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French Dip Grilled Cheese

French Dip Grilled Cheese combines tender roast beef, melted Swiss cheese, and caramelized onions between crispy French bread, served with savory au jus for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, French-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices crusty French bread
  • 8 slices Swiss cheese
  • 12 oz thinly sliced roast beef
  • 2 medium yellow onions thinly sliced
  • 4 tbsp unsalted butter plus extra for spreading
  • 1 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 clove garlic minced
  • 1 sprig fresh thyme
  • salt to taste
  • black pepper to taste

Equipment

  • large skillet
  • saucepan
  • Chef's knife
  • cutting board
  • Spatula
  • Small strainer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Spread unsalted butter evenly on the outsides of each sandwich.
  5. 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.
  6. Slice sandwiches in half and serve immediately with warm au jus for dipping.

Notes

Choose crusty French bread with firm crust and tender crumb. Use deli or homemade roast beef - ensure it's fresh and not too fatty. Swiss cheese melts beautifully - Provolone or Gruyère work as substitutes. Caramelize onions slowly for 15 minutes until amber and jammy. Use butter at room temperature to avoid tearing bread. Keep heat at medium to avoid burning bread before cheese melts.
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