The French Dip: Cheese Choices And Combinations

The French dip sandwich is a hotly debated topic, with two Los Angeles restaurants—Philippe's and Cole's—each claiming to have invented it. The sandwich is typically made with thinly sliced beef, melted cheese, and a French roll or baguette. The dip in French dip refers to the sandwich being dipped in a rich beef jus or broth. While the type of cheese used can vary, some popular options include Swiss, Gruyère, Provolone, and Mozzarella.

The best cheeses for French dips: Mozzarella, Provolone, Swiss, or Gruyère

French dips are a type of sandwich that is typically made with roast beef and a French roll. The sandwich is then dipped in a savoury jus, also known as 'au jus', for added flavour and moisture.

When it comes to choosing the best cheese for a French dip, there are several options that pair well with the savoury beef and jus. Here are some of the top choices:

Mozzarella

Mozzarella is a popular choice for French dips because of its melting properties. It has a mild flavour that won't overpower the other ingredients, and its stringy, melty texture adds a nice contrast to the texture of the beef and bread.

Provolone

Provolone is another cheese that melts well and is commonly used in French dip sandwiches. It has a slightly sharper flavour than mozzarella, adding a bit of tanginess to the sandwich. Provolone is also a good choice if you want a more robust cheese flavour without overwhelming the other ingredients.

Swiss

Swiss cheese is known for its distinctive flavour, which can range from mild to sharp depending on the variety. It has a slightly sweet and nutty taste that pairs well with beef. Swiss cheese also melts beautifully, adding a creamy texture to the sandwich.

Gruyère

Gruyère is a Swiss cheese variety that has a more complex flavour than standard Swiss cheese. It has a slightly earthy, nutty taste with a hint of sweetness. Gruyère melts very well, making it an excellent choice for French dips. Its rich, creamy texture and flavour can enhance the overall taste of the sandwich.

When choosing the best cheese for your French dip, consider the flavour profile you want to create and the melting properties of the cheese. All four of these cheeses are excellent options that will elevate your sandwich, each bringing its unique characteristics to the dish.

How to make French dip sauce: Simmer beef broth with seasonings

French dip sauce, or 'jus', is a crucial part of the French dip sandwich. It is what gives the sandwich its name and is responsible for its messy glory. The jus is made by simmering beef broth with various seasonings and aromatics. Here is a step-by-step guide to making delicious French dip sauce:

Ingredients:

• Beef broth or stock
• Aromatics: onion, garlic, dried mushrooms, thyme, etc.
• Seasonings: Worcestershire sauce, salt, pepper, rosemary, etc.
• Thickening agents (optional): flour, tomato paste, cornstarch, etc.

Instructions:

• Start by choosing a good quality beef broth or stock. If you have time, consider making your own at home for a more intense flavour. Otherwise, opt for a low-sodium, store-bought option.
• Gather your aromatics and seasonings. Common aromatics used in French dip sauce include onions, garlic, and dried mushrooms. Thyme is a popular herb choice, while Worcestershire sauce, salt, pepper, are essential seasonings.
• (Optional) If you want a thicker sauce, you can add a thickening agent. Flour, tomato paste, or cornstarch can be used to achieve the desired consistency.
• In a saucepan, heat up your beef broth over medium heat.
• Add your aromatics and seasonings to the broth. Sauté the aromatics until they are softened and slightly browned.
• Simmer the broth with the aromatics and seasonings for about 15-20 minutes. This step allows the flavours to meld and intensify.
• Taste the sauce and adjust the seasonings as needed.
• Once you're happy with the flavour, remove the sauce from the heat and let it cool slightly.
• Strain the sauce if desired, or leave the aromatics in for added texture and flavour.
• Serve the sauce warm alongside your French dip sandwiches for the ultimate dipping experience.

By following these steps and adjusting the seasonings to your taste, you can create a mouthwatering French dip sauce that will take your sandwiches to the next level.

