Copycat Disneyland Beef Birria Grilled Cheese Sandwich

Indulge in this irresistible copycat of Disneyland’s famous Beef Birria Grilled Cheese Sandwich—melty cheese, tender shredded beef, and vibrant salsa verde all packed inside toasted sourdough bread. Ready to satisfy your craving with every savory bite?

A Flavorful Fusion Favorite

Disneyland’s Beef Birria Grilled Cheese Sandwich has captured hearts with its combination of Mexican-inspired beef birria and American grilled cheese comfort food. Originating as a traditional Mexican stew from Jalisco, birria features richly spiced, slow-cooked beef with a complex chile sauce. Combining this with the crispy, cheesy goodness of a grilled cheese sandwich creates a perfectly balanced dish that’s juicy, cheesy, and deeply flavorful.

This recipe brings the magic of Disneyland right into your kitchen. Whether you’re hosting a party, looking for a game day hit, or craving a comforting meal, this sandwich is your new go-to.

Ingredients (US Measuring Cups)

For the Beef Birria:

4 lbs top round roast, cut into 3 pieces
1 (28 oz) can red enchilada sauce (mild or spicy depending on preference)
1½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground ginger
3 cups beef broth, divided
¼ cup apple cider vinegar
1 large white onion, quartered
4 garlic cloves, smashed
2 bay leaves
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper

For the Grilled Cheese Sandwich:

Butter (softened, enough to butter bread slices generously)
20 slices sourdough bread
30 slices pepper jack cheese
1 (16 oz) jar salsa verde (about 1 tablespoon per sandwich)
1 bunch fresh cilantro, chopped (about 1 teaspoon per sandwich)

Equipment Needed

Large Dutch oven or heavy oven-safe pot with lid
Skillet or griddle for grilling sandwiches
Sharp knife and cutting board
Mixing spoons and tongs
Measuring spoons and cups

Step-By-Step Directions

Stage 1: Preparing the Beef Birria

Preheat oven to 350°F (175°C).
In a large Dutch oven, combine the red enchilada sauce, dried oregano, cumin, ground ginger, 1 cup of beef broth, apple cider vinegar, quartered onion, smashed garlic cloves, bay leaves, kosher salt, and black pepper.
Place the beef roast pieces in the Dutch oven and submerge them in the sauce mixture as much as possible.
Cover with the lid and bake for 3½ hours or until the beef is fork-tender and shreds easily.
Remove from the oven and shred the beef directly in the pot using two forks.
Stir in the remaining 2 cups of beef broth to keep the shredded beef moist and flavorful.

Stage 2: Assembling the Grilled Cheese Sandwiches

Heat a skillet or griddle over medium heat.
Butter one side of each slice of sourdough bread generously.
Place the bread slices buttered-side-down onto the heated skillet.
Layer 1½ slices of pepper jack cheese onto each slice of bread in the skillet.
Spoon a generous amount of shredded beef on top of the cheese.
Add about 1 tablespoon of salsa verde over the beef.
Sprinkle chopped fresh cilantro evenly on top.
Top with another slice of bread, buttered side up.
Grill until the bread is golden brown and crispy, and the cheese is melted, about 3-4 minutes per side.
Repeat for all sandwiches.

Serving Suggestions

Serve sandwiches hot with a small bowl of consommé or beef broth on the side for dipping.
Add pickled jalapeños for an extra spicy kick.
Pair with a fresh Mexican street corn salad or chips and guacamole.
Enjoy with a cold Mexican lager or a refreshing margarita.

Prep and Cook Time

Prep Time: 20 minutes
Cook Time: 3½ hours
Total Time: Approximately 3 hours 50 minutes

Nutrition Information (Per Serving)

Calories: Approximately 700-900 kcal (varies with portion size and cheese amount)
Protein: High (due to beef and cheese)
Fat: Moderate to high (butter, cheese, and beef fat)
Carbohydrates: Moderate (bread and salsa)

Tips for Perfect Beef Birria Grilled Cheese

Use a quality top round roast or brisket: These cuts become tender and juicy with slow cooking.
Don’t rush the cooking: Low and slow baking allows the flavors to meld and the beef to become tender.
Butter the bread generously: This ensures a crispy, golden exterior.
Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can prevent perfect melting.
Customize the heat: Adjust chili sauce and add fresh or pickled jalapeños for your preferred spice level.
Let the beef rest before shredding: This helps retain juices for moist sandwiches.
For crispier sandwiches: Press them gently with a spatula while grilling.
Try different bread types: Rustic sourdough is classic, but ciabatta or telera rolls work great too.

Variations & Substitutions

Vegetarian option: Substitute shredded jackfruit or mushrooms in adobo sauce for the beef.
Cheese swap: Use mozzarella, Oaxaca cheese, or a blend of cheeses.
Make it a taco: Serve the shredded birria in warm corn tortillas with toppings.
Slow cooker method: Cook the beef and sauce in a slow cooker on low for 8 hours.
Instant Pot version: Pressure cook for about 60 minutes for faster preparation.
Add caramelized onions: For extra sweetness and depth.

How to Store and Reheat

Refrigerate: Store leftover beef and sandwiches separately in airtight containers for up to 3 days.
Freeze: Freeze shredded beef in sauce for up to 3 months; bread sandwiches freeze less well.
Reheat: Warm beef gently on stovetop or microwave. For sandwiches, reheat in a skillet or oven to restore crispiness.

Why You’ll Love This Recipe

Authentic bold flavors reminiscent of classic Mexican cuisine.
The perfect balance of cheesy, meaty, and tangy elements.
Crowd-pleasing for family dinners or entertaining.
Easy to prep ahead for busy weeknights.
Impress friends with a fun, gourmet twist on grilled cheese.

This copycat Disneyland Beef Birria Grilled Cheese Sandwich recipe is a guaranteed winner—rich, melty, and satisfying. Ready your skillet and prepare to indulge in one of the tastiest sandwiches you’ll ever make at home.

Enjoy every cheesy, juicy bite!