Ultimate Philly Cheesesteak with Indulgent Provolone Cheese Sauce

Prepare to elevate your weeknight dinner game with this incredibly quick and easy Philly cheesesteak recipe, featuring an unbelievably indulgent provolone cheese sauce. Forget bland, dry sandwiches; we’re diving into a world of creamy, savory perfection that will make every bite memorable. This guide will walk you through creating a practically fail-proof cheese sauce and show you how to assemble a Philly cheesesteak that’s so good, it’ll become a family favorite.

Philly cheesesteak sandwiches are often our go-to for a speedy and satisfying dinner. While the classic version is undeniably delicious and takes less than 30 minutes to prepare, even the best things can sometimes benefit from a little upgrade. If your usual cheesesteak routine is starting to feel a bit uninspired, we have the perfect solution that will transform your meal into a gourmet experience:

Smother those savory sandwiches with our luscious, homemade Provolone cheese sauce! This isn’t just any cheese sauce; it’s incredibly creamy, smooth, and bursting with rich flavor. A dollop of this golden goodness takes your cheesesteak from great to absolutely extraordinary. Who could ever resist the irresistible allure of a perfectly crafted cheese sauce, especially when paired with thinly sliced, tender steak?

The Secret Weapon: Indulgent Provolone Cheese Sauce

While the steak is undoubtedly the star of a cheesesteak, our provolone cheese sauce is the unsung hero that brings it all together. This sauce is designed to be effortlessly smooth and bursting with authentic provolone flavor, guaranteeing a luxurious texture and taste that store-bought alternatives simply can’t match. Making it from scratch also means you have full control over the ingredients, ensuring the freshest and most delicious outcome.

Why Provolone Dolce?

We specifically recommend using Provolone Dolce. Unlike its sