Description
This French Dip Grilled Cheese combines the melty, crispy goodness of a classic grilled cheese sandwich with the savory, tender shredded roast beef and a warm beef broth for dipping. It’s a delightful twist on the traditional French dip, offering a perfect balance of textures and flavors in under 20 minutes.
Ingredients
Scale
Bread & Cheese
- 4 slices Sourdough bread or your choice of sturdy bread (Sturdy bread recommended for best results.)
- 4 slices Provolone cheese or your choice of melty cheese (Other cheeses like mozzarella or Gruyère can be used.)
Meat & Broth
- 1 cup Shredded beef or thinly sliced roast beef
- 1 cup Beef broth (Warm for dipping.)
Butter & Seasonings
- 2 tablespoons Butter (For grilling the sandwich.)
- 1 pinch Salt
- 1 pinch Pepper
- 1 teaspoon Garlic powder (Optional for added flavor.)
- 2 tablespoons Fresh herbs (like thyme or rosemary) (Optional for garnish.)
Instructions
- Heat Skillet: Preheat a skillet over medium heat and melt 1 tablespoon of butter to prepare for grilling the sandwiches.
- Prepare Bread in Skillet: Place two slices of bread in the skillet, coating the outer sides with melted butter to ensure a crispy, golden exterior.
- Assemble Sandwich: On one slice of bread in the skillet, layer a generous amount of shredded or thinly sliced roast beef. Sprinkle with salt, pepper, and optionally, garlic powder for enhanced flavor.
- Add Cheese: Place the provolone cheese slices evenly on top of the beef layer, allowing the cheese to melt nicely during cooking.
- Close Sandwich: Top with the other slice of bread, pressing down gently to compact the sandwich slightly for even grilling.
- Grill First Side: Cook the sandwich for about 3-4 minutes or until the bottom slice of bread is golden and crispy.
- Flip and Grill Other Side: Carefully flip the sandwich and cook another 3-4 minutes until the other side is equally golden and the cheese is melted thoroughly.
- Rest Sandwich: Remove the sandwich from the skillet and let it sit for about a minute to allow the cheese to set slightly and avoid burning your mouth.
- Slice and Serve: Cut the sandwich in half and serve immediately with warm beef broth on the side for dipping. Garnish with fresh herbs if desired.
Notes
- Use sturdy bread like sourdough for best structural results and to prevent sogginess.
- Substitute provolone cheese with mozzarella or Gruyère for different flavor profiles.
- Warm the beef broth before serving to enhance the dipping experience.
- Fresh herbs like thyme or rosemary add an aromatic touch to the broth or sandwich garnish.
- Adjust seasoning of the beef with salt, pepper, and garlic powder according to taste preferences.
