It is 6pm and you need a hug in a sandwich. There is nothing quite like the smell of melting cheese on a cold winter evening. This French dip grilled cheese is the cozy answer to your dinner blues.
This recipe delivers a high-protein punch that keeps your family full. It combines the crunch of sourdough with tender, savory roast beef. You get a restaurant-quality meal without ever leaving your warm kitchen.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families. It takes two classic favorites and blends them into one satisfying meal. It is perfect for those nights when you want something special but have limited time.
The high protein content from the roast beef makes it a nutritious choice. It feels indulgent while still being balanced and filling. Your kids will love the fun of dipping every single bite.
Simple Method
Building this sandwich is incredibly simple and approachable. You just simmer a quick sauce and assemble the layers. Even if you are a beginner cook, you can master this dish easily.
The au jus comes together in one small pot while you grill. Using pre-sliced roast beef is a smart time-saving shortcut. You will have dinner on the table in just 25 minutes.
Ingredients You’ll Need
These simple ingredients are likely already in your kitchen or easy to find.
- 4 slices sourdough bread
- 8 oz thinly sliced roast beef
- 4 slices provolone cheese
- 2 tbsp unsalted butter, softened
- 1 cup beef consomme
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Step-by-Step
- In a small saucepan, combine beef consomme, Worcestershire sauce, garlic powder, and onion powder; simmer over low heat for 10 minutes to create the au jus.
- Spread butter evenly on one side of each bread slice.
- Place two bread slices, buttered side down, in a non-stick skillet over medium heat.
- Layer one slice of provolone, 4 ounces of roast beef, and a second slice of provolone on each piece of bread in the skillet.
- Top with the remaining bread slices, buttered side up.
- Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is completely melted.
- Remove from heat and slice each sandwich diagonally.
- Pour the hot au jus into small ramekins and serve alongside the sandwiches for dipping.
Best Ways to Enjoy It
Serve these sandwiches warm while the cheese is still stretchy and gooey. Pair them with a side of crispy potato chips or a fresh salad. A few crunchy pickles on the side add a nice tang.
Set the table, light a candle, and enjoy a cozy night in. This meal turns a regular weeknight into something really special. Don’t forget to serve extra au jus for the big dippers!
Storage & Reheating
These sandwiches are best enjoyed fresh off the skillet. If you have leftovers, keep them in the fridge for two days. Store the savory au jus in a separate airtight container.
To reheat, use a toaster oven or a dry skillet. This helps the bread stay perfectly crisp and delicious. Avoid the microwave to prevent the sourdough from getting soggy.
Recipe Tips
- Use high-quality sourdough for the best crunch and flavor.
- Don’t skip the Worcestershire sauce for a deep umami flavor.
- Make sure your butter is truly soft for even spreading.
- Simmer the au jus on low to prevent it from getting salty.
- Press down lightly with a spatula while grilling for even melting.
- Let the sandwiches sit for one minute before slicing them.
- Add a pinch of black pepper to the au jus for heat.
Ways to Switch It Up
- Swap provolone for Swiss cheese for a nutty flavor profile.
- Add caramelized onions inside for a gourmet touch.
- Use gluten-free bread to make this recipe allergy-friendly.
- Stir in a spoonful of horseradish for a spicy kick.
FAQs
Can I use deli roast beef?
Yes, thinly sliced deli roast beef works perfectly for this. Just make sure to pile it high for the best texture.
What if I don’t have beef consomme?
You can use a high-quality beef broth as a quick substitute. It will still be delicious and very savory for dipping.
How do I get the cheese extra melty?
Cover the skillet with a lid for one minute while grilling. This traps the heat and ensures perfectly melted cheese every time.
I hope this warm, cheesy sandwich brings a little extra comfort to your table tonight. It is the perfect way to end a busy winter day with your favorite people.
— Katie Wood
Ingredients
- 4 slices sourdough bread
- 8 oz thinly sliced roast beef
- 4 slices provolone cheese
- 2 tbsp unsalted butter, softened
- 1 cup beef consomme
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- In a small saucepan, combine beef consomme, Worcestershire sauce, garlic powder, and onion powder; simmer over low heat for 10 minutes to create the au jus.
- Spread butter evenly on one side of each bread slice.
- Place two bread slices, buttered side down, in a non-stick skillet over medium heat.
- Layer one slice of provolone, 4 ounces of roast beef, and a second slice of provolone on each piece of bread in the skillet.
- Top with the remaining bread slices, buttered side up.
- Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is completely melted.
- Remove from heat and slice each sandwich diagonally.
- Pour the hot au jus into small ramekins and serve alongside the sandwiches for dipping.
