Beef Birria Grilled Cheese: Disneyland Copycat Recipe

Copycat Disneyland Beef Birria Grilled Cheese Sandwich is more than just a meal; it’s an edible adventure, a culinary quest to recreate one of the most talked-about and beloved theme park treats right in your own kitchen. Picture this: tender, slow-cooked beef birria, infused with aromatic spices and a hint of chile, nestled between layers of gooey, melted cheese, all pressed within perfectly golden, buttery bread. It’s a symphony of textures and flavors that promises to transport your taste buds straight to the Happiest Place on Earth, without the queues!

This remarkable sandwich takes inspiration from the rich culinary traditions of Mexico, where birria, a succulent and deeply flavorful stew, has been a celebratory dish for generations, often enjoyed during special occasions. Marrying this authentic, slow-braised beef with the quintessential American comfort of a grilled cheese sandwich was nothing short of genius, creating a dish that quickly became a fan favorite. People absolutely adore this particular Copycat Disneyland Beef Birria Grilled Cheese Sandwich for its unparalleled depth of flavor, the satisfying crunch of the bread contrasting with the melt-in-your-mouth beef, and, of course, that indispensable side of rich consommé for dipping. It’s the perfect blend of hearty, comforting, and utterly delicious, making it an instant classic for any home cook looking to capture a bit of that Disney magic.

Ingredients:

• For the Birria Beef:
  • 3-4 pounds beef chuck roast, cut into 2-3 inch large chunks (I find chuck roast works best for its marbling and tenderness).
  • 1 tablespoon olive oil or avocado oil, for searing.
  • 1 large yellow onion, roughly chopped.
  • 6 cloves garlic, peeled and smashed.
  • 1 teaspoon dried oregano.
  • 1/2 teaspoon ground cumin.
  • 1/4 teaspoon ground cloves.
  • 1/2 cup beef broth (or water if you prefer to rely solely on the chili paste for flavor).
  • 2 bay leaves.
  • Salt and freshly ground black pepper, to taste (don’t be shy, we’re building layers of flavor!).
• For the Birria Consommé/Sauce:
  • 6-8 guajillo chilies, stemmed and seeded.
  • 3-4 ancho chilies, stemmed and seeded.
  • 2-3 morita chilies (for a touch of smoky heat, optional but highly recommended), stemmed and seeded.
  • 1/4 cup apple cider vinegar (this helps brighten the flavors and tenderize).
  • 1 (14.5 ounce) can crushed tomatoes (or 2-3 fresh Roma tomatoes, quartered).
  • 2-3 sprigs fresh thyme.
  • 1-2 tablespoons granulated chicken bouillon powder (or a vegetarian alternative if preferred, this really enhances the savory notes).
  • Salt, to taste.
• For the Copycat Disneyland Beef Birria Grilled Cheese Sandwich Assembly (per sandwich):
  • 2 slices sturdy white bread or brioche (I love brioche for that extra richness and golden crust).
  • 2-3 tablespoons unsalted butter, softened.
  • 1/2 cup shredded Birria beef (plus a little extra for good measure!).
  • 2 slices Monterey Jack cheese, or a blend of Monterey Jack and Oaxaca cheese (for that perfect melt and stretch).
  • 1/4 cup finely chopped white onion (for serving, if desired).
  • 1/4 cup chopped fresh cilantro (for serving, if desired).
• Optional Dipping Accompaniments:
  • Extra Birria consommé (this is non-negotiable for the true experience!).
  • Lime wedges.
  • Your favorite hot sauce (for an extra kick!).

Part 1: Preparing the Birria Beef – Laying the Foundation for Flavor

My journey to creating the ultimate Copycat Disneyland Beef Birria Grilled Cheese Sandwich starts, as all great birria does, with the beef. This is where we build the deep, savory base that makes this dish so incredibly satisfying. I always opt for a good quality chuck roast; its marbling breaks down beautifully, resulting in incredibly tender, pull-apart beef.

