Look, we all know that authentic Philly cheesesteaks are supposed to be simple—just meat, cheese, and maybe some onions if you’re feeling fancy. But let’s be real here: sometimes you want that extra something that takes your sandwich from “pretty good” to “life-changing.” This sauce is that secret weapon, and it’s so good that even the purists from South Philly might grudgingly admit it has its place (though they’ll never say it out loud).

Why This Recipe is Awesome

First off, this sauce literally makes everything better. Drizzle it on your cheesesteak, dip your fries in it, or honestly, just eat it with a spoon—I won’t judge. It’s got that perfect balance of creamy, tangy, and slightly spicy that makes your taste buds do a little happy dance.

The best part? It takes about five minutes to make and uses ingredients you probably already have lurking in your kitchen. No fancy equipment, no complicated techniques, just simple mixing and boom—you’ve got restaurant-quality sauce that’ll make people think you’re some kind of culinary wizard.

Plus, it keeps in the fridge for weeks, so you can make a batch and have instant sandwich upgrade power whenever the mood strikes. It’s like having a secret superpower, but for food.

The Philly Cheesesteak Sauce That’ll Make You Forget You’re Not Actually in Philadelphia

Recipe by FoodarshiaCourse: Sauce / DipCuisine: AmericanDifficulty: Easy

Servings

1 ½ cups

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

minutes

Creamy, cheesy, and flavorful Philly cheesesteak sauce—perfect for drizzling over juicy steak, onions, and peppers or serving as a dip.

Ingredients

2 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk (warm)
½ cup heavy cream
1 cup provolone cheese (shredded)
½ cup white American cheese (shredded)
½ tsp garlic powder
½ tsp onion powder
Salt & pepper (to taste)

Directions

In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute (to remove raw flour taste).
Slowly whisk in warm milk and cream, stirring until smooth and slightly thickened.
Reduce heat to low. Stir in provolone and American cheese until melted and creamy.
Season with garlic powder, onion powder, salt, and pepper.
Serve warm over thinly sliced steak, onions, and peppers inside a hoagie roll.

Notes

Sauce thickens as it cools; add a splash of milk to loosen when reheating.
For extra kick, stir in a pinch of cayenne or hot sauce.
Works great as a dip for fries or pretzels too!

Common Mistakes to Avoid

Using low-fat mayo. Just don’t. The fat is what makes this sauce creamy and delicious. Low-fat mayo has a weird texture and tastes like regret.

Adding too much cayenne right away. You can always add more heat, but you can’t take it back. Start small and build up—your mouth will thank you.

Not letting it rest. I know you want to use it immediately, but those flavors need time to get acquainted. Make it ahead if you can—it’s even better the next day.

Forgetting to taste and adjust. Every brand of condiment tastes slightly different, so taste as you go and adjust the seasonings to your preference.

Alternatives & Substitutions

No Worcestershire sauce? Soy sauce works in a pinch, though it’ll give a slightly different flavor profile. A1 steak sauce also works if you’re feeling adventurous.

Want it spicier? Add some hot sauce, chipotle powder, or a pinch of red pepper flakes. For extra heat lovers, try a dash of your favorite hot sauce instead of just cayenne.

Making it lighter? You can substitute half the mayo with Greek yogurt, but the texture won’t be quite as rich. Still tasty though!

No yellow mustard? Dijon actually makes this taste more sophisticated. Honey mustard works too if you want a sweeter vibe.

FAQ (Frequently Asked Questions)

How long does this sauce keep? In the fridge, it’ll stay good for about 2 weeks. Just give it a stir before using since it might separate slightly.

Can I make this ahead? Absolutely! It actually improves with time as the flavors blend together. Make it a day ahead for best results.

Is this sauce supposed to be thin or thick? It should be spreadable but not runny—think fancy restaurant sauce consistency. Add a tiny bit of water if it’s too thick.

What else can I use this on besides cheesesteaks? Everything! Try it on burgers, as a fry dip, on grilled chicken, or even as a sandwich spread. It’s basically liquid gold.

My sauce tastes flat. What did I do wrong? Probably needs more acid. Add another splash of vinegar or a squeeze of lemon juice to brighten it up.

Final Thoughts

There you have it—a Philly cheesesteak sauce that’ll make your homemade sandwiches taste like they came from the best hole-in-the-wall joint in Philadelphia. It’s creamy, tangy, slightly spicy, and completely addictive.

The beauty of this sauce is its versatility. Sure, it’s perfect on cheesesteaks, but don’t limit yourself. This stuff makes everything better, and once you start keeping a jar in your fridge, you’ll wonder how you ever lived without it.

Now go forth and sauce up your life. Your taste buds are about to thank you big time.

The Philly Cheesesteak Sauce That’ll Make You Forget You’re Not Actually in Philadelphia

Why This Recipe is Awesome