Cheese Sauce for Philly Cheese Steaks

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    tablespoons butter
  • 1 12
    tablespoons flour
  • 12
    cup milk, divided
  • 1 - 1 14
    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)
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DIRECTIONS

  • 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.
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