Go Back
Overhead shot of baking sheet topped with brie and beef sandwiches.

Get the Recipe:

Brie and Beef Sandwiches Au Jus

Leftover roast? These Brie and Beef Sandwiches Au Jus make the perfect dinner sandwiches while putting those pan drippings to good use.


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)


  • 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


  • 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!