Hey there, food lovers! Have you ever taken that first glorious bite of a classic French Dip sandwich—that tender roast beef swimming in rich au jus—and thought, “This needs to be grilled cheese”? Well, friends, I’m here to tell you that dream is now a reality!
Today, we are taking two icons of comfort food and merging them into one spectacular creation: the French Dip Grilled Cheese. It’s savory, ridiculously cheesy, and comes complete with its own dipping sauce. Trust me; this is going to revolutionize your lunch game. Let’s get cooking!
Quick Facts
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serving size: 2 sandwiches
Why You’ll Love This Recipe
This isn’t just a sandwich; it’s an event. You get the satisfying crunch of perfectly grilled bread, the deep, salty flavor of thinly sliced roast beef, and the incredible pull of melted Gruyère. The best part? Dipping the whole cheesy masterpiece into warm, homemade (or store-bought!) au jus. It’s the perfect blend of elegance and pure, unadulterated comfort food goodness.
Ingredients You’ll Need
To make this masterpiece shine, you need quality ingredients. Don’t skimp on the cheese!
For the Sandwiches:
- 4 slices good quality sturdy bread (Sourdough or Texas Toast works best)
- 4 tablespoons unsalted butter, softened
- 1 cup thinly sliced, high-quality roast beef (deli-sliced is perfect)
- 4 slices Gruyère cheese (about 4 oz total)
- 2 slices Provolone or Swiss cheese (for extra meltiness)
- 1 small shallot, very thinly sliced (optional, but recommended)
- 1 teaspoon Dijon mustard
For the Au Jus (Dipping Sauce):
- 2 cups good quality beef broth (low sodium is best)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening, optional)
Step-by-Step Instructions
Let’s build this beauty! We’ll start with the flavor booster—the au jus—then assemble and grill.
H3: Preparing the Au Jus
1. Combine Liquids: In a small saucepan, combine the beef broth, Worcestershire sauce, dried thyme, and black pepper.
2. Simmer: Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for about 10 minutes so the flavors meld.
3. Thicken (Optional): If you prefer a slightly thicker dip (more like a gravy), whisk in the cornstarch slurry while stirring constantly. Let it bubble for 1 minute until slightly thickened. Keep warm on very low heat while you make the sandwiches.
H3: Assembling and Grilling the Sandwich
1. Prep the Bread: Spread the Dijon mustard thinly on one side of each slice of bread. This will be the inside of the sandwich.
2. Butter the Exterior: Spread the softened butter evenly on one side of each slice. This is the side that hits the pan!
3. Layer the Fillings: Flip two slices of bread so the buttered side is down. Layer them: Provolone/Swiss cheese, half the roast beef, the thinly sliced shallots (if using), Gruyère cheese, and top with the remaining slice of bread, butter-side up. You should have two assembled sandwiches.
4. Grill Time: Heat a large skillet or griddle over medium-low heat. Low and slow is key for a perfect grilled cheese—you want the cheese melted before the bread burns!
5. Cook: Place the sandwiches in the hot pan. Cook for 4 to 5 minutes per side, pressing down gently with a spatula occasionally until the bread is golden brown and crispy and the cheese is gooey perfection.
6. Slice and Serve: Remove the sandwiches from the pan. Let them rest for one minute, then slice them diagonally. Pour the warm au jus into small ramekins for easy dipping.
Serving Suggestions
The au jus is non-negotiable, but here are a few extras to round out your meal:
- A small, crisp side salad with a light vinaigrette to cut through the richness.
- Dill pickle spears.
- A side of crispy sweet potato fries instead of regular chips.
Tips for Customization and Variations
Want to make this recipe your own? Here are a few ideas!
- Spice it Up: Mix a dash of horseradish sauce into the au jus for a little sinus-clearing heat.
- Caramelized Onions: Instead of raw shallots, use slow-cooked caramelized onions for an intensely sweet flavor profile.
- Cheese Swap: If Gruyère is hard to find, use Emmentaler or even high-quality sharp white Cheddar.
- Herb Boost: Add a small sprig of fresh rosemary to the au jus while it simmers for an earthy aroma.
Estimated Nutritional Information (Per Serving)
Please remember this is an estimate and can vary greatly based on the specific bread and cheese brands used.
- Calories: Approximately 550-650
- Protein: 35g
- Fat: 35g
- Carbohydrates: 30g
Frequently Asked Questions (FAQs)
Q1: Can I use leftover steak instead of deli roast beef?
Absolutely! Leftover prime rib or steak sliced very thinly works wonderfully. Just make sure to gently warm the meat in a separate pan for a minute before layering it into the sandwich so it doesn’t cool down the cheese process.
Q2: My au jus tastes weak. How can I fix it?
If the flavor isn’t deep enough, try adding a teaspoon of better-quality beef base or bouillon paste to the simmering broth, or let it simmer longer to reduce the liquid volume. A tiny splash of dry red wine, cooked off before serving, also adds depth!
Q3: What is the best way to keep the au jus warm for dipping?
Keep it on the absolute lowest setting on your stovetop, or transfer it to a small, insulated thermos or small crockpot set to the “Warm” setting. You want it hot, but never boiling.
Enjoy making and eating this incredible French Dip Grilled Cheese. Happy cooking!
