HOME > Chowhound > Home Cooking >

Discussion

What's a good cheese to put on a French Dip Beef Sandwich?

What's a good cheese to put on a hot French Dip Beef Sandwich?

  1. Click to Upload a photo (10 MB limit)
Delete
      1. none.

        ok how about Taleggio, bit firmer and a lot footier than brie

        1. A high quality Swiss ...

          1. In this order of preference.

            1. None.
            2. American
            3. Swiss
            4. Cheez Whiz

            21 Replies
            1. re: ipsedixit

              ipse: wouldn't #4 be a French Philly wit' jus 'n' WIT'?

              I did almost suggest that. or Provel (for those outside the ken it has little to do with provolone).

              1. re: hill food

                ipse: wouldn't #4 be a French Philly wit' jus 'n' wit'?
                __________________

                And, that would be bad, how? :-)

                1. re: ipsedixit

                  Is that Cheez Whiz stuff supposed to resemble the stuff they put on Arby's Beef & Cheddar sandwiches?

                  1. re: monku

                    monku, I believe it's vice versa. (see, Arby's can't even get that right)

                    1. re: hill food

                      Maybe that's why they filed for chapter 11 and are up for sale.

                    2. re: monku

                      Don't insult Cheez Whiz by comparing it to Arby's cheese sauce.

                      1. re: ipsedixit

                        Funny, I like Cheez Whiz, but not for me, for feeding fish on shallow reef dives. Fish love it. But below 30 feet, it doesn't have pressure to come out of the can.

                        1. re: Veggo

                          Cheez Whiz doesn't come in a spray can....you're thinking of Easy Cheese.
                          http://www.nabiscoworld.com/easy-cheese/

                          1. re: monku

                            It' better. It comes in a squeeze bottle. So much the better to control outgoing flow.

                             
                              1. re: Veggo

                                I prefer the actual thing. It adorns my living room wall, along with Warhol, Pollack and Dali.

                                1. re: ipsedixit

                                  I suppose it would pair well with Warhol's Campbell soup can.

                                  1. re: Veggo

                                    If Pollack was still around, he probably could've created edible art from it.

                                    1. re: ipsedixit

                                      Yeah, like the lickable wallpaper in Willy Wonka. Mmmm cheezy...

                                      1. re: ipsedixit

                                        And Alexander Calder could create some really tawdry mobiles from the empties.

                          2. re: ipsedixit

                            Both are a processed cheese sauce whatever that is.

                            1. re: monku

                              Fish are willing to overlook or foregive this deficiency.

                              1. re: Veggo

                                Give me a can of Cheez Whiz and some Spam and I'll outlive any creature during a nuclear winter.

                                1. re: ipsedixit

                                  Uu, nuclear winter sounds so harsh. I would rather dodge the Roentgen units in a hammock with a tropical drink. Can you do something to postpone the armageddon by 6 months or so?

                                  1. re: Veggo

                                    hey if I had a hammock in the Caribbean and a plentiful supply of tropical drinks I'd say bring on the Roentgen Units. I'll be OK sooner or later either way.

                        2. re: ipsedixit

                          nah, it would be good, just something I'd want to snarf in front of the TV. watching something like Cops only maybe on an International channel so I could also practice a bad accent of a foreign language.

                    3. I lean towards a good aged Swiss on a RB Po-Boy at times....Not the same animal I know...but still a good Swiss is my suggestion!

                      1. No cheese, the French dip sandwich is rich enought with the au jus...less is more.

                        2 Replies
                        1. re: Gail

                          I don't disagree, but while it isn't quite part of the Chowhound Manifesto, there is a mantra that says, "Everything tastes better with cheese."

                          1. re: Gail

                            I can't remember French dips having cheese. Or needing cheese. Bread, meat and jus.

                          2. If no cheese isn't an option, then I concur with a good swiss. I'm also quite a fan of pepper jack and green chiles on a hot beef sandwich but I don't "dip" those.

                            1. I've never used any for French Dip.

                              2 Replies
                              1. re: DishDelish

                                I keep them SEPARATE of each other too. So +1 to that.
                                If it wasn't frowned upon, I think I'd do shots with the au jus.

                                1. re: Cheese Boy

                                  lol, so funny. You can do it when no one is watching. ;)

                              2. I tend to agree with the 'no cheese' crowd, but I'm surprised no one has mentioned comte yet. Practically built for a sandwich.

                                1. I'm usually in the "no cheese" camp. But, there's a bagel/sandwich place here that makes one on a toasted baguette with a schmear of cream cheese and then provolone melted over the top. It's my favorite sandwich there. But, I only get a half, because a whole one is just too much!

                                  1. If you must, how about a horseradish cheddar?

                                    5 Replies
                                    1. re: BeefeaterRocks

                                      My sentiments exactly. Horseradish cheddar all the way, followed by a good sharp provolone or aged swiss.

                                      1. re: BeefeaterRocks

                                        Where can I get it? Never heard of it, but it sounds great - I love horseradish with beef.

                                        1. re: terlin

                                          Where do you live? In Florida, Publix supermarkets carry Boars Head meats and cheeses at their delis, and Boars Head has an amazing white cheddar with horseradish.

                                          1. re: Big Bad Voodoo Lou

                                            Cabot makes a nice horseradish cheddar, but not very many stores carry it, to my disappointment.

                                        2. From a former Chicagoan who always put mozzarella on an Italian Beef, my vote is for mozzarella on the French Dip, too.
                                          If it goes between bread, cheese is mandatory - tradition or not.
                                          I like the idea of pepper jack, but I love the stretchy stringiness of the mozzarella on a wet beefy sandwich.
                                          Just ate pastrami with swiss on pumpernickel, and now I'm jonesing for the Italian beef I have in the fridge.
                                          Yum.

                                            1. Surprised nobody has suggested Muenster- it has the nice creamy melt of Mozzarella but a bit more flavor.

                                              I also concur with the suggestions for:
                                              Provolone
                                              Mozzarella
                                              Comté Gruyere, the king of Swiss cheese
                                              horseradish Cheddar, available at supermarket deli counters
                                              jalapeño Jack, though it might overshadow the beef flavor a bit
                                              and maybe even Cheez Whiz, which became standard on cheesesteaks not for its flavor but because it's already liquefied (not kosher to have meat and cheese on the grill together)