The magic of Disneyland isn’t just in its rides and characters—it’s also in the incredible food offerings that have developed cult followings. One standout that has guests lining up is their legendary Beef Birria Grilled Cheese Sandwich. This copycat recipe brings that park favorite right to your kitchen, combining the rich, slow-cooked flavors of traditional Mexican birria with the gooey comfort of an American grilled cheese.
With tender, shredded beef simmered in a blend of chilies and spices, this sandwich delivers layers of flavor between crispy, cheese-crusted bread. The signature touch? Dipping the assembled sandwich in the flavorful consommé before grilling creates that unforgettable golden exterior that Disneyland fans rave about.
Why You’ll Love This
- Perfect fusion of comfort food and bold Mexican flavors in one handheld meal
- Makes restaurant-quality sandwiches that impress without requiring professional skills
- The consommé doubles as an amazing dipping sauce for the finished sandwich
- Prep can be divided—make the birria ahead and assemble sandwiches when ready
- Transforms affordable chuck roast into something truly special
Ingredients
- 4 pounds top round roast, cut into 3 pieces
- 1 (28 ounce) can enchilada sauce
- 1½ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3 cups beef stock, divided
- ¼ cup apple cider vinegar
- 1 large onion, cut into 4 pieces
- 4 garlic cloves, smashed
- 2 bay leaves
- ½ tablespoon salt
- ½ tablespoon black pepper
- Butter, softened
- 20 slices sourdough bread
- 30 slices pepper jack cheese
- 1 (16 ounce) jar salsa verde (about 1 tablespoon per sandwich)
- 1 bunch fresh cilantro, chopped (about 1 teaspoon per sandwich)
Instructions
- Preheat oven to 350°F. Cut beef into 3 large pieces. In a large Dutch oven, stir together enchilada sauce, oregano, cumin, ginger, 1 cup beef stock, apple cider vinegar, onion, garlic, bay leaves, salt, and pepper.
- Submerge beef in the sauce mixture. Cover and bake for 3½ hours or until beef can easily be shredded.
- Shred the beef and add it back to the Dutch oven. Stir in the remaining 2 cups of beef stock.
- Butter one side of two slices of sourdough bread. Heat skillet or griddle to medium heat.
- Place both slices of bread buttered side down on hot skillet. To each slice, add 1½ slices of pepper jack cheese.
- Using tongs, add shredded beef on top of cheese. Spoon salsa verde on top of beef and add a sprinkle of chopped cilantro. Place the other slice of bread on top and continue flipping and grilling until bread becomes crunchy and golden brown. Repeat for each sandwich.
Tips & Variations
- For a quicker version, use a pressure cooker or Instant Pot to cook the beef for 45 minutes instead of simmering for hours
- Make the birria a day ahead—the flavors deepen overnight and the fat solidifies on top for easy removal
- Can’t find Oaxaca cheese? Substitute with mozzarella or a combination of mozzarella and Monterey Jack
- Add a thin layer of refried beans to the sandwich for extra richness and authenticity
- For a spicier version, include more chipotle peppers or add a few slices of fresh jalapeño to the sandwich
- Try using brioche or Texas toast instead of sourdough for a different flavor profile
Serving Suggestions
Serve these indulgent sandwiches with a simple side salad dressed with lime vinaigrette to cut through the richness. A small bowl of pickled red onions adds a bright, acidic contrast that complements the deep flavors of the birria perfectly.
For a complete Disney-inspired meal, pair with elote (Mexican street corn) or crispy potato wedges seasoned with chili powder and lime zest. Don’t forget extra napkins—these sandwiches are deliciously messy!
Notes
- The birria beef and consommé can be stored separately in the refrigerator for up to 3 days or frozen for up to 3 months
- For the best cheese pull, make sure your cheese is at room temperature before assembling
- Don’t oversoak the bread in consommé—a quick dip is all you need to prevent soggy sandwiches
- The sandwich is done when both sides are golden brown and the cheese is completely melted
FAQs
Can I use a different cut of beef?
Yes! While chuck roast is traditional, you can also use beef short ribs, brisket, or even beef shank for equally delicious results.
Is there a way to make this less spicy for kids?
Absolutely—reduce or omit the chipotle pepper and use only the milder dried chilies. You can always serve hot sauce on the side for adults who prefer more heat.
Can I make this in a slow cooker?
Yes! After searing the meat, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours until the meat is tender.
What if I don’t have dried chilies?
While dried chilies provide the most authentic flavor, you can substitute with 3-4 tablespoons of chili powder mixed with 1 tablespoon of smoked paprika in a pinch.
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