French Dip Grilled Cheese

French Dip Grilled Cheese is the ultimate comfort food mashup your family didn’t know they needed. Golden, buttery-crisp bread, savory roast beef, perfectly melted provolone, and a rich homemade au jus for dipping.

I found this recipe on a chilly Sunday night using nothing but leftover roast beef and a serious craving. It’s now a weeknight staple in my house, and it comes together in under 40 minutes.

Why You’ll Love This Recipe

This isn’t your average grilled cheese — it’s a full dinner-level sandwich. Tender roast beef, melty cheese, buttery golden bread, and a savory au jus that ties it all together. It’s flexible too — use deli roast beef for speed or leftover homemade roast for a weekend upgrade. Perfect for game day, easy family dinners, or impressing guests without the stress.

Equipment Needed

• Large skillet or griddle (cast iron works best)
• Medium saucepan
• Cutting board and sharp knife
• Flat spatula (for pressing and flipping)
• Serving plates
• Small bowls or ramekins (for the au jus)
• Ladle or spoon
• Mixing spoon or whisk

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Ingredients You’ll Need

Roast Beef

• 1½–2 lbs thinly sliced roast beef (deli-style or leftover homemade roast)
• Salt and black pepper, to taste
• 1–2 tsp garlic powder or onion powder (optional)

Bread & Cheese

• 4–6 sandwich rolls (French rolls, hoagie rolls, or baguette slices)
• 6–8 slices provolone cheese (or Swiss cheese)

Au Jus (Dipping Sauce)

• 4 cups beef broth (low-sodium preferred)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1–2 Tbsp Worcestershire sauce
• 1–2 tsp soy sauce (optional — adds deeper color and umami)
• 1 bay leaf (optional)
• Salt and black pepper, to taste

Butter for Grilling

• 2–3 Tbsp unsalted butter, softened to room temperature
• Pinch of garlic powder or dried herbs like parsley or thyme (optional)

Ingredient Notes

• Roast Beef: Deli-style works great for convenience. Leftover homemade roast is even better. Avoid heavily cured or pre-seasoned deli meats.
• Bread: French or hoagie rolls are the best choice — sturdy enough to handle dipping. Skip soft sandwich bread; it won’t crisp up.
• Cheese: Provolone melts the best here. Swiss is a great backup with a nuttier flavor. Avoid cheeses that don’t melt well on their own.
• Beef Broth: Low-sodium gives you the most control over salt. If using regular broth, hold off on adding extra salt until you taste it.
• Worcestershire Sauce: This is the secret weapon of the au jus. Don’t skip it.
• Butter: Unsalted is ideal so you can control the flavor. If using salted butter, go easy on any added salt.

Step-by-Step Instructions

Step 1: Make the Au Jus

Add beef broth, sliced onion, minced garlic, Worcestershire sauce, soy sauce (if using), and bay leaf to a medium saucepan. Bring to a simmer over medium heat, then drop to low. Simmer for 10–15 minutes to let the flavors build. Taste and season with salt and pepper. Strain out the onions if you want a clearer jus.

Step 2: Prepare the Sandwiches

Split the rolls lengthwise — don’t cut all the way through. Spread softened butter on the outside of each roll (top and bottom). Mix in garlic powder or dried herbs for extra flavor if you like. Season the roast beef with a little salt and pepper if needed. Pile the beef generously onto the bottom halves. Top with 1–2 slices of cheese, then close the rolls.

Step 3: Grill the Sandwiches

Heat your skillet or griddle over medium heat — no extra oil needed. Place sandwiches butter-side down. Grill 3–4 minutes, pressing gently with a spatula, until golden and sizzling. Flip and grill another 2–3 minutes until the other side is golden and the cheese is fully melted.

Step 4: Serve

Plate the sandwiches and slice in half if you’d like. Ladle warm au jus into small bowls — one per person. Serve right away while everything is hot and melty. Dip, bite, enjoy.

Pro Tips & Cooking Hacks

• Butter the outside, not the pan. Spreading butter directly on the roll gives you even, golden browning every time.
• Stick to medium heat. High heat burns the bread before the cheese melts. Medium is the sweet spot.
• Press gently, don’t smash. A light press keeps things even. Too much force squeezes the filling out.
• Warm your dipping bowls. Pour hot water into the bowls for a minute before adding the au jus. Keeps it hot longer.
• Start with the au jus. It needs 10–15 minutes to develop flavor — get it going first.
• Don’t overcrowd the pan. Grill 2–3 sandwiches at a time. Too many drops the heat and makes the bread soggy.
• Always taste the au jus last. Broth brands vary a lot in salt. Adjust right before serving.

Tips & Variations

• Storage: Au jus keeps in the fridge for up to 4 days in an airtight container. Reheat on the stovetop. Grilled sandwiches don’t store well — make them fresh.
• Make-Ahead: Prep the au jus 1–2 days ahead. Slice and season the beef in advance too. Dinner comes together in about 10 minutes when you’re ready.
• Gluten-Free: Use gluten-free hoagie rolls or thick-cut GF bread. Double-check your Worcestershire and soy sauce labels — swap soy sauce for tamari to be safe.
• Spice It Up: Spread a thin layer of horseradish sauce or Dijon mustard inside the rolls for a tangy kick.
• Upgrade the Cheese: Mix provolone and gruyère for a richer, more complex melt.

Serving Suggestions

A big bowl of creamy tomato soup is the classic pairing — cheesy sandwich plus warm soup is unbeatable on a cold night. Crispy seasoned fries, coleslaw, or a simple green salad also work great as sides.

Set up a little dipping station with the au jus front and center. Let everyone build and dip their own — kids and adults will love it.

Common Mistakes

• Too-soft bread. It won’t crisp and it’ll fall apart when you dip. Always use a crusty roll.
• Heat too high. Burns the outside, leaves the cheese unmelted. Medium heat only.
• Forgetting butter on the outside. No butter = dry, bland toast. Don’t skip this step.
• Rushing the au jus. Less than 10 minutes and it’ll taste flat. Let it simmer properly.
• Serving lukewarm au jus. A cold dipping sauce ruins the whole experience. Keep it hot until you serve.
• Overstuffing the sandwich. Too much filling = uneven grilling and cheese that won’t melt. Keep it generous but manageable.

What to Serve With French Dip Grilled Cheese

The sandwich is hearty enough to be the star, so keep the sides simple. Coleslaw, a garden salad with ranch, seasoned curly fries, or even a cup of French onion soup all pair perfectly.

A few easy sides on the table is all you need. Let the sandwich do the heavy lifting.

Frequently Asked Questions

Can I use a slow cooker for the au jus?

Yes — add all the au jus ingredients and cook on low for 4–6 hours or high for 2–3 hours. Great for a hands-off approach.

What kind of roast beef works best?

Thinly sliced deli roast beef is the easiest pick. Leftover homemade roast sliced thin is even better. Skip anything heavily seasoned or cured.

Can I make this ahead for a party?

Make the au jus 1–2 days ahead and refrigerate. Prep the beef in advance too. Right before serving, reheat the jus, assemble, and grill — takes about 10 minutes.

Can kids eat this?

Absolutely. If your kids don’t like Worcestershire sauce, reduce it or skip it — the au jus still tastes great with just broth, garlic, and onion. Let them dip as much or as little as they want.

Can I use a panini press instead of a skillet?

Yes! A panini press works great and crisp both sides at once. Butter the outside the same way and grill on medium heat for about 3–4 minutes total.

💬 Tried this recipe? Leave a comment and rating below! We’d love to hear how it turned out. Did you try any of the variations?