French Dip Grilled Cheese
Introduction
There’s something instantly comforting about a sandwich that sings of warm kitchens and cozy evenings—this French Dip Grilled Cheese does exactly that. Imagine the steam rising as you press the golden-brown bread: a buttered crust that crackles; the nutty, slightly sweet aroma of melting Swiss cheese; tender, savory ribbons of roast beef; and glossy caramelized onions that melt into each bite. Dip it into a steaming, fragrant au jus and you get a savory, slightly salty, deeply satisfying mouthful that balances crisp texture with silky, melty interior.
This recipe is perfect for chilly weeknights, casual dinners with friends, or game-day gatherings when you want something substantial without a lot of fuss. It also shines as a weekend treat—pair it with a full-bodied beer or a simple green salad, and you’ve got a memorable meal in under an hour.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 25 minutes (includes time to caramelize onions and grill sandwiches)
- Total Time: 40 minutes
- Servings: 4 sandwiches
- Difficulty Level: Easy–Intermediate (caramelizing onions takes time but is straightforward)
Nutrition Highlights
The following estimates are per serving (one sandwich with au jus). Nutrient values were calculated using standard portion sizes and verified against USDA FoodData Central; general health context (recommended sodium and saturated fat limits) referenced from Mayo Clinic and CDC guidance.
Approximate nutritional breakdown per serving:
- Calories: ~825 kcal
- Protein: ~39 g
- Carbohydrates: ~54 g
- Fat: ~39 g
- Saturated fat: ~15 g
- Fiber: ~3 g
- Sodium: ~1,200–1,600 mg (varies with roast beef and condiments)
Notes:
- These are estimates; exact values depend on the brands and cuts of meat, the size of bread slices, and how much butter/oil you actually use.
- This sandwich is protein-rich and very satisfying, but it can be relatively high in sodium and saturated fat—consider leaner roast beef, reduced-sodium broth, or less butter if you need to limit those nutrients (see variations and tips). For guidance on healthy sodium and saturated fat limits, see resources from the Mayo Clinic and CDC.
Why You’ll Love It
- Flavor & Texture: You get a triumphant contrast—crisp, buttery exterior; molten Swiss that strings and folds; juicy, savory roast beef; and sweet, rich caramelized onions. The au jus ties everything together with a warm, beefy depth.
- Comfort & Social: It’s the kind of sandwich that brings people together: easy to make in batches, great for casual entertaining, and guaranteed to spark smile-filled “oohs” as everyone dips their halves into the au jus.
- Speed with Satisfaction: In about 40 minutes you achieve the complexity of slow-cooked flavor (thanks to the onions and au jus) without days of effort—ideal for a rewarding weeknight meal.
Step-by-Step Instructions
Ingredients
- 8 slices crusty French bread
- 8 slices Swiss cheese
- 12 ounces 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 garlic clove, minced
- 1 sprig fresh thyme
- Salt, to taste
- Black pepper, to taste
Optional ingredients and substitutions:
- Provolone or Gruyère in place of Swiss for a nuttier flavor
- Sliced deli roast turkey or thinly sliced roasted mushrooms for a lighter/vegetarian option
- Gluten-free bread to make the sandwich gluten-free
- Vegan butter and plant-based cheese + seitan or smoked jackfruit as a vegan variant
- Add a smear of horseradish or Dijon for a bright bite
Method & Process
- Prepare the onions: In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add sliced onions and sauté, stirring frequently, until deeply caramelized and golden brown, about 12 to 15 minutes. If they start to stick, deglaze with a splash of water or a teaspoon of broth. Transfer onions to a plate and set aside.
- Make the au jus: Wipe the skillet clean. In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, and thyme. Bring mixture to a gentle simmer for 5 minutes to meld flavors. Season with salt and pepper, to taste. Strain through a small strainer and keep warm. Remove the thyme sprig.
- Build the sandwiches: Arrange 4 bread slices on a work surface. Layer each with 1 slice Swiss cheese, a generous portion of roast beef, caramelized onions, and a second slice of Swiss cheese. Cover each with the remaining bread slices.
- Butter the outsides: Spread unsalted butter evenly on the outsides of each sandwich. Use room-temperature butter for easier spreading.
- Grill the sandwiches: Heat a clean skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula or a sandwich press, until bread is crisp and golden and cheese is fully melted.
- Serve: Slice sandwiches in half and serve immediately with warm au jus for dipping.
Practical tips:
- Don’t rush the onions—caramelization is where a lot of flavor comes from.
- If cheese isn’t melting fully, cover the pan briefly with a lid for 30–60 seconds to trap heat.
- Taste the au jus before serving; adjust salt and pepper, and remove thyme sprig so it doesn’t over-infuse.
Best Pairings
- Classic: Crisp dill pickles and kettle-cooked potato chips for contrast in texture and acidity.
- Lighter: Mixed green salad with lemon vinaigrette to cut richness.
- Cozy beverage: A robust amber ale, a medium-bodied red wine (like a Merlot), or a smoky cold brew coffee.
- Brunch: Serve with a cup of strong black tea or café au lait.
