Copycat Disneyland Beef Birria Grilled Cheese Sandwich
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Have you ever had a meal so good at a theme park that you think about it for weeks? That was me after trying the Beef Birria Toasted Cheese at Jolly Holiday Bakery in Disneyland. It was pure magic.
That rich, savory, fall-apart beef, the perfectly melted cheese, and that side of consommé for dipping… it’s a core memory. I knew I couldn’t wait for my next trip to have it again. So, I went to my kitchen and got to work.
After a few tries, I think I’ve cracked the code. This recipe brings that little piece of theme park heaven right into your home. It’s a bit of a project, but every single bite is worth the effort, I promise.
What You’ll Need
The ingredient list for the birria itself might look long, but many of these are spices and chiles that create its signature deep flavor. Don’t be intimidated!
For the Birria Beef & Consommé
- 3 lbs chuck roast, cut into large 3-inch chunks
- 2 tbsp olive oil
- 1 large white onion, quartered
- 8 cloves garlic, smashed
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 chiles de árbol, stems and seeds removed (optional, for heat)
- 2 roma tomatoes, halved
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1/2 tsp whole cloves
- 1 cinnamon stick (about 3 inches)
- 3 bay leaves
- 1/4 cup apple cider vinegar
- 8 cups beef broth
- Salt to taste
For the Grilled Cheese Sandwich
- 8 slices thick-cut sourdough or brioche bread
- 2 tbsp unsalted butter, softened
- 16 slices Monterey Jack cheese (or a mix of Jack and Oaxaca cheese)
- 2 cups shredded birria beef
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
Required Tools
Having the right equipment makes this process much smoother. Here’s a quick list of what I used.
- Large Dutch oven or heavy-bottomed pot
- Blender (a high-powered one works best)
- Fine-mesh sieve
- Tongs
- Large non-stick skillet or griddle
- Spatula
Pro Tips
Making birria for the first time can seem like a big undertaking. Here are a few things I learned that make a huge difference.
1. Don’t Skip Searing the Meat: Browning the beef chunks before you add any liquid is crucial. This step creates a deep, caramelized flavor base that you just can’t get otherwise. Take your time and get a nice, dark crust on all sides.
2. Toast Your Chiles: Gently toasting the dried chiles in a dry pan for about 30-60 seconds before rehydrating them wakes up their essential oils. It adds a smoky complexity that is signature to a good birria. Just be careful not to burn them, or they’ll turn bitter.
3. Skim the Fat (and Save It!): After the birria is cooked, a layer of red-tinged fat will rise to the top of the consommé. Skim this off with a ladle and save it. Brushing this flavorful fat onto the outside of your bread instead of butter before grilling takes the sandwich to a whole new level of deliciousness.
4. Blend, Then Strain: For the smoothest, richest consommé, you need to strain the blended chile mixture through a fine-mesh sieve. It’s an extra step, but it removes any tough chile skins or seed fragments, giving you a silky, restaurant-quality dipping sauce.
Possible Substitutions and Variations
This recipe is flexible. If you can’t find something or want to experiment, here are some ideas.
| Ingredient | Substitution Suggestion | Notes |
|---|---|---|
| Chuck Roast | Beef brisket or short ribs | These cuts also become tender when slow-cooked. |
| Monterey Jack Cheese | Oaxaca, provolone, or low-moisture mozzarella | You want a good melting cheese that’s not too oily. |
| Sourdough Bread | Brioche, Texas toast, or a sturdy white bread | Choose bread that can hold up to the fillings. |
| Chiles | Pasilla chiles can replace Anchos | This will slightly alter the flavor profile. |
For a spicier kick, leave a few seeds in the chiles de árbol or add a chopped jalapeño to the blender. For a smokier version, add one dried chipotle pepper to the mix.
Make-Ahead Tips
The birria beef and consommé are perfect for making ahead. In fact, the flavor gets even better the next day.
You can prepare the entire beef and consommé recipe up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you’re ready to make the sandwiches, simply reheat the beef and consommé gently on the stove.
How to Make the Copycat Disneyland Birria Grilled Cheese
Let’s break this down into two main parts: making the birria and assembling the sandwich.
Part 1: Cooking the Birria Beef and Consommé
Step 1: Pat the chuck roast chunks dry with a paper towel and season them generously with salt. Heat the olive oil in your Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set it aside.
Step 2: In the same pot, add the quartered onion and halved tomatoes. Cook for 5-7 minutes, until they begin to soften and char slightly. Add the smashed garlic and cook for another minute until fragrant.
