French Dip Grilled Cheese Sandwich

Anytime I want to impress without spending hours in the kitchen, I make this French dip grilled cheese sandwich. It is the kind of meal that makes everyone stop and stare when it hits the table. Two golden, perfectly browned buttery slices of bread loaded with tender roast beef, sweet caramelized onions, and layers of melted provolone, served alongside a deeply savory au jus dipping sauce.

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These gourmet grilled cheese sandwiches, ready in just 30 minutes, are perfect for dinner, game nights, or any time you need something truly satisfying, but also effortless! I like to pair it with Crispy Fried Brussels Sprouts, Green Beans with Bacon, or Air Fryer Sweet Potato Chips for a complete meal.

My husband requests this sandwich on repeat, and honestly, I never get tired of making it. What I love most is that the au jus does double duty; first, it flavors the caramelized onions, and then it becomes the most incredible dipping sauce. Once you try it, you will understand why this is a permanent fixture in our dinner rotation.

Table of contents

• Why you will love this recipe
• What you will need
• How to make
• Expert tip
• Recipe variations and add-ins
• Serving suggestions
• How to store leftovers
• Frequently asked questions

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Why you will love this recipe

• Two sandwiches in one: I love having a French dip and a grilled cheese in one because they are two of my all-time favorites. Why choose when you can have both?
• So easy to make: With just a handful of simple ingredients, I can have these sandwiches on the table for lunch or dinner in about 30 minutes, and no special skills are required.
• Mix it up: Try it with different cheeses, meats, or types of bread to make it completely your own. The possibilities are endless.
• The au jus is everything: One thing that cannot be overlooked is the dipping sauce. It is so rich and delicious that I use it in other recipes, too, like soups, stews, meatloaf, pot roast, and gravy, all of which benefit from a splash of this flavorful sauce.

What you will need

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For the sandwich

• Meat: I use thinly sliced deli roast beef for convenience, but this sandwich is also incredible with freshly cooked eye of round roast. Check out my Expert Tip below for exactly how I cook and slice it at home.
• Cheese: I always slice my own provolone from a fresh block rather than buying pre-sliced. It melts better and tastes so much fresher.
• Bread: I like to use soft white sandwich bread, but any sturdy bread works well here. Sourdough and brioche are also excellent choices.
• Butter: Unsalted butter is my preference for grilling the bread; it gives a lightly sweet flavor without adding extra saltiness.
• Caramelized onions: These come from making the au jus, so nothing goes to waste. I set half aside for the sandwiches before finishing the sauce.

For the au jus

• Butter: Unsalted again, because the au jus seasoning packet already has plenty of salt.
• Au jus seasoning: One packet makes it incredibly easy and delivers that deep, savory flavor that makes this dipping sauce so addictive.
• Brown sugar: Just a small amount adds a touch of sweetness that beautifully balances the sauce’s savory richness.
• Beef broth: This is the backbone of the au jus. I always use low-sodium broth so I can control the saltiness.
• Worcestershire sauce: Just a teaspoon adds a complex blend of salty, sweet, tangy, spicy, and umami notes that deepen the overall flavor.
• Aromatics: I use freshly minced garlic for bold, robust flavor and sweet onions sliced thin enough to caramelize and melt into the sandwich beautifully.

How to prepare

Sauté the aromatics: First, I heat a cast-iron skillet over high heat and add two tablespoons of butter. Once it melts, I add the sliced onions and cook for three minutes, stirring occasionally. Then I add the brown sugar and minced garlic, stirring and cooking for another 3 to 4 minutes, until the onions begin to caramelize and turn golden.

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Make the au jus: I remove half of the caramelized onions to a plate and set them aside for the sandwiches. Then I reduce the heat to medium, add the beef broth and Worcestershire sauce, and stir for about two minutes. Next, I stir in the au jus seasoning packet and let everything cook for three to four minutes, or until the sauce has thickened to a rich, glossy consistency.

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Clean out the skillet: I pour the au jus into a bowl and wipe the skillet clean. Then I add fresh butter and reduce the heat to medium, getting it ready for the sandwiches.

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Assemble the sandwiches: I butter one side of each bread slice. Then, with the buttered side facing down on the cutting board, I layer on two slices of provolone, four slices of roast beef, a generous spoonful of caramelized onions, and two more slices of provolone. I top it with another slice of bread, buttered side facing up.

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Cook the sandwiches: I place the sandwich in the skillet and press down lightly with a spatula for even browning. After two to three minutes, once the bottom is golden, I flip it carefully and cook the other side for another two minutes, or until the cheese is completely melted and both sides are perfectly golden brown.

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Serve with the au jus: I slice the sandwich and serve it immediately alongside a small bowl of the warm au jus for dipping. Every single bite is better than the last.

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Expert tip

How to melt the cheese perfectly when cooking the sandwich

First, preheat the skillet, then keep the heat at medium while grilling the sandwiches. Too high and the bread will burn before the cheese has a chance to melt. If the cheese is stubborn about melting, cover the pan with a lid for a minute or two; the trapped steam helps it along. Then remove the lid to let the bread crisp up properly.

More tips to consider:

• Invest in quality roast beef and cheese. If you need to cut costs somewhere, cheaper bread is fine, but the meat and cheese are what make this sandwich extraordinary.
• For an extra-tangy, restaurant-style flavor, mix equal parts softened butter and mayonnaise, then spread it on the bread instead of plain butter.
• Press the sandwich gently but firmly with a spatula while it cooks to ensure even contact with the pan and uniform golden browning on both sides.