- For dipping variety: Serve a small bowl of grainy Dijon mustard alongside the au jus for an extra tangy option.
Storage Instructions
- Room temperature: Do not leave meat-containing sandwiches at room temperature for more than 2 hours (per USDA/CDC food safety guidance).
- Refrigeration: Store in an airtight container or wrapped tightly in foil/plastic wrap for up to 3–4 days. Reheat in a skillet or oven for best texture; microwave will work but will soften the crust.
- Freezer: Wrap sandwiches tightly in foil and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator, then re-crisp in a preheated oven at 350°F (175°C) for 10–15 minutes or in a skillet.
- Reheating tip: Reheat gently in a skillet over low-medium heat and add a splash of reserved au jus to keep the meat moist.
Chef’s Advice
- Choose your roast beef wisely: Thinly sliced, well-shaved roast beef (not too thick) layers better and warms through quickly; leaner cuts reduce greasiness.
- Bread matters: Use crusty, sturdy bread that can hold up to dipping; soft sandwich bread gets soggy too fast.
- Butter distribution: Spread butter evenly and use enough to encourage deep browning, but avoid puddles of butter that can make the sandwich greasy.
- Cheese placement: Place one slice of cheese directly on the bottom bread and one on top of the fillings—this creates a cheese “glue” that keeps the sandwich together and helps trap juices.
- Don’t over-press: Press gently while grilling—too much pressure squeezes out juices and flattens the texture.
Creative Twists
- Mushroom “French Dip” (vegetarian): Replace roast beef with a mix of sliced cremini and shiitake mushrooms, sautéed with thyme and a splash of soy. Use vegetable broth and a dash of balsamic in the au jus for depth. Swap Swiss for Gruyère or a melting vegetarian cheese.
- Spicy Horseradish Kick: Mix 1–2 teaspoons horseradish into softened butter before spreading on the bread, or add a thin layer of horseradish sauce inside the sandwich for a piquant contrast to the beef.
- Vegan Version: Use vegan butter, plant-based Swiss-style slices, and marinated seitan or smoked jackfruit in place of roast beef. Make au jus with mushroom or beef-style vegetable broth and soy sauce.
- Upscale: Add caramelized shallots, a smear of fig jam, and arugula for a sweet-savory, peppery lift—great for a dinner party.
Frequently Asked Questions
Q: Can I use deli roast beef or should I use freshly roasted beef?
A: Thinly sliced deli roast beef works fine and is convenient. If using leftover roasted beef, slice it thinly and warm it briefly so it’s tender inside the sandwich.
Q: How can I reduce the sodium in this recipe?
A: Use low-sodium beef broth, reduced-sodium soy sauce (or omit), choose lower-sodium deli meat or roast your own lean beef with minimal added salt, and taste the au jus before adding extra salt.
Q: My cheese didn’t fully melt—what can I do?
A: Lower the heat slightly and cover the pan with a lid for 30–60 seconds to trap steam; this helps the cheese melt without burning the bread.
Q: Is this suitable for make-ahead lunches?
A: You can assemble and refrigerate ungrilled sandwiches for up to 24 hours; grill them just before serving for the best texture. For freezing, fully wrap and freeze; reheat in the oven or skillet after thawing.
Q: How do I prevent a soggy bottom when dipping?
A: Dip only the sandwich corner or half into the au jus rather than submerging the whole sandwich. Serve extra au jus on the side for those who prefer more dunking.
Conclusion
Give this French Dip Grilled Cheese a try the next time you want an indulgent, comforting meal that still feels homemade and thoughtful—share it with friends or savor a solitary, cozy dinner night. For another take and quick inspiration, check out the step-by-step version at 30 Minutes Meals’ French Dip Grilled Cheese Sandwich. If you’d like a slightly different approach with photos and tips, take a look at Delish’s French Dip Grilled Cheese.
If you make this recipe, I’d love to hear how you personalized it—leave a comment or share a photo so we can swap tips and tasty variations. Enjoy!
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French Dip Grilled Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This comforting sandwich features crispy French bread, melted Swiss cheese, savory roast beef, and caramelized onions, served with a warm au jus for dipping.
Ingredients
- 8 slices crusty French bread
- 8 slices Swiss cheese
- 12 ounces 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 garlic clove, minced
- 1 sprig fresh thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil, then add sliced onions and sauté until caramelized and golden brown, about 12–15 minutes. Transfer onions to a plate and set aside.
- In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, and thyme. Simmer for 5 minutes. Season with salt and pepper, strain, and keep warm.
- Layer 4 slices of bread with 1 slice Swiss cheese, roast beef, caramelized onions, and another slice of cheese. Top with remaining bread slices.
- Spread unsalted butter on the outsides of the sandwiches and grill on medium heat for 3–4 minutes per side until golden and cheese melts.
- Slice sandwiches in half and serve with warm au jus.
Notes
This sandwich can be made with various cheeses and meats to suit your taste. For a lighter option, use leaner roast beef or substitute with turkey or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 825
- Sugar: 4g
- Sodium: 1200mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 90mg
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