A beef on weck sandwich is a variety of steak sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.
The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes pronounced “kimmelweck” or “kümmelweck”) is similar to a Kaiser roll, but topped with kosher salt and caraway seeds. Kümmel is the German word for caraway, and weck means “roll” in the south-western German dialects of the Baden and Swabia areas (northern Germans generally say Brötchen). The sandwich has been introduced to new areas of the United States with population movement.