Step 3: While the onion is cooking, toast the dried chiles in a separate dry skillet over medium heat for about 30-60 seconds until fragrant. Be careful not to let them burn.
Step 4: Add the toasted chiles, peppercorns, cumin seeds, cloves, and cinnamon stick to the Dutch oven. Stir everything together for about a minute.
Step 5: Pour in the apple cider vinegar and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and return the seared beef to the pot. The liquid should almost cover the meat.
Step 6: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 3 to 4 hours, or until the beef is completely tender and falls apart easily with a fork.
Step 7: Carefully remove the beef from the pot and set it aside to cool slightly. Remove and discard the cinnamon stick and bay leaves from the pot.
Step 8: Transfer the remaining solids and about 2 cups of the cooking liquid to a blender. Blend on high until the mixture is completely smooth.
Step 9: Pour the blended sauce through a fine-mesh sieve back into the pot with the rest of the liquid. This is your consommé! Season it with salt to taste. Shred the beef with two forks, and you’re ready to build your sandwiches.
Part 2: Assembling and Grilling the Sandwich
Step 1: Lay out your 8 slices of bread. Lightly butter one side of each slice. You can also use the reserved fat from the consommé for extra flavor.
Step 2: Flip the bread slices over. On the unbuttered side of 4 slices, layer two slices of Monterey Jack cheese, a generous portion of the shredded birria beef, and then two more slices of cheese. The cheese on both sides helps hold the sandwich together.
Step 3: Place the remaining 4 slices of bread on top, with the buttered side facing out.
Step 4: Heat a large skillet or griddle over medium-low heat. Carefully place the sandwiches in the skillet and grill for 4-5 minutes per side, until the bread is golden brown and crispy and the cheese is fully melted and gooey.
Step 5: While the sandwiches are grilling, warm up the consommé. Ladle it into small bowls for dipping. Garnish the consommé with chopped white onion and cilantro.
Step 6: Once the sandwiches are done, slice them in half and serve immediately with the warm consommé on the side.
Nutrition, Diets, and Pairings
Here’s a quick look at how to fit this amazing sandwich into different lifestyles and what to serve with it.
| Consideration | Tips and Swaps |
|---|---|
| Keto / Low-Carb | Use your favorite keto-friendly bread. The beef and consommé are naturally low-carb. |
| Dairy-Free | Swap the cheese for a good-quality dairy-free melting cheese and use oil or a vegan butter for grilling. |
| Meal Pairings | A simple side of pickled red onions or a light, crunchy coleslaw can cut through the richness. |
| Efficiency | Make a double batch of the birria meat and freeze half for a quick meal later. |
Nutritional information is an estimate and will vary based on the specific ingredients used.
Tips for Leftovers and Storage
If you somehow have leftovers, they are fantastic the next day.
Store the shredded beef and consommé separately in airtight containers in the fridge for up to 4 days. You can also freeze the beef and consommé for up to 3 months.
To reheat, simply warm the beef and consommé on the stovetop or in the microwave. Assemble and grill the sandwiches fresh for the best texture.
Frequently Asked Questions
Q1. Can I make this in a slow cooker or Instant Pot?
Ans: Absolutely. For a slow cooker, follow steps 1-5, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for steps 1-5, then cook on high pressure for 45-50 minutes, followed by a natural release.
Q2. The chiles at my store aren’t labeled well. What’s most important?
Ans: Guajillo chiles are the star. They provide a mild, tangy, and slightly fruity flavor that is essential for the sauce’s base. Ancho chiles add a rich, sweeter, raisin-like depth. If you can only find those two, you’ll still have a delicious result.
Q3. My consommé seems a little thin. How can I thicken it?
Ans: The consommé is traditionally a thin dipping broth, not a thick gravy. However, if you prefer it thicker, you can let it simmer uncovered for 15-20 minutes to reduce and concentrate the flavors.
Q4. Is this recipe very spicy?
Ans: Guajillo and ancho chiles are very mild. The heat comes from the optional chiles de árbol. If you are sensitive to spice, you can omit them entirely. The sandwich will still be incredibly flavorful.
Wrapping Up
There you have it—a little bit of that Disneyland magic, ready to be made in your own kitchen. This Beef Birria Grilled Cheese is a true showstopper, perfect for a weekend project or impressing guests.
The layers of flavor are just incredible, from the slow-cooked savory beef to the gooey cheese and the rich consommé that ties it all together. It’s comfort food at its absolute finest.
I’d love to hear how it turns out for you! Give the recipe a try, and please drop a comment below to share your experience or any questions you might have.
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