The Ultimate French Dip Grilled Cheese: Your New Winter Obsession
This French Dip Grilled Cheese combines melted provolone, juicy roast beef, and savory au jus for the ultimate comfort food experience.
It is freezing outside. You need a hug in sandwich form right now.
This French Dip Grilled Cheese is exactly that. It is the ultimate winter comfort food. You get crispy bread and melty cheese. Plus, you get that savory, salty dip on the side. This recipe changes the game forever.
Why You’ll Love This Recipe
This sandwich combines two legendary classics. It is a total flavor powerhouse. You get the crunch of sourdough. You get the richness of roast beef. It is perfect for a cozy night in. Your family will beg for seconds. It feels fancy but stays totally budget-friendly.
How It Comes Together
You do not need to be a chef. This recipe is insanely easy to follow. You just simmer the dip. You assemble the layers. Then you grill it to perfection. Even beginners can master this French Dip Grilled Cheese. It takes less than 30 minutes total.
Ingredients You’ll Need
We are using simple, high-quality staples. These ingredients pack a massive flavor punch together.
- 4 slices sourdough bread
- 8 ounces deli-sliced roast beef, rare
- 4 slices provolone cheese
- 2 tablespoons unsalted butter, softened
- 0.5 cup yellow onion, thinly sliced and caramelized
- 1 cup beef consommé
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon dried thyme
Step-by-Step
- Combine beef consommé, Worcestershire sauce, and thyme in a small saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to low to keep it warm.
- Spread butter on one side of each sourdough slice.
- Place two slices butter-side down in a non-stick skillet.
- Layer provolone, roast beef, and caramelized onions onto the bread.
- Top with remaining provolone and sourdough slices, butter-side up.
- Grill over medium heat for 3-4 minutes until golden.
- Flip carefully and grill for 3 more minutes.
- Let rest for 60 seconds before slicing diagonally.
- Serve with the warm au jus in small bowls.
Best Ways to Enjoy It
Serve this warm. You want the cheese to be stretchy and hot. Dunk each bite deep into the au jus. Pair it with salty potato chips. A fresh side salad cuts the richness perfectly. This is the ultimate weeknight dinner for cold evenings.
Keep It Fresh
This sandwich is best eaten immediately. The bread stays crispy and buttery when fresh. If you have leftovers, store them separately. Keep the au jus in an airtight container. Reheat the sandwich in a skillet. This keeps the sourdough from getting soggy. Use the microwave only for the dip.
Tips for Best Results
- Use sourdough for the best crunch factor.
- Do not rush the onions; caramelize them slowly.
- Ask for rare roast beef at the deli.
- Medium-low heat prevents the bread from burning.
- Always use a non-stick skillet for easy flipping.
- Let the sandwich rest so the cheese sets.
- Add a dash of horseradish for extra kick.
Ways to Switch It Up
- Swap provolone for sharp Swiss cheese.
- Add sautéed mushrooms for more earthy flavor.
- Try ciabatta rolls instead of sourdough.
- Stir some garlic butter into the bread spread.
Common Questions
Can I use beef broth instead?
Consommé is richer. It makes a better dipping sauce. Broth will be thinner but works.
What if I don’t have sourdough?
Any thick-cut bread works. Try a sturdy French bread or brioche. Just ensure it can hold the beef.
You deserve a meal this good tonight. Go make it happen!
— Jasmine
Ingredients
Method
- In a small saucepan, combine the beef consommé, Worcestershire sauce, and dried thyme over medium heat; bring to a simmer, then reduce to low to maintain temperature.
- Spread butter evenly across one side of each sourdough bread slice.
- Place two slices of bread, butter-side down, into a large non-stick skillet over medium-low heat.
- Layer one slice of provolone onto each piece of bread in the skillet, followed by equal portions of roast beef and caramelized onions.
- Place the remaining provolone slices over the beef and top with the remaining sourdough slices, butter-side facing up.
- Increase heat to medium and grill for 3 to 4 minutes until the bottom slice is golden brown and crisp.
- Carefully flip each sandwich using a wide spatula.
- Continue grilling for an additional 3 minutes or until the cheese is completely melted and the bread is evenly toasted.
- Remove sandwiches from heat and allow to rest for 60 seconds before slicing diagonally.
- Transfer the warm au jus to individual ramekins and serve immediately with the sandwiches.
