French Dip Grilled Cheese
Enjoy a crispy, buttery French Dip Grilled Cheese featuring tender roast beef, sweet caramelized onions, and melty Swiss cheese, perfectly griddled and served with warm, flavorful au jus.
Equipment
- Large Skillet
- Saucepan
- Chef’s knife
- Cutting board
- Spatula
- Small strainer
Ingredients
- 8 slices crusty French bread about 1-inch thick, or use a homemade French bread recipe
- 8 slices Swiss cheese room temperature
- 12 ounces thinly sliced deli roast beef
- 2 medium yellow onions thinly sliced about 1/8-inch thick
- 6 tablespoons unsalted butter divided
- 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
- Salt to taste
- Black pepper to taste
Instructions
- Remove Swiss cheese from refrigerator and let sit at room temperature for 15-20 minutes. Heat 1 tablespoon butter with olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring frequently, for 12 to 15 minutes until deeply golden brown and caramelized. Transfer to a plate and set aside.
- While onions are caramelizing, prepare the au jus. In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, and fresh thyme. Bring to a gentle simmer and cook for 5 minutes. Season with salt and pepper, then strain through a fine-mesh strainer. Keep warm on lowest heat.
- Arrange 4 bread slices on work surface. Layer each with 1 slice Swiss cheese, about 3 ounces roast beef (folded for even coverage), caramelized onions, and a second slice of Swiss cheese. Top with remaining bread slices and press gently. Spread about 1/2 tablespoon softened butter evenly on top of each sandwich, then flip and butter the bottom side.
- Heat a clean skillet or griddle over medium heat. Place sandwiches butter-side down and cook for 3 to 4 minutes, pressing gently with a spatula, until deep golden brown with visible grill marks. Flip and cook second side for 3 to 4 minutes until cheese is completely melted. If cheese isn't melting fast enough, reduce heat to medium-low and cover with lid for last minute.
- Remove from heat and let rest for 1 minute. Slice sandwiches diagonally and serve immediately with small bowls of warm au jus for dipping.
Notes
Ingredient tip: Ask the deli counter for rare roast beef sliced thin, because it stays juicy once the sandwich is hot instead of turning stiff around the edges.
Melting tip: Bring the cheese to room temperature before assembling to ensure it melts completely and quickly. Cover the skillet with a lid for the final minute of griddling if the cheese is being stubborn about melting.
Texture tip: Avoid using bread that is too soft; sturdy French bread holds up best to the heavy dip without turning soggy.
Storage: Store components separately. Keep the beef, bread, and au jus apart in covered containers in the refrigerator so the crust does not absorb moisture while it sits.
Reheating: Warm the sandwich in a 350 °F oven or toaster oven for 10 minutes to restore the crisp exterior. Warm the au jus separately on low heat.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.