1. First things first, I like to pat my beef chuck roast chunks dry with paper towels. This step is crucial for achieving a beautiful, flavorful sear. Season the beef generously on all sides with salt and freshly ground black pepper. Don’t be shy here; remember, we’re seasoning a lot of meat that will eventually absorb into a rich sauce.
2. Next, in a large Dutch oven or a heavy-bottomed pot, I heat the olive oil over medium-high heat until it shimmers. Once hot, I carefully add the beef chunks in a single layer, making sure not to overcrowd the pot. You might need to do this in batches to ensure proper searing. I sear each side for about 3-4 minutes, until a deep, dark brown crust forms. This crust, my friends, is pure flavor! It adds an incredible depth that you simply cannot skip. Once all sides are beautifully seared, I remove the beef from the pot and set it aside.
3. Reduce the heat to medium. Add the roughly chopped yellow onion to the same pot, scraping up any browned bits from the bottom – those are packed with flavor! Sauté the onion for about 5-7 minutes until it starts to soften and become translucent.
4. Now, it’s time to introduce the aromatics. I toss in the smashed garlic cloves, dried oregano, ground cumin, and ground cloves. Sauté for just about 1 minute more, until incredibly fragrant. Be careful not to burn the garlic! This aromatic blend is essential for that signature birria flavor profile.
5. Return the seared beef chunks to the pot. Pour in the beef broth and add the bay leaves. Give everything a good stir to combine.
6. Cooking Method Options:
   • Pressure Cooker (my preferred method for speed and tenderness!): If you’re using an Instant Pot or similar pressure cooker, secure the lid and set it to high pressure for 60-75 minutes. The exact time can vary slightly depending on the size of your beef chunks and your specific pressure cooker. Once the cooking cycle is complete, allow for a natural pressure release for at least 15-20 minutes before carefully opening the lid. This ensures maximum tenderness.
   • Dutch Oven/Slow Cooker: If you’re using a Dutch oven, bring the mixture to a simmer, then reduce the heat to low, cover tightly, and braise for 3-4 hours, or until the beef is fork-tender. Check periodically to ensure there’s enough liquid. If using a slow cooker, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fall-apart tender.
7. Once the beef is cooked to perfection, carefully remove the chunks from the pot and place them in a large bowl. Using two forks, shred the beef. It should practically fall apart with very little effort. If it’s not falling apart easily, it needs a bit more cooking time. Discard any large pieces of fat or gristle, though with chuck roast, there won’t be much. Set the glorious shredded birria beef aside. We’ll be bringing it back to the consommé soon!

Part 2: Crafting the Birria Consommé/Sauce – The Soul of the Dish

The consommé is, without a doubt, the heart and soul of our Copycat Disneyland Beef Birria Grilled Cheese Sandwich. It’s what gives the birria its incredible depth of flavor and that beautiful, vibrant color. And, of course, it’s essential for dipping our grilled cheese!

1. While the beef is cooking, I start preparing the chilies. This is a critical step for developing the rich, smoky flavors. First, I stem and seed all the guajillo, ancho, and morita chilies. Removing the seeds is important to reduce bitterness and excessive heat, allowing the true chili flavor to shine.
2. In a dry skillet or cast-iron pan, over medium-low heat, I toast the chilies for about 30 seconds to 1 minute per side. You’ll know they’re ready when they become fragrant and slightly pliable. Be very careful not to burn them, as burned chilies will make your sauce bitter. This toasting step really brings out their natural oils and deepens their flavor profile.
3. Once toasted, I transfer the chilies to a heatproof bowl and cover them with very hot water. I let them soak for about 20-30 minutes, or until they are completely softened and rehydrated. This makes them easier to blend into a smooth paste.
4. While the chilies are rehydrating, I strain the cooking liquid from the beef (if you used a pressure cooker or Dutch oven) into a separate bowl. This liquid is packed with flavor and will form the base of our consommé. If you used a slow cooker and the liquid is very thin, you might want to reduce it slightly on the stovetop to concentrate the flavor, or supplement with extra beef broth.
5. Once the chilies are soft, I drain them, reserving about 1/2 cup of the soaking liquid just in case. Transfer the rehydrated chilies to a high-speed blender. Add the strained beef cooking liquid (about 2-3 cups, depending on how much you had), the apple cider vinegar, crushed tomatoes, and fresh thyme sprigs. I also add the chicken bouillon powder at this stage.
6. Blend on high until the mixture is completely smooth. This can take 2-3 minutes. You want absolutely no visible pieces of chili skin; a truly smooth paste is key for a luxurious consommé. If the mixture is too thick to blend, add a little of the reserved chili soaking liquid or more beef broth, one tablespoon at a time, until it blends smoothly.
7. Now for a crucial step: straining! Place a fine-mesh sieve over a large, clean pot or Dutch oven. Pour the blended chili mixture through the sieve, using a spatula or the back of a spoon to push through as much liquid and pulp as possible. This process can be a bit time-consuming, but it ensures your consommé is silky smooth and free of any fibrous bits of chili skin or seeds. Trust me, it’s worth the effort for that authentic restaurant-quality texture. Discard the solids left in the sieve.
8. Bring the strained consommé to a gentle simmer over medium heat. Let it simmer for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld and deepen. Taste and adjust seasoning with salt as needed. Remember, this is going to be the flavor backbone, so make sure it tastes rich and balanced.

