Cheese And Beef: The Perfect Dip Combination

The French dip sandwich is a hot sandwich with thinly sliced beef layered on a long French roll, often with melted cheese, then dipped in a sauce made from the pan juices called au jus. The best cheeses for a French dip sandwich are provolone, Swiss, or Gruyère.

Provolone cheese

Provolone is a great choice for French dip sandwiches because it has a strong flavour and is ultra gooey when melted. It can be purchased pre-sliced or shredded, which makes it convenient and easy to use. When preparing the sandwich, simply assemble the beef and cheese on the roll and bake until the cheese is melted and bubbly.

Whether used in a sandwich or as a dip, provolone cheese is a tasty and versatile option that is sure to be a crowd-pleaser.

Gruyère cheese

You can make the dip ahead of time and store it in the refrigerator overnight. It can also be stored in an airtight container and kept in the refrigerator for 3-4 days after baking. However, it is not suitable for freezing as cheese dips don't maintain their consistency when frozen.

When preparing the dip, you can substitute Gruyère cheese with a less poignant cheese if desired. You can also use reduced-fat cream cheese and mozzarella as alternatives. However, it is not recommended to substitute the original-style mayonnaise.

Swiss cheese

Another Swiss cheese dip recipe includes cream cheese, mayonnaise, onions, and sliced almonds for a crunchy topping. This dip is baked in the oven and served hot.

Hoagie rolls

To make hoagie rolls, you will need the following ingredients:

• Warm water
• Instant yeast (or active dry yeast)
• Granulated sugar
• Honey
• Flour (all-purpose or bread flour)
• Egg
• Milk
• Butter
• Salt

The process of making hoagie rolls involves two separate rises of the dough. First, mix the dough using a stand mixer with a paddle attachment. Then, transfer the dough to an oiled bowl, cover it with a towel, and let it rise until doubled in size.

Next, line a baking sheet with parchment paper and shape the dough into 4-8 hoagie rolls. Cover them lightly with a towel and let them rise again for 1-2 hours.

Before baking, slash the top of each roll with a sharp knife or blade and brush with an egg and milk mixture. Bake the rolls in a preheated oven at 375°F until they are golden and sound hollow when tapped. Finally, brush the rolls with butter and let them cool before serving.

Au jus sauce

Au jus is a French term that means "with juice". It is a thin gravy made from the juices of cooked meat, usually beef. It is often used as a dipping sauce for French dip sandwiches, which are sandwiches with roast beef and cheese on a baguette or hoagie roll.

To make au jus, you will need beef drippings or butter, beef broth, Worcestershire sauce, red wine, and spices like garlic powder and onion powder. Fresh herbs like rosemary or thyme can also be added for extra flavour.

Ingredients:

• 4 tablespoons beef drippings or unsalted butter
• 2 cups low-sodium beef broth
• 4 tablespoons red wine or low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• Freshly cracked black pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)

Instructions:

• Place a medium saucepan on the stovetop over high heat.
• Add the beef drippings or butter, beef broth, red wine, and Worcestershire sauce to the saucepan.
• Whisk the ingredients together until well combined.
• Bring the mixture to a boil.
• Reduce the heat to medium-low and simmer for 5 minutes.
• Taste the mixture and adjust the seasoning with salt, pepper, garlic powder, and onion powder as needed.
• If using beef drippings, strain the jus through a fine-mesh sieve to remove any remnants from the beef.
• Serve warm with French dip sandwiches, prime rib, roast beef, or other desired dishes.

Au jus can be made ahead of time and stored in the refrigerator for up to 3-4 days. It can also be frozen in an ice cube tray and transferred to a sealable plastic bag or airtight container for up to 6 months.

Frequently asked questions