Beef on Weck Pizza

Published: March 1, 2015

Famous Buffalo Sandwich, Beef on Weck, Turns Pizza

The roots of Beef on Weck, a Northeastern sandwich, trace back to the early 1900s in Buffalo, New York, where a roast beef on a “kummelweck” roll with a horseradish sauce became a hit in the taverns.

Trent Groothuis, owner of The Greathouse of Pizza in Casey, Illinois, created a Beef on Weck pizza special after becoming inspired by a pizza version in North Tonawanda, New York.

Beef on Weck Pizza
Author: 
Recipe type: Pizza
 
Courtesy of Trent Groothuis, The Greathouse of Pizza, Casey, Illinois
Ingredients
  • 14” pizza dough skin (We suggest a pan dough or any dough with a larger bready outer crust)
  • 1 cup horseradish cream sauce (recipe below)
  • 8 ounces mozzarella cheese
  • 5 ounces cheddar cheese
  • 10 ounces thinly sliced medium rare roast beef (we use our homemade Italian beef)
  • 1½ ounces sliced onions
  • 1 medium sized thinly sliced tomato
  • Melted butter
  • Kosher salt
  • Caraway seeds
Instructions
  1. Spread cream sauce evenly over dough. Make sure to leave a large raised outer rim.
  2. Brush melted butter over raised outer rim of the dough.
  3. Sprinkle kosher salt and caraway seeds liberally over the entire raised dough rim.
  4. Sprinkle ¼ the mozz cheese over the cream sauce.
  5. Add the sliced beef evenly over the cheese and sauce.
  6. Evenly layer the sliced tomatoes and onions over the beef.
  7. Sprinkle cheddar cheese over the beef and tomatoes/onions and then add remainder of the mozzarella cheese.
  8. Bake until the crust and cheese are golden brown.
  9. Once the pie is done baking, lightly sprinkle with caraway seeds.
  10. Serve with a side of Au-Jus and a couple dill pickle spears

 
Horseradish Cream Sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • ¼ cup butter
  • ½ cup flour
  • 2 cups heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped garlic
  • 2 cups prepared horseradish
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Melt butter in a saucepan on medium heat.
  2. Mix flour with butter to make a roux. Cook for a couple minutes, stirring frequently. Do not brown the flour.
  3. Add cream and continue to stir.
  4. Turn heat down to low and add garlic, horseradish, mustard, salt and pepper.
  5. Continue to simmer and stir frequently until it becomes a thick consistency similar to an Alfredo sauce.

 

Strategy & Planning Series
Strategy & Planning Series
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