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!

Provolone Cheese Sauce for Cheesesteaks | realmomkitchen.com

Ingredients to Make Provolone Cheese Sauce

BUTTER – Butter creates the rich base of the sauce and combines with the flour to form a roux. It also adds flavor and helps give the finished sauce a smooth texture.
ALL-PURPOSE FLOUR – Flour thickens the sauce. Cooking it briefly with the butter removes the raw flour taste and helps create a creamy, stable consistency.
MILK – Milk provides the liquid for the sauce and gives it a creamy texture. Whole milk will make the sauce richer, but lower-fat milk can also be used.
PROVOLONE CHEESE – Provolone gives the sauce its creamy, slightly sharp cheese flavor. Freshly shredded or finely chopped provolone melts more smoothly than pre-shredded cheese.
SALT AND PEPPER – Salt enhances the cheese flavor, while black pepper adds mild warmth. Add both gradually, since provolone can already be fairly salty.

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.

Tips and Tricks

Cook the roux briefly. Let the butter and flour cook together for about 1 minute before adding the milk. This removes the raw flour taste and helps create a smooth sauce.

Add the milk gradually. Whisk in the milk a little at a time instead of pouring it in all at once. This helps prevent lumps and gives the sauce a creamier texture.

Use freshly shredded or finely chopped provolone. Freshly prepared cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients that can make the sauce grainy.

Lower the heat before adding the cheese. Once the sauce has thickened, reduce the heat to low before stirring in the provolone. High heat can cause the cheese to separate or become oily.

Adjust the consistency before serving. If the sauce is too thick, whisk in a splash of milk. If it is too thin, let it cook over low heat for another minute or two, stirring constantly.

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