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What is the best cheese for Roast Beef?

phantomdoc May 28, 2009 07:08 AM

I have lots of roast beef left over this week. I am thinking of pressed grilled sandwiches. I use 2 cast iron skillets preheated to grill the top and bottom at the same time.
What cheese and condiments do you like?

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  1. Lewes17266 RE: phantomdoc May 28, 2009 07:32 AM

    Roquefort first came to mind. After reading about your panini plans I changed my mind to provolone. A baguette would be good but rye is good with roast beef too. If you go with rye use a spicy brown mustard. For a baguette use horseradish and if you have any of the juice be sure to have that ready for dipping.
    I have some leftover steaks from Memorial Day and might just follow your lead and turn them into sandwiches tonight!

    1 Reply
    1. re: Lewes17266
      fourunder RE: Lewes17266 May 28, 2009 07:44 AM

      My vote would be for either Provolone or Fresh Mozzarella. There's a deli here in New Jersey that is famous for their Fresh Mozzarella and one of their top selling and favorite hero sandwiches is Roast Beef with Mozzarella.

      The horseradish idea is also a winner.

    2. ChefJune RE: phantomdoc May 28, 2009 07:48 AM

      I prefer my roast beef without cheese. I like Roquefort (or Point Reyes Blue) on my burger.

      I might like the blue cheese for that pressed sandwich, and excellent mustard. Fallot makes a wonderful watercress mustard that really complements roast beef.

      1 Reply
      1. re: ChefJune
        phantomdoc RE: ChefJune May 28, 2009 08:00 AM

        I vacillate between my own grated horseradish with Hellman's mayo, and Maille dijon mustard. Maybe some thinly sliced fresh garlic and sauerkraut and a bleu cheese on seeded rye.

      2. l
        LJS RE: phantomdoc May 28, 2009 07:58 AM

        A GOOD (not Kraft) aged cheddar also works well, as does gruyere or emmantaler. I am not as keen on the 'warmed' blue cheese that would likely result from the grilling...but thats just me

        1. linguafood RE: phantomdoc May 28, 2009 08:12 AM

          Yeah, I find a nice sharp cheddar adds a good flavor to roast beef sandwiches. Dito on the horseradish or horseradish-mustard. Blue might be overwhelming for the beef.

          4 Replies
          1. re: linguafood
            Lewes17266 RE: linguafood May 28, 2009 08:20 AM

            a pepper jack cheese maybe? it melts nicely

            1. re: linguafood
              phantomdoc RE: linguafood May 28, 2009 08:23 AM

              Very light on the bleu cheese. Thinly sliced/crumble. Have more of an issue with overheating the beef. Will try some cabot extra sharp cheddar, also sliced thinly.

              1. re: phantomdoc
                ChefJune RE: phantomdoc May 28, 2009 01:23 PM

                How about blue cheese half and half with Mascarpone? I've used it for a fabulous sauce melted on beef tenderloin.

              2. re: linguafood
                RGC1982 RE: linguafood May 28, 2009 09:54 AM

                Blue cheese dressing is lighter and does the trick.

              3. d
                drgnflychic RE: phantomdoc May 28, 2009 09:15 AM

                Baby swiss popped into my mind first, with some carmelized onions and spicy mustard.

                I can go without cheese sometimes if I have horseradish on hand.

                1. auburnselkie RE: phantomdoc May 28, 2009 09:22 AM

                  I like havarti with my roast beef, and I think it might be nice for the grilled sandwiches, too. I don't love blue cheese on my sandwiches. And definitely a spicy mustard.

                  1. chef chicklet RE: phantomdoc May 28, 2009 09:39 AM

                    muenster, green chilis
                    mozzerella and marinara
                    cheddar, bacon & roast beef
                    Cream cheese, roast beef, avocado, red onion
                    All done as panini

                    16 Replies
                    1. re: chef chicklet
                      phantomdoc RE: chef chicklet May 28, 2009 10:13 AM

                      Cheddar and bacon sounds intriguing chicklet.

