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philly cheesesteak cheese sauce recipe

Philly Cheesesteak Cheese Sauce Recipe - Delicious Meal Ideas

Ah, Philly cheesesteaks—a true culinary treasure from the City of Brotherly Love. Who can resist that indulgent combination of tender beef, sweet peppers, onions, and, most importantly, gooey cheese? 
Growing up, cheesesteaks were a treat my family often enjoyed, and the real star for me was always the cheese sauce. It brought everything together with its creamy, luscious texture. Today, I want to share my well-loved Philly cheesesteak cheese sauce recipe with you. Let’s dive into the delectable details!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 6 ounces Velveeta cheese, diced into small cubes the smaller pieces ensure quicker melting
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup whole milk, separated
  • 1-1 1/4 cups sharp cheddar cheese, freshly grated
  • 1/4 teaspoon garlic powder
  • 2 tablespoons cream cheese

Method
 

Step 1: Prepare the Cheese
  1. Begin by dicing the Velveeta cheese into small cubes. The smaller the pieces, the easier it will melt. This is vital, trust me! You also want to grate your sharp cheddar cheese if you haven’t already. Freshly grated cheese melts nicely and gives a better flavor than pre-shredded options.
Step 2: Make the Roux
  1. In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes to form a roux. You want it to be slightly golden but not browned. This will help thicken our sauce.
Step 3: Add the Milk
  1. Gradually whisk in ¼ cup of the whole milk. Stir continuously to make sure there are no lumps. You’ll notice that the mixture will begin to thicken. After 3-5 minutes of whisking, it should have a smooth consistency.
Step 4: Melt the Cheeses
  1. Next, add the Velveeta cheese cubes and continue stirring until melted. Then, add the sharp cheddar and the cream cheese. Continue to stir so that all the cheese is integrated into the sauce. You’re making magic happen right now!
Step 5: Season
  1. Add the garlic powder, and pour in the remaining ¼ cup of milk to reach your desired consistency. If you prefer a thinner sauce, feel free to add a bit more milk. Whisk until everything is harmonious.
Step 6: Serve Immediately
  1. Your Philly cheesesteak cheese sauce is ready to go! Drizzle it over your freshly made cheesesteak or serve it as a dip with some tortilla chips. Trust me; it’ll disappear fast!

Notes

  • Use fresh cheese: Freshly grated cheese melts better compared to pre-packaged shredded cheese.
  • Monitor the heat: Keep your heat on medium. Too high can cause the cheese to burn or seize up.
  • Adjust consistency: If it gets too thick, add a bit more milk. You want it nice and pourable!
  • Flavor in Layers: Experiment with spices, such as onion powder or smoked paprika, to provide additional flavor dimensions.
  • Storage secrets: Always store leftover cheese sauce in an airtight container for freshness.