Uncovering Western New York’s Best-Kept Secret: Beef on Weck

In the heart of Western New York, there's a culinary delight that remains relatively unknown outside its home turf: the Beef on Weck sandwich. If you haven't yet had the pleasure of sinking your teeth into this regional specialty, it's time to add it to your foodie bucket list.

What is Beef on Weck?

The exact origins of Beef on Weck are steeped in mystery, dating back to the mid-19th century, possibly even preceding the fame of Buffalo wings. Legend has it that a German baker named William Wahr, who settled in Buffalo, devised the kummelweck roll, drawing inspiration from traditional German breads used in ceremonial settings. The roll's salty, caraway-seed crust was ingeniously crafted to keep patrons thirsty at local pubs—a lore that adds to its mystique.

How it's Prepared

The preparation of Beef on Weck is a meticulous art. Slow-roasted roast beef, sliced paper-thin, is delicately arranged on the kummelweck roll, often within view at carving stations. The top bun is then dipped in the meat's flavorful juices before being slathered with horseradish, offering a perfect balance of textures and tastes.

Popularity and Beyond

While Beef on Weck remains a local favorite in Buffalo, its influence has spread across the United States through expatriates and chefs who champion its unique flavors. It has even made appearances on culinary shows and had a role in the early days of the Buffalo Wild Wings chain.

Why You Need to Try It

For anyone with a penchant for culinary adventures, Beef on Weck is a must-try. It's not just a sandwich; it's a journey through Buffalo's rich culinary history, where tradition meets innovation in every bite. Whether you're a food enthusiast or simply curious about regional cuisines, experiencing Beef on Weck is a delicious introduction to Western New York's vibrant food culture.