French Dip Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-27
French dip grilled cheese with thin roast beef, provolone, and quick beef jus for dipping. Make two crisp skillet sandwiches with simple everyday ingredients.
French dip grilled cheese is a crisp roast beef and provolone sandwich served with warm beef jus for dipping, giving you a melty skillet version of the classic dipping sandwich. Thinly sliced, fully cooked deli beef keeps the preparation short. A quick bath in seasoned broth warms the filling before it goes between the cheese layers, while serving the jus separately lets the bread stay crisp until each bite. Makes: 2 sandwiches and about 3/4 cup jus. Prep: 8 minutes. Cook: about 20 minutes. Rest: 1 minute. Total: 29 minutes. The timing assumes a 12-inch skillet that fits both sandwiches; a smaller pan needs another grilling batch.
How to make French Dip Grilled Cheese
Makes 2 sandwiches and about 3/4 cup dipping jus. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
20 minRest
1 minTotal
29 minYield
2 sandwiches and about 3/4 cup dipping jus
Equipment
- 12-inch skillet
- Measuring cups and spoons
- Tongs
- Spoon
- Heatproof jug with cover
- Clean plate
- Paper towels
- Flexible spatula
- Butter knife
- Cutting board and knife
- 2 small heatproof dipping bowls
Ingredients
- •1 cup (240 ml) low-sodium beef broth: Choose a broth you enjoy on its own; its flavor is prominent in the dipping jus.
- •1 teaspoon Worcestershire sauce
- •1/4 teaspoon onion powder
- •1/8 teaspoon garlic powder
- •1/8 teaspoon ground black pepper
- •6 ounces (170 g) thinly sliced fully cooked deli roast beef: Separate any folded or stuck-together slices before warming.
- •4 slices sourdough bread, about 1/2 inch thick: Choose medium slices that fit two sandwiches side by side in your skillet.
- •2 tablespoons softened unsalted butter
- •4 ounces (115 g) provolone, thinly sliced: Mild provolone melts readily and complements the beef.
Instructions
- 1
Make the jus and warm the beef
Combine the beef broth, Worcestershire sauce, onion powder, garlic powder, and pepper in a 12-inch skillet. Bring to a gentle simmer over medium heat and simmer for 2 minutes. Separate the roast beef slices, add them to the jus, and turn gently for 2–3 minutes until steaming hot throughout. Lift the beef onto a clean plate with tongs, letting liquid drip back into the skillet. Pour the jus into a heatproof jug and cover. Wipe the empty skillet dry with a paper towel held in tongs.
- 2
Layer the sandwiches
Spread the butter evenly over one side of all four bread slices. Place two slices butter-side down on a board. Layer each with 1 ounce provolone, half the drained roast beef, and another 1 ounce provolone. Close with the remaining bread, butter-side out. Keep the jus out of the filling so the bread stays crisp.
- 3
Grill and serve with jus
Set the dry skillet over medium-low heat. Add both sandwiches and cook for 4–5 minutes per side, flipping carefully, until the bread is golden and the cheese has melted. Transfer to a board and rest for 1 minute. While they rest, return the reserved jus to the skillet and bring to a rolling boil; carefully divide between two heatproof dipping bowls. Cut the sandwiches and serve immediately, dipping each bite just before eating. Allow about 20 minutes total for the cooking sequence.
Tips
- →Use fully cooked deli roast beef. Raw steak needs a different cooking method and is not a direct substitution here.
- →Warm the beef only until hot. Long simmering can make thin slices tough.
- →Let the broth drip off the meat before layering it. If liquid pools on the plate, lift the beef away from the puddle.
- →Do not add extra salt automatically; the beef, provolone, broth, and Worcestershire all contribute seasoning.
- →Keep the bread moderately thin so the warm filling stays hot as the cheese melts.
- →Dip the cut edge just before eating. Letting the whole sandwich sit in the jus quickly softens its crust.
- →If the bread colors before the cheese melts, reduce the heat and turn the sandwiches more frequently.
Variation
Cheese: Use Swiss or Monterey Jack in the same weight if provolone is unavailable. Bread: Sturdy white sandwich bread works in place of sourdough. Avoid very thick slices or oversized slices that crowd the skillet. Worcestershire sauce: Replace with 1 teaspoon soy sauce for a different savory finish, checking labels for dietary needs. The substitution adds soy and may add wheat. Leftover roast beef: Thin slices of fully cooked leftover roast beef can replace the deli beef. Reheat leftovers to 165°F before assembling; thicker slices need more time.
Questions and answers
What is French dip grilled cheese?
It is a grilled cheese sandwich filled with roast beef and served with warm beef jus for dipping. This version uses provolone and sourdough and cooks in a skillet.
What cheese is best for French dip grilled cheese?
Mild provolone gives a smooth melt and lets the roast beef flavor come through. Swiss and Monterey Jack also work.
Can I use deli roast beef for a French dip sandwich?
Yes. Use thinly sliced, fully cooked deli roast beef and warm it gently in the jus before building the sandwich. Drain it well so the filling does not wet the bread.
What is the dipping sauce for French dip?
The usual dipping liquid is beef jus, a thin savory broth rather than a thick gravy. Here it is made quickly with beef broth, Worcestershire, onion powder, garlic powder, and pepper.
How do you keep French dip grilled cheese from getting soggy?
Drain the warm beef, keep the jus outside the sandwich, and grill until the bread is golden. Dip only the bite you are about to eat.
Can I make the jus ahead of time?
Yes. Prepare the seasoned broth without the beef, cool promptly, and refrigerate for up to 3–4 days. Bring it back to a boil before using it to warm the beef and serving it.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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