We make a lot of French dips and always have leftover roast beef. Here’s how I put it to good use. For these pies, use any vegetables you like. They’re extra awesome drenched in cheese sauce.

 

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    4 servings

Ingredients

  • 1 package (15 ounces) refrigerated beef roast au jus
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 cup shredded Mexican cheese blend
  • Salsa con queso dip, optional

Directions

  • Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with two forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices.
  • Unroll one pastry sheet; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over half of each pastry to within 1/2 in. of edge. Fold pastry over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining pastry and filling.
  • Bake 15-18 minutes or until golden brown. If desired, serve with queso dip. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until heated through.

Nutrition Facts

1 pie (calculated without queso dip): 752 calories, 46g fat (19g saturated fat), 108mg cholesterol, 921mg sodium, 53g carbohydrate (7g sugars, 0 fiber), 31g protein.