French Dip Grilled Cheese
Crusty bread filled with roast beef, Swiss, and caramelized onions, griddled golden and served with warm au jus.
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.
Notes
Substitutions: Use provolone or Gruyere, sourdough or ciabatta, and leftover home roasted beef.
Tips: Cook the onions slowly and keep the jus hot for dipping.
Storage: Refrigerate within 2 hours for 3 to 4 days, store the jus separately, and reheat to 165 degrees F.