                      1. re: phantomdoc
                        chef chicklet RE: phantomdoc May 31, 2009 11:46 AM

                        oh that is for my husband, he has to have cheddar (I usually buy a nice sharp cheddar or why bother) and then I add bacon, to his sandwich not mine! I prefer avocado, and a provolone.

                      2. re: chef chicklet
                        kchurchill5 RE: chef chicklet May 28, 2009 10:53 AM

                        I like a sharp cheddar and thin onions with a little horsey sauce
                        Havarti I love with sauteed mushrooms and a mix of mustard and mayo
                        I like a mix of sundried tomatoes, mayo, onions and some good gruyere, pesto sauce
                        Manchego cheese and a little chimmichurri sauce
                        Provolone with roasted tomatoes and bbq sauce
                        Mozzarella with onions and peppers

                        I like all on a nice baguette or hearty Italian bread. No Normal slices of plain bread. Need a good hearty bread for these.

                        1. re: kchurchill5
                          phantomdoc RE: kchurchill5 May 28, 2009 02:14 PM

                          With all that stuff, I forgot the roast beef.

                          1. re: phantomdoc
                            kchurchill5 RE: phantomdoc May 28, 2009 06:24 PM

                            Roast beef is always the star, the rest is just small parts!! Manchego and chimmichurri is a favorite, also second the havarti with sauteed mushrooms. Many times I use a portabello left over grilled or roasted leftover from a night before. But any mushrooms will work

                            1. re: kchurchill5
                              alkapal RE: kchurchill5 May 29, 2009 04:09 AM

                              yes, k, i'm loving the chimichurri with beef. so savory!

                              1. re: alkapal
                                kchurchill5 RE: alkapal May 29, 2009 11:42 AM

                                I usually make my own chimmichurri, but Badia seasoning makes a descent chimichurri. I use it when I need just a teaspoon or so. Otherwise I make it fresh.

                                Grilled peppers onions and skirt steak on a chibatta are great with a little chimi sauce and then some good manchego. Top with the bun wrap in foil and put on the grill for 15 minutes to warm. Perfection!!

                                1. re: kchurchill5
                                  alkapal RE: kchurchill5 May 29, 2009 03:32 PM

                                  i find the dried badia herbs to be a good value (in winn-dixie is where i get them), but i haven't seen any sauces. where are they? are they in the fridge case at publix?

                                  1. re: alkapal
                                    kchurchill5 RE: alkapal May 29, 2009 05:32 PM

                                    Mine has the chimichurri right under the dried herbs. I missed the first couple of times. It looks more like a herb, same bottle, same size. I love it for a quick go to. I love the badia cuz I can get small amounts for some seasonings I don't use all the time. My publix has some, Sweetbay others and winn dixie some too. It really varies store to store. Sorry I can't tell you exact.

                                    They are a great value. Their complete seasoning is a favorite of mine. Just a all go to seasoning. It is good flavor, no salt and really simple flavorings. I use it a lot in eggs, or just a light flavor for fish. I use as my go to seasoning, like Paula Dean has her house blend. This is sort of my house blend in a sense. I just like it ... used in moderation of course.

                                    I'll check Publix tomorrow when I go and see if they still keep it with the other seasonings..

                                    1. re: kchurchill5
                                      alkapal RE: kchurchill5 May 29, 2009 05:38 PM

                                      here is the badia chimichurri, for those folks looking to find some: http://www.badia-spices.com/cooking/c...
                                      that sauce would be good with some hearts of palm!

                                      1. re: alkapal
                                        kchurchill5 RE: alkapal May 29, 2009 05:52 PM

                                        Thx for posting that, haven't got around to that, trying to answer 15 emails and CHOW and drink my bourbon!! Long day and trying to chill a bit, lol

                          2. re: kchurchill5
                            phantomdoc RE: kchurchill5 May 30, 2009 03:06 PM

                            Now Kchurch Sharp cheddar and thin onion...cooked onion or raw?
                            Sundried tomato(do you do any reconstituting to the tomato?) mayo onion ( cooked or raw again) gruyere, pesto.
                            Mozzarella with (sauteed?) onions and peppers?