What is the best cut of beef for French dips: Skirt steak or flank steak

The French dip sandwich is a beef sandwich that originated in Los Angeles in the early 20th century. The sandwich is made with thinly sliced beef, crusty bread, and cheese, and is served with a side of au jus, a seasoned beef broth, for dipping. While the type of cheese used can vary, with some recipes calling for Swiss, Gruyère, or provolone, the choice of beef cut is important to get right to ensure a tasty, tender sandwich.

Two popular cuts of beef for French dip sandwiches are skirt steak and flank steak. Skirt steak is cut from the diaphragm muscles of a cow and is lean with a strong, beefy flavour. While it can be a little tough, it is often cheaper than flank steak, making it a good option for those on a budget. Flank steak, on the other hand, is cut from the abdominal area of a cow and is known for being lean and flavourful. It is the preferred choice for those who want a tender sandwich but is usually a little more expensive than skirt steak.

While both skirt steak and flank steak can work well in a French dip sandwich, flank steak is generally considered the better option due to its tenderness. However, skirt steak can be a good alternative if you are looking for a more affordable cut of meat or prefer the stronger flavour it offers. Ultimately, the best cut of beef for a French dip sandwich depends on your personal preference for flavour and texture, as well as your budget.

What is a French dip: A steak sandwich dunked in au jus broth

A French dip sandwich is a steak sandwich dunked in au jus broth. It is a delicious, indulgent, and messy sandwich that is quick and easy to make. The sandwich is typically made with tender slices of roast beef layered into a French roll and topped with melted cheese. The beef is cooked in a savoury mix of onion soup and beef broth, creating a delicious dipping sauce or jus. The sandwich is then dipped into the jus, with the bread and meat absorbing the sauce, making every bite juicy and flavourful.

The French dip sandwich is believed to have originated in Los Angeles, California, in the early 20th century, with two LA restaurants, Cole's and Philippe the Original, claiming to have invented it. The sandwich is not actually French but was possibly named after French rolls or French dip coffee. The sandwich typically uses a French roll, which is a baguette-style roll with a crusty exterior and a soft, chewy interior that absorbs the jus well without falling apart. However, any dense bread that can hold the meat and withstand dipping can be used, such as hoagie rolls, onion rolls, or burger buns.

The best cut of beef for a French dip sandwich is debatable, with options including chuck roast, rump roast, skirt steak, flank steak, or top round roast. The beef is typically slow-cooked until tender and then sliced thinly. The jus or au jus is the defining characteristic of the sandwich and is made by simmering beef broth with various seasonings such as Worcestershire sauce, garlic, onion powder, and dried thyme. The sandwich is then served with a side of the warm jus for dipping.

The French dip sandwich is a hearty and satisfying meal that can be customised with different types of cheese and bread. It is a perfect comfort food and a fun, interactive eating experience.

How to make French dips: Warm the beef, construct the sandwich, top with cheese, and crisp it up in the oven

How to Make French Dips

Warm the beef

To warm the beef, place it in a slow cooker with the remaining ingredients and cook on low for 4 hours. Alternatively, you can sear the beef on all sides in a skillet first and then add it to the slow cooker. If you don't have a slow cooker, you can cook the beef in the oven at 475 degrees Fahrenheit for 20-25 minutes for a medium-rare roast, or 30-45 minutes for a more well-done roast.

Construct the sandwich

To construct the sandwich, start by slicing the beef thinly across the grain. You can then place the sliced meat back in the slow cooker and continue to cook on low for 1-2 additional hours to make it extra tender. When ready to serve, remove the roast and strain the fat from the broth for dipping. Split your rolls and line the bottoms on a baking tray.

Top with cheese

Top each roll with 2 slices of cheese. Provolone is a popular choice, but Swiss cheese is also a good option.

Crisp it up in the oven

Bake the sandwiches in the oven at 350 degrees Fahrenheit until the cheese is melted, about 5 minutes. Serve the sandwiches with small bowls of warm broth for dipping.

Frequently asked questions