Monday, October 11, 2021


"Au Jus Burrito", is there such a thing? I didn't know what else to call it 👍

This is a new favorite at our house. Even "picky-picky husband" gave it 2 thumbs up and asked me to make it again soon!! I KNOW!!! I was shocked too!! 😲

This quick and easy "sandwich" can be put together early in the day (or even the day before) and finished off with just 20 minutes in the couldn't be easier.

Au Jus Burrito   
Makes 4 large sandwiches

(4)  12" flour tortilla's (room temperature)
3/4 pound of VERY THINLY SHAVED roast beef
1 cup shredded Monterey Jack cheese (loosely packed)
1 cup shredded sharp cheddar cheese (loosely packed)
1 cup finely diced sweet onions(sautéed) *see note below
salt and pepper to taste

If your torilla's are cold, either let them warm up a little (so they will be more flexible) or microwave them for a few seconds so they don't crack when you roll them up.

Sauté the finely diced sweet onions (in a little butter) until you see golden edges, then drain on paper towel. Scatter 1/4 cup of onions over each of the 4 tortillas. 

Mix the shredded Monterey Jack cheese with the shredded cheddar cheese and sprinkle 1/2 cup (loosely packed) of this mixture over the cooked onions on each tortilla. 

On top of the shredded cheese, place 1/4 of the of thinly sliced roast beef and season with salt and pepper to taste. I like to make these with left over tri-tip roast beef or some other super tender roast beef. The meat is very easy to slice thinly when it is extremely cold (great use of leftovers).

OK...time to roll it up: fold in the sides just a little, then roll up tightly (in the opposite direction) and place on a foil lined pan that has been lightly sprayed with cooking spray...make sure you let the rolled up "sandwich" rest on the seam side.

Lightly brush the sandwiches with a little melted butter and sprinkle with a salt and pepper.

Bake in a 425° preheated oven for 20 minutes (if you are cooking them right away) or 25 minutes if they are cold right out of the refrigerator.


(1) 10 ounce can of beef consomme or beef broth
3/4 cup water
1 teaspoon worcestershire sauce
1 teaspoon low salt soy sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Mix all of the dipping sauce ingredients together and simmer on LOW for about 10 minutes. Serve hot Au Jus dip in a cup with the hot sandwich.


NOTES: Use whatever kind of cheese you like. We think the monterey jack + cheddar combo is a good one, but any easy-melt cheese will work well. 

NOTES: You can use French's Crispy Fried Onions (chopped up a little) instead of fresh onions, but I never seem to have those in my pantry.

NOTES: Make sure you layer the onions next to the cheese, so they "melt into" the cheese and don't fall out of the sandwich when you eat it.

NOTES: If you slice the beef too thickly, the sandwich will be hard to roll up tightly.

NOTES: I think mild green chilies and Pepper Jack cheese would be very tasty in this sandwich, but my "picky-picky husband" would have a virtual heart attack if I tried that. Let me know if you try it.👍

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