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Recipe variations and add-ins

• Different meats: Ham, turkey, and chicken all work wonderfully in this sandwich. Thinly sliced rotisserie chicken is especially delicious with the au jus.
• Other cheeses: For a classic grilled cheese feel, use American cheese. For a more complex flavor, try sharp cheddar, gruyère, Swiss, or pepper jack. Gruyère in particular pairs exceptionally well with the au jus.
• Add veggies: I love adding chopped bell peppers, pickled beets, minced jalapeños, or chopped pickled cabbage for extra flavor and texture.
• Bacon: Everything is better with bacon. I like to crumble some crispy bacon over the cheese before closing the sandwich for an extra layer of smoky, salty flavor.
• Spicy au jus: For my heat-loving friends and family, I add a pinch of cayenne pepper or red pepper flakes to the sauce. It adds a welcome kick without overpowering the other flavors.

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Serving suggestions

These sandwiches are so hearty and filling on their own, loaded with roast beef, melted cheese, and caramelized onions, that you really do not need a heavy side dish. A light salad is always a lovely way to round out the meal. My onion tomato salad is simple, fresh, and does not overpower the sandwich. If you do want something more substantial on the side, my air fryer sweet potato chips are a fantastic choice, sweet, slightly spicy, and ready in minutes with just a few ingredients. My kids always ask for a double batch.

For a crowd or a game day spread, these sandwiches go incredibly well with coleslaw. Try my crunchy coleslaw pasta salad with a hint of ranch for something a little unexpected. And of course, you cannot go wrong with fries alongside a sandwich this good. Whether you go with thick crinkle-cut fries or my lighter air fryer zucchini fries seasoned with parmesan and smoked paprika, either will be a hit at the table.

How to store leftovers

• Refrigerate: I always recommend eating these sandwiches fresh from the skillet for the best flavor and crispy texture. But if you have leftovers, store them in an airtight container in the fridge for up to three days. The au jus keeps separately in a sealed container for up to a week.
• Freezing: To freeze, I wrap each sandwich individually in plastic wrap and place them in a large freezer bag. They will keep well for up to three months.
• Defrost: I move them from the freezer to the refrigerator the night before I plan to serve them, allowing them to thaw slowly for the best texture.
• Reheating: In the oven, place on a parchment-lined baking sheet and bake at 350 degrees F for about 10 minutes, flipping halfway through. In a skillet, cook over medium heat for a few minutes per side until heated through and golden. In the air fryer, reheat at 350°F for about 5 minutes, flipping halfway through.

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Frequently asked questions

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More sandwich recipes you will love:

• Cheesy Taco Sloppy Joes
• Buffalo Chicken Sloppy Joes
• BBQ Sloppy Joes

5 from 7 votes

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Print

French Dip Grilled Cheese Sandwich

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

The French Dip Grilled Cheese Sandwich, with roast beef and caramelized onions, served with warm au jus sauce, is the ultimate flavor combo.

Course: Appetizer, dinner, lunch, Main Course

Cuisine: American, French

Keyword: comfort food, grilled, quick, sandwich

Servings: 4

Author: Catalina Castravet

Ingredients

Sauce:

• 2 tablespoons unsalted butter
• 2 medium sweet onions sliced
• 4 cloves garlic minced
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 3/4 cup beef broth
• 1 packet Au Jus seasoning mix seasoning

Sandwiches:

• 3 tablespoons unsalted butter melted
• 8 slices white sandwich bread
• 16 slices provolone cheese
• 16 slices deli roast beef
• caramelized onions – leftover from the Sauce
• Optional:
• French fried onions

Instructions

1. Place a cast-iron skillet over high heat. Once the skillet is hot, add 2 tablespoons of butter.

2. Once the butter has melted, add sliced onions and cook for 5 minutes, stirring occasionally. Add garlic and brown sugar, stir and cook for another 5 minutes.

3. Remove half of the onions to a plate and set aside. You will use them when assembling the sandwich.

4. Reduce the heat to medium, and add Worcestershire sauce and beef broth to the remaining onions in the skillet. Stir and cook for about 1-2 minutes.

5. Add the Au Jus mix and cook for 3-4 minutes, or until the sauce has thickened.

6. Transfer the sauce to a bowl and set aside. Wipe the skillet clean.

7. Place the skillet over medium heat and add melted butter.

8. Spread butter only on one side of the slices. Place the bread, butter side down, on a cutting board.

9. Add two slices of cheese, four slices of deli roast beef, caramelized onions, and some French-fried onions (optional). Top with two more slices of cheese, then place another slice of bread on top, butter side up.

10. Cook in the skillet, slightly pressing on the sandwich. Or cook on the griddle. Flip on the other side after 2-3 minutes of cooking, press slightly, and continue cooking until golden brown, about 2 more minutes.

11. Serve with the dipping sauce and French-fried onions.

Recipe Notes

How to melt the cheese perfectly when cooking the sandwich

First, preheat the skillet, then keep the heat at medium while grilling the sandwiches. Too high and the bread will burn before the cheese has a chance to melt. If the cheese is stubborn about melting, cover the pan with a lid for a minute or two; the trapped steam helps it along. Then remove the lid to let the bread crisp up properly.

More tips to consider:

• Invest in quality roast beef and cheese. If you need to cut costs somewhere, cheaper bread is fine, but the meat and cheese are what make this sandwich extraordinary.
• For an extra-tangy, restaurant-style flavor, mix equal parts softened butter and mayonnaise, then spread it on the bread instead of plain butter.
• Press the sandwich gently but firmly with a spatula while it cooks to ensure even contact with the pan and uniform golden browning on both sides.