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The French Dip Grilled Cheese takes everything you love about a classic French dip sandwich—the deeply savory beef the golden bread the sweet caramelized onions and the irresistible dipping sauce—and condenses it into a buttery melty grilled cheese. This sandwich is my go-to for snowy weeknights or when I crave that perfect balance of comfort and flavor.
I first tackled this recipe when craving both grilled cheese and a French dip but refusing to choose between them. Now it is a fixture at game day gatherings and whenever friends drop by for lunch.
Ingredients
- Crusty French bread: brings a hearty chew and holds up to soaking in the au jus Look for loaves with a crackly crust
- Swiss cheese: melts beautifully and complements both beef and onion with a subtle nuttiness Use real Swiss for a creamier finish
- Thinly sliced roast beef: adds savory protein Opt for deli-fresh slices that are moist but not fatty
- Yellow onions: become jammy when caramelized cooking them low and slow really transforms the sandwich
- Unsalted butter: coats the bread for that signature crisp texture Extra for spreading means an even golden crust
- Olive oil: helps caramelize the onions evenly and keeps the butter from burning
- Low-sodium beef broth: makes the base for the au jus and lets you control the seasoning with salt to finish Taste before adding more salt
- Worcestershire sauce: provides a punch of umami-savory depth
- Soy sauce: adds a different layer of savoriness and color
- Garlic clove: brings a subtle warmth and aroma Mince for even distribution
- Fresh thyme: infuses the au jus with a hint of earthiness Choose a green fragrant sprig
- Salt and black pepper: allow you to finish the au jus to taste Fresh cracked pepper adds more aroma
Step-by-Step Instructions
- Caramelize the Onions:
- Cook the sliced onions over medium heat with melted butter and olive oil Stir them often for about fifteen minutes until they become golden deeply sweet and soft This step is key for sweetness and richness
- Make the Au Jus:
- Combine beef broth Worcestershire soy sauce minced garlic and a thyme sprig in a small saucepan Heat until simmering for around five minutes then season with salt and black pepper Strain so the liquid is smooth and keep warm
- Assemble the Sandwiches:
- Arrange thick slices of French bread on your work surface Layer Swiss cheese slices sliced roast beef a scoop of caramelized onion and another slice of cheese Top with the other bread slice for a sturdy sandwich
- Butter and Grill the Sandwiches:
- Spread plenty of butter on the outer sides of the bread so each sandwich gets a golden crisp crust when grilled
- Grill to Perfection:
- Heat a skillet or griddle over medium Grill each sandwich three to four minutes per side pressing gently until the cheese is fully melted and the bread is crunchy and amber brown
- Serve and Dip:
- Slice the sandwiches in half Plate them with a bowl of warm strained au jus for dipping Serve immediately while the cheese is gooey
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The star ingredient for me is always the caramelized onion. My kids love to help stir and watch the onions turn from sharp and raw to sweet and golden. We often laugh about how one onion transforms the whole kitchen with its smell during this step.
Storage Tips
Let sandwiches cool to room temperature before storing in an airtight container in the refrigerator. They will keep well for two days Reheat gently in a skillet to preserve the crispy texture. The au jus can be stored separately in a jar and reheated just before serving.
Ingredient Substitutions
You can swap Swiss cheese for provolone or mozzarella for an even stretchier melt. Try using leftover homemade roast beef or even turkey slices if you are looking to lighten things up. For a vegetarian twist roasted mushrooms work beautifully in place of the beef.
Serving Suggestions
I love serving these with homemade pickles or a crisp green salad to cut through the richness. A handful of kettle chips on the side is always a hit with kids and adults alike. For something extra indulgent serve with a side of honey mustard sauce.
Cultural and Historical Context
The French dip originated in early twentieth-century Los Angeles not France. Its hallmark is always the tender beef and savory dipping broth. Combining it with the American classic grilled cheese makes for the ultimate comfort fusion.
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Frequently Asked Questions
- → How do I perfectly caramelize onions?
Cook thinly sliced onions slowly in butter and olive oil over medium heat, stirring frequently until deep golden and soft—about 12 to 15 minutes.
- → What cheese works best for this sandwich?
Swiss cheese is preferred for its meltability and flavor, but provolone or Gruyère also pair well with the roast beef and au jus.
- → Can I use a different bread?
Yes, sourdough or Italian bread can be used, but choose a sturdy, crusty loaf that will hold up when grilled and dipped into the au jus.
- → How can I keep the sandwiches from going soggy?
Grilling until the bread is crisp and serving immediately helps maintain texture. Only dip the sandwich right before eating for the best results.
- → How do I make the au jus extra flavorful?
Simmer beef broth with Worcestershire, soy sauce, garlic, and fresh thyme, then strain before serving. Taste and adjust seasoning as desired.
- → Is it possible to make this ahead?
You can caramelize the onions and prepare the au jus in advance. Assemble and grill the sandwiches just before serving for peak flavor and texture.