Part 3: Combining Beef and Consommé for Flavor Infusion – The Magic Happens Here

With our beef shredded and our consommé simmering beautifully, it’s time to bring them together. This step is where the shredded beef really soaks up all those incredible birria flavors, becoming incredibly tender and juicy for our Copycat Disneyland Beef Birria Grilled Cheese Sandwich.

1. Carefully add the shredded birria beef back into the pot with the simmering consommé. Gently stir to ensure all the beef is submerged and coated in the rich, vibrant sauce.
2. Reduce the heat to low, cover the pot, and let the beef simmer in the consommé for at least 30 minutes. An hour is even better if you have the time! This slow simmer allows the beef to truly absorb the flavors of the sauce, becoming even more tender and infused with that irresistible birria goodness.
3. Taste the birria beef and consommé again. Adjust salt if necessary. At this point, the birria is ready to be used in our magnificent grilled cheese sandwiches! You’ll want to keep the birria warm while you prepare the sandwiches.

Part 4: Assembling the Copycat Disneyland Beef Birria Grilled Cheese Sandwich – The Grand Finale!

This is it, the moment we’ve all been waiting for! Assembling and grilling our sensational Copycat Disneyland Beef Birria Grilled Cheese Sandwich. This isn’t just any grilled cheese; it’s a flavor explosion, a textural masterpiece, and an homage to a true Disney culinary delight.

1. First, I get all my sandwich components ready. Make sure your birria beef is warm and juicy, your cheese is sliced, and your bread is at the ready.
2. For each sandwich, generously butter one side of each slice of bread with softened unsalted butter. I mean generously. This butter isn’t just for flavor; it’s going to give us that perfect golden-brown, crispy crust that is essential for any great grilled cheese.
3. Now, we’ll start building. Place one slice of buttered bread, butter-side down, on your work surface or directly into your skillet if you’re working quickly.
4. Layer one slice of Monterey Jack (or your cheese blend) on top of the unbuttered side of the bread. The cheese acts as a delicious glue to hold everything together.
5. Next, pile on a good portion of the warm shredded birria beef – about 1/2 cup per sandwich. Don’t be shy here; this is the star of the show! Spread it evenly over the cheese.
6. Top the birria beef with the second slice of Monterey Jack cheese. This creates a glorious cheese layer both below and above the birria, ensuring maximum melty goodness.
7. Finally, place the second slice of buttered bread on top, butter-side up. You should now have a fully constructed, ungrilled sandwich.

8. The Signature Dipping Technique:

   This is where the magic truly happens and what makes the Copycat Disneyland Beef Birria Grilled Cheese Sandwich so iconic. Heat a large non-stick skillet or griddle over medium heat. While it’s heating, carefully pick up your assembled sandwich.
   
   Dip the entire sandwich, one side at a time, directly into the warm birria consommé. I usually hold it gently by the edges and submerge one buttered side, allowing it to soak up that rich, red consommé for a few seconds. You want a good, even coating, but not so much that it becomes soggy.
   
   Immediately place the dipped side down onto the preheated skillet. Then, quickly dip the other buttered side of the sandwich into the consommé and flip the sandwich onto the skillet with that freshly dipped side down. This ensures both outer surfaces of the bread are infused with the vibrant, flavorful consommé. It creates an incredible color and an extra layer of birria flavor on the outside of your bread as it crisps up.

9. Grill the sandwich for 3-5 minutes per side, or until the bread is golden brown, crispy, and the cheese inside is gloriously melted and gooey. I sometimes gently press down on the sandwich with a spatula to ensure even contact with the pan and help the cheese melt faster. Keep an eye on the heat; you want a steady medium, not too high, to prevent burning before the cheese has a chance to fully melt.
10. Once both sides are perfectly golden and the cheese is oozing, carefully remove the sandwich from the skillet.

Part 5: Serving Suggestions and Tips for the Perfect Copycat Disneyland Beef Birria Grilled Cheese Sandwich

Congratulations, you’ve just created a masterpiece! The Copycat Disneyland Beef Birria Grilled Cheese Sandwich is truly an experience, and here are my favorite ways to enjoy and enhance it.