                            1. re: phantomdoc
                              kchurchill5 RE: phantomdoc May 30, 2009 04:13 PM

                              I like to keep the onion very thin with the cheddar especially if it is a good sweet onion. I prefer a Vidalia of FL Sweet Onion, I have used red onion, but prefer the sweet whites raw but thin sliced.

                              Sundried tomato, I make my own, but yes I re hydrate just for 1 minute in the micro. Easiest way. Put them in a little water and cook on high 1 minute, cover and 2-3 minute later, perfect. You can also just add hot water, either way. I mix with a little mayo some fine chopped onion and s/p. For this sandwich, I put the pesto on the bottom, then the beef, cheese and my mix. Then grill or not. The mayo makes a good creamy texture to the tangy pesto on the bottom. Use it with the pesto or just on it's own. I have used this same mix and added some fresh herbs to the mix and used that for the base of my sandwich too.

                              Mozz, yes usually anytime I add peppers and onions I would probably saute. You could use thin slices of each. But for this definitely just lightly saute. I a jam. I have just heated them in the micro for 1 minute to soften and then added them, but saute is so much better.


                              1. re: kchurchill5
                                phantomdoc RE: kchurchill5 May 30, 2009 08:21 PM

                                Thanks muchly kchurchill5. You are an exemplary hound.

                                1. re: phantomdoc
                                  kchurchill5 RE: phantomdoc May 31, 2009 04:25 AM

                                  Welcome, enjoy. What can possibly be wrong with steak and cheese :)

                          3. re: chef chicklet
                            wallyz RE: chef chicklet May 28, 2009 10:37 PM

                            co sign muenster, with chiles or horseradish.

                            Heat, smoke, meat.

                          4. Sooeygun RE: phantomdoc May 28, 2009 10:44 AM

                            I like an aged gouda with roast beef. And some caramelized onions and a swipe of grainy mustard. Okay, now I'm hungry...

                            1. 4
                              4Snisl RE: phantomdoc May 28, 2009 10:49 AM

                              Brie, dijon and thinly sliced apple is great with rare roast beef.....

                              4 Replies
                              1. re: 4Snisl
                                Mothership RE: 4Snisl May 28, 2009 01:20 PM

                                I agree with the brie and dijon and might add some caramelized shallots. My choice would be baguette.

                                1. re: 4Snisl
                                  phantomdoc RE: 4Snisl May 28, 2009 02:15 PM

                                  Sweet or sour apple? All I have here is granny smith.

                                  1. re: phantomdoc
                                    4Snisl RE: phantomdoc May 28, 2009 07:03 PM

                                    Granny smith will work.....I tend to prefer tarter apples in general, and use what's on hand. Fuji is also nice, if you prefer a sweeter apple in your sandwich.

                                  2. re: 4Snisl
                                    chef chicklet RE: 4Snisl May 31, 2009 11:48 AM

                                    Oh that is soooo important, the roast beef from the deli has to be rare. Geez it's about $9 a pound now...better get what you want....

                                  3. p
                                    primebeefisgood RE: phantomdoc May 28, 2009 11:15 AM

                                    I'd go for a nice, rich, creamy gorgonzola!

                                    1. w
                                      weezycom RE: phantomdoc May 28, 2009 01:16 PM

                                      Swiss cheese, sliced pears, carmelized onions, on pumpernickel with English hot mustard.

                                      1. alkapal RE: phantomdoc May 29, 2009 04:07 AM

                                        try cream cheese with chopped pimento-stuffed green olives in it (you know, the "salad olives"). smear pumpernickel bread with that, add your roast beef, then press sandwich on a buttered griddle or in a skillet until the cheese is soft and the bread crusty. of course, this won't work if you keep kosher, but it IS quite delicious.

                                        2 Replies
                                        1. re: alkapal
                                          phantomdoc RE: alkapal May 29, 2009 07:57 AM

                                          This is definitely not a kosher question.

                                          1. re: phantomdoc
                                            alkapal RE: phantomdoc May 29, 2009 03:33 PM

                                            phantomdoc, well, i'm happy to hear that you can delight in this sandwich! ;-).

