Beef on Weck, Part 2: Roast Beef

Beef on Weck, Part 2: Roast Beef

Chef John

"There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice, thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stove top. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich. Serve with chips or fries, and pickles."
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Ingredients

30 m servings 388 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season beef with salt and black pepper.
  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.
  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.
  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.

Reviews

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Oh my gosh! This was amazing! My husband did most of the cooking and it turned out great! We set out to make no changes but we could not find the right cut of meat. We did find a top round r...

Also we spread mayonnaise with olive oil and stone ground spicy mustard on the slightly warmed rolls. We added fresh minced garlic and served with horseradish. Instead of the meats that were sug...

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