Non - Vegetarian Meals

Hot Roast Beef Sandwiches

One of my mom’s go-to weeknight dinners was something she called “hot roast beef sandwiches”.  They were always a favourite of mine because they were served with a side of hot au jus which was deliciously savoury and salty. Au jus is usually made from pan drippings (presumably after you cook a hunk of beef for the sandwiches . . . ), but given that our roast beef this evening came pre-scliced in a package, that wasn’t really an option for us.

IMG_8550I found a good looking recipe for making au jus without drippings, and it was both easy and delicious! It was so good, in fact, that I have doubled the au jus recipe below because I know you’ll want plenty of it to dip your sandwich into!

I can’t say this is a super healthy meal, but it is definitely fun and both kids loved it! It introduces them to some new textures and flavours which, in my mind, is a big part of teaching kids to eat well. Serve this with a side salad, or even something 1950’s like green beans (just please don’t cook them until they are grey!), for a more authentic experience. 😉

(Apologies for the gnarliness of the below photo: I didn’t think to take a picture of dipping the sandwich until I was already halfway through!)


Hot Roast Beef Sandwiches

Print Recipe


  • 1 baguette
  • 400g (about half a pound) sliced roast beef
  • sliced mild cheese such as havarti, monterey jack, or edam
  • 2 spoonfuls of butter (mmmm, butter), softened
  • 6 cloves of garlic, two minced and four sliced
  • 1 large onion, sliced or diced
  • a drizzle of olive oil
  • 1 litre (4.5 cups) of beef stock
  • 2 tablespoons worcestershire sauce
  • 1 to 2 glugs (1/4 cup) of white wine (I used pink because it was what I happened to be drinking!)
  • tin foil
  • optional: horseradish, spinach



au jus: sauté the onion in the olive oil until soft


add the four sliced cloves of garlic and sauté another minute or so


add the wine to the pot and use it to aid in scraping clean (deglaze) the bottom of the pan


stir in the worcestershire sauce


stir in the beef stock and let this simmer for 20-30 minutes


strain the garlic and onions from the broth before serving the au jus. (Be sure to save the garlic and onions, as they are a delicious addition to your sandwich!)


bread: slice your baguette into sandwich size portions (I did a sandwich for the grownups from each end of the baguette, and four smaller sandwiches from the middle) and then slice each sandwich portion open


mix the butter with the minced garlic, and spread it on the inside of each sandwich


toast the bread under the oven/broiler until it has reached a desired toastyness (or at least until it is slightly toasty so that the garlic cooks. Otherwise it could be spicy.)


assembling: place the roast beef, cheese, spinach, (if using), and garlic and onions from the au jus on the sandwiches. You can also spread on your horseradish on the bread at this point (be careful as it can be SUPER spicy!)


wrap each sandwich individually in tin foil and place them in a 200 oven for 10-20 minutes, or until the meat is hot and the cheese is melted


serve with au jus for dipping the sandwiches

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  • Reply
    May 10, 2016 at 3:31 pm

    We do something similar but use provolone. I love the idea of using a baguette. Going to give it a shot!

  • Reply
    May 10, 2016 at 10:17 pm

    We call these French dip sandwiches in Michigan. They were invented by a Frenchman in California. Au jus means in the juice.

  • Reply
    May 11, 2016 at 5:22 am

    Looks yummy. I will have to make them

  • Reply
    Carolyn Downes
    July 2, 2016 at 11:06 pm

    Thank you !

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