A restrained take on a classic, Roast Beef Sandwiches with Au Jus pairs tender slices of roast beef with a glossy, savory jus. The beef is thinly sliced, the bread gently toasted, and each bite offers a contrast of soft meat, crisp roll, and fragrant broth. For a contrasting finish, consider a light, spiced accompaniment like our cinnamon cream with applesauce to close the meal on a refined note.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time transforms quality roast beef into a restaurant-worthy sandwich.
- Minimal Ingredients: A few pantry staples — good beef, stock, and bread — deliver layered flavor without fuss.
- Impressive Flavor: The au jus intensifies the beef’s natural succulence and adds a silky finish for dipping.
What elevates this version is attention to temperature, thin slicing, and a reduced jus that becomes glossy rather than watery — simple techniques that yield refined results.
Ingredients:
Base
- 1 lb thinly sliced roast beef (preferably from sirloin or rib-eye), sliced against the grain
- 4 sturdy rolls or baguette sections, lightly toasted (slice open but keep hinge)
Sauce (Au Jus)
- 2 cups beef stock (low-sodium preferred)
- 1/2 cup dry red wine or additional stock (optional, for depth)
- 1 small shallot, finely minced
- 1 tsp Worcestershire sauce
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry), optional for slight thickening
Topping & Finish
- 2 tbsp unsalted butter, room temperature
- 2 tsp Dijon mustard (optional)
- Fresh herbs (parsley or thyme), finely chopped for garnish
Precision notes: use room temperature butter for easy spreading; finely mince shallot; strain the jus for a clear, glossy finish.
How to Make Roast Beef Sandwiches with Au Jus:
- Prepare the rolls: Preheat oven to 350°F (175°C). Lightly toast the rolls until golden at the edges and still tender inside. Spread room-temperature butter on the cut sides and set aside.
- Mini-tip: Toasting warms the crumb and prevents the bread from becoming soggy when dipped.
- Sear the shallot: In a medium saucepan over medium heat, melt 1 tsp butter, add the minced shallot, and sauté until translucent and lightly browned — about 2–3 minutes. You want a soft, caramelized aroma, not char.
- Sensory cue: the kitchen should fill with a sweet, savory shallot perfume.
- Deglaze and reduce: Add the red wine (if using) to deglaze the pan, scraping up any fond. Reduce by half, then add beef stock and Worcestershire sauce. Bring to a gentle simmer.
- Mini-tip: Deglaze the pan to capture all the flavor from the shallot and any browned bits.
- Adjust texture: Simmer the jus until its flavor concentrates and the color deepens to a rich mahogany, about 8–12 minutes. For a slightly thicker coating, whisk in the cornstarch slurry and simmer until the liquid lightly coats the back of a spoon. Strain into a warm bowl.
- Sensory cue: the aroma will turn deeper and the liquid will take on a glossy sheen.
- Warm the beef: Briefly warm the sliced roast beef in a skillet over low heat for 30–60 seconds, or dip it into the warm jus to take the chill off. Avoid overcooking; you want tender, just-warmed slices.
- Mini-tip: Thin slices warm quickly — keep movement gentle to maintain texture.
- Assemble: If using Dijon, spread a thin layer on the bottom roll. Layer the warmed roast beef, spoon a tablespoon of jus over the meat, and top with chopped herbs. Close the roll and serve immediately with a small bowl of hot au jus for dipping.
- Sensory cue: Contrast the soft, yielding beef with the crisp roll and the warm, savory broth.
How to Serve Roast Beef Sandwiches with Au Jus:
Present the sandwich on a warm plate, slice at a slight angle to reveal the layered meat, and place a small porcelain bowl of jus alongside for dipping. Garnish the plate with a few sprigs of thyme and a paper napkin folded beneath the roll to catch drips. For a composed meal, pair with a restrained dessert such as cinnamon cream with applesauce to balance savory richness with gentle sweetness.
How to Store Roast Beef Sandwiches with Au Jus:
- Short term (up to 24 hours): Store components separately. Wrap the roast beef in a damp paper towel and chill in an airtight container; keep the rolls at room temperature in a paper bag. Cool the jus, transfer to a sealed container, refrigerate.
