French Dip Grilled Cheese

French Dip Grilled Cheese is cozy, indulgent, and absolutely irresistible! It combines tender roast beef, melted provolone, buttery grilled bread, and a rich, savory au jus for dipping. This recipe turns two classic sandwiches into one unforgettable meal that your whole family will request again and again.

Why You’ll Love This Recipe

• Two classics in one: All the savory goodness of a French dip meets the melty, crispy perfection of grilled cheese
• Ready in 30 minutes: Perfect for busy weeknights when you want something special without the fuss
• Uses simple ingredients: Deli roast beef, your favorite cheese, and pantry staples create something extraordinary
• Crowd-pleasing comfort food: Kids and adults alike can’t resist that combination of crispy, melty, and dippable
• Great for leftovers: Transform yesterday’s roast into tonight’s family favorite

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Ingredients You’ll Need

Roast Beef

• 1½–2 pounds thinly sliced roast beef (deli style or leftover roast)
• Salt and black pepper, to taste
• Optional: 1–2 teaspoons garlic powder or onion powder (adds extra savory depth)

Bread & Cheese

• 4–6 sandwich rolls (French rolls, hoagie rolls, or baguette slices) (crusty on the outside works best)
• 6–8 slices provolone or Swiss cheese (provolone melts beautifully and has a mild, creamy flavor)

Au Jus (Dipping Sauce)

• 4 cups beef broth (the foundation of your dipping sauce)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1–2 tablespoons Worcestershire sauce (adds that signature tangy umami)
• 1–2 teaspoons soy sauce, optional (deepens the color and flavor)
• 1 bay leaf, optional
• Salt and pepper, to taste

Butter for Grilling

• 2–3 tablespoons unsalted butter, room temperature (soft butter spreads easier and grills more evenly)
• Optional: pinch of garlic powder or dried herbs like parsley or thyme

Why These Ingredients Work

The thinly sliced roast beef is essential here because it warms quickly in the au jus and stays tender against the melted cheese. Using deli-style beef means you get consistent slices that layer beautifully without overwhelming the sandwich. The provolone or Swiss cheese melts into creamy perfection while adding a mild flavor that doesn’t compete with the savory beef.

Your au jus is where the magic happens. Beef broth forms the base, while Worcestershire sauce and garlic bring depth and complexity. The simmered onions add sweetness, and that optional soy sauce gives you a darker, richer color that looks absolutely gorgeous in the dipping bowl. It’s not just sauce—it’s the soul of this sandwich.

Butter on the outside of the rolls creates that golden, crispy exterior we all crave in grilled cheese. Room temperature butter spreads smoothly without tearing your bread, and mixing in a little garlic powder or herbs takes it from good to absolutely irresistible. The French rolls or hoagie buns hold up beautifully when dunked, giving you structure without getting soggy too quickly.

Essential Tools and Equipment

• Medium saucepan for the au jus
• Large skillet or griddle for grilling sandwiches
• Spatula for flipping
• Small bowls for serving the dipping sauce
• Cutting board and knife
• Optional: fine-mesh strainer if you prefer clear au jus

Step-by-Step Instructions

Step 1: Make the Au Jus

In a medium saucepan, combine beef broth, sliced onion, minced garlic, Worcestershire sauce, soy sauce if using, and bay leaf. Bring everything to a simmer over medium heat, then reduce the heat to low. Let it simmer gently for 10–15 minutes so all those flavors can mingle and develop.

Taste and season with salt and black pepper to your liking. Keep the au jus warm on the stove while you prepare your sandwiches.

Step 2: Prepare the Sandwiches

Split your rolls lengthwise and spread the softened butter evenly on the outside of each roll. If you’re feeling fancy, mix a pinch of garlic powder or dried herbs right into that butter for an extra layer of flavor.

Season your roast beef lightly with salt and pepper if needed—deli beef is often pre-seasoned, so taste first. Place a generous amount of roast beef on the bottom halves of your rolls, then top each with 1–2 slices of provolone or Swiss cheese.

Step 3: Grill the Sandwiches

Heat a large skillet or griddle over medium heat. Once it’s nice and warm, place your sandwiches butter-side down in the hot skillet. Grill for 3–4 minutes, pressing gently with a spatula to help everything get golden and crispy.

Carefully flip and grill the other side for 2–3 minutes, or until the cheese is fully melted and both sides are beautifully crisp and golden brown.

Step 4: Serve

Transfer your gorgeous sandwiches to plates and ladle that warm, aromatic au jus into individual small bowls for dipping. Serve immediately while everything is hot, melty, and at its absolute best.

You Must Know

The most important thing with this recipe is to not skip the au jus—it’s what transforms this from a regular grilled cheese into something truly special. That warm, flavorful broth is essential for the full French dip experience. Also, make sure you grill over medium heat, not high. High heat will burn your bread before the cheese has a chance to melt, leaving you with a burnt outside and cold, unmelted cheese inside. Nobody wants that.

If your roast beef is cold from the fridge, consider warming it briefly in the au jus before assembling your sandwiches. This keeps everything juicy and ensures your cheese melts properly without overcooking the bread. Just a quick 30-second dip in the warm broth works wonders.

Personal Secret: I always add just a splash of the au jus directly onto the roast beef before closing the sandwich. It keeps the meat incredibly juicy and adds an extra punch of flavor that makes every bite extraordinary.

