This Copycat Disneyland Beef Birria Grilled Cheese Sandwich brings slow-braised, deeply seasoned beef together with crisp sourdough, pepper jack, salsa verde, and cilantro. It is a generous crowd recipe: one 4-pound roast becomes enough filling for about 10 substantial sandwiches.
Plan for 30 minutes of preparation and 4 hours of cooking, or 4 hours 30 minutes total. Most of that time is hands-off while the covered Dutch oven turns top round into meat that shreds easily.
Ingredients for Birria Grilled Cheese
For the beef, use 4 pounds top round roast cut into exactly 3 pieces, one 28-ounce can enchilada sauce, 1 1/2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 3 cups beef stock divided, 1/4 cup apple cider vinegar, 1 large onion cut into 4 pieces, 4 smashed garlic cloves, 2 bay leaves, 1/2 tablespoon salt, and 1/2 tablespoon black pepper.
For 10 sandwiches, have softened butter, 20 slices sourdough bread, 30 slices pepper jack cheese, one 16-ounce jar salsa verde, and 1 bunch chopped fresh cilantro. The intended allowance is about 1 tablespoon salsa verde and 1 teaspoon cilantro per sandwich.
If you enjoy this recipe, you may also like Copycat Taco Bell Chili Cheese Burrito.
How to Make the Sandwiches
- Preheat the oven to 350°F and cut the top round into 3 large pieces.
- In a large Dutch oven, combine enchilada sauce, oregano, cumin, ginger, 1 cup beef stock, apple cider vinegar, quartered onion, smashed garlic, bay leaves, salt, and pepper.
- Submerge all 3 beef pieces, cover, and bake for 3 1/2 hours, until the meat shreds easily.
- Shred the beef and return it to the Dutch oven. Stir in the remaining 2 cups beef stock.
- Butter one side of 2 sourdough slices and heat a skillet or griddle over medium.
- Set both slices buttered-side down. Place 1 1/2 pepper jack slices on each one, using 3 slices per sandwich.
- Add shredded beef to one slice, then about 1 tablespoon salsa verde and 1 teaspoon cilantro. Close the sandwich and grill, flipping as needed, until both sides are crisp and golden.
- Repeat to make all 10 sandwiches.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Build the Braising Liquid Exactly
Why the Roast Is Cut into Three Pieces
Shred First, Then Add the Remaining Stock
Use the Full Cheese Allocation
Control the Griddle Heat
Balance Rich Beef with Salsa Verde
Serve the Ten Sandwiches Hot
Make-Ahead Strategy
A Reliable Timeline
Conclusion
Braise three pieces of 4-pound top round in enchilada sauce, spices, 1 cup stock, vinegar, onion, garlic, and bay leaves at 350°F for 3 1/2 hours. Shred, add the remaining 2 cups stock, then build 10 sourdough sandwiches with 3 pepper jack slices, beef, salsa verde, and cilantro each. Grill over medium heat until crisp and golden.
Frequently Asked Questions
- → How many sandwiches does this recipe make?
It makes about 10 sandwiches using 20 sourdough slices and 30 pepper jack slices.
- → How long does the beef bake?
Cover the Dutch oven and bake the beef for 3 1/2 hours at 350°F, until it shreds easily.
- → When do I add all three cups of beef stock?
Use 1 cup in the initial braising mixture. After shredding the beef, stir in the remaining 2 cups.
- → How much salsa verde goes in each sandwich?
Use about 1 tablespoon salsa verde per sandwich, along with about 1 teaspoon chopped cilantro.