The Buffalo Bills kicked off their 2024 campaign, so we felt the urge to make a Buffalo classic sandwich to commemorate the occasion. So, we picked Beef on Weck as our base, and then we changed it up a little! Beef on Weck is at its heart a roast beef sandwich served on a Kummelweck Roll…a bun topped with Caraway Seeds and Kosher Salt. The sandwich also often has sinus-clearing amounts of horseradish!
Our version swapped out the beef for bison sirloin. We roasted it in our trusty cast iron pan to a medium rare. We then deglazed the pan to make a juice to dip our rolls in and served our sandwiches with horseradish, lettuce, tomato, and onion!
Time: 40 Minutes
Ingredients:
- Bison Meat
- Kummelweck Rolls…or if you can’t find them, you can engineer your own:
- Kaiser Rolls
- Egg
- Caraway Seed
- Kosher Salt
- Horseradish
- Mayonnaise
- Lettuce
- Tomato
- Red Onion
- Worcestershire Sauce
- Black Pepper
Method:
- Preheat your oven to 350 degrees F.
- Melt some butter in a cast iron pan. As the butter melts, pat your bison steaks dry with a paper towel, and sprinkle them with some kosher salt.
- Sear your steak for a couple minutes on each side, and then transfer to the oven to roast for 15-20 minutes until they reach a minimum internal cooked temperature of 145 degrees F.
- If doctoring kaiser rolls, turn your attention to them as your bison cooks.
- Arrange them on a baking sheet.
- Beat an egg, and brush the egg atop the rolls.
- Sprinkle your caraway and kosher salt over the egg.
- When your bison is done, remove it from the oven, and set aside on a cutting board.
- Add some Worcestershire sauce, water, and black pepper to the now empty pan, and use a spatula to deglaze.
- Place your rolls in the oven, and bake until the egg turns the tops a golden brown.
- As your bison sits, and your rolls finish, slice any veggies you are planning to use.
- Thinly slice your bison.
- Remove your rolls from the oven, and slice in half. Dip the inside of each half in your deglaze liquid.
- Arrange your bison and sandwich toppings on your bun, and top everything with some horseradish and mayo.
- Plate, devour, and enjoy!
