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–+ servings
image of deli roast beef Swiss cheese provolone cheese beef broth au jus seasoning mix onions garlic butter bread sourdough hoagie rolls baguette Worcestershire sauce Frenchs yellow mustard fried onions thyme beef tallow olive oil salt pepper sherry wine optional horseradish optional mayonnaise Gruyère cheese optional arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

The Ultimate French Dip Grilled Cheese: Roast Beef, Melted Provolone, and Homemade Au Jus in 15 Minutes

This genius mashup combines the best of a traditional French Dip and grilled cheese, featuring succulent deli roast beef, melted provolone and Swiss cheese, all tucked inside buttery, crispy slices of bread with a homemade au jus for dipping.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 slices Bread thick-cut, such as sourdough or rustic white
  • 8 slices Provolone cheese
  • 4 slices Swiss cheese
  • 1 pound Deli roast beef thinly sliced, like shaved
  • 4 tablespoons Unsalted butter softened
  • 2 cups Beef broth or beef consommé high-quality, low-sodium if possible
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Dried thyme
  • pinch Salt and pepper
  • 1/2 cup Caramelized onions optional, or crispy fried onions

Equipment

  • small saucepan,
  • Large Skillet or Griddle
  • cutting board,

Method
 

  1. In a small saucepan, pour in your 2 cups of beef broth or beef consommé. Add the Worcestershire sauce, garlic powder, and thyme. Bring this mixture to a gentle simmer over medium heat. Keep it warm on the back burner.
  2. While the au jus heats, spread softened butter evenly on one side of each slice of bread. Lay out four slices of bread, butter-side down, on a cutting board.
  3. On the non-buttered side of the laid-out slices, place two slices of provolone. Add the thinly sliced deli roast beef on top of the provolone.
  4. Place a slice of Swiss over the beef, followed by two more slices of provolone. If using caramelized onions, scatter a tablespoon or two over the cheese.
  5. Top the filling with the remaining four slices of bread, butter-side up.
  6. Heat a large skillet or griddle over medium-low heat. Place two sandwiches on the skillet. Cook slowly for 3–5 minutes per side, pressing down gently with a spatula occasionally, until deep golden-brown.
  7. Remove the sandwiches and let them rest for one minute. Slice in half diagonally. Pour the hot au jus into small ramekins and serve immediately alongside the sandwiches.

Nutrition

Calories: 650kcalCarbohydrates: 50gProtein: 35gFat: 30g

Notes

For best results, use medium-low heat to avoid burning the bread before the cheese melts. Store au jus in the fridge for up to 5 days and reheat gently.
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