When the winter chill sets in, nothing beats a warm, melty sandwich. This French Dip Grilled Cheese is the ultimate cozy upgrade for your weeknight routine.
It combines a juicy roast beef dip with a crisp, golden sourdough melt. You get the best of both worlds in every single bite. It is fragrant, savory, and satisfying for the whole family.
Why You’ll Love This Recipe
This recipe is a total game-changer for comfort food lovers. You only need 25 minutes to create a restaurant-quality meal at home. It uses simple deli ingredients to save you precious time after work.
The combination of savory beef and sweet onions is simply irresistible. It is much easier than making a full roast from scratch. You will love how the provolone cheese creates a perfectly silky pull.
The Easy Process
We start by simmering a fragrant, herb-infused au jus on the stove. While that warms, you simply assemble your sandwiches with plenty of butter. A slow grill in the skillet ensures golden perfection every time. It is a foolproof way to impress your family tonight.
What You’ll Need
- 4 slices sourdough bread
- 8 ounces deli-sliced roast beef, rare
- 4 slices provolone cheese
- 2 tablespoons unsalted butter, softened
- 0.5 cup yellow onion, thinly sliced and caramelized
- 1 cup beef consommé
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon dried thyme
Step-by-Step Directions
- In a small saucepan, combine the beef consommé, Worcestershire sauce, and dried thyme over medium heat; bring to a simmer, then reduce to low to maintain temperature.
- Spread butter evenly across one side of each sourdough bread slice.
- Place two slices of bread, butter-side down, into a large non-stick skillet over medium-low heat.
- Layer one slice of provolone onto each piece of bread in the skillet, followed by equal portions of roast beef and caramelized onions.
- Place the remaining provolone slices over the beef and top with the remaining sourdough slices, butter-side facing up.
- Increase heat to medium and grill for 3 to 4 minutes until the bottom slice is golden brown and crisp.
- Carefully flip each sandwich using a wide spatula.
- Continue grilling for an additional 3 minutes or until the cheese is completely melted and the bread is evenly toasted.
- Remove sandwiches from heat and allow to rest for 60 seconds before slicing diagonally.
- Transfer the warm au jus to individual ramekins and serve immediately with the sandwiches.
Best Ways to Enjoy It
Serve these sandwiches while they are still steaming and fragrant. Place the warm au jus in small bowls for easy dipping. You can pair this with a crisp green salad or salty kettle chips. It makes for a satisfying dinner that feels truly special during a cozy night in.
Keep It Fresh
These sandwiches are best enjoyed fresh off the skillet. You can store leftovers in the fridge for up to 2 days. Reheat them in a dry pan over medium heat to restore the crisp texture. Keep the au jus in a separate airtight container for reheating. Avoid the microwave to keep your sourdough from getting soggy.
Pro Tips for Best Results
- Don’t skip the 60-second rest before slicing to keep the juices inside.
- Avoid using high heat or the bread will burn before the cheese melts.
- Use rare roast beef for the most tender and juicy results.
- Save time by using store-bought caramelized onions if you are in a rush.
- Winter is the perfect time for this hearty, warming meal.
- Elevate the dish with a tiny swipe of horseradish mayo on the bread.
Make It Your Own
- Swap provolone for sharp Swiss cheese for a classic flavor.
- Use gluten-free sourdough for a delicious sensitive-friendly version.
- Add sautéed bell peppers for a fun Philly-style twist.
- Try a spring version by adding fresh chives to the au jus.
Common Questions
Can I make these ahead of time?
You can prep the onions and au jus ahead of time. However, I recommend assembling and grilling just before you eat. This ensures the bread stays crisp and the cheese is perfectly melted.
What if I do not have sourdough?
Any thick-cut bread like ciabatta or hearty white bread will work. Sourdough is great because it holds up well to the dipping sauce. Just ensure your slices are thick enough to support the fillings.
How do I know when the sandwich is done?
Look for a deep golden brown color on the bread. The cheese should be visibly bulging and gooey at the edges. Using medium-low heat helps you reach this stage without burning the crust.
I hope this warm sandwich brings a little extra joy to your kitchen. It is the perfect way to reset after a long day. Happy cooking!
— Emily
Ingredients
Method
- In a small saucepan, combine the beef consommé, Worcestershire sauce, and dried thyme over medium heat; bring to a simmer, then reduce to low to maintain temperature.
- Spread butter evenly across one side of each sourdough bread slice.
- Place two slices of bread, butter-side down, into a large non-stick skillet over medium-low heat.
- Layer one slice of provolone onto each piece of bread in the skillet, followed by equal portions of roast beef and caramelized onions.
- Place the remaining provolone slices over the beef and top with the remaining sourdough slices, butter-side facing up.
- Increase heat to medium and grill for 3 to 4 minutes until the bottom slice is golden brown and crisp.
- Carefully flip each sandwich using a wide spatula.
- Continue grilling for an additional 3 minutes or until the cheese is completely melted and the bread is evenly toasted.
- Remove sandwiches from heat and allow to rest for 60 seconds before slicing diagonally.
- Transfer the warm au jus to individual ramekins and serve immediately with the sandwiches.
