French Dip Sandwiches: Best Cheeses To Compliment The Classic

what kind of cheese goes on french dip

The French dip sandwich is a hot sandwich that consists of tender, thin slices of beef layered on a long French roll, often with melted cheese. The classic cheese to use is provolone, but Swiss cheese, Muenster, and white American cheese are also popular choices. The sandwich is then dipped in a sauce made from the pan juices called au jus (French for with broth or with juice).

Characteristics Values
Cheese type Provolone, Swiss, Muenster, American
Bread type Hoagie rolls, French baguette, ciabatta rolls

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Provolone, Swiss, or Muenster cheese

Provolone is a popular choice for French dips as it has a strong flavour and is ultra gooey, making it perfect for a warm, hearty sandwich. Swiss cheese is another favourite, as it melts well and has a mild, slightly sweet flavour that pairs well with the beef. If you're looking for something a little different, Muenster cheese is a great option. It has a creamy texture and a mild, buttery flavour that can enhance the taste of the sandwich without overwhelming the other ingredients.

When making a French dip sandwich, it's important to use good quality ingredients, especially for the beef and the bread. The beef should be thinly sliced and piled high on the roll, and the bread should be crusty and toasted to hold up to the juicy fillings. You can also experiment with different types of bread, such as hoagie rolls, baguettes, or ciabatta rolls, to find your preferred texture and flavour.

To assemble the sandwich, simply layer the beef on the roll, top with cheese, and bake in the oven until the cheese is melted. Serve the sandwich with a small bowl of warm au jus for dipping, and enjoy the perfect combination of flavours and textures!

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Toasted bread

The bread is an essential component of a French dip sandwich. The classic choice is a French baguette or roll, which provides a crispy texture and a buttery flavour that complements the juicy roast beef and melted cheese. However, other types of bread can also be used, such as hoagie rolls, ciabatta rolls, or even crusty Italian bread.

Toasting the bread is a crucial step in the assembly of the sandwich. It adds a crunchy texture and enhances the flavour of the bread. The bread can be toasted in an oven, toaster oven, or even a panini press. This step also helps to prevent the bread from becoming soggy when dipped into the au jus, a common issue with French dip sandwiches.

When toasting the bread, it is essential to keep a close eye on it to ensure it doesn't burn. A light golden colour is ideal. Additionally, brushing the bread with butter or olive oil before toasting can add extra flavour and help the bread crisp up.

Once the bread is toasted, it's time to assemble the sandwich. Place a generous portion of warm, juicy roast beef on the bread, followed by the cheese. The type of cheese used can vary, with popular choices being provolone, Swiss cheese, or Muenster. The amount of cheese is a matter of personal preference, but it should be enough to create a gooey, melted topping.

After adding the cheese, return the sandwich to the oven or toaster oven to melt the cheese. Keep an eye on it to ensure the cheese melts evenly and doesn't burn. Once the cheese is nicely melted, the sandwich is almost ready to serve.

Finally, serve the French dip sandwich with a small bowl of warm au jus on the side for dipping. This allows each bite of the sandwich to be enhanced with the flavourful beef juices.

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Au jus sauce

Au jus is a French culinary term that means "with juice". It is a thin gravy made from the meat's juices and is used to enhance the flavour of meaty dishes. It is typically made from the drippings of cooked roast beef, combined with beef broth, seasonings, and sometimes additional ingredients like onions or herbs.

Au jus is usually served warm or hot alongside dishes like French dip sandwiches, roast beef, or prime rib. It can also be used as a dip for beef sliders or poured over beef and noodles.

Ingredients:

  • 4 tablespoons of beef drippings (or unsalted butter if you don't have drippings)
  • 4 tablespoons of red wine or low-sodium beef broth
  • 2 cups of low-sodium beef broth
  • 1 tablespoon of Worcestershire sauce
  • Freshly cracked black pepper to taste
  • 1/2 teaspoon of onion powder (if not using drippings)
  • 1/2 teaspoon of garlic powder (if not using drippings)
  • 1/2 teaspoon of salt (if not using drippings), more or less to taste

Instructions:

Place a medium saucepan on the stovetop over high heat. Add the beef drippings (or butter), red wine, beef broth, Worcestershire sauce, onion powder, garlic powder, and salt (if using). Whisk the ingredients together and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes. Taste the mixture and adjust the seasoning with salt and pepper as needed. If there are any beef remnants in the drippings, strain the au jus through a fine-mesh sieve before serving. Serve warm with your desired dish.

