The Ultimate French Dip Grilled Cheese for Cozy Nights
Winter winds are howling outside your window today. You need something warm, hearty, and incredibly satisfying. This French Dip Grilled Cheese is the ultimate winter comfort food.
It delivers the rich flavors of a classic roast beef dip. You also get the crispy, buttery joy of a grilled cheese. It is the perfect way to treat yourself tonight.
Why You’ll Love This Recipe
This recipe is a total winner for a cozy date night. It combines a salty roast beef sandwich with a gooey grilled cheese. You get the perfect golden crunch from the sourdough bread.
It feels like a fancy restaurant meal in your own kitchen. The prep is minimal and the cleanup is very fast. Your family will ask for this every single week.
Simple Cooking Steps
Making this sandwich is much easier than it looks. You just layer your ingredients and toast them in a skillet. The simple au jus simmers while you cook the bread.
Even if you are a beginner, you can master this. The key is keeping the heat low and steady. This ensures the cheese melts before the bread burns.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh deli finds. High-quality sourdough makes a huge difference here.
- 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 immediately while the cheese is stretchy. The warm au jus is the star of the show. Dip each bite generously into the savory broth.
Pair this with a light green salad or salty chips. Set the table and enjoy this with your favorite person. It is truly the perfect indoor winter meal.
Storage & Reheating
These sandwiches are best enjoyed fresh from the skillet. If you have leftovers, store them in the fridge. They will stay fresh for up to two days. Wrap them tightly in foil or an airtight container.
To keep the crunch, reheat in a skillet over low heat. Avoid the microwave as it makes the bread soggy. You can also use an air fryer for five minutes.
Tips for Best Results
- Don’t skip the caramelizing step for the onions.
- Use room temperature butter for easy spreading.
- Keep the heat low and slow for even melting.
- Pat the roast beef dry to avoid a soggy sandwich.
- For a holiday twist, add a dash of rosemary.
- Use a wide spatula to make flipping much easier.
- Wait one minute before slicing to keep fillings inside.
Ways to Switch It Up
- Swap provolone for Gruyère for a nuttier flavor.
- Use gluten-free bread to make this allergy-friendly.
- In summer, swap caramelized onions for fresh tomato slices.
- Add a smear of horseradish mayo for extra kick.
Common Questions
Can I make the au jus ahead of time?
Yes, you can certainly make the dipping sauce early. Simply store it in the fridge and reheat. It only takes a minute on the stove.
What is the best bread to use?
Sourdough is the best choice for its sturdy texture. It holds up well to the heavy meat. It also toasts to a beautiful golden color.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Clara
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.