                                        2. David A. Goldfarb RE: phantomdoc May 29, 2009 04:07 AM

                                          If you can get Mrs Quicke's cheddar, I think that would make a particularly good pairing with roast beef. I think the cows must be grazing on mustard greens or something, because it has a naturally horseradishy flavor. I usually buy it from Murray's Cheese Shop in Manhattan--


                                          1. jfood RE: phantomdoc May 29, 2009 03:41 PM

                                            caramelized onions with provolone and grilled. Sounds like a quasi cheesesteak

                                            1. DiveFan RE: phantomdoc May 29, 2009 07:44 PM

                                              Sharp and sharper cheddar cheese. The real aged cheddar may not melt very well.
                                              Combined with roasted poblano chile strips (jalapeno if you can't get poblano).

                                              Second the nutty swiss, provolone, gruyere cheeses as my second choice.
                                              The no-cheese option would be a little fresh horshradish cream sauce.

                                              1. raygunclan RE: phantomdoc May 29, 2009 07:53 PM

                                                boursin, roast beef, on sourdough. mmmmm...

                                                1. s
                                                  salsailsa RE: phantomdoc May 29, 2009 09:20 PM

                                                  Horseradish white cheddar.

                                                  1. t
                                                    twisterp RE: phantomdoc May 30, 2009 03:53 PM

                                                    Roasted grn chilis & Monterrey Jack cheese

                                                    1. MrsCheese RE: phantomdoc May 30, 2009 07:48 PM

                                                      I like roast beef sandwiches with chevre and arugula. Maybe some roasted red pepper too.

                                                      7 Replies
                                                      1. re: MrsCheese
                                                        phantomdoc RE: MrsCheese May 30, 2009 08:20 PM

                                                        Yes MrsCheese. It is time for me to roast a few dozen red peppers and put them up in vinegar for the summer.
                                                        I will try the chevre and arugula. Maybe on a garlic butter baguette.
                                                        I love that on a sandwich or on the side. Last year they got fizzy and I had to toss them. Maybe I should cook the pickle juice first. Any advice appreciated.

                                                        1. re: phantomdoc
                                                          David A. Goldfarb RE: phantomdoc May 30, 2009 08:32 PM

                                                          I don't pickle them and just roast a few peppers at a time, store them in their own liquid, and try to use them before they develop mold, or whatever that white stuff is that roasted peppers seem to develop. I find this is even true of roasted peppers from a jar, once they've been opened.

                                                          I recently picked up a few vacuum canisters to use with my vacuum sealer, and I find the peppers have been holding up better this way, so that may be something of a solution. The seal needs to be checked every few days, and resealed as necessary.

                                                          1. re: David A. Goldfarb
                                                            kchurchill5 RE: David A. Goldfarb May 31, 2009 06:02 PM

                                                            I roast them as I need them, but a few weeks ago I got 10 peppers. I roasted 6. I cut in quarters and roast. Just peeled and then in baggies and froze They work just fine. I use them all the time like this. I have done the canisters and pickled, but I just like them fresh. A vacuum seal would be better but don't have one and no room.

                                                          2. re: phantomdoc
                                                            MrsCheese RE: phantomdoc May 31, 2009 05:53 PM

                                                            I just roast them as I need them on the gas burner or cheat and use the jarred kind (texture and flavor not as good but works in a pinch). Never tried pickling them. I've never tried pickling much of anything for that matter.

                                                            1. re: MrsCheese
                                                              snoboardbabe77 RE: MrsCheese Jun 2, 2009 10:29 AM

                                                              If you go blue, try Shaft.
                                                              If you go cheddar (melting point isn't as good but in a panini) - I'd go 6 year Widmer or 3 year Hooks (10 year Hooks is just so wrong...and yet so good)
                                                              If you go gouda-go Prima Donna (over Vincent, Rembrandt)
                                                              Slightly less gouda-y, try Grand Parano (Padano)

                                                          3. re: MrsCheese
                                                            MrsCheese RE: MrsCheese Jun 2, 2009 05:06 PM

                                                            Another good one with arugula is Parmagiano Reggiano (like tagliata).

                                                            1. re: MrsCheese
                                                              phantomdoc RE: MrsCheese Aug 22, 2009 02:26 PM

                                                              Did 12 lbs of eye round this week. Will try Reggiano.

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