Beef on Weck Sandwiches with Heirloom Potato Salad

We were up in Buffalo a few months ago, and one of the things I was told that I had to try was a Beef on Weck Sandwich. We didn’t end up having time to try one there, so when I saw the recipe on an upcoming Blue Apron shipment, I knew I needed to get in on that!

Shaved beef and onions are fried together, piled on a Kimmelweck roll and topped with arugula and a spicy horseradish mayonnaise. The meat melts in your mouth. The sweet onions are a nice counterpoint to the horseradish, and the arugula adds a bit of freshness.

Caraway seeds are one of the few foods that I don’t care for, but on top of the rolls, they were mild enough that I didn’t mind them.

The potato salad was a nice accompaniment to the sandwiches. The mustard was nice and spicy, too. This was a really nice meal! My only note is that I would have liked a bit more au jus, but it was still delicious!

Beef on Weck Sandwiches with Heirloom Potato Salad
Blue Apron

Makes: 2 Servings
Calories: About 700 Per Serving

9 Ounces Shaved Beef
2 Kimmelweck Rolls
1/2 Pound Multicolored Heirloom Potatoes
2 Ounces Arugula
1 Yellow Onion
3 Tablespoons Beef Demi-Glace
2 Tablespoons Mayonnaise
1 Tablespoon Prepared Horseradish
1 Tablespoon Sherry Vinegar
1 Tablespoon Whole Grain Mustard

1. Prepare the ingredients:
Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ½-inch-thick rounds. Peel and thinly slice the onion. Slice the rolls in half horizontally. In a small bowl, combine the mayonnaise and horseradish; season with salt and pepper to taste.

2. Make the potato salad:
Once the pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl. Add the mustard, one-third of the arugula and all but a splash of the vinegar. Toss to coat and season with salt and pepper to taste. Set aside. Rinse and wipe out the pot.

3. Caramelize the onion:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and cook, stirring frequently, 10 to 12 minutes, or until completely softened and thoroughly browned. (If the onion starts to burn, add 1 tablespoon of water and reduce the heat to medium.)

4. Cook the beef:
Add the shaved beef and ¼ cup of water to the pan of caramelized onions. Cook, stirring frequently, 3 to 5 minutes, or until the beef is just cooked through. Remove from heat; season with salt and pepper to taste.

5. Make the jus:
While the beef cooks, in the same pot used to cook the potatoes, combine the beef demi-glace, remaining vinegar and ¼ cup of water. Cook on high, stirring occasionally, 2 to 3 minutes, or until the mixture comes to a boil. Once boiling, remove from heat. Season with salt and pepper to taste and set aside.

6. Finish & plate your dish:
Place the rolls, cut side up, on a sheet pan. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Transfer the toasted rolls to a clean, dry work surface. Top with the cooked beef and caramelized onions, horseradish mayonnaise and remaining arugula. Divide the sandwiches and potato salad between 2 plates. Serve with the jus on the side for dipping. Enjoy!

Big Flavors Rating: 4 Stars