Patrick Oconnell
French dips and Philly cheesesteaks, though both iconic sandwiches, differ significantly in their origins, ingredients, and preparation methods. The French dip, originating in Los Angeles, features thinly sliced roast beef served on a French roll, typically accompanied by au jus for dipping, and may include cheese as an optional addition. In contrast, the Philly cheesesteak, hailing from Philadelphia, consists of thinly sliced or chopped steak, melted cheese (often Cheez Whiz, provolone, or American), and optional onions and peppers, all piled onto a hoagie roll. While both sandwiches share a focus on meat and bread, the French dip emphasizes the dipping sauce and simplicity, whereas the Philly cheesesteak is known for its rich, cheesy, and often more complex flavor profile.
| Characteristics | Values |
|---|---|
| Origin | French Dip: Los Angeles, California, USA Philly Cheesesteak: Philadelphia, Pennsylvania, USA |
| Bread | French Dip: French roll or baguette Philly Cheesesteak: Hoagie roll or Amoroso roll |
| Meat | French Dip: Thinly sliced roast beef Philly Cheesesteak: Thinly sliced ribeye steak |
| Cheese | French Dip: Optional, typically Swiss or provolone Philly Cheesesteak: Cheez Whiz, provolone, or American cheese |
| Cooking Method | French Dip: Slow-roasted beef, served on bread with au jus for dipping Philly Cheesesteak: Grilled or sautéed steak, combined with cheese and other toppings on the roll |
| Toppings | French Dip: Minimal, often just meat and optional cheese Philly Cheesesteak: Onions, bell peppers, mushrooms (optional), and cheese |
| Sauce | French Dip: Au jus (beef broth) for dipping Philly Cheesesteak: No dipping sauce, cheese acts as a binding agent |
| Texture | French Dip: Tender, juicy roast beef with a crispy bread exterior Philly Cheesesteak: Chewy steak with melted cheese and soft bread |
| Regional Popularity | French Dip: Popular in California and the western US Philly Cheesesteak: Iconic to Philadelphia and the eastern US |
| Serving Style | French Dip: Served with a side of au jus for dipping Philly Cheesesteak: Handheld, eaten as a sandwich |
| Typical Sides | French Dip: Pickles, coleslaw, or fries Philly Cheesesteak: Fries, onion rings, or cheese fries |
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What You'll Learn
- Bread Type: French dips use baguette or hoagie; Philly cheese steaks use Amoroso rolls
- Meat Cut: French dips feature sliced roast beef; Philly cheese steaks use thinly sliced steak
- Cheese Choice: French dips often skip cheese; Philly cheese steaks use Cheez Whiz or provolone
- Sauce Difference: French dips come with au jus; Philly cheese steaks may have marinara or none
- Vegetable Additions: Philly cheese steaks include onions and peppers; French dips typically skip vegetables
Bread Type: French dips use baguette or hoagie; Philly cheese steaks use Amoroso rolls
The choice of bread is a defining factor in distinguishing a French dip from a Philly cheese steak, and it's not just about texture or taste—it's about tradition and authenticity. French dips typically come nestled in a baguette or hoagie roll, both of which offer a crusty exterior and a chewy interior that stands up well to the au jus dipping sauce. This bread choice is crucial because it needs to maintain its structure even when saturated with broth, providing a satisfying bite that complements the tender, thin-sliced beef.
In contrast, a Philly cheese steak demands the use of Amoroso rolls, a specific type of bread that has become synonymous with this iconic sandwich. Amoroso rolls are known for their soft yet sturdy texture, with a slightly crispy exterior that provides a gentle resistance when bitten into. This bread is designed to cradle the melted cheese and juicy steak without becoming soggy, ensuring each ingredient shines without overwhelming the others. The roll’s ability to hold up under the weight of the fillings while remaining easy to eat is a testament to its perfect engineering for this purpose.
