Brie and Roast Beef Sandwiches with Savory Au Jus

Leftover roast? These Brie and Beef Sandwiches Au Jus are a perfect dinner solution that puts pan drippings to good use.

Everything in sandwich form, please.

One of the best parts of roasting a big piece of beef is the leftovers. Pile thin slices into fresh pretzel buns with peppery arugula and creamy brie, add a smear of horseradish if you like, and serve with a hot cup of jus for dipping. The combination is cozy, filling, and more than a little addictive—especially on cooler evenings.

Best meat for beef sandwiches

Extremely thin, deli-style slices of roast beef are ideal, but these sandwiches are forgiving. Slightly thicker slices will still be delicious as long as the beef is cooked to medium-rare or medium so each bite stays tender and juicy rather than tough.

How to make Brie and Beef Sandwiches

This is an elevated take on a classic beef au jus sandwich that’s very simple to assemble. The essentials are fresh rolls (pretzel rolls are excellent), brie, and baby arugula. A creamy horseradish spread adds a bright kick, but it’s optional.

Ingredients (for about 4 sandwiches):

• 1 lb sliced roast beef
• 4 fresh pretzel buns or other fresh buns
• 8 oz brie, sliced
• 4 cups baby arugula
• Creamy horseradish sauce or prepared horseradish (optional)

Quick assembly:

1. Gently reheat the roast beef just until warm—don’t overcook it.
2. Slice and optionally toast the buns.
3. Place brie on the bottom bun, top with warm beef and a handful of arugula.
4. Add creamy horseradish to the top bun if desired.
5. Serve with individual cups of jus for dipping.

How to make a rich jus

A good au jus balances beef drippings, a touch of flour, red wine, and beef broth with a hint of Worcestershire. It’s savory and aromatic—great for dipping and sipping (or mopping up with extra bread).

Jus ingredients:

• 4 tablespoons beef drippings (or substitute butter if needed)
• 2 tablespoons all-purpose flour
• 1/4 cup red wine
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce

Jus method:

1. Warm the beef drippings in a small saucepan over medium-high heat. Sprinkle in the flour and whisk to form a pasty roux.
2. Add the red wine while whisking. The mixture will thicken and darken—cook a minute or two to mellow the alcohol.
3. Whisk in about 1/2 cup of the beef broth to loosen the paste, then add the remaining broth and Worcestershire sauce. Bring to a boil, then simmer 4–5 minutes until slightly thickened; it should be saucy, not gravy-thick.
4. Taste and season with salt and pepper as needed. Note: flavor will vary depending on the roast and drippings; herb-forward roasts yield a more aromatic jus.

Putting it all together

Warm the beef just enough to be tender and juicy, assemble the sandwiches with brie and arugula, and pass the jus for dipping. These sandwiches come together quickly and make great use of a roast you already made.

Tips and variations

• Use pretzel buns for a slightly sweet, chewy contrast to the savory beef and creamy brie.
• Swap brie for another melting cheese if preferred—Camembert or mild cheddar are good alternatives.
• If you lack beef drippings, butter works well to start the roux for the jus.
• Try adding caramelized onions for extra sweetness and texture.

Hope you love it!

If you make this, enjoy! These sandwiches are an easy, satisfying way to transform leftover roast into a memorable meal.

Recipe details