- Reheating: Warm the jus gently on the stove until steaming. Briefly warm slices of beef by dipping in the hot jus or placing them in a skillet over low heat for 30–60 seconds. Reassemble just before serving to preserve bread texture.
- Freezing: Freeze only the beef (not the bread) in airtight packaging for up to 2 months; thaw overnight in the fridge and rewarm in the jus.
Tips to Make Roast Beef Sandwiches with Au Jus:
- Slice thin and against the grain for maximum tenderness.
- Reduce the jus slowly to concentrate flavor without turning bitter.
- Keep components separate until service to maintain contrast in textures.
- Use a light hand with mustard or spreads — they should complement, not overpower, the beef.
- Warm plates slightly to keep the sandwich hot without overcooking the meat.
Variation (if any):
- Cheese upgrade: Add a thin slice of provolone or Gruyère and briefly torch or broil for a melted finish.
- Herb compound butter: Mix butter with thyme and lemon zest for a fragrant spread instead of plain butter.
- Open-faced: Serve on thick sourdough slices, drizzle jus over the open top, and finish with microgreens for a modern presentation.
FAQs:
How do I choose the best roast for slicing?
Select a roast with good marbling, such as sirloin tip or rib-eye. Marbling keeps slices juicy when warmed; ask your butcher to slice it thinly.
Can I make the au jus ahead of time?
Yes. Make and cool the jus, then refrigerate for up to 3 days. Reheat gently and skim any surface fat before serving for a cleaner finish.
Is there a vegetarian alternative for the au jus?
For a vegetarian version, build a rich broth from roasted mushrooms, onions, and soy or tamari, then reduce until glossy to mimic the savory depth.
How long will assembled sandwiches hold before they get soggy?
Assembled sandwiches should be eaten immediately; if needed, assemble no more than 15–20 minutes before serving to preserve the roll’s texture.
Conclusion
This Roast Beef Sandwiches with Au Jus recipe celebrates simplicity refined: thoughtful technique lifts modest ingredients into something quietly elegant. Slow reduction of the jus, careful warming of the beef, and crisped rolls create a balanced plate where aroma, texture, and savory depth take center stage. If you want inspiration for a slow-cooked variant, see Slow Cooker French Dip Sandwich with Au Jus – Kitchen Confidante® for a different approach to the same comforting flavors. Share your adjustments or plating notes in the comments — how would you make this dish your own?
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Roast Beef Sandwiches with Au Jus
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A refined take on a classic, this roast beef sandwich features tender slices of beef paired with a savory au jus for dipping.
Ingredients
- 1 lb thinly sliced roast beef (preferably from sirloin or rib-eye), sliced against the grain
- 4 sturdy rolls or baguette sections, lightly toasted
- 2 cups beef stock (low-sodium preferred)
- 1/2 cup dry red wine or additional stock (optional)
- 1 small shallot, finely minced
- 1 tsp Worcestershire sauce
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional)
- 2 tbsp unsalted butter, room temperature
- 2 tsp Dijon mustard (optional)
- Fresh herbs (parsley or thyme), finely chopped for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly toast the rolls until golden at the edges and still tender inside, then spread room-temperature butter on the cut sides.
- In a medium saucepan over medium heat, melt 1 tsp butter, add the minced shallot, and sauté until translucent and lightly browned, about 2–3 minutes.
- Add red wine to deglaze the pan, scrape up any fond, and reduce by half. Then add beef stock and Worcestershire sauce, bringing to a gentle simmer.
- Simmer the jus until the flavor concentrates and the color deepens to a rich mahogany, about 8–12 minutes. For a thicker coating, whisk in the cornstarch slurry.
- Briefly warm the sliced beef in a skillet over low heat for 30–60 seconds, or dip it into the warm jus.
- If using Dijon, spread a thin layer on the bottom roll. Layer the warmed roast beef, spoon a tablespoon of jus over the meat, and top with chopped herbs. Close the roll and serve immediately with a small bowl of hot au jus for dipping.
Notes
Use room temperature butter for easy spreading; finely mince shallot; strain the jus for a clear, glossy finish. Serve with a side of cinnamon cream with applesauce for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg