French Dip Grilled Cheese brings together two beloved classics into one irresistible sandwich that will have your family asking for seconds. This recipe transforms everyday ingredients into restaurant-quality comfort food right in your own kitchen.
The first time I made this French Dip Grilled Cheese for my grandkids on a chilly Sunday afternoon, the kitchen filled with the aroma of caramelized onions and bubbling cheese. When I set those golden sandwiches on the table with little bowls of warm au jus, my grandson Tommy dunked his sandwich so enthusiastically that au jus dripped down his chin, and he declared it “better than any restaurant, Nonna!” That’s when I knew this recipe was a keeper. It’s become our go-to for cozy family nights, game day gatherings, and those times when we need something hearty and satisfying without spending hours in the kitchen. Time to get your skillet ready!
What Makes This French Dip Grilled Cheese So Special
Every year at our family’s Super Bowl party, I watch this French Dip Grilled Cheese disappear faster than any other dish on the table. There’s something magical about the way the crispy, buttered bread gives way to melted cheese and tender beef, all enhanced by that savory dipping sauce.
Here’s why this recipe has earned a permanent spot in my recipe box:
- Simple store-bought ingredients mean you can grab everything at your regular grocery store without hunting down specialty items
- Gourmet flavor with minimal effort delivers that restaurant-quality taste in about 30 minutes from start to finish
- Crowd-pleasing versatility makes it perfect for weeknight dinners, game day spreads, or casual entertaining
- High protein content at 37 grams per serving keeps everyone satisfied for hours
- Make-ahead friendly so you can prep components earlier and assemble when you’re ready to eat
- Freezer-safe option lets you wrap extras tightly and reheat them for quick future meals
After making this French Dip Grilled Cheese countless times, I can tell you it’s one of those recipes that makes you look like a kitchen genius without requiring advanced skills.
Ingredient Spotlight
Crusty French bread forms the foundation of this sandwich, and I always choose a loaf with a firm, golden crust and tender interior that can stand up to grilling without becoming soggy when dipped in au jus.
Swiss cheese melts beautifully into creamy, stretchy layers that bind everything together, though Gruyere adds a nuttier flavor when I’m feeling fancy, and Provolone works wonderfully for a milder taste.
Thinly sliced roast beef is the star protein here, and whether you use deli meat or leftover homemade roast, I recommend choosing lean cuts that aren’t too fatty for the best texture and flavor.
Yellow onions transform into sweet, jammy caramelized goodness that adds depth and complexity to this French Dip Grilled Cheese, so don’t rush this step – those 15 minutes of slow cooking are pure flavor magic.
Unsalted butter gives you control over the salt level while creating that golden, crispy exterior we all crave on a perfect grilled cheese.
Beef broth serves as the base for your au jus, and I prefer low-sodium varieties so I can season to my family’s taste without it becoming too salty.
Worcestershire sauce and soy sauce add umami depth and savory complexity to the dipping sauce, creating that restaurant-quality flavor profile.
Fresh thyme infuses the au jus with aromatic, earthy notes that Betty always said makes the difference between good and unforgettable.
How to Make French Dip Grilled Cheese
Step 1. Caramelizing the onions properly sets the tone for the entire sandwich, so melt 1 tablespoon of butter with olive oil in your large skillet over medium heat, add those thinly sliced onions, and stir frequently for 12 to 15 minutes until they’re deeply golden and sweet.
Step 2. While your onions work their magic, prepare the au jus by combining beef broth, Worcestershire sauce, soy sauce, minced garlic, and fresh thyme in a saucepan, bringing it to a gentle simmer for 5 minutes to let those flavors marry together beautifully.
Step 3. Betty’s tip: Always taste your au jus and season with salt and pepper to your preference, then strain it through a small strainer to remove the garlic and thyme bits for a smooth dipping experience, and keep it warm on low heat.
Step 4. Now comes the fun part – lay out 4 slices of French bread and build each sandwich with one slice of Swiss cheese, a generous helping of roast beef (about 3 ounces per sandwich), those gorgeous caramelized onions, and another slice of cheese before topping with the remaining bread.
Step 5. Spreading room-temperature butter evenly on the outside of each sandwich prevents tearing the bread and ensures that perfect golden crust we’re after – use about 1 tablespoon total per sandwich.
Step 6. Heat your clean skillet over medium heat (this temperature is crucial for melting the cheese without burning the bread), and grill each French Dip Grilled Cheese for 3 to 4 minutes per side, pressing gently with your spatula until you see golden brown grill marks.
Step 7. After years of making this, removing the sandwiches when the cheese just starts to ooze from the sides ensures perfect meltiness, so slice them in half diagonally and serve immediately with warm au jus in individual bowls.
Keeping This French Dip Grilled Cheese Fresh
I typically store leftover sandwiches wrapped tightly in aluminum foil in the refrigerator for up to 2 days, though honestly, they rarely last that long in our house. The bread will soften slightly in storage, but reheating brings back much of that delightful texture.
Betty’s freezing method works well for these sandwiches if you want to prep ahead – wrap each cooled sandwich individually in plastic wrap, then foil, and freeze for up to one month. Store extra dipping sauce separately in an airtight container in the refrigerator for 3 days and gently rewarm it on the stove when needed.
For the best texture, I reheat refrigerated sandwiches in a toaster oven at 350°F for about 8 minutes or on a skillet over medium-low heat until warmed through and crispy again. If you’re reheating from frozen, let the sandwich thaw in the refrigerator overnight first, then use the same reheating methods. The microwave works in a pinch, but you’ll lose that coveted crispy exterior.
Perfect Partners for French Dip Grilled Cheese
This hearty sandwich pairs beautifully with sides that provide contrast and balance to its rich, savory flavors:
- Crispy French fries or sweet potato fries complement the sandwich perfectly, giving you that classic diner experience while adding a satisfying crunch that contrasts with the melty cheese.
- Peppery arugula salad with lemon vinaigrette cuts through the richness with bright, fresh flavors that cleanse your palate between bites of this indulgent French Dip Grilled Cheese.
- Dill pickle spears or pickled vegetables add that tangy, acidic pop that balances the buttery bread and savory beef – my family insists on these at every serving.
- Creamy coleslaw brings cool, crunchy freshness to the plate and offers textural variety that makes the meal feel complete and satisfying.
- Tomato soup for double-dipping creates the ultimate comfort food experience, especially on cold winter evenings when you want maximum coziness, similar to how we serve our chicken pot pie soup.
- For a complete meal, try pairing with garlic butter steak bites and potatoes or a lighter option like Thai peanut sweet potato Buddha bowl.
FAQs
I recommend Provolone for a milder flavor or Gruyere for a nuttier, more sophisticated taste – both melt beautifully and create that signature stretchy texture we love.
To prevent losing that aromatic depth, substitute with 1/2 teaspoon dried thyme or a small pinch of dried rosemary, though fresh herbs always deliver the brightest flavor.
Many home cooks find success preparing the dipping sauce up to 3 days in advance and storing it in the refrigerator – just reheat gently on the stove before serving your French Dip Grilled Cheese.
French Dip Grilled Cheese
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Spread unsalted butter evenly on the outsides of each sandwich.
- 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.
- Slice sandwiches in half and serve immediately with warm au jus for dipping.