Tips:

  • You can use a medium-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid wines with too much body, such as Malbec or Shiraz.
  • If you are gluten-intolerant, ensure that your Worcestershire sauce is gluten-free. Some brands may contain gluten from malt vinegar.
  • This au jus can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 6 months.

Au jus is a delicious and easy way to enhance the flavour of your French dip sandwiches. Enjoy experimenting with this recipe and savouring the tasty results!

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Rare roast beef

When it comes to choosing the right cut of beef for a French dip sandwich, there are a few options. Some recipes recommend using chuck roast or rump roast, while others suggest skirt steak or flank steak for a more intense beefy flavour. The key is to choose a cut of beef that is lean and not too fatty, as this will make it easier to slice thinly and ensure it is not chewy.

To prepare the rare roast beef for the sandwich, start by seasoning the meat with salt, pepper, and other desired spices. Then, sear the beef in a hot skillet until browned on all sides. After searing, the beef can be slow-cooked in a crockpot or slow cooker with ingredients like beef broth, onions, and garlic. This will ensure the beef is tender and flavourful.

Once the beef is cooked, it can be thinly sliced and piled onto the bread. For a rare roast beef French dip sandwich, the beef should be pink and juicy in the centre. The sandwich can then be topped with cheese. While some recipes omit the cheese, others recommend provolone, Swiss cheese, or Gruyère. The amount of cheese is also a matter of preference, with some recipes calling for just a few slices, while others suggest layering the cheese over the beef.

Finally, the sandwich is baked in the oven until the cheese is melted. The sandwich is typically served with a side of au jus, a rich and savoury beef dipping sauce made from the juices of the cooked beef and other ingredients like Worcestershire sauce, tomato paste, and aromatics.

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Hoagie rolls

Ingredients:

  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, cubed
  • 1 egg white
  • 1 tablespoon milk

Instructions:

  • In the bowl of a standing mixer, combine the warm water, yeast, sugar, and honey. Allow the mixture to foam for about 5 to 10 minutes.
  • Add the flour and mix for 4 minutes on low speed using the dough hook.
  • Increase the speed to medium and add the salt, mixing for another 3 minutes.
  • Add the cold butter, one tablespoon at a time, and mix for another 1-2 minutes after each addition. Continue mixing until no pieces of butter remain. The dough will seem odd at first, but trust the process as the dough will become silky and smooth.
  • Place the dough in a lightly oiled bowl, turning it over to coat. Cover the bowl with a towel and let the dough rise for 1 to 2 hours, or until doubled in size.
  • Line a baking sheet with a silpat or parchment paper. Shape the dough into 4-8 hoagies, depending on your size preference. To shape each hoagie, flatten the dough into a rectangle, fold one end up like an envelope, turn it 180 degrees, and fold the other end over the first. Repeat this process until you have formed a hoagie and pinch shut the seams.
  • Place the hoagie rolls seam-side down on the prepared baking sheet. Cover them lightly with a towel and let them rise for another 1 to 2 hours.
  • Whisk together the egg white and milk to make an egg wash.
  • Using a sharp knife or razor blade, make a slit down the top of each roll. Brush the tops of the rolls with the egg wash.
  • Preheat the oven to 375°F (190°C). Bake the hoagie rolls for 16 to 22 minutes, or until they are lightly golden and sound hollow when tapped.
  • Remove the rolls from the oven and rub them with a little butter, if desired. Allow them to cool before serving.

These hoagie rolls can be stored at room temperature for up to 5-7 days or frozen for up to 3 months. They are the perfect base for French dip sandwiches, meatball subs, and more!

Frequently asked questions

Provolone, Swiss, and Muenster are all popular choices for French dip sandwiches.

A French dip sandwich is a hot sandwich made with tender, thin slices of beef layered on a long roll, often with melted cheese, and then dipped in a sauce made from the pan juices called "au jus."

A French dip sandwich is made with thinly sliced roast beef and provolone cheese served on a French roll or baguette, while a Philly cheesesteak features thinly sliced steak, bell peppers, and onion, served on a hoagie roll.

A crusty French baguette or hoagie roll is typically used for French dip sandwiches, as it holds up well to the juices.

Chuck roast or bottom round beef roast is commonly used for French dip sandwiches, as it produces tender and juicy meat.

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