For those looking to recreate these sandwiches at home, selecting the right bread is non-negotiable. If you’re making a French dip, opt for a fresh baguette or hoagie roll from a bakery, ensuring it’s crusty enough to handle the dip. For a Philly cheese steak, seek out Amoroso rolls or a close substitute—a soft Italian roll with a thin crust will suffice if Amoroso isn’t available. Avoid using bread that’s too dense or too airy, as it can disrupt the balance of textures in the sandwich.
The bread also plays a subtle role in flavor enhancement. The crust of a baguette or hoagie adds a nutty, toasted note that pairs well with the savory beef and salty au jus. Meanwhile, the neutral, slightly sweet profile of an Amoroso roll allows the rich flavors of the steak, cheese, and onions to take center stage. This interplay between bread and filling is a masterclass in culinary harmony, where each component elevates the other without competing for dominance.
Ultimately, the bread in a French dip and a Philly cheese steak is more than just a vessel—it’s a key player in the sandwich’s identity. By understanding and respecting these bread choices, you not only honor the traditions of these iconic dishes but also ensure a more authentic and satisfying eating experience. Whether you’re dipping into au jus or savoring the gooey cheese, the right bread makes all the difference.
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Meat Cut: French dips feature sliced roast beef; Philly cheese steaks use thinly sliced steak
The choice of meat cut is a defining factor that sets French dips and Philly cheese steaks apart, influencing not only their texture but also their cooking methods and overall flavor profiles. French dips traditionally feature sliced roast beef, which is slow-cooked to achieve a tender, juicy consistency that melts in your mouth. This cut is typically taken from the rump, chuck, or round, as these areas offer the right balance of fat and lean meat to withstand long roasting times without drying out. In contrast, Philly cheese steaks use thinly sliced steak, often ribeye, which is prized for its marbling and rich flavor. The ribeye’s fat content ensures the meat remains moist and flavorful even when seared quickly on a griddle, a hallmark of the Philly cheese steak’s preparation.
To replicate these dishes at home, consider the following practical tips. For French dips, start with a 3- to 4-pound beef roast, season it generously with salt, pepper, and garlic, then roast it at 325°F for 2.5 to 3 hours, or until it reaches an internal temperature of 135°F for medium-rare. Allow it to rest before slicing thinly against the grain to maximize tenderness. For Philly cheese steaks, purchase ribeye and freeze it for 30 minutes to firm it up, making it easier to slice into paper-thin pieces. Use a sharp knife or a meat slicer to achieve the desired thickness, ensuring even cooking on the griddle.
The difference in meat cuts also dictates the sandwiches’ eating experience. French dips’ roast beef slices are chewier yet succulent, designed to soak up the au jus served alongside. This interplay between meat and broth is central to the dish’s appeal. Philly cheese steaks, on the other hand, feature steak slices that are crispy on the edges yet tender inside, creating a textural contrast with the melted cheese and soft hoagie roll. This distinction highlights how the meat cut is not just a component but a cornerstone of each sandwich’s identity.
For those looking to experiment, consider blending techniques for a hybrid creation. Try searing thinly sliced roast beef on a griddle for a French dip-inspired cheese steak, or slow-roast ribeye slices for a Philly-style dip. While purists may balk, such innovations can offer a fresh take on these classics. Ultimately, understanding the role of meat cut empowers home cooks to tailor these sandwiches to their preferences, whether staying true to tradition or forging new culinary paths.
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Cheese Choice: French dips often skip cheese; Philly cheese steaks use Cheez Whiz or provolone
The role of cheese in a sandwich can elevate it from mundane to magnificent, but French dips and Philly cheese steaks take starkly different approaches. French dips, rooted in simplicity, often forgo cheese entirely, allowing the rich au jus and tender beef to shine without competition. This minimalist choice aligns with the sandwich’s focus on the interplay between meat and dipping broth, ensuring no ingredient overpowers the experience. In contrast, Philly cheese steaks embrace cheese as a cornerstone, typically opting for Cheez Whiz or provolone. Cheez Whiz, a processed cheese sauce, adds a creamy, tangy dimension that complements the greasy, savory steak, while provolone offers a sharper, more nuanced flavor profile. This divergence in cheese philosophy underscores the sandwiches’ distinct identities: one a study in restraint, the other a celebration of indulgence.
