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Roast Beef Panini with Au Jus

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close up shot of roast beef panini with au jus cut in half and stacked on top of each other
Delicious roast beef, au jus sauce and melted cheese make this roast beef panini with au jus a tasty lunch option.
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Table of Contents
  1. ROAST BEEF PANINI WITH AU JUS INGREDIENTS
  2. HOW TO MAKE THIS ROAST BEEF PANINI WITH AU JUS RECIPE
  3. MORE RECIPES YOU’LL LOVE
  4. JUMP TO RECIPE

This hearty and delicious homemade roast beef panini with au jus is full of flavor! Loaded with fresh onions, tender roast beef, and gooey cheese perfectly toasted on sourdough bread, it’s irresistible when served with warm au jus. We’re excited to partner with Revolution Cooking to bring you this delicious original recipe that will have your mouth watering.

You’ll love this delicious steak grilled cheese or our Philly cheesesteak sliders as well.

ROAST BEEF PANINI WITH AU JUS INGREDIENTS

roast beef panini with au jus raw ingredients that are labeled

You’ll need:

  • 2 pounds deli roast beef, thin sliced
  • 8 pieces sliced sourdough bread
  • 16-20 slices Havarti cheese, sandwich sliced
  • 2 small onions, sliced into thin half circles
  • 3 cups beef broth, low sodium
  • 1 (1-ounce) packet Au Jus mix
  • 3 tablespoons butter, plus more for buttering the bread slices
  • 1 tablespoon sugar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

We are loving the Revolution InstaGLO® R270 Toaster to make this delicious panini. Its patented InstaGLO(™) Heating system, which represents the first innovation in toaster technology in over 100 years. Heats up and toasts in a fraction of the time of conventional toasters.

It browns and cooks evenly, delivering perfectly golden results every time. It locks in the flavor of your favorite bread, waffles, and more – like our yummy panini! It quickly sears the outside without overdrying and leaves the inside soft and warm.

The intuitive touchscreen with over 63 custom settings allows you to create food just how you want it. There is even a gluten-free option!

The panini press helps make amazing sandwiches, and they also offer a warming rack option!

roast beef panini with au jus process shot of a revolution cooking panini maker

SUBSTITUTIONS AND ADDITIONS

CHEESE: You could use swiss, provolone, cheddar, or any other cheese that melts well on this panini.

APPLE: Add a thin layer of apple slices when assembling the sandwich for a sweet flavor profile.

PEPPERS: You can add a thinly sliced red bell pepper along with the onion for a delicious flavor.

MUSHROOMS: Thinly sliced mushrooms are another excellent addition to this panini.

MAYO: Add a thin layer of mayonnaise on each slice of bread before building your sandwich.

HORSERADISH: For an extra kick, apply a thin layer of horseradish sauce on the inside of the bread before assembling with the meat.

HOW TO MAKE THIS ROAST BEEF PANINI WITH AU JUS RECIPE

roast beef panini with au jus process shot of onions, butter, and seasonings in a skillet

STEP ONE: In a large skillet saute, on medium heat, the sliced onions with the butter, sugar, salt, and pepper for 5-6 minutes or until soft and lightly golden. Remove two-thirds of the cooked onions (leaving ⅓ of them still in the skillet) and place them in a bowl. Set them aside for later.

roast beef panini with au jus process shot of ingredients in a skillet

STEP TWO: Add the beef broth, Worcestershire sauce, and the packet of au jus mix to the skillet with the cooked onions and whisk to combine. Return your heat to medium-high and bring your au jus liquid up to a boil. Reduce the heat to low and simmer, stirring often to avoid lumps, for an additional 4-5 minutes or until the liquid has reduced and has made a nice rich dipping sauce.

STEP THREE: Using a ladle, remove ⅓-½ a cup of liquid to place into a small bowl or ramekin. Repeat four more times. You will use these to serve with your roast beef panini sandwiches for dipping.

roast beef panini with au jus process shot of roast beef being cooked in a skillet

STEP FOUR: Once you have removed your au jus for dipping, you will add your sliced deli roast beef to the skillet, on medium-low heat, and gently toss your meat in the remaining liquid in the skillet. You will warm your meat through for 5-6 minutes or until no pink remains in your roast beef. Turn off the heat.

STEP FIVE: Plug in your Revolution Cooking Toaster. There is no pre-heating and waiting!

roast beef panini with au jus process shot of sandwich being assembled

STEP SIX: To assemble your roast beef paninis you will generously butter two slices of bread on one side, place the buttered side down on the plate. Lay 2 (or 3 if your slices are small) slices of Havarti cheese onto the bread, then spoon on some of the sauteed onions (about 1-2 tablespoons) and spread them evenly over the cheese.

roast beef panini with au jus process shot of sandwich being assembled

 STEP SEVEN: Next, place a ¼ of the warmed meat mixture onto the onions and spread it evenly. Finally, top the meat with an additional 2 slices of cheese. 

