Why You’ll Love Birria Grilled Cheese Sandwich Recipe
I like this recipe because it transforms classic birria into something fun, indulgent, and unforgettable. I enjoy how the long-braised beef becomes deeply flavorful and fork-tender, while the grilled cheese adds crunch and creaminess. Dipping the sandwich into the consommé is my favorite part—it ties everything together beautifully.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Beef: 5-6 Beef Short Ribs 1.5 tbsp Kosher Salt 1.5 tbsp Black Pepper 1.5 tbsp Garlic Powder Canola Oil as needed
Chiles: 3 ancho chiles stemmed & seeded 3 guajillo chiles stemmed & seeded ¼ cup of Chipotle in Adobo 1/2 white onion sliced 8-10 garlic cloves 2 cups of Water
Braising + Seasonings: 2-3 cups beef broth 1.5 tablespoons mexican oregano 2 tablespoons black pepper 1 tablespoons sea salt 2 cinnamon sticks 2 bay leaves
Grilled Cheese: 3 cups Shredded Jack Cheese ½ cup red onions chopped ½ cup cilantro chopped Thick Cut Sliced Bread
Directions
I start by making the chile paste. I preheat my fire or stovetop to medium-high heat and place a Dutch oven over the heat to warm. I add the ancho chiles, guajillo chiles, and garlic cloves, letting them char briefly on each side. Once charred, I add the water and let everything simmer, then remove it from the heat.
I transfer the chiles, garlic, water, sliced onion, and chipotle in adobo to a food processor and blend until completely smooth. I set this chile paste aside.
To make the birria, I coat the short ribs lightly with oil and season them generously with kosher salt, black pepper, and garlic powder. I sear the beef in the Dutch oven until browned on all sides, working in batches if needed.
Once all the beef is seared, I return it to the pot and add the chile paste, beef broth, mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves. I cover the pot and let it simmer over medium-low heat until the beef is fork-tender, skimming excess fat as needed.
When the beef is done, I remove it from the pot and strain the braising liquid to create a clean consommé. I shred the beef, discarding the bones, bay leaves, and cinnamon sticks.
To assemble the grilled cheese, I preheat a cast iron skillet over medium-high heat and add oil and clarified butter. I layer shredded Jack cheese on thick-cut bread, add shredded birria beef, more cheese, and top with another slice of bread.
I toast the sandwich until golden brown on both sides and the cheese is fully melted. I repeat with the remaining sandwiches.
I serve the sliced birria grilled cheese hot with bowls of consommé topped with chopped red onions and cilantro for dipping.
Servings and Timing
I make about 4 servings with this recipe. Prep time takes around 1 hour, cook time is approximately 4 hours and 5 minutes, and total time comes out to about 5 hours and 5 minutes.
Variations
I sometimes use mozzarella or a blend of Monterey Jack and cheddar for extra melt. When I want extra richness, I dip the bread lightly into the consommé before grilling. I also enjoy adding pickled red onions or jalapeños for a bright, tangy contrast.
Storage/Reheating
I store leftover birria beef and consommé separately in airtight containers in the refrigerator for up to 3 days. I reheat the beef gently on the stovetop with a little consommé and re-toast fresh grilled cheese sandwiches when ready to serve.
FAQs
Can I make the birria ahead of time?
I often make it a day in advance because the flavor gets even better overnight.
What bread works best?
I prefer thick-cut bread that can hold up to the filling and grilling.
Can I use a different cut of beef?
I’ve used chuck roast successfully when short ribs aren’t available.
Is the consommé spicy?
I find it flavorful with mild heat, but I can adjust by reducing the chipotle.
Can I freeze the birria?
I freeze the shredded beef and consommé separately for up to 2 months.
Do I have to strain the consommé?
I like straining it for a cleaner dip, but it’s optional.
What cheese melts best?
I use Jack cheese because it melts smoothly and complements the beef.
Can I cook this indoors?
I make it entirely on the stovetop with great results.
Should I skim the fat?
I skim excess fat to keep the consommé rich but not greasy.
What can I serve with this sandwich?
I like serving it with extra consommé, a simple salad, or roasted vegetables.
Conclusion
I keep coming back to this Birria Grilled Cheese Sandwich because it’s bold, comforting, and incredibly indulgent. I love how the slow-cooked beef, crispy bread, melty cheese, and savory consommé come together into a dish that feels both creative and deeply satisfying.
A bold and indulgent Birria Grilled Cheese Sandwich made with slow-braised, fork-tender birria beef, melty Jack cheese, crispy golden bread, and a rich consommé for dipping.
Ingredients
5–6 beef short ribs
1.5 tablespoons kosher salt
1.5 tablespoons black pepper
1.5 tablespoons garlic powder
Canola oil, as needed
3 ancho chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
1/4 cup chipotle in adobo
1/2 white onion, sliced
8–10 garlic cloves
2 cups water
2–3 cups beef broth
1.5 tablespoons Mexican oregano
2 tablespoons black pepper
1 tablespoon sea salt
2 cinnamon sticks
2 bay leaves
3 cups shredded Jack cheese
1/2 cup red onion, chopped
1/2 cup fresh cilantro, chopped
Thick-cut sliced bread
Instructions
Heat a Dutch oven over medium-high heat. Lightly char ancho chiles, guajillo chiles, and garlic cloves on all sides.
Add water and simmer briefly, then remove from heat.
Blend chiles, garlic, cooking liquid, sliced onion, and chipotle in adobo until smooth to form a chile paste.
Season short ribs with kosher salt, black pepper, and garlic powder.
Sear beef in the Dutch oven with oil until browned on all sides.
Return all beef to the pot and add chile paste, beef broth, oregano, black pepper, sea salt, cinnamon sticks, and bay leaves.
Cover and simmer on low until beef is fork-tender, skimming excess fat as needed.
Remove beef, strain braising liquid to create consommé, and shred the beef, discarding bones and aromatics.
Heat a cast iron skillet with oil or clarified butter.
Assemble sandwiches with bread, Jack cheese, shredded birria beef, more cheese, and top with bread.
Grill until golden brown on both sides and cheese is melted.
Serve hot with consommé topped with red onion and cilantro for dipping.
Notes
Birria tastes even better when made a day ahead.
Straining the consommé gives a cleaner dipping sauce.
Thick-cut bread holds up best to the filling.
Dip bread lightly in consommé before grilling for extra richness.
