French Dip Grilled Cheese
Jump to recipeSometimes you want to add a little meat to your grilled cheese, like now. We took a shortcut here and loaded our preferred bread (white) and cheese (provolone) with deli roast beef, then drizzled it with the sharply flavored French’s Classic Yellow Mustard and fried onions for that extra crunch.
A legit French Dip needs a delicious au jus for dunking. Our homemade version is incredibly simple to make and will have you double dipping for days.
Made this? Let us know how it went in the comment section below!
Ingredients
for the french dip grilled cheese
- 8
slices white bread
- 1/4 cup
unsalted butter, melted
- 16 cups
slices provolone cheese (about 10 oz.)
- 1 cup
slices thinly sliced deli roast beef (about 12 oz.)
- 1 cup
French's Fried Onions
- 4 Tbsp.
For the au jus
- 1 Tbsp.
unsalted butter
- 1
clove garlic, minced
- 1/2 tsp.
dried thyme leaves
- 1 1/2 cups
low-sodium beef broth
- 1 Tbsp.
- 1 Tbsp.
Worcestershire sauce
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
freshly chopped chives
Directions
- Step 1Build the sandwiches: Arrange slices of bread in a single layer on a work surface. Brush the top sides of each piece of bread with the butter. Flip the bread so the butter side is face down on the surface. Top each piece of bread with 2 pieces of provolone cheese. Top half of the slices of bread with a layer of roast beef and drizzle with mustard. Sprinkle with french onions. Sandwich with the remaining pieces of bread with the provolone side in the sandwich and butter side facing out.
- Step 2Heat a large skillet over medium-low heat. Place 2 sandwiches in the skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 5 minutes. Carefully flip the sandwich and cook until golden underneath, about 5 minutes more. Repeat with remaining sandwiches.
- Step 3Meanwhile, make the au jus: Melt the butter in a medium skillet over medium heat. Stir in garlic and thyme; cook until fragrant, 1 to 2 minutes. Whisk in the beef broth, mustard, and Worcestershire sauce. Increase heat to high and bring to a boil. Season with salt, if necessary and pepper. Remove from heat and keep warm.
- Step 4Sprinkle the au just with chives and serve the hot sandwiches sliced with the warm au jus.
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