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What is the best cheese for Roast Beef?

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. 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

      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. 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

        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. 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. 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

            a pepper jack cheese maybe? it melts nicely

            1. re: linguafood

              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

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

              2. re: linguafood

                Blue cheese dressing is lighter and does the trick.

              3. 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.