French Dip Grilled Cheese

There’s something undeniably comforting about bread, melted cheese, and a fragrant pool of savory jus waiting on the side. Picture the warm, nutty aroma of Swiss cheese melting into thin ribbons, the caramelized sweetness of onions, and the tender bite of roast beef nestled between slices of crusty French bread. Each forkful delivers a contrast of textures: crisp, golden exterior giving way to gooey, silky interior — and the steamy, beefy dip that invites you to dunk, savor, and repeat.

This French Dip Grilled Cheese is the kind of recipe that feels like a hug on a plate. It’s perfect for chilly weeknights, relaxed weekend lunches, casual dinner parties, or anytime you want something indulgent but reliably quick. Make it for a game-night gathering, a comforting solo meal, or when you want to impress guests without spending hours in the kitchen — it’s familiar yet elevated, nostalgic but novel.

At a glance

Prep Time: 15 minutes
Cook Time: 20 minutes (including caramelizing onions and simmering au jus)
Total Time: 35 minutes
Servings: 4 sandwiches
Difficulty Level: Easy — great for home cooks of any level

Nutrition Highlights
Approximate nutritional breakdown per serving (1 sandwich). These values are estimates calculated from ingredient-standard databases (USDA FoodData Central) and rounded for clarity. Individual results will vary with ingredient brands and exact portion sizes.

Calories: ~750–770 kcal
Protein: ~45 g
Carbohydrates: ~35–40 g
Fat: ~45–50 g
- Saturated fat: ~20–22 g
Sodium: ~1,000–1,300 mg (varies with broth, roast beef, soy sauce)
Fiber: ~2–4 g

Notes on nutrition: This sandwich is protein-forward and calorie-dense due to cheese, butter, and roast beef. If you’re watching sodium or saturated fat, consider leaner roast beef, reduced-fat Swiss, and low-sodium broth/soy sauce. For general intake guidance, see resources from USDA FoodData Central and the CDC for sodium recommendations.

Perfect For…

Cozy weeknight dinners when you want comfort without fuss.
Casual entertaining or game nights — these are handheld, shareable, and universally loved.
Busy cooks who want big flavor fast: assembly is simple, and the au jus simmers while you caramelize onions.
Those craving nostalgia with a grown-up twist — it balances grilled-cheese familiarity with the savory elegance of French dip.

Step-by-Step Instructions

Ingredients

8 slices crusty French bread (about 8 oz / 225 g total)
8 slices Swiss cheese
12 ounces thinly sliced roast beef (about 340 g)
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 garlic clove, minced
1 sprig fresh thyme
Salt, to taste
Black pepper, to taste

Optional ingredients & substitutions

Use provolone or Gruyère in place of Swiss for a nuttier or sharper flavor.
Substitute sourdough or hearty country bread if French bread isn’t available.
For lower sodium: choose low-sodium roast beef and broth, and omit or reduce soy sauce.
For a smoky note: add 1/2 teaspoon smoked paprika to caramelized onions.
For a vegetarian version: swap roast beef for sliced grilled portobello mushrooms and use vegetable broth for au jus (see variations below).

Method (numbered steps)

Prepare the onions: In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the sliced onions and a pinch of salt. Sauté, stirring frequently, until deeply caramelized and golden brown, about 12 to 15 minutes. Reduce heat slightly if they begin to brown too quickly. Transfer the onions to a plate and set aside.
Make the au jus: Wipe the skillet clean. In a small saucepan, combine 2 cups low-sodium beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, minced garlic, and 1 sprig fresh thyme. Bring mixture to a gentle simmer for 5 minutes to meld flavors. Taste and season with salt and pepper if needed. Strain through a small strainer and keep warm over low heat; discard thyme sprig.
Assemble sandwiches: Arrange 4 slices of bread on a work surface. Layer each with 1 slice of Swiss cheese, a generous portion of roast beef, a spoonful of caramelized onions, and a second slice of Swiss cheese. Top each with the remaining 4 bread slices.
Butter the bread: Spread unsalted butter evenly on the outsides of each sandwich (both top and bottom).
Grill: Heat a clean skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is crisp and golden and cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the skillet briefly to help the cheese become gooey.
Serve: Slice sandwiches in half and serve immediately with warm au jus for dipping.