PRO TIP:

Make sure you allow as much excess liquid to drip off of the meat, into the skillet, before placing the meat onto the bread slices to avoid the bread getting soggy.

STEP EIGHT: Place the second piece of buttered bread, butter side facing up, onto the meat.

roast beef panini with au jus process shot of sandwich in a revolution cooking panini maker

STEP NINE: Place your sandwich onto the Revolution Cooking panini press – it will be ready in just 3 minutes! Your roast beef panini sandwich should be golden and your cheese melted.

close up shot of a slice of roast beef panini with au jus being dipped into a roast beef sauce

HOW TO SERVE

Serve these roast beef panini sandwiches with au jus on the side to dip the sandwiches in. They are best served warm. If you do not need to make all four sandwiches at the same time, you can prepare your au jus sauce and meat, allow it to cool, and store it in a covered container, in the refrigerator, until you are ready to make additional paninis. You can reheat your meat and au jus on the stovetop, in a skillet on low heat, to warm it through before assembling your sandwich.

close up shot of roast beef panini with au jus cut in half and stacked on top of each other

STORAGE

IN THE FRIDGE: You can store leftovers in an airtight container in the fridge for two to three days. Reheat on the stovetop on low heat or in the microwave before assembling your panini.

IN THE FREEZER: Once cooled, you can store the meat and au jus in the freezer in a freezer-safe container for up to three months. Thaw in the fridge before reheating to serve.

FREQUENTLY ASKED QUESTIONS

Can I freeze these sandwiches?

While we wouldn’t recommend freezing the sandwiches, the meat and au jus can be stored in the freezer in a freezer-safe container for up to three months.

Can I use a different cheese on this sandwich?

You could use swiss, provolone, cheddar, or any other cheese that melts well on this panini.

Can I add other toppings to my panini?

You can customize the sandwich with whatever toppings you’d like such as peppers or mushrooms.

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close up shot of roast beef panini with au jus cut in half and stacked on top of each other

Roast Beef Panini with Au Jus

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Delicious roast beef, au jus sauce and melted cheese make this roast beef panini with au jus a tasty lunch option.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 2 pounds deli roast beef thinly sliced
  • 8 pieces thick sliced sourdough bread
  • 16-20 slices Havarti cheese sandwich sliced
  • 2 small onions sliced into thin half circles
  • 3 cups beef broth low sodium
  • 1 (1-ounce) package Au Jus mix (I used McCormick brand)
  • 3 tablespoons butter plus more for buttering the bread slices
  • 1 tablespoon sugar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • In a large skillet saute, on medium heat, the sliced onions with the butter, sugar, salt and pepper for 5-6 minutes or until soft and lightly golden. Remove two-thirds of the cooked onions (leaving ⅓ of them still in the skillet) and place them in a bowl. Set them aside for later.
  • Add the beef broth, Worcestershire sauce and the packet of au jus mix to the skillet with the cooked onions and whisk to combine. Return your heat to medium-high and bring your au jus liquid up to a boil. Reduce the heat to low and simmer, stirring often to avoid lumps, for an additional 4-5 minutes or until the liquid has reduced and has made a nice rich dipping sauce.
  • Using a ladle, remove ⅓-½ a cup of liquid to place into a small bowl or ramekin.  Repeat four more times. You will use these to serve with your roast beef panini sandwiches for dipping.
  • Once you have removed your au jus for dipping, you will add your sliced deli roast beef to the skillet, on medium-low heat, and gently toss your meat in the remaining liquid in the skillet. You will warm your meat through for 5-6 minutes or until no pink remains in your roast beef. Turn off the heat.
  • Preheat your panini press according to the manufacturer's instructions.
  • To assemble your roast beef paninis you will generously butter two slices of bread on one side, place the buttered side down on the plate. Lay 2 (or 3 if your slices are small) slices of havarti cheese onto the bread, then spoon on some of the sauteed onions (about 1-2 tablespoons) and spread them evenly over the cheese.
  • Next, place a ¼ of the warmed meat mixture onto the onions and spread it evenly. Make sure you allow as much excess liquid to drip off of the meat, into the skillet, before placing the meat onto the bread slices to avoid the bread getting soggy.  Finally, top the meat with an additional 2 slices of cheese.
  • Place the second piece of buttered bread, butter side facing up, onto the meat.
  • Place your sandwich onto your preheated panini press for 2-3 minutes or according to the manufacturer's instructions. Your roast beef panini sandwich should be golden and your cheese melted.

Video

Notes

TIP: Make sure you allow as much excess liquid to drip off of the meat, into the skillet, before placing the meat onto the bread slices to avoid the bread getting soggy.

Nutrition

Calories: 783kcal | Carbohydrates: 12g | Protein: 80g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 5322mg | Potassium: 907mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1154IU | Vitamin C: 107mg | Calcium: 1344mg | Iron: 6mg
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