There’s something magical about making a creamy, velvety cheese sauce that perfectly complements the bold, hearty flavors of a Philly cheesesteak. I remember trying this recipe for the first time, and I couldn’t get enough of how rich and cheesy it turned out.
Making it was fun, quick, and oh-so-rewarding. It’s not your traditional store-bought cheese sauce. Instead, this one is homemade with love and delivers a smooth, indulgent punch that levels up your cheesesteak game. Trust me, once you try it, you’ll never go back!
Ingredients Section
The beauty of this cheese sauce is its simplicity. Here’s everything you need and why it’s the best choice for the recipe.
- Butter (1 ½ tablespoons) – This is crucial for creating a silky roux, which forms the base of the sauce. Use unsalted butter for better control over the seasoning.
- Flour (1 ½ tablespoons) – All-purpose flour thickens the sauce to that perfect creamy consistency.
- Milk (½ cup, divided) – Use whole milk for a creamy finish. Divide the milk into portions for easier blending with the roux.
- Cheddar cheese (1 to 1 ¼ cup, grated) – Freshly grated cheese melts more smoothly and has a better flavor. You can choose mild, medium, or sharp cheddar based on your preference.
- Velveeta cheese (6 ounces, cut into chunks) – Velveeta adds that rich, velvety texture and ensures your sauce is luscious and creamy. Cutting it into small chunks helps it melt quickly.
Note: This recipe makes enough for 4 generous servings.
Variations
This cheese sauce recipe is wonderfully versatile and can be tailored for various preferences. Here are some ideas to mix it up!
- Dairy-Free Option: Use plant-based butter and substitute regular milk with almond, oat, or soy milk. For the cheese, try a dairy-free cheddar alternative.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a bold flavor boost.
- Extra Creamy: Incorporate a dollop of cream cheese along with Velveeta for an even richer taste.
- Low-Carb: Replace the flour with almond flour or xanthan gum as a thickening agent.
Cooking Time
This recipe is quick and straightforward, so you’ll have your cheese sauce ready in no time!
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Equipment You Need
Having the right tools makes this recipe even easier to whip up. Here’s what you’ll need and why.
- Small saucepan – Ideal for making the roux and simmering the sauce.
- Whisk – Helps you mix the roux and ensure a smooth sauce.
- Wooden spoon or spatula – Perfect for stirring the cheese into the roux.
- Measuring cups and spoons – Ensures accurate measurements for all ingredients.
How to Make Philly Cheesesteak Cheese Sauce?
Making this cheese sauce is straightforward and oh-so-satisfying. Follow these steps to get smooth, creamy perfection.
Start with a Roux
Begin by melting the butter in a small saucepan over low heat. Once the butter is fully melted, add the flour gradually, whisking constantly to form a smooth paste (this is called a roux). Cook the roux for about 2 minutes, ensuring there are no lumps. This simple base is the key to a creamy sauce.
Add Milk for Creaminess
Slowly pour in ¼ cup of milk while continuing to whisk. Keep the heat on low and cook for another 2 minutes, allowing the roux to blend well with the milk. You’ll notice the mixture thickening to a lovely, creamy consistency.
Introduce the Cheeses
Now for the exciting part! Add the cheddar cheese, Velveeta chunks, and the remaining ¼ cup of milk to the saucepan. Stir the mixture frequently with a wooden spoon or spatula. Watch as the cheeses melt into a rich, velvety sauce. It should take about 5 minutes for everything to combine smoothly.
Final Touches
Once your sauce is silky and luscious, taste it to check the seasoning. Add a pinch of salt or pepper if needed, and serve it immediately while warm.
Credit: food.com
Additional Tips for Making This Recipe Better
Through trial and error, I’ve picked up a few handy tips to make this cheese sauce even better. Here’s what works for me every time!
- Use cheese at room temperature for quicker and smoother melting.
- Grate the cheese fresh; pre-shredded cheese often has additives that affect melting.
- Whisk constantly while making the roux to avoid lumps. If lumps appear, blend the sauce with an immersion blender.
- If your sauce thickens too much after cooling, add a splash of milk while reheating.
How to Serve Philly Cheesesteak Cheese Sauce?
This cheese sauce is the star of your Philly cheesesteak, but it can be served in so many ways! Pour it generously over thinly sliced steak and sautéed onions on crusty hoagie rolls. For a visually appealing dish, sprinkle some fresh parsley or chopped chives on top. You can also use the sauce as a dip for fries, nachos, or pretzels. It’s a crowd-pleaser for any occasion!
Nutritional Information
This cheese sauce strikes a balance of indulgence and flavor. Here’s the approximate nutritional breakdown per serving.
- Calories: 200
- Protein: 10g
- Carbohydrates: 6g
- Fat: 15g
Make Ahead and Storage
You can prepare this sauce in advance or store any leftovers for later. Here’s how to do it right.
- Restoring: Reheat on low heat in a saucepan, stirring constantly, and add a splash of milk to restore its creamy consistency.
- Freezing: Store the cheese sauce in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Refrigeration: Keep the sauce in the fridge for up to 3 days in an airtight container. Reheat gently on the stove to prevent separation.
Why You’ll Love This Recipe?
This cheese sauce is a keeper for so many reasons! Here’s why I always have it on my go-to list.
- Quick and Easy: You only need 15 minutes and a handful of ingredients.
- Customizable: Easily swap ingredients to suit dietary needs or flavor preferences.
- Velvety Texture: Every drop of this sauce is rich, creamy, and smooth.
- Versatile Uses: Perfect not just for Philly cheesesteaks, but also as a dip or topping for veggies and more.
- Homemade Goodness: Control the ingredients and skip the preservatives.
Once you try this, you’ll see how one simple sauce can elevate your sandwiches, snacks, and sides. It’s love at first bite!
Philly Cheesesteak Cheese Sauce Recipe
Ingredients
- Butter 1 ½ tablespoons
- Flour 1 ½ tablespoons
- Milk ½ cup, divided
- Cheddar cheese 1 to 1 ¼ cup, grated
- Velveeta cheese 6 ounces, cut into chunks
Instructions
- Begin by melting the butter in a small saucepan over low heat. Once the butter is fully melted, add the flour gradually, whisking constantly to form a smooth paste (this is called a roux). Cook the roux for about 2 minutes, ensuring there are no lumps. This simple base is the key to a creamy sauce.
- Slowly pour in ¼ cup of milk while continuing to whisk. Keep the heat on low and cook for another 2 minutes, allowing the roux to blend well with the milk. You’ll notice the mixture thickening to a lovely, creamy consistency.
- Now for the exciting part! Add the cheddar cheese, Velveeta chunks, and the remaining ¼ cup of milk to the saucepan. Stir the mixture frequently with a wooden spoon or spatula. Watch as the cheeses melt into a rich, velvety sauce. It should take about 5 minutes for everything to combine smoothly.
- Once your sauce is silky and luscious, taste it to check the seasoning. Add a pinch of salt or pepper if needed, and serve it immediately while warm.
Notes
- Use cheese at room temperature for quicker and smoother melting.
- Grate the cheese fresh; pre-shredded cheese often has additives that affect melting.
- Whisk constantly while making the roux to avoid lumps. If lumps appear, blend the sauce with an immersion blender.
- If your sauce thickens too much after cooling, add a splash of milk while reheating.
