French Dip Grilled Cheese
A savory and comforting grilled sandwich filled with melted cheese and tender beef, paired with warm au jus for dipping.
Ingredients
For the sandwich
- 8 slices crusty French bread
- 8 slices Swiss cheese
- 340 grams thinly sliced roast beef
- 2 medium yellow onions, thinly sliced
- 60 grams unsalted butter, plus extra for spreading
- 15 millilitres olive oil
For the au jus
- 480 millilitres low-sodium beef broth
- 10 millilitres Worcestershire sauce
- 5 millilitres soy sauce
- 1 clove garlic, minced
- 1 sprig fresh thyme
- Salt, to taste
- Black pepper, to taste
Instructions
Caramelizing Onions
- In a large skillet over medium heat, melt 1 tablespoon unsalted butter with olive oil. Add thinly sliced onions and cook, stirring frequently, until deeply golden and fully caramelized, about 12 to 15 minutes. Transfer onions to a plate and set aside.
Preparing Au Jus
- Wipe the skillet clean. In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, and thyme. Bring to a simmer over medium heat for 5 minutes. Season with salt and black pepper to taste. Strain the liquid through a fine sieve and keep the au jus warm.
Assembling Sandwiches
- Arrange 4 slices of French bread on a clean work surface. Layer with 1 slice of Swiss cheese, generous portions of roast beef, caramelized onions, and another slice of Swiss cheese. Top with the remaining bread slices.
Grilling Sandwiches
- Spread unsalted butter evenly over the exterior sides of each assembled sandwich. Heat a clean skillet over medium-low. Grill sandwiches in batches until the bread is golden and crisp, and cheese is fully melted, about 3 to 4 minutes per side.
Serving
- Transfer sandwiches to a cutting board, slice if desired, and serve immediately with warm au jus on the side for dipping.
Notes
For extra flavor, consider adding freshly cracked black pepper or a pinch of cayenne to the au jus. To keep the bread crispy when reheating leftovers, use a skillet over low heat. Experiment with different cheeses!