CHEESE STEAK SAUCE RECIPE RECIPES

Name: Cheese Sauce for Philly Cheese Steaks
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tablespoons butter; 1 1/2 tablespoons flour; 1/2 cup milk, divided; 1 -1 1/4 cup cheddar cheese, grated (whatever sharpness you prefer); 6 ounces Velveeta cheese, cut into small chunks (the small chunks allow it to melt more quickly)

CHEESE SAUCE FOR PHILLY CHEESE STEAKS RECIPE - FOOD.COM

Cheese Sauce for Philly Cheese Steaks Recipe - Food.com image

This is my daughter's preferred recipe for cheese sauce to top Philly Cheese Steaks. While not truly authentic (I believe the actual Philly Cheese Steaks use Cheese Wiz), this is what my daughter likes : )

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk, divided
1 -1 1/4 cup cheddar cheese, grated (whatever sharpness you prefer)
6 ounces Velveeta cheese, cut into small chunks (the small chunks allow it to melt more quickly)

Steps:

In a small saucepan, melt the butter on low heat.
Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.

Nutrition Facts : Calories 309.5, FatContent 24.1, SaturatedFatContent 15.4, CholesterolContent 79, SodiumContent 850.7, CarbohydrateContent 8.1, FiberContent 0.1, SugarContent 3.6, ProteinContent 15.2

STEAK WITH BLUE CHEESE SAUCE RECIPE - FOOD.COM

Steak With Blue Cheese Sauce Recipe - Food.com image

Very assertively-flavored steak recipe that I learned about 12 years ago when I was learning to cook to impress my now-husband. Adapted from Betty Crocker's New International Cookbook. This Spanish-influenced recipe can tend to be somewhat on the salty side, so be careful to use unsalted butter to saute the steaks, and a good-quality, not-overly-salty blue cheese in the sauce. Serve simply, with a lightly-dressed salad, good crusty bread, and a nice red wine.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces good blue cheese, crumbled
1 -3 garlic clove, chopped
2 tablespoons dry white wine (drinking quality)
1 dash ground red pepper
2 tablespoons unsalted butter
4 small New York strip steaks (about 1 inch thick, about 2 pounds) or 4 small rib eye steaks (about 1 inch thick, about 2 pounds)
fresh ground pepper
1/4 cup water
chopped parsley (for garnish)

Steps:

In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
Stir frequently until cheese melts.
Remove from heat and keep warm.
In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
(About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
Sprinkle pepper over steaks, remove from skillet and keep warm.
Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
Boil 2 minutes, then stir pan juices into cheese mixture.
Pour over steaks and sprinkle with parsley.

Nutrition Facts : Calories 258.8, FatContent 22.1, SaturatedFatContent 14.3, CholesterolContent 57.9, SodiumContent 794.1, CarbohydrateContent 1.8, FiberContent 0, SugarContent 0.4, ProteinContent 12.3

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