The Philly cheesesteak is a legendary sandwich that has transcended its Philadelphia roots to become a global comfort food icon. While the quality of the thinly sliced ribeye and the softness of the Amoroso roll are essential, any true enthusiast knows that the real soul of the sandwich lies in the gooey, melty goodness of the cheese. Learning how to make Philly cheesesteak sauce can elevate your homemade version from a basic steak sandwich to a gourmet experience that rivals the best shops on Passyunk Avenue.
Whether you are a devotee of the classic “Whiz Wit” or you prefer a more refined, creamy provolone reduction, the sauce is what binds the meat and onions together, creating that signature silky texture. In this guide, we will explore the history of these sauces, the different varieties you can master at home, and the precise techniques needed to achieve the perfect consistency every time.
Understanding the Philly Cheesesteak Sauce Spectrum
When people talk about Philadelphia cheesesteak sauce, they are usually referring to one of three things: the classic processed cheese sauce, a homemade Mornay-style cheese sauce, or the controversial but delicious red pizza sauce used in “pizza steaks.”
The most traditional “authentic” choice is Cheez Whiz. It offers a salty, tangy punch and a neon-glow that is synonymous with late-night eats in Philly. However, for the home cook, creating a scratch-made sauce allows for better ingredients and a more complex flavor profile. A high-quality provolone or American cheese sauce can provide that same melting quality without the artificial additives.
The Secret to a Perfect Cheese Sauce Base
The foundation of any great homemade Philly cheesesteak sauce is a proper roux. A roux is a mixture of equal parts fat and flour, cooked together to provide thickening power. For a cheesesteak sauce, butter is the preferred fat as it adds a richness that complements the beef. You want to avoid browning the butter, as a “white roux” is best for maintaining the bright color of the cheese.
To start, you typically melt butter over medium-low heat. Once the flour is whisked in and cooked for a minute to remove the raw flour taste, you slowly incorporate whole milk or heavy cream. This creates a Béchamel sauce. Once you add cheese to this mixture, it officially becomes a Mornay sauce, which is the technical term for the creamy cheese drizzle used by high-end sandwich shops.
Crafting the Signature Provolone Cheese Sauce
Provolone is the sophisticated sibling of the cheesesteak topping family. While many shops just slap a slice of deli provolone on the meat, a liquid provolone sauce ensures that every nook and cranny of the ribeye is coated.
To make a stellar provolone sauce, use a mix of mild and sharp provolone. Mild provolone provides the stretch and meltability, while sharp provolone (Provolone Piccante) provides the bite.
- Melt 2 tablespoons of butter in a saucepan.
- Whisk in 2 tablespoons of all-purpose flour.
- Gradually pour in 1.5 cups of whole milk, whisking constantly until thickened.
- Turn the heat to low and fold in 2 cups of shredded provolone.
- Season with a pinch of garlic powder and white pepper.
The result is a velvety, ivory sauce that brings a nutty, sophisticated edge to your sandwich.
The DIY “Whiz” Style Sauce
If you crave that classic bright orange, salty tang but want to avoid the jarred stuff, you can recreate a “Whiz” style sauce using high-quality sharp cheddar and a few secret ingredients. The key here is achieving that specific viscosity that stays liquid even as the sandwich cools slightly.
To get that classic flavor, you can use American cheese or a very sharp cheddar combined with evaporated milk. Evaporated milk is a “cheat code” for cheese sauces because it contains emulsifiers that prevent the cheese from breaking or becoming oily.
Combine 1 cup of evaporated milk with 8 ounces of shredded sharp yellow cheddar in a small pot over low heat. Add a teaspoon of dry mustard and a splash of Worcestershire sauce to mimic the savory, processed tang of the original. Whisk until smooth, and you have a gourmet version of a Philadelphia staple.
Flavor Enhancements and Customizations
Once you have mastered the basic cheese sauce, you can begin to customize it to suit your specific palate. A great Philly cheesesteak sauce doesn’t have to be one-note.
Garlic is a natural partner for beef and cheese. Infusing your butter with minced garlic before adding flour creates a “Garlic Cheese Sauce” that is transformative. For those who like a bit of heat, whisking in a tablespoon of liquid from a jar of pickled jalapeños or adding a dash of cayenne pepper can cut through the richness of the steak.
