Delicious Disneyland Beef Birria Sandwich

This whole thing started after waiting way too long in line at Disneyland just to taste the hyped-up beef birria grilled cheese. One bite, and there was no way I’d fork over theme park money every time we wanted it. The slow-braised beef gets crazy soft and picks up all those spicy enchilada sauce flavors, then you throw it onto sourdough with pepper jack and punchy salsa verde. Once it crisps up in the pan, the cheese turns gooey and the bread gets that perfect crunch. It’s wild how good the flavors and textures are.

My brother-in-law tried this after his own Disneyland trip, and the look on his face said it all. He kept swearing it was just like the one at the park—maybe even tastier! Dude ate three in a row without blinking. Even my neighbor, who's all about Disney trips, begged me to whip up another batch for her next hangout.

Must-Have Ingredients

• Pepper jack cheese - Super melty and gives that spicy kick without taking over
• Sourdough bread - Tangy and firm, just right for standing up to gooey filling and grilling
• Enchilada sauce - The beef soaks up all those smoky, spicy notes from this rich, saucy mix
• Warm spices - Things like cumin, oregano, and ginger make the flavor deep and give it real character
• Top round roast - Gets fall-apart soft when you cook it long and slow, easy to pull apart for stuffing

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Simple How-To Guide

Finish the Meat

Take out the beef and use two forks to pull it apart—ditch any big fatty bits. Toss it back in the Dutch oven with another couple cups of beef broth so it’s saucy but not soupy, just perfect for stuffing into bread.

Slow Bake

Sink the beef chunks into the sauce. Get that pot covered tight, stick it in the oven at 350 degrees, and leave it for about three and a half hours. You’ll know it’s ready when the meat basically falls apart. Your kitchen will smell unreal the whole time.

Prep and Mix

Set your oven to 350. Chop your beef roast into three big parts so everything cooks at the same speed. In a Dutch oven, stir together enchilada sauce, ginger, cumin, oregano, beef broth (start with a cup), apple cider vinegar, a quartered onion, smashed garlic cloves, bay leaves, plus salt and pepper. Mix it up so everything’s mingling together.

Sandwich Time

Grill and Melt

Top the stack with the other slice, cheese-side down. Squish it down just a bit with your spatula, then grill for three minutes or so until the bottom is super golden. Flip carefully and let it crisp up again while the cheese totally melts.

Layer It On

Grab a big scoop of that shredded beef and pile it on top of the cheese. Don’t hold back—these are supposed to be stuffed. Drizzle a spoonful of salsa verde over the beef, then throw on a handful of fresh chopped cilantro to brighten things up.

Ready the Bread

Slather one side of each sourdough slice with softened butter—makes spreading easy, no tearing. You’ll want that to be the outside so it fries up perfectly golden in the pan.

Start Grilling

Warm up your griddle or skillet over medium. Not too hot or your bread burns before the inside gets gooey. Lay down two buttered bread slices (butter-side goes down). Immediately pop 1½ slices of pepper jack onto each one so they start to melt.

First time I tried this, I rushed the meat and ended up with chewy chunks instead of tender shreds. So now I plan ahead and get the beef cooking early in the day. And don’t skip the salsa verde! Tried skipping it once and the sandwich lost that pop of brightness that makes it pop.

Ultimate Matchups

These are super rich, so I love crunchy kettle chips or a crisp salad on the side. The leftover beef juices make an awesome dipping sauce—just strain out the chunks and it’s like a mini birria soup for dunking. Mexican Coke or cold horchata are unbeatable sippers with it.

Fun Switch-Ups

Want a kick? Toss pickled jalapeños inside for some heat and zing. Trying a cheese swap like Oaxaca or sharp cheddar changes things up in a good way. For a morning meal, drop an egg on the beef before topping with bread. If you’re crunched for time, leftover pot roast totally works too.

Lasting Freshness

That beef lasts about five days in the fridge and actually gets more flavorful after a day or two. You can stash shredded beef in your freezer for up to three months. The actual sandwiches are best fresh, so prep your bits ahead, then throw them together fast when hungry strikes.

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This Disneyland-inspired beef birria grilled cheese is now our go-to for celebrations. It feels so festive getting that theme park vibe right at home. You barely need fancy skills—just a few smart tricks turn plain stuff into something straight out of the most famous park’s kitchen. It’s always a hit when I make them.

Recipe FAQs

→ Can I prepare the beef in advance?

Totally! You can cook and shred the beef up to 72 hours earlier. Store it in the fridge with the juices, then reheat when ready to assemble.

→ Will a slow cooker work instead of an oven?

Of course! Use the low setting for 6–8 hours or high for about 3–4, until the beef is shreddable. Times might vary with different models.

→ What’s a good swap for pepper jack cheese?

Monterey Jack, cheddar, or a melting Mexican-style cheese mixture will all do fine. Pick one that melts well and pairs with the spicy beef.

→ Can I freeze extra beef?

You bet! Once cooked and shredded, it freezes nicely for up to three months. Let it thaw overnight in the fridge, then gently warm it.

→ What meat works if I can’t find top round roast?

Chuck roast or beef short ribs are fantastic choices too. Pick a cut that gets soft and juicy after slow cooking.