Philly Cheesesteak Cheese Sauce with Provolone and American

A spoon lifts a thick, creamy spread from a rustic bowl, with fresh bread rolls in the background. The dip stretches smoothly, emphasizing its rich, cheesy texture.

Philly Cheesesteak Cheese Sauce with Provolone and American

This cheese sauce for Philly cheesesteak turns griddled steak and onions into a sandwich that is special occasion worthy. It is glossy, made with real cheese, and ready in about ten minutes. No Velveeta, no Cheez Whiz, no grainy science experiments. My kids have been known to claim the leftovers for breakfast, which I think tells you everything.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 106kcal

Author Wendy Polisi

Ingredients

1 12-ounce can evaporated milk
2 tablespoons water
½ tablespoon cornstarch
6 ounces white American cheese diced , 1 ¼ cups
6 ounces diced provolone cheese 1 ¼ cups
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Milk for thinning

Instructions

Heat the evaporated milk in a small saucepan over medium heat.
In a small bowl, stir together the water and cornstarch. Add to the evaporated milk.
Add the American cheese and provolone cheese to the evaporated milk, and stir until the cheese melts. Whisk in the Worcestershire sauce, mustard, garlic powder, salt and fresh ground black pepper.
Keep warm until ready to serve. If you want to make the sauce thinner, add milk, ¼ cup at a time until the desired consistency is achieved.

Notes

The sauce is intentionally thick. Thin with milk right before serving, especially if it's been sitting more than 20 minutes.
Buy block cheese or sliced cheese and dice it yourself. Pre-shredded cheese has anti-caking agents that fight a smooth melt.
Store leftovers in a jar in the fridge up to 1 week. Reheat gently over low heat or in 30-second microwave bursts, whisking in milk to bring it back.

Nutrition