record straight.

What is the difference between French dip and Italian beef? ›

Technically, a French Dip is made with thinly sliced beef and braised in a broth or au jus while an Italian Beef is braised with lots of Italian herbs, spices and the pickled vegetables giving it a distinct tang that the French Dip doesn't have.

Can you have beef on weck when pregnant? ›

Before you freak out and never buy deli meat again, remember that contamination with listeria (on a level to make you sick) is quite rare. However, heating roast beef from a deli until it's steaming hot will kill any surface bacteria present (including listeria) and make it safe to eat in pregnancy.

How many ounces is a roast beef sandwich? ›

Roast beef would be used in 3–4 ounce portions in each individual sandwich.

How do you pronounce Weck? ›

  1. IPA: /wɛk/
  2. Rhymes: -ɛk.

What cut of beef is best for Sunday roast? ›

Roasted whole on the rack, prime rib is a popular choice when it comes to Sunday roast. It is well marbled and full of flavour and tenderness. While many beef roasts do not need to be trussed or netted, this cut will benefit from it.

What is the second most tender cut of beef? ›

The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.

Which roast falls apart cooked? ›

What kind of roast falls apart? For best results, use a chuck roast or shoulder roast. Both of these types of roast will fall apart nicely in the crock pot leaving you with delicious shredded beef.

What is the best type of roast to buy? ›

ButcherBox says the best beef choice that meets top-quality conditions is beef chuck roast. This tough meat is cut from the shoulder above the short rib and braises into a perfectly tender pot roast.

What roast has the most caffeine? ›

Yup. Here it is: if measured by weight, caffeine content is virtually equal in light roast and dark roast coffee. But, if measured by scoop, light roast coffee will have oh-so-slightly more caffeine, since the beans are denser than a darker roast. Because they've been roasted longer, dark roasts have less mass.

How long should you roast beef for? ›

Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.

Should I cover beef with foil when roasting? ›

No, you shouldn't cover your beef with aluminum foil while roasting. It'll get in the way of browning the outside of the meat, attaining the distinct flavor coming from roasting, and achieving your desired level of doneness.

How do I cook a beef roast without drying it out? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

What is on a classic roast beef sandwich? ›

Hot Roast Beef Sandwich FAQ

Classic roast beef sandwiches include cheese and onions, which is what led to the creation of my roast beef sandwich recipe. Cream cheese is an incredible choice for a roast beef sandwich, paired with spicy remoulade sauce and homemade caramelized onions. Optionally, you can add a tomato.

What is rump roast good for? ›

Rump roast can easily be cooked unattended in an oven or slow cooker. It's a good choice when you want to make pot roast, and leftovers are perfect for hot sandwiches with gravy or BBQ sauce. You can also cook it low and slow in chunks to make beef stew.

Is eye of round good for roast beef sandwiches? ›

This is why the cut gets the name “eye of round.” This muscle is used a lot, therefore, making it very lean and tough. The eye of round needs to be cooked very low and slow to become tender. It's perfect for roast beef!

What cut of meat is used for Italian beef sandwiches? ›

The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef.

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