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This sandwich happened after my family's trip to Disneyland where we stood in line for 45 minutes just to try the famous beef birria grilled cheese that everyone was raving about online. One bite and I knew I had to figure out how to make it at home because there was no way I was paying theme park prices every time we craved it. The slow-cooked beef gets incredibly tender and flavorful from hours in that spiced enchilada sauce, then gets piled onto sourdough with pepper jack cheese and tangy salsa verde. When you grill it all together, the cheese gets perfectly melty while the bread turns golden and crispy, creating this incredible contrast of textures and flavors that makes every bite absolutely incredible.
My brother-in-law, who went to Disneyland the month before I perfected this recipe, took one bite and his eyes got huge. He kept saying "This is exactly like the one at the park, maybe even better" and proceeded to eat three sandwiches in one sitting. Even my Disney-obsessed neighbor, who goes to the parks multiple times a year, said this was spot-on and asked me to make it for her next party.
What You Need
- Top round roast - This cut becomes incredibly tender when slow-cooked and shreds beautifully
- Enchilada sauce - Creates that rich, complex base that gives the beef its distinctive flavor
- Warm spices - Oregano, cumin, and ginger build layers of flavor that taste authentic and deep
- Sourdough bread - The slight tang pairs perfectly with the spiced beef and holds up to grilling
- Pepper jack cheese - Adds creamy heat that complements the beef without overpowering it
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Step-by-Step Instructions
- Prep and Season
- Heat your oven to 350 degrees and cut your beef roast into three large pieces so it cooks more evenly. In a large Dutch oven, mix together the enchilada sauce, oregano, cumin, ginger, one cup of beef stock, apple cider vinegar, quartered onion, smashed garlic cloves, bay leaves, salt, and pepper until everything is well combined.
- Long Slow Cook
- Nestle the beef pieces into the sauce mixture, making sure they're mostly submerged. Cover the Dutch oven tightly and slide it into the oven for about 3½ hours. You'll know it's done when the meat shreds easily with a fork and falls apart when you poke it. The house will smell absolutely incredible during this time.
- Finishing the Meat
- Remove the beef from the sauce and shred it using two forks, discarding any big pieces of fat or gristle. Return the shredded meat to the Dutch oven and stir in the remaining 2 cups of beef stock. This creates the perfect consistency - not too dry, not too soupy, but perfectly saucy for sandwich filling.
Building the Sandwiches
- Bread Prep
- Butter one side of each slice of sourdough bread generously. This buttered side will be the outside of your sandwich and is what creates that golden, crispy exterior when you grill it. Use room temperature butter so it spreads easily without tearing the bread.
- Assembly Process
- Heat your skillet or griddle to medium heat - not too hot or the bread will burn before the cheese melts. Place two slices of bread buttered-side down on the hot surface. Immediately add 1½ slices of pepper jack cheese to each piece of bread, letting it start to melt from the heat.
- Loading It Up
- Using tongs, pile a generous amount of the shredded beef on top of the cheese on one slice. Don't be shy here - this is supposed to be a loaded sandwich. Spoon about a tablespoon of salsa verde over the beef, then sprinkle with chopped fresh cilantro for that bright, fresh flavor.
- Grilling to Perfection
- Place the other slice of bread on top, cheese-side down, creating the sandwich. Press down gently with your spatula and let it grill for about 3 minutes until the bottom is golden brown. Carefully flip the whole sandwich and grill the other side until it's equally golden and the cheese is completely melted and oozing.
The first time I made these, I tried to speed up the beef cooking and it was tough and chewy instead of fall-apart tender. Now I plan ahead and start the beef in the morning if I want sandwiches for dinner. Also, I learned that the salsa verde really is essential - I tried making them without it once and they were good but missing that bright, tangy element that makes them special.
Perfect Pairings
These sandwiches are incredibly rich and filling, so I like serving them with something light and crispy like kettle chips or a simple side salad. The beef cooking liquid makes an amazing dipping sauce if you strain out the solids - it's like having birria consommé alongside your sandwich. Cold Mexican Coke or horchata are perfect drinks to cool down your mouth between bites.
Creative Variations
Try adding some pickled jalapeños to the sandwich for extra heat and tang. Different cheeses like sharp cheddar or Oaxaca cheese create interesting flavor variations. For breakfast, crack an egg on top of the beef before adding the top bread slice. I've also made these with leftover pot roast when I didn't have time for the full birria process.
Storage Solutions
The cooked beef keeps in the fridge for about 5 days and actually improves in flavor as it sits. You can also freeze portions of the shredded beef for up to 3 months. The sandwiches are definitely best made fresh, but you can prep all the components ahead of time and assemble them quickly when you're ready to eat.
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This copycat Disneyland beef birria grilled cheese has become our special occasion sandwich because it delivers that theme park magic right in our own kitchen. The combination of incredibly tender, flavorful beef with melted cheese and crispy bread creates something that feels both familiar and exciting. Every time I make these, I'm amazed at how a few simple techniques can transform ordinary ingredients into something that tastes like it came from the most famous theme park in the world.
Frequently Asked Questions
- → Can I make the beef ahead of time?
- Yes! The beef can be cooked and shredded up to 3 days ahead. Store it in the fridge in its cooking liquid and reheat when ready to make sandwiches.
- → Can I use a slow cooker instead of the oven?
- Absolutely! Cook on low for 6-8 hours or high for 3-4 hours until the beef shreds easily. The cooking time may vary depending on your slow cooker.
- → What can I substitute for pepper jack cheese?
- Monterey Jack, cheddar, or a Mexican cheese blend would work well. Choose a cheese that melts nicely and complements the spicy beef flavors.
- → Can I freeze the leftover beef?
- Yes! The cooked and shredded beef freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently before using.
- → What if I can't find top round roast?
- Chuck roast or beef short ribs would work great too. Any cut that becomes tender when braised for a long time will work for this recipe.