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Crispy French Dip Grilled Cheese

An indulgent comfort food mashup combining tender roast beef, caramelized onions, and gooey provolone cheese between crispy sourdough bread, served with savory au jus for dipping.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Caramelized Onions
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 1 pinch salt
Au Jus
  • 2 cups beef broth high quality
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 1 sprig fresh thyme optional
Sandwich
  • 4 slices sourdough bread thick cut
  • 3 tbsp butter softened, for bread
  • 0.5 lb deli roast beef thinly sliced
  • 1.5 cups provolone cheese freshly grated

Equipment

  • Large Skillet or Griddle
  • Small Saucepan
  • Spatula
  • Cutting board

Method
 

  1. In a skillet over medium-low heat, melt 1 tbsp butter and 1 tbsp olive oil. Add sliced onions and cook slowly for 25-30 minutes until deeply caramelized and jammy. Set aside.
  2. In a small saucepan, combine beef broth, Worcestershire sauce, garlic powder, and thyme. Simmer over medium heat for 10 minutes. Keep warm.
  3. In a skillet over medium heat, add a splash of au jus and briefly warm the sliced roast beef for 1-2 minutes. Remove and drain excess liquid.
  4. Butter one side of each slice of sourdough bread evenly.
  5. Assemble sandwiches: place bread butter-side down, add a layer of grated provolone, warmed roast beef, caramelized onions, more provolone, and top with bread butter-side up.
  6. Heat a large skillet over medium-low heat. Grill sandwiches for 4-5 minutes per side, pressing gently, until bread is deeply golden and cheese is completely melted.
  7. Remove from heat, let rest for 1 minute, slice in half, and serve immediately with hot au jus for dipping.

Notes

If the bread is browning too quickly before the cheese melts, place a lid over the skillet to trap the heat. You can substitute mayonnaise for butter on the outside of the bread for an ultra-crispy crust.