Practical tips

Don’t rush the onions — deep caramelization is worth the time and adds sweetness that balances the beef.
Keep the au jus warm but not boiling so it stays flavorful and not reduced away.
Sandwich press or a heavy skillet helps achieve even pressing and faster melting if you’re making multiple sandwiches.
If your roast beef is particularly salty, skip adding extra salt to the au jus until you’ve tasted.

Best Pairings

Classic sides: hand-cut fries, house coleslaw, or a crisp green salad with a lemon vinaigrette to cut the richness.
Drinks: a cold lager or a vibrant red wine (such as a young Malbec) pairs nicely; for a non-alcoholic option, iced tea or a sparkling apple cider works well.
Sauces/toppings: serve with tangy pickles, Dijon mustard on the side, or a smear of horseradish for a spicy lift.
Presentation tip: serve on a wooden board with small dipping bowls of warm au jus and toothpicks to hold halves together.

Keeping it Fresh

Room temperature: Do not leave sandwiches at room temperature for more than 2 hours (1 hour if above 90°F / 32°C) — per USDA food safety guidance for perishable foods.
Refrigeration: Store cooled, tightly wrapped sandwiches in an airtight container for up to 3–4 days. Separate au jus in a sealed container.
Freezer: Wrap sandwiches individually in plastic wrap and foil; freeze for up to 1–2 months. Thaw overnight in the refrigerator and reheat in a skillet or oven until warmed through; keep au jus reheated separately.

Chef’s Advice

Bread choice is crucial: pick a loaf with a crisp crust and open crumb to soak a little jus without becoming soggy.
Cheese layering: place cheese both above and below the roast beef so the meat is encased and heat distributes evenly to melt cheese fully.
Control moisture: pat roast beef lightly with paper towels if overly moist to avoid a soggy sandwich; strain the au jus to remove solids.
Crust crispiness cue: golden, evenly bronzed bread and audible crunch indicate readiness — if the interior isn’t fully melted, lower heat and cover briefly to let the heat penetrate.

Creative Twists

Mushroom “Beef” Dip (Vegetarian): Replace roast beef with sliced, seared portobello or cremini mushrooms tossed in a bit of soy and Worcestershire-style seasoning; use vegetable broth for au jus. Add caramelized shallots for extra depth.
Spicy Kick: Add sliced pickled jalapeños and a smear of chipotle mayo inside the sandwich; add 1/4 teaspoon cayenne to the au jus for heat.
French Onion Variation: Increase onions to 3 medium, caramelize with a splash of balsamic vinegar, and top with melted Gruyère for a richer, sweeter profile.
Gluten-free option: Use gluten-free artisan bread and verify broth and sauces are gluten-free.
Lighter option: Use 2% Swiss-style cheese and swap butter for a light olive oil spread; pick lean roast beef and serve open-faced to reduce bread.

All Your Questions Answered
Q: Can I make the au jus ahead of time?
A: Yes — make it up to 3 days ahead and refrigerate in an airtight container. Reheat gently before serving.

Q: My sandwich is browning before the cheese melts — how do I fix this?
A: Reduce the heat and cover the pan for a minute or two to trap heat and melt the cheese without burning the bread.

Q: What’s a good substitute for Swiss cheese?
A: Gruyère or provolone are excellent alternatives; they melt well and offer complementary flavors.

Q: Can I use deli-style roast beef?
A: Yes — thinly sliced deli roast beef works well and makes assembly fast. Be mindful of higher sodium in some deli meats.

Q: How can I reduce sodium in this recipe?
A: Use low-sodium beef broth, low-sodium soy sauce, and lean, low-sodium roast beef; taste the au jus before adding extra salt.

Jump to Recipe Card

Conclusion

If you love the idea of a familiar grilled cheese upgraded with savory, beefy juiciness, this French Dip Grilled Cheese is meant to be tried. It’s fast enough for weeknights and substantial enough for guests, and the au jus makes every bite irresistibly dunkable. For another version or inspiration, check out this take on the sandwich at French Dip Grilled Cheese Sandwich – 30 Minutes Meals, or see an alternate method and tips at French Dip Grilled Cheese (Delish).

Give it a go, then come back and tell me how you dressed yours — extra caramelized onions, a spicy slaw, or a clever swap? I’d love to hear.