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

terlin Jan 22, 2011 04:35 PM

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

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  1. Becca Porter Jan 22, 2011 04:48 PM


    3 Replies
    1. re: Becca Porter
      fourunder Jan 22, 2011 05:13 PM

      I concur.

      1. re: fourunder
        Mayor of Melonville Jan 22, 2011 05:21 PM


        1. re: Mayor of Melonville
          lunchbox Jan 22, 2011 06:34 PM

          But I would also support Fontina

    2. Veggo Jan 22, 2011 05:18 PM

      Havarti works also.

      1. hill food Jan 22, 2011 05:20 PM


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

        1. todao Jan 22, 2011 05:28 PM

          A high quality Swiss ...

          1. ipsedixit Jan 22, 2011 05:35 PM

            In this order of preference.

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

            21 Replies
            1. re: ipsedixit
              hill food Jan 22, 2011 05:52 PM

              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
                ipsedixit Jan 22, 2011 06:01 PM

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

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

                1. re: ipsedixit
                  monku Jan 22, 2011 06:06 PM

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

                  1. re: monku
                    hill food Jan 22, 2011 06:15 PM

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

                    1. re: hill food
                      Gail Jan 22, 2011 06:25 PM

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

                    2. re: monku
                      ipsedixit Jan 22, 2011 06:25 PM

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

                      1. re: ipsedixit
                        Veggo Jan 22, 2011 06:50 PM

                        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
                          monku Jan 22, 2011 08:19 PM

                          Cheez Whiz doesn't come in a spray can....you're thinking of Easy Cheese.

                          1. re: monku
                            ipsedixit Jan 23, 2011 09:02 AM

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

                            1. re: ipsedixit
                              Veggo Jan 23, 2011 12:47 PM

                              Nice pic, suitable for framing.

                              1. re: Veggo
                                ipsedixit Jan 23, 2011 01:09 PM

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

                                1. re: ipsedixit
                                  Veggo Jan 23, 2011 01:13 PM

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

                                  1. re: Veggo
                                    ipsedixit Jan 23, 2011 01:17 PM

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

                                    1. re: ipsedixit
                                      jmcarthur8 Jan 23, 2011 01:22 PM

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

                                      1. re: ipsedixit
                                        Veggo Jan 23, 2011 01:31 PM

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

                          2. re: ipsedixit
                            monku Jan 22, 2011 06:52 PM

                            Both are a processed cheese sauce whatever that is.

                            1. re: monku
                              Veggo Jan 22, 2011 07:03 PM

                              Fish are willing to overlook or foregive this deficiency.

                              1. re: Veggo
                                ipsedixit Jan 22, 2011 07:06 PM

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

                                1. re: ipsedixit
                                  Veggo Jan 22, 2011 07:27 PM

                                  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
                                    hill food Jan 22, 2011 09:10 PM

                                    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
                          hill food Jan 22, 2011 06:09 PM

                          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. Uncle Bob Jan 22, 2011 05:36 PM

                      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. g
                        Gail Jan 22, 2011 06:11 PM

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

                        2 Replies
                        1. re: Gail
                          GraydonCarter Jan 23, 2011 07:31 AM

                          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
                            c oliver Jan 23, 2011 01:30 PM

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

                          2. s
                            smarsh Jan 22, 2011 06:26 PM

                            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. d
                              DishDelish Jan 22, 2011 06:29 PM

                              I've never used any for French Dip.

                              2 Replies
                              1. re: DishDelish
                                Cheese Boy Jan 22, 2011 09:38 PM

                                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
                                  DishDelish Jan 22, 2011 10:00 PM

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

                              2. g
                                gilintx Jan 22, 2011 09:15 PM

                                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. o
                                  onrushpam Jan 23, 2011 07:41 AM

                                  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. BeefeaterRocks Jan 23, 2011 09:24 AM

                                    If you must, how about a horseradish cheddar?

                                    5 Replies
                                    1. re: BeefeaterRocks
                                      Big Bad Voodoo Lou Jan 23, 2011 09:36 AM

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

                                      1. re: BeefeaterRocks
                                        terlin Jan 23, 2011 09:42 AM

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

                                        1. re: terlin
                                          Big Bad Voodoo Lou Jan 23, 2011 01:21 PM

                                          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
                                            Veggo Jan 23, 2011 01:30 PM

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

                                            1. re: Big Bad Voodoo Lou
                                              terlin Jan 23, 2011 01:39 PM

                                              San Diego CA

                                        2. jmcarthur8 Jan 23, 2011 12:08 PM

                                          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.

                                          1. FoodChic Jan 23, 2011 01:24 PM


                                            1. eclecticsynergy Jan 23, 2011 01:27 PM

                                              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:
                                              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)

                                              1. a
                                                awm922 Jan 23, 2011 02:24 PM


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