French dip grilled cheese combines two comfort classics into one irresistible sandwich. Thin slices of roast beef, sweet caramelized onions, and melted Swiss cheese get pressed between crusty Crusty bread and griddled until golden, then served with a warm, savory au jus for dunking.
The onions take a little time, but everything else is quick, and the payoff is a sandwich that tastes like it came from a good deli. It is a warm dinner that comes together in about fifty minutes.
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Why This French Dip Grilled Cheese Recipe Works
Caramelized onions bring a sweetness that balances the salty beef and nutty Swiss. They are worth the patience, because slow cooking changes sharp onions into something jammy and deep.
Layering cheese on both sides of the beef acts like glue, holding the sandwich together and keeping the meat warm. Buttering the outside of the bread, rather than the pan, gives an even, crackly crust.
The au jus is simple but flavorful. Beef broth, Worcestershire, soy sauce, garlic, and thyme simmer together and give the sandwich a proper dip.
Ingredients for French Dip Grilled Cheese
- 8 slices crusty Crusty bread
- 8 slices Swiss cheese
- 12 oz thinly sliced roast beef
- 2 medium yellow onions, thinly sliced
- 4 tablespoons unsalted butter, plus extra for spreading
- 1 tablespoon olive oil
- 2 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1 sprig fresh thyme
- Black pepper
Crusty bread. A sturdy loaf cut in slices about 1/2 inch thick holds up to the juicy filling. Sourdough or ciabatta also work well.
Swiss cheese. It melts smoothly and tastes mild and nutty. Provolone is a fine substitute, and Gruyere makes the sandwich fancier.
Roast beef. Deli roast beef sliced thin is the quickest choice. Leftover home roasted beef sliced thin is even better.
Beef broth. Low sodium broth is essential, since the deli beef, cheese, and soy sauce already bring plenty of salt.
How to Make French Dip Grilled Cheese
1. Caramelize the onions. Melt 1 tablespoon of the butter with the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 12 to 15 minutes until deeply golden. Move them to a plate.
2. Simmer the jus. In a small saucepan, combine the broth, Worcestershire, soy sauce, garlic, and thyme. Simmer for 5 minutes, season with pepper, and strain. Keep it warm.
3. Layer the sandwiches. Set 4 slices of bread on a board. Top each with a slice of Swiss, a pile of roast beef, a spoonful of onions, and a second slice of Swiss. Add the top bread slices.
4. Butter the bread. Spread the remaining butter on the outside of each sandwich.
5. Grill until golden. Heat a clean skillet over medium low. Cook the sandwiches in batches for 3 to 4 minutes per side, until the bread is crisp and the cheese is fully melted.
6. Slice and serve. Cut each sandwich in half and serve right away with the warm jus on the side for dipping.
How to Serve French Dip Grilled Cheese
Serve with a small bowl of warm jus for each person. Kettle chips, a crisp pickle, or a simple tomato soup make easy sides.
For another warm beef dinner, try our slow cooker Salisbury steak meatballs over mashed potatoes. A pot of slow cooker garlic butter beef is a great way to make extra roast beef for sandwiches.
Add a basket of soft pretzels for a satisfying snack night, or follow with old school pizza burgers on another evening when you want something similarly cheesy.
How to Store and Reheat French Dip Grilled Cheese
These sandwiches are ideal fresh, but you can refrigerate leftovers within two hours wrapped in foil and keep them for 3 to 4 days. Store the jus separately in a sealed container.
Reheat the sandwich in a skillet over low heat, covered, until the cheese is melted and the center is hot at 165 degrees F. The oven works too at 350 degrees F, wrapped loosely in foil. Reheat the jus on the stove until steaming.
Tips and Variations for French Dip Grilled Cheese
Cook the onions slowly. High heat browns the outside but leaves the middle raw, while patient medium heat makes them sweet.
Use medium low heat. The bread needs time to toast while the cheese melts, and high heat burns the crust first.
Keep the jus hot. A hot dip warms the sandwich and keeps the crust from tasting cold.
Follow leftover guidance. The Purdue Extension leftover storage page has helpful general advice for cooling and storing.
Add mushrooms. Sauteed mushrooms cooked with the onions bring an earthy flavor.
Try horseradish. A thin spread of horseradish sauce on the bread gives a sharp bite that cuts the richness.
Press lightly. A gentle press with a spatula helps the layers melt together without squeezing the filling out.
Frequently Asked Questions About French Dip Grilled Cheese
What Is Au Jus Made From in French Dip Grilled Cheese?
It is a light seasoned broth. Here it uses beef broth, Worcestershire, soy sauce, garlic, and thyme, simmered briefly and strained so it stays clear.
Can I Make French Dip Grilled Cheese Ahead of Time?
You can caramelize the onions and make the jus a day ahead, then assemble and grill the sandwiches when you are ready to eat.
What Bread Is Ideal for French Dip Grilled Cheese?
Crusty Crusty bread is ideal because it stays sturdy when dipped. Sourdough and ciabatta are good alternatives.
Can I Use Leftover Roast Beef?
Yes. Slice it thin and warm it briefly in a little of the jus before building the sandwiches.
How Do I Keep the Sandwich From Getting Soggy?
Serve the jus on the side for dipping rather than pouring it over the sandwich, and toast the bread until it is crisp.
French Dip Grilled Cheese
Equipment
- Large skillet
- Small saucepan
- Fine mesh sieve
- Spatula
Ingredients
Main Ingredients
- 8 slices crusty Crusty bread
- 8 slices Swiss cheese
- 12 oz thinly sliced roast beef
- 2 medium yellow onions thinly sliced
- 4 tbsp unsalted butter divided
- 1 tbsp olive oil
- 2 cup low sodium beef broth
- 2 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 cloves garlic minced
- 1 sprig fresh thyme
- ¼ tsp black pepper to taste
Instructions
Cooking
- Caramelize. Cook the onions in 1 tablespoon butter and the oil over medium heat for 12 to 15 minutes until deep golden.
- Jus. Simmer the broth, Worcestershire, soy sauce, garlic, and thyme for 5 minutes, then strain and keep warm.
- Layer. Stack Swiss, roast beef, onions, and more Swiss between slices of bread.
- Butter. Spread the remaining butter on the outside of each sandwich.
- Grill. Cook over medium low heat for 3 to 4 minutes per side until crisp and the cheese melts.
- Serve. Slice and serve with the warm jus for dipping.