Another popular variation is the “Horseradish Cheese Sauce.” Common in some North Philadelphia neighborhoods, a small amount of prepared horseradish folded into a provolone sauce provides a nasal-clearing kick that pairs beautifully with the greasy, savory ribeye.
Temperature Control and Texture Management
One of the biggest challenges when learning how to make Philly cheesesteak sauce is preventing the sauce from becoming grainy or “broken.” This usually happens when the heat is too high.
Cheese is an emulsion of fat, protein, and water. When you subject it to high heat, the proteins tighten up and squeeze out the fat, resulting in a clumpy, oily mess. Always melt your cheese into the liquid base on the lowest possible heat setting. If you find the sauce is getting too thick, don’t add more water; add a splash of warm milk to loosen it back up.
The ideal serving temperature for your sauce is around 140°F to 150°F. This keeps it fluid enough to pour but thick enough to cling to the meat.
How to Apply the Sauce for Maximum Impact
There is an art to “saucing” a cheesesteak. In a professional setting, the cheese is often placed on top of the meat on the griddle, and the roll is placed over it to steam the cheese into the beef. When using a liquid sauce, the technique changes slightly.
You should have your steak and onions fully cooked and “chopped” together on your pan or griddle. Just before you are ready to plate, pour a generous amount of the warm sauce directly over the meat pile. Let it sit for 30 seconds to allow the heat of the meat to integrate with the sauce. Then, place your open roll on top, slide your spatula under the meat, and flip the whole thing over. This ensures the sauce is trapped in the center of the sandwich, creating a juicy core.
The Pizza Steak Variation
We cannot discuss Philly cheesesteak sauces without mentioning the “Pizza Steak.” This version swaps the cheese sauce (or complements it) with a thick, herb-heavy marinara.
The sauce for a pizza steak should be less watery than a standard pasta sauce. It needs to be a “heavy” sauce that stands up to the grease of the ribeye. It is usually seasoned heavily with dried oregano and basil. To make this at home, simmer crushed tomatoes with garlic, olive oil, and a pinch of sugar until it reduces by a third. Spread this on the roll before adding the meat, or pour it over the steak and top with melted mozzarella for the ultimate hybrid meal.
Storing and Reheating Your Sauce
If you have leftover sauce, it can be stored in an airtight container in the refrigerator for up to five days. However, reheating cheese sauce requires patience. Do not simply throw it in the microwave on high power, as this will almost certainly break the emulsion.
The best way to reheat is on the stovetop over low heat, adding a teaspoon of milk at a time while whisking. This coaxes the proteins to relax and reintegrate with the fats. If you must use a microwave, use 30 percent power and stir every 20 seconds until it reaches the desired consistency.
Frequently Asked Questions
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What is the best cheese for a Philly cheesesteak sauce?
While Cheez Whiz is the most traditional “sauce” option, a combination of White American and Provolone is widely considered the best for a homemade sauce. American cheese provides the meltability and creamy texture, while Provolone offers the depth of flavor and saltiness required to stand up to the beef.
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Can I make the sauce ahead of time?
Yes, you can make Philly cheesesteak sauce up to 48 hours in advance. Store it in the fridge and reheat it slowly on the stove. If it seems too thick after being chilled, simply whisk in a small amount of milk or cream during the reheating process to bring it back to its original velvety state.
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Why is my cheese sauce grainy?
Graininess usually occurs because the heat was too high or the cheese was added too quickly. It can also happen if you use pre-shredded cheese from a bag, which is coated in potato starch or cellulose to prevent clumping. These anti-caking agents interfere with the melting process. For the smoothest sauce, always grate your cheese fresh from a block.
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How do I make the sauce thicker?
The thickness of the sauce is determined by the ratio of the roux to the liquid. If your sauce is too thin, you can simmer it for a few minutes longer to evaporate some of the moisture, or add more shredded cheese. Avoid adding raw flour directly to a hot sauce, as it will create lumps that are impossible to whisk out.
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Is Philly cheesesteak sauce the same as Nacho cheese?
Not exactly. While both are melted cheese sauces, Philly cheesesteak sauce (specifically the “Whiz” style) tends to be saltier and more savory with hints of mustard and onion. Nacho cheese usually incorporates pickled jalapeño brine and different spices like cumin or chili powder, which might clash with the flavor of a traditional steak sandwich.