For those looking to replicate these sandwiches at home, understanding cheese selection is crucial. If crafting a French dip, resist the urge to add cheese unless you’re experimenting with a fusion twist. Instead, focus on high-quality beef, a crusty baguette, and a well-seasoned au jus. For a Philly cheese steak, the choice between Cheez Whiz and provolone depends on your preference for texture and flavor. Cheez Whiz melts seamlessly, creating a cohesive, gooey layer, while provolone adds a slightly firmer, more complex note. Pro tip: if using provolone, slice it thinly to ensure even melting without overwhelming the steak.
From a nutritional standpoint, the cheese choice also impacts the sandwich’s health profile. French dips, sans cheese, tend to be lower in calories and fat, making them a lighter option. Philly cheese steaks, particularly those with Cheez Whiz, pack a higher caloric punch due to the processed cheese’s fat and sodium content. For a healthier Philly variation, consider using low-fat provolone or reducing the cheese portion. However, purists argue that skimping on cheese sacrifices authenticity, so balance your priorities accordingly.
The cultural significance of these cheese choices cannot be overlooked. French dips, with their optional cheese, reflect a French culinary ethos that values subtlety and ingredient purity. Philly cheese steaks, on the other hand, embody the bold, unapologetic spirit of American comfort food. Cheez Whiz, in particular, is a Philadelphia staple, deeply tied to the city’s identity. When ordering in Philly, requesting provolone over Cheez Whiz might mark you as an outsider, while skipping cheese in a French dip is simply staying true to tradition.
Ultimately, the cheese (or lack thereof) in these sandwiches is more than a topping—it’s a defining characteristic. Whether you’re savoring the unadorned elegance of a French dip or the decadent richness of a Philly cheese steak, the cheese choice tells a story. For the home cook or curious eater, mastering this distinction allows you to appreciate each sandwich on its own terms, honoring the traditions that make them unique.
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Sauce Difference: French dips come with au jus; Philly cheese steaks may have marinara or none
The choice of sauce is a defining factor that sets French dips and Philly cheese steaks apart, offering a study in contrast between subtlety and boldness. French dips traditionally come with au jus, a light, savory broth made from the drippings of the roasted beef. This sauce serves a dual purpose: it enhances the sandwich’s natural flavors without overwhelming them, and it provides a dipping mechanism that allows the eater to control moisture levels. Au jus is understated, letting the quality of the meat shine, and its warmth complements the sandwich’s texture. In contrast, Philly cheese steaks often feature marinara sauce, a tomato-based option that adds a tangy, robust dimension to the dish. While not mandatory, marinara’s inclusion reflects the sandwich’s Italian-American roots and its tendency toward heartier, more assertive flavors. Some purists opt for no sauce at all, letting the melted cheese and seasoned beef stand alone. This divergence in saucing philosophy highlights the sandwiches’ distinct identities: French dips lean into refinement and simplicity, while Philly cheese steaks embrace richness and variety.
Consider the practical implications of these sauce choices when preparing or ordering either sandwich. For French dips, ensure the au jus is served warm and in a separate container to maintain the bread’s integrity. Dip sparingly to avoid sogginess, and use the sauce to accentuate the beef’s natural juices. If making au jus from scratch, simmer beef drippings with onions, garlic, and a splash of red wine for depth. For Philly cheese steaks, decide whether marinara aligns with your taste preferences—it pairs well with provolone or American cheese but can overpower the meat if too acidic. If opting for no sauce, ensure the cheese is fully melted to bind the ingredients together. Restaurants often default to no sauce unless specified, so clarify your preference when ordering. Understanding these nuances allows you to tailor the sandwich to your desired flavor profile.