Pro Tips & Cooking Hacks

• Use day-old or slightly stale rolls for the best texture—they hold up better when dipped and won’t get soggy as quickly
• Press down gently while grilling to create better contact with the heat and ensure even browning
• Make extra au jus and freeze it in portions—it’s perfect for quick weeknight sandwiches or even drizzled over mashed potatoes
• Double up on cheese if you’re feeding cheese lovers—one slice on the bottom, one on top of the beef
• Let the butter come to room temperature before spreading—cold butter tears bread and won’t spread evenly
• Don’t overcrowd your skillet—work in batches if needed so each sandwich gets properly crispy
• Taste your au jus before serving and adjust seasoning—every broth is different, so make it your own

Flavor Variations & Suggestions

Want to switch things up? Try using pepper jack cheese for a spicy kick that plays beautifully against the savory beef. Or go French onion style by adding caramelized onions and using Gruyère cheese instead of provolone. The sweetness of the onions with the nutty Gruyère is absolutely divine.

For a horseradish lover’s version, spread a thin layer of horseradish cream sauce on the inside of your rolls before adding the beef. It adds a zingy sharpness that cuts through the richness perfectly. You could also add sautéed mushrooms and use Swiss cheese for an earthy, bistro-style sandwich.

If you’re watching carbs, this works wonderfully on thick slices of sourdough or even as an open-faced sandwich. Just pile everything on top and broil until the cheese bubbles. And for a truly decadent version, add crispy bacon strips alongside the roast beef. Because bacon makes everything better.

Make-Ahead Options

The au jus is perfect for making ahead and actually tastes even better the next day after the flavors have had time to develop. Make a big batch and store it in the refrigerator for up to 5 days. Just reheat gently on the stove when you’re ready to serve. You can even freeze the au jus in portions for up to 3 months—just thaw overnight in the fridge and warm it up.

You can also prep your sandwiches earlier in the day. Butter the outsides of your rolls and assemble the beef and cheese, then wrap them tightly and refrigerate. When dinnertime rolls around, just pull them out and grill them fresh. The bread might absorb a tiny bit of moisture from the filling, but grilling will crisp it right back up.

If you’re cooking for a crowd, consider setting up a sandwich bar with all the components ready to go. Keep the au jus warm in a slow cooker, have the cheese sliced and the beef ready, and let everyone build and grill their own. It’s fun, interactive, and means less work for you.

What to Serve With French Dip Grilled Cheese

These sandwiches are rich and hearty, so I love serving them with something light and crispy on the side. Classic French fries or crispy potato chips are always a hit—perfect for dipping in any leftover au jus. A simple green salad with a bright vinaigrette cuts through the richness beautifully and adds some freshness to your plate.

Creamy coleslaw is another wonderful pairing, especially one with a tangy dressing that balances the savory sandwich. For something a bit more substantial, roasted vegetables or a warm vegetable soup make lovely companions. And if you’re feeding a crowd for game day or a casual gathering, set out some pickles, pepperoncini, and olives for a fun, deli-style spread.

Don’t forget the drinks—a cold beer or a glass of red wine pairs wonderfully with this sandwich. For a non-alcoholic option, iced tea or lemonade provides a refreshing contrast to the rich, savory flavors.

Allergy Information

This recipe contains gluten (bread), dairy (cheese and butter), and soy (in the optional soy sauce and Worcestershire sauce). For a gluten-free version, simply use your favorite gluten-free rolls or bread—just make sure they’re sturdy enough to hold up to dipping. Look for ones with a crusty exterior.

For dairy-free needs, substitute the butter with dairy-free butter or olive oil, and use your favorite dairy-free cheese alternative. There are some wonderful melting dairy-free cheeses available now that work beautifully in grilled cheese. Just check that your beef broth is also dairy-free, as some brands add butter or cream.

If you’re avoiding soy, skip the soy sauce in the au jus—the Worcestershire sauce alone provides plenty of depth. Or look for a soy-free Worcestershire sauce, which is becoming easier to find. The sandwich will still be absolutely delicious.

Storage & Reheating

Leftover sandwiches are best enjoyed fresh, but if you have extras, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to recrisp the bread—the microwave will make them soggy. You can also reheat them in a 350°F oven for about 10 minutes, which works wonderfully.

The au jus stores beautifully in an airtight container in the refrigerator for up to 5 days. Reheat it gently on the stovetop, adding a splash of water or broth if it’s reduced too much. You can also freeze the au jus in freezer-safe containers for up to 3 months. It’s wonderful to have on hand for quick weeknight dinners.

If you’re storing leftover roast beef separately, keep it in the au jus to prevent it from drying out. This actually makes it even more flavorful and perfect for building fresh sandwiches later in the week.

Questions I Get Asked A Lot

Can I use a different type of cheese?

Absolutely! While provolone and Swiss are traditional, mozzarella, cheddar, or even a sharp white cheddar work beautifully. Gruyère is particularly wonderful if you want a more sophisticated, nutty flavor. Just choose a cheese that melts well for the best results.

What if I don’t have French rolls?

No problem at all! Sourdough bread, ciabatta, or even a good sturdy white bread will work. The key is choosing something with enough structure to hold up when dipped in the au jus. Avoid anything too soft or fluffy, as it’ll get soggy quickly.

Can I make this in a panini press?

You certainly can! A panini press works wonderfully for getting both sides crispy at once and creating those beautiful grill marks. Just butter the outsides well and press until the cheese is melted and the bread is golden. You might need a minute or two less than stovetop grilling.

My au jus tastes too salty—what should I do?

If your au jus is too salty, add a bit more beef broth or water to dilute it. Sometimes store-bought broths are quite salty, especially if you’re also adding Worcestershire and soy sauce. Always taste before seasoning with additional salt, and remember you can always add more but you can’t take it away.

Can I use leftover pot roast for this?

Yes, and it’s absolutely delicious! Leftover pot roast is perfect for this recipe. Just slice it thinly and use any leftover cooking liquid as part of your au jus. You might even have enough flavor already that you need less Worcestershire or seasonings.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your French Dip Grilled Cheese turned out and what variations you tried.