Chef John's Beef on Weck Rolls with Roast Beef

Name: Chef John's Beef on Weck Rolls with Roast Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp All-Purpose Flour; 2 tsp Balsamic Vinegar; 2.5 cups Beef Broth; 4 whole Dinner Roll; 0.25 cup Horseradish; 0.5 tsp Salt & Pepper; 2 lb Seasoned Beef Roast; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

Chef John's Beef on Weck Rolls with Roast Beef layers thin-sliced, juicy sirloin on salty caraway-and-kosher-salt–topped kummelweck rolls with a bracing hit of hot horseradish. A rich pan jus adds deep, meaty flavor for dipping, making this a standout sandwich for game day, casual dinners, or hearty weekend lunches.

Prep10 mins
Cook20 mins
Serves4
DifficultyMedium

1

Season the beef with salt and black pepper.
2

Heat the oil in a large skillet over medium-high heat. Sear the beef roast in the hot oil until browned on all sides, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should register 125 degrees F (52 degrees C). Transfer the beef to a plate to rest.
3

Take the skillet off the heat and whisk the flour into the pan until the raw flour taste cooks off, about 1 minute. Pour in the cold beef broth, then return the skillet to medium-high heat. Stir in the balsamic vinegar, black pepper, and any juices collected on the roast beef plate; cook until the jus reduces slightly, about 5 minutes. Season with salt.
4

Slice the sirloin as thinly as possible against the grain. Pile the meat onto the bottom of each roll. Spread a thick layer of horseradish on the top bun and set it over the meat. Serve with the jus for dipping.