From a culinary perspective, the sauce difference underscores the sandwiches’ regional and cultural origins. French dips trace their roots to early 20th-century Los Angeles, where au jus reflected a focus on showcasing high-quality beef. The dipping method also added interactivity, a novel concept at the time. Philly cheese steaks, born in 1930s Philadelphia, emerged from the city’s working-class culture, where hearty, affordable meals were essential. Marinara’s optional inclusion nods to Philadelphia’s Italian immigrant population, blending traditions into a distinctly American dish. These historical contexts explain why au jus remains non-negotiable for French dips, while Philly cheese steaks allow for customization. For enthusiasts, appreciating these origins adds depth to the eating experience.
Finally, the sauce difference offers a lens for experimentation and innovation. While traditionalists may balk, creative variations can breathe new life into these classics. Try substituting au jus with a red wine reduction for a French dip, adding complexity without sacrificing elegance. For Philly cheese steaks, swap marinara for pepperoni pizza sauce or skip sauce entirely in favor of a pepper jack cheese melt. Home cooks can also blend traditions by serving a side of au jus with a cheese steak or adding a marinara drizzle to a French dip. Such adaptations require balance—preserve the sandwiches’ core identities while introducing unexpected twists. Whether sticking to tradition or branching out, the sauce remains a pivotal element in defining these iconic sandwiches.
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Vegetable Additions: Philly cheese steaks include onions and peppers; French dips typically skip vegetables
One of the most striking differences between a Philly cheese steak and a French dip lies in their vegetable content. While both sandwiches are celebrated for their meat and cheese combinations, the Philly cheese steak embraces vegetables as integral components, typically featuring sautéed onions and bell peppers. These vegetables not only add a sweet and slightly smoky flavor but also contribute to a more balanced texture, contrasting the richness of the melted cheese and thinly sliced steak. In contrast, the French dip is a purist’s sandwich, focusing almost exclusively on the meat—usually roast beef—and au jus dipping sauce, with vegetables rarely making an appearance. This omission keeps the French dip’s flavor profile straightforward, allowing the meat and jus to take center stage.
For those looking to experiment with vegetable additions in their sandwiches, the Philly cheese steak offers a versatile canvas. Onions and peppers are the traditional choices, but mushrooms, spinach, or even roasted tomatoes can elevate the sandwich further. When sautéing onions, aim for a medium-low heat to achieve a caramelized sweetness without burning. Bell peppers should be added toward the end of cooking to retain their crispness. Pro tip: slice the vegetables thinly and uniformly to ensure even cooking and seamless integration with the meat and cheese.
From a nutritional standpoint, the inclusion of vegetables in the Philly cheese steak provides a slight edge over the vegetable-free French dip. Adding onions and peppers not only boosts fiber intake but also introduces antioxidants and vitamins, making the sandwich a marginally healthier option. For health-conscious diners, this could be a deciding factor when choosing between the two. However, it’s worth noting that both sandwiches are indulgent treats, and moderation remains key.
The absence of vegetables in the French dip isn’t a flaw but a deliberate design choice. This sandwich thrives on simplicity, letting the tender roast beef and savory jus dominate the palate. For purists, adding vegetables would disrupt the harmony of its core elements. Yet, for those who crave a bit of freshness, a side of arugula or pickled vegetables can complement the French dip without altering its essence. Ultimately, the vegetable divide between these sandwiches highlights their distinct identities: the Philly cheese steak as a hearty, layered creation, and the French dip as a minimalist masterpiece.
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Frequently asked questions
A French dip is typically made with thinly sliced roast beef, served on a baguette or hoagie roll, and accompanied by au jus for dipping. A Philly cheese steak uses thinly sliced or chopped steak (usually ribeye), melted cheese (often Cheez Whiz, provolone, or American), and sometimes onions and peppers, served on a hoagie roll.
Yes, French dips are served with au jus for dipping, while Philly cheese steaks are topped with melted cheese and sometimes sautéed onions, peppers, or mushrooms.
French dips are typically served on a crusty baguette or hoagie roll, while Philly cheese steaks are traditionally served on a soft hoagie roll.
No, French dips use pre-cooked roast beef that is thinly sliced and warmed, while Philly cheese steaks involve grilling or sautéing raw steak on a flat-top griddle, often with onions and peppers, before adding cheese.
