Chef John's fresh caraway rolls are topped with horseradish and thinly sliced beef to make these Beef on Weck sandwiches. Serve with jus for dipping, plus chips or fries and pickles on the side.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
388 Calories
Recipe Instructions
Step 1
Season beef with salt and black pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 tablespoon vegetable oil
salt and pepper to taste
2 pounds beef top-sirloin roast
2 teaspoons all-purpose flour, or as needed
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
2.5 cups cold beef broth
0.25 cup extra-hot prepared horseradish, or to taste
