Description

This French Dip Grilled Cheese combines the best of two classic sandwiches. Crispy, buttery grilled bread stuffed with tender roast beef and melted provolone, served with a rich, savory au jus for dipping. It’s quick, comforting, and absolutely irresistible for weeknight dinners or casual gatherings.

Ingredients

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

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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.

Notes

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

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling
Cuisine: American