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Leftover roast? These Brie and Beef Sandwiches Au Jus make the perfect dinner sandwiches while putting those pan drippings to good use.
Everything in sandwich form, please.
One of the best things about making a big roast beef is stuffing the leftovers into sandwiches. Especially when those sandwiches involve fresh pretzel buns, peppery arugula, and creamy brie! Add to that some jus for dipping, and you’ll pretty much forget about the original roast all together. If it’s wrong to enjoy the leftovers more, then I don’t want to be right. This is the perfect dinner sandwich for these cooler months. It’s cozy, filling, and incredibly satisfying.
What kind of meat is best for beef sandwiches?
Extremely thin deli-style slices of roast beef are always best—but not everyone has access to the proper slicing tools for that. These beef sandwiches will be delicious no matter how you slice your meat. We know this because, as you can see in the photos, our slices are pretty meaty! What matters is that your beef is cooked to perfect medium-rare to medium tenderness. That way you’re guaranteed an easy and juicy bite every time—no leathery scraps.
How to make these Brie and Beef Sandwiches.
Though this is an amped up version of your typical beef au jus sandwich, it’s incredibly easy. The key ingredients that make these the crave-worthy sandwiches that they are, are fresh pretzel rolls, arugula, and brie. I also slather the buns with leftover creamy horseradish sauce from my salt and pepper crusted roast beef, but that’s optional.
Here’s what you’ll need:
- Sliced roast beef
- Fresh pretzel buns (or any fresh buns)
- Brie
- Fresh baby arugula
- Creamy horseradish sauce (optional)
Here’s what you’ll do:
- Reheat your beef, but not enough to cook it further.
- Slice your buns open; toast them if you’d like.
- Place slices of brie into the buns, top the brie with the warmed up beef, and add a handful of baby arugula.
- Slather on some creamy horseradish or plain ol’ horseradish if you’d like.
- Serve with a dipping cup of au jus.
How to make the best jus for your beef sandwiches.
This savory jus is an aromatic blend of beef, herbs, and red wine. It’s so tasty, you’ll want to drink it. I’m not suggesting you do, but you might want some extra bread on hand to mop it up until it’s all gone ;)
Here’s what you’ll need for your jus:
- Beef drippings
- All purpose flour
- Red wine
- Beef broth
- Worcestershire sauce
Here’s what you’ll do:
- Warm the beef drippings in a small saucepan over medium-high heat. Sprinkle the flour over the drippings and whisk until your mixture is pasty, like a roux.
- Add the red wine to the saucepan while whisking. The mixture will thicken and turn into a deep purple paste. Continue to cook and whisk for another minute or two, or until the pungent alcohol smell has weakened.
- While still whisking, add about 1/2 cup of the beef broth to incorporate it into the paste and break it up into more of a sauce. Then, add the rest of the broth and the Worcestershire sauce. Give it all a good whisk, and bring to a boil. Let the mixture simmer for about 5 minutes or until it’s thickened up just a bit—you don’t want it to be thick like gravy.
- Give it a taste and season it with salt and pepper.
Note: The flavor profile will always vary a little bit since it’s dependant on the beef drippings. If you used a lot of herbs when cooking your beef, you’ll have a bit more of an herbaceous jus (which is always a good thing in my mind).
Once this is made, all you need to do is put your sandwiches together, spoon your jus into individual dipping bowls of some sort, and chow down.
Hope you love it!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Other awesome sandwich recipes:
- Italian Antipasto Sandwich
- Easy Sheet Pan Chicken Philly Cheesesteaks
- Healthy Curry Chicken Salad with Grapes
- Crispy Fish Po’Boy Sandwiches
Brie and Beef Sandwiches Au Jus
Ingredients
Brie and Beef Sandwiches.
- 1 lb sliced roast beef
- 4 fresh pretzel buns (or any fresh buns)
- 8 oz brie
- 4 cups baby arugula
- Creamy horseradish sauce or horseradish (optional)
Jus.
- 4 TBSP beef drippings from roast , If you don't have this exact amount of beef drippings, substitute any missing drippings with butter.
- 2 TBSP All purpose flour
- 1/4 cup Red wine, I like to use cabernet sauvignon
- 2 cups Beef broth
- 1 TBSP Worcestershire sauce
Instructions
- Jus.
- Warm the beef drippings in a small saucepan over medium-high heat. Sprinkle the flour over the drippings and whisk until your mixture is pasty, like a roux.
- Add the red wine to the saucepan while whisking. The mixture will thicken and turn into a deep purple paste. Continue to cook and whisk for another minute or two, or until the pungent alcohol smell has weakened.
- While still whisking, add about 1/2 cup of the beef broth to incorporate it into the paste and break it up into more of a sauce. Then, add the rest of the broth and the Worcestershire sauce. Give it all a good whisk, and bring to a boil. Let the mixture simmer for about 5 minutes or until it's thickened up just a bit—you don't want it to be thick like gravy.
- Give it a taste and season it with salt and pepper.
Brie and Beef Sandwiches.
- Reheat your beef, but not enough to cook it further. This can quickly be done in the microwave. Heat it for 30 seconds and check on it. You want the beef to be just warm.
- Slice your fresh buns open; toast them if you'd like.
- Place slices of brie into the buns, top the brie with the warmed beef, and add a handful of baby arugula. Slather some creamy horseradish or plain ol' horseradish onto the top bun if you'd like.
- Serve with your jus and mow down!