1. The Essential Dip: This is non-negotiable! Immediately after removing your grilled cheese from the skillet, slice it in half, usually diagonally for that classic presentation. Serve it hot, with a small bowl of the remaining warm birria consommé right alongside it. Encourage everyone to dip each glorious bite into that rich, flavorful broth. It’s what completes the experience and adds an incredible burst of moisture and flavor.
2. Fresh Toppings: While the sandwich is incredible on its own, a sprinkle of finely chopped fresh white onion and cilantro over the top or served on the side adds a fantastic freshness and textural contrast. The sharpness of the onion and the herbaceousness of the cilantro cut through the richness beautifully.
3. A Squeeze of Lime: A fresh lime wedge served alongside offers a bright, acidic counterpoint that really makes all the flavors pop. It’s a small addition that makes a big difference.
4. Spice it Up: If you love heat, a dash of your favorite hot sauce can be a wonderful addition, either stirred into your dipping consommé or drizzled directly onto the sandwich.
5. Cheese Choices Matter: While Monterey Jack is a classic for its melt, don’t be afraid to experiment! Oaxaca cheese offers an even stringier melt, while a blend with a little cheddar or even a spicier pepper jack could elevate your sandwich to new heights, depending on your preference.
6. Bread Selection is Key: I swear by a good brioche or a sturdy white bread. The slight sweetness of brioche complements the savory birria beautifully, and its rich crumb holds up well to the dipping and grilling process. Avoid overly thin or soft breads that might become soggy.
7. Leftovers (if you have any!): The birria beef and consommé actually taste even better the next day! You can store them separately in airtight containers in the refrigerator for up to 3-4 days. When ready to make more sandwiches, gently reheat the birria and consommé on the stovetop.
8. Batch Cooking Birria: Making a large batch of birria is always a good idea. Not only does it make future grilled cheese sandwiches a breeze, but the birria can also be used for tacos, quesadillas, burritos, or even just served over rice. It’s a versatile and incredibly delicious base for many meals.
9. Patience with the Grill: Don’t rush the grilling process. Medium heat is your friend. Too high, and your bread will burn before the cheese has a chance to fully melt into gooey perfection. A slow, steady heat ensures a golden, crispy exterior and a wonderfully melted interior.
10. Don’t Skimp on Butter: I mentioned it before, but it bears repeating. Generous buttering is essential for that perfect golden crust. It also helps in preventing sticking and adds to the overall richness.

There you have it! My full guide to creating a truly unforgettable Copycat Disneyland Beef Birria Grilled Cheese Sandwich right in your own kitchen. It’s a labor of love, but every single bite is worth the effort. Enjoy!

Copycat Disneyland Beef Birria Grilled Cheese Sandwich

More than just a meal, this Copycat Disneyland Beef Birria Grilled Cheese Sandwich is an edible adventure. Tender, slow-cooked beef birria, infused with aromatic spices, nestled between layers of gooey, melted cheese, all pressed within perfectly golden, buttery bread. It’s a symphony of textures and flavors, capturing the magic of the beloved theme park treat with an indispensable side of rich consommé for dipping.

Prep Time
30 Minutes

Cook Time
4 Hours

Total Time
30 Minutes

Servings
20 sandwiches

Ingredients

• 3-4 pounds beef chuck roast, cut into 3 large pieces
• 1 tablespoon olive oil
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, peeled, smashed
• 1 (28 ounce) can red enchilada sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 3 cups beef stock
• 1/4 cup apple cider vinegar
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 slices sturdy white bread or brioche (per sandwich)
• 2-3 tablespoons unsalted butter, softened (per sandwich)
• 1/2 cup shredded Birria beef (per sandwich)
• 2 slices Monterey Jack cheese or Monterey Jack/Oaxaca blend (per sandwich)
• 1/4 cup chopped white onion (for serving, optional)
• 1/4 cup chopped fresh cilantro (for serving, optional)
• Lime wedges (for serving, optional)
• Hot sauce (for serving, optional)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Pat beef dry, season with salt and pepper. Sear beef in 1 tbsp olive oil in a large Dutch oven until browned on all sides. Remove beef.
2. Step 2
   Sauté onion and garlic in the Dutch oven for 5-7 minutes. Return beef to pot. Stir in enchilada sauce, oregano, cumin, ginger, 1 cup beef stock, apple cider vinegar, bay leaves, salt, and pepper. Cover and braise in preheated oven for 3-4 hours until beef is fork-tender.
3. Step 3
   Remove beef from pot and shred. Return shredded beef to the Dutch oven with the sauce. Stir in the remaining 2 cups of beef stock. Simmer for 30-60 minutes to infuse flavors; this liquid is your consommé.
4. Step 4
   Generously butter one side of each bread slice. Place one buttered slice (butter-side down) in a skillet. Layer with cheese, 1/2 cup shredded birria beef, and a second cheese slice. Top with the second buttered bread slice (butter-side up).
5. Step 5
   Heat a non-stick skillet over medium heat. Dip one buttered side of the assembled sandwich into the warm birria consommé; place dipped side down in the skillet. Quickly dip the other buttered side into consommé and flip onto the skillet. Grill 3-5 minutes per side until golden, crispy, and cheese is melted.
6. Step 6
   Slice sandwich diagonally. Serve hot with a small bowl of extra birria consommé for dipping, chopped white onion, fresh cilantro, and lime wedges, if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.