French Dip Grilled Cheese Sandwiches
This post may contain affiliate links. Read our disclosure policy.
The grilled cheese is an undeniable classic, universally adored for its simple, buttery crunch and molten cheesy center. Equally beloved is the savory French Dip sandwich, famed for its tender roast beef and the dunk into a rich au jus. Today, I’m taking the best of both worlds and uniting them to create something truly spectacular: the French Dip Grilled Cheese sandwich. Prepare yourself for an experience that blends cheesy perfection with deep, savory flavor.
The foundation of any great sandwich matters, and for this fusion, we’re building on French bread. Its hearty crust and soft interior stand up perfectly to both the grilling and the dipping. While grabbing a quality loaf from your local grocery store is easy, feel free to source it from a local bakery for an extra touch of authenticity.
To fill your sandwich
You’ll need high-quality deli-sliced roast beef. Look for a thinly sliced, tender cut. The cheese component is provolone slices. Its mild, slightly nutty flavor and exceptional meltability make it the ideal companion for the roast beef and the savory butter.
While regular butter can certainly grill a sandwich, the true magic in this recipe lies in creating a magnificent savory seasoned butter. This simple step elevates the sandwich from great to gourmet. You’ll transform your softened butter into a rich compound spread by mixing in key flavor boosters:
- Au Jus Mix: Provides that essential, deep beefy background flavor.
- Worcestershire Sauce: Adds a fermented, umami kick and a slight tanginess.
- Garlic Powder & Dried Onion: Infuse the butter with aromatic depth.
This flavorful buttery spread will coat your French bread, creating an incredibly flavorful, golden-brown crust. And of course, no French Dip creation is complete without the proper flourish! Be sure to prepare a package of au jus for dipping the finished, cheesy masterpieces into. It’s the final, essential step to completing this glorious French Dip Grilled Cheese experience!
Ingredients for French Dip Grilled Cheese
- BUTTER
- AU JUS MIX
- WORCESTERSHIRE SAUCE
- GARLIC POWDER
- DRIED ONION
- FRENCH BREAD
- DELI ROAST BEEF
- PROVOLONE CHEESE
Ingredients for French Dip Grilled Cheese
Create the Compound Butter – In a small bowl, combine your softened butter with 1 Tablespoon of the au jus mix, Worcestershire sauce, garlic powder, and dried onion. Mix these ingredients thoroughly until the butter is completely incorporated. This is your flavor magic—set it aside.
Prepare the Dipping Au Jus – Grab a small saucepan and whisk together the remaining au jus mix with 2 cups of water. Bring this mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low and let it simmer gently for about 5 minutes, or until the sauce has slightly thickened. Transfer it to small dipping bowls and keep it warm.
Slice and Butter the Bread – Take your loaf of French bread and trim off both ends. Slice the loaf into 12 equally thick slices. Now, generously spread the savory compound butter over one side of each bread slice. This buttered side will become the crispy, golden-brown exterior of your sandwich.
Assemble and Grill – Heat your skillet over medium heat. Take one slice of bread and place it, butter-side down, into the hot skillet. Top the bread with one slice of provolone cheese. Add a generous pile of the deli roast beef. Place a second slice of provolone on top of the beef. Finally, cap it off with the second slice of French bread, ensuring the butter-side is facing up.
Grill the sandwich for 3 to 4 minutes per side, pressing down lightly with a spatula, until both sides are a beautiful, toasted golden brown and the cheese is completely melted and gooey. Continue the grilling process until all six sandwiches are perfectly toasted. Slice each sandwich in half diagonally and serve immediately alongside your warm, savory au jus for dipping. Get ready for cheesy, beefy bliss!
Frequently Asked Questions
What is the best type of cheese to use besides Provolone?
Provolone is excellent because it melts beautifully and offers a mild, slightly nutty flavor that complements the beef. Great substitutes that also melt well include Gruyère (for a richer, sharper flavor), Muenster, or a good Cheddar (not aged too long). The goal is a cheese that gets nice and gooey!
Can I use different bread instead of French bread?
Yes, but choose wisely! You need a sturdy, crusty loaf that can hold up to the fillings and, more importantly, the warm au jus dipping without getting immediately soggy. A thick-cut sourdough or a hearty artisan Italian loaf would work well. Avoid very thin or overly soft sandwich bread.
I don’t have deli roast beef. What can I use?
You can use leftover sliced pot roast or even slices of good-quality leftover prime rib for a truly decadent sandwich. The key is to slice the beef very thinly so it heats up quickly and blends well with the melted cheese.
My bread burns before the cheese melts! What am I doing wrong?
This is the most common grilled cheese mistake! Your heat is too high. The secret to a perfect grilled cheese is low and slow. Keep your skillet over medium-low heat. This allows the bread to toast slowly to a golden-brown while giving the cheese ample time to melt all the way through without scorching the exterior
FOR MORE RECIPES LIKE THIS, TRY:
French Dip Grilled Cheese Sandwiches
Real Mom Kitchen
Ingredients
- ½ cup butter softened
- 1 pkg au jus mix divided
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 1 tsp dried onion
- 1 loaf french bread
- 1 lb deli roast beef
- 12 slices provolone cheese
Instructions
- In a bowl, mix together the butter, 1 Tbsp of the au jus mix, Worcestershire sauce, garlic powder, and dried onion together.
- Add 2 cups of water to the remaining au jus mix to a small saucepan. Bring to a boil and then reduce to a simmer until slightly thickened. Set aside.
- Cut off the ends of the french bread, then slice into 12 slices.
- Pair off the slices of bread. Spread the butter on the outer sides of each slice of bread. Place one slice in a skillet, butter side down. Top with a slice of provolone, some of the beef, another slice of cheese, followed by the other slice of bread butter side up. Grill until both sides are toasted golden brown. Continue the process until all six sandwiches have been cooked. Serve with au jus. Makes 6 sandwiches.
Recipe adapted from Chelsea’s Messy Apron.
