Provolone Cheese Sauce for Cheesesteaks Recipe
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I absolutely love a good cheesesteak sandwich—it’s hands down one of my favorite hot sandwiches. One of the biggest debates when it comes to Philly cheesesteaks is whether to use sliced provolone or that classic, creamy cheese sauce. This recipe brings the best of both worlds with a rich, smooth, and totally satisfying provolone cheese sauce for cheesesteaks.
This creamy and rich provolone cheese sauce brings all the cheesy goodness you could want, while still offering a more subtle and sophisticated flavor than your standard orange cheese sauce. Although it’s ideal for cheesesteaks, this sauce is versatile and can be used for many other dishes, from pasta to vegetables, or even as a dip for fries or soft pretzels. It’s the ultimate way to elevate any dish needing a cheesy kick!
Ingredients to Make Provolone Cheese Sauce
- BUTTER
- ALL-PURPOSE FLOUR
- MILK
- PROVOLONE CHEESE
- SALT AND PEPPER
For a quick and delicious cheesesteak sandwich, the easiest option is to visit your local grocery store’s freezer aisle. There, you’ll find frozen, thinly sliced beef specifically for cheesesteaks. One popular brand you might encounter is Steak-umm, though Walmart also carries its own Great Value version. These beef slices cook up in a large skillet in just a few minutes, and for added flavor, I like to sprinkle them with garlic salt and pepper.
Meanwhile, in another pan, melt some butter and sauté your vegetables—green bell peppers, onions, and mushrooms—until they become tender and slightly caramelized. Then you have the bread. I like to use a good hoagie roll. The key to making this sandwich even better is to toast your bread, adding that perfect crispy texture to balance the juicy, flavorful filling.
How to Make Provolone Cheese Sauce
Now you make this tasty provolone sauce to top the whole thing with. You just need butter, flour, milk, and provolone cheese. You are making a basic white sauce in a saucepan. Then you add in the cheese and melt to combine. Oh, such tasty, cheesy goodness!
Frequently Asked Questions
Can I make provolone cheese sauce ahead of time?
Yes, you can make provolone cheese sauce ahead of time. After preparing, let it cool and then store it in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring occasionally, to avoid separation.
Can I freeze provolone cheese sauce?
While you can technically freeze cheese sauce, it may alter the texture upon reheating due to the milk and cheese fats. If you choose to freeze it, let it thaw in the fridge overnight and reheat slowly while whisking to bring it back together.
How can I thicken or thin the sauce?
To thicken the provolone cheese sauce, whisk in a small amount of flour or cornstarch mixed with cold water (a slurry), then simmer until thickened. To thin the sauce, simply add more milk or cream a little at a time, stirring until you reach the desired consistency.
Can I substitute another cheese for provolone?
Yes, you can substitute other mild, melty cheeses such as mozzarella, fontina, or Monterey Jack. For a sharper flavor, you could mix provolone with Parmesan or Pecorino Romano.
Can I use pre-shredded cheese?
It’s best to use freshly shredded provolone cheese, as pre-shredded cheese often contains anti-caking agents that can affect the sauce’s texture and prevent it from becoming fully smooth.
FOR MORE RECIPES LIKE THIS, TRY:
- Broccoli and Cheese Sauce
- Sweet and Sour Sauce
- Creamy Sweet Chili Sauce
- 3 Ingredient Crock Pot Pasta Sauce
Provolone Cheese Sauce for Cheesesteaks
Real Mom Kitchen
Ingredients
- 1 Tbsp butter
- 1 ½ Tbsp flour
- 1 cup milk
- ¼ cup or 2 oz grated Provolone cheese
- salt and pepper to taste
Instructions
- In a sauce pan, melt butter and whisk in flour. Cook for a minute or two until mixture turns a light brown.
- Slowly whick in milk and bring to a boil. Remove from heat and add in the cheese.
- Whisk together until cheese is melted. Season with salt and pepper to taste. Makes enough for 4 cheesesteak sandwiches.
Nutrition
This recipe is adapted from Sweet and Savory by Shinee.
