Philly Cheesesteak Cheese Sauce Recipe
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.
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.