French Dip Grilled Cheese (Print Version)

Caramelized onions, roast beef, and Swiss melt on crispy bread, paired with flavorful au jus for dipping.

# What You'll Need:

→ Sandwich Assembly

01 - 8 slices crusty French bread
02 - 8 slices Swiss cheese
03 - 12 ounces thinly sliced roast beef
04 - 2 medium yellow onions, thinly sliced
05 - 4 tablespoons unsalted butter, plus extra for spreading
06 - 1 tablespoon olive oil

→ Au Jus Preparation

07 - 2 cups low-sodium beef broth
08 - 2 teaspoons Worcestershire sauce
09 - 1 teaspoon soy sauce
10 - 1 garlic clove, minced
11 - 1 sprig fresh thyme
12 - Salt, to taste
13 - Black pepper, to taste

# Steps to Follow:

01 - In a large skillet over medium heat, melt 1 tablespoon of butter with olive oil. Add sliced onions and sauté, stirring frequently, until deeply caramelized and golden brown, about 12 to 15 minutes. Transfer onions to a plate and set aside.
02 - Wipe the skillet clean. In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, and thyme. Bring mixture to a gentle simmer for 5 minutes. Season with salt and pepper. Strain through a small strainer and keep warm.
03 - Arrange 4 bread slices on a work surface. Layer each with 1 slice Swiss cheese, a generous portion of roast beef, caramelized onions, and a second slice of Swiss cheese. Cover each with remaining bread slices.
04 - Spread unsalted butter evenly on the outsides of each sandwich.
05 - Heat a clean skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is crisp and golden and cheese is melted.
06 - Slice sandwiches in half and serve immediately with warm au jus for dipping.

# Additional Tips::

01 -
  • Uses simple store-bought roast beef and everyday ingredients
  • Delivers gourmet flavor with minimal effort
  • Great for feeding a crowd or making ahead
02 -
  • High in protein and super satisfying
  • Freezes well if wrapped tightly and reheated in the oven
  • Ideal for using up leftover roast beef or prepared deli meat
03 -
  • Let cheese come to room temperature for best melting
  • Keep heat at medium to avoid burning the bread before the cheese is gooey
  • Do not rush the onions Their deep golden color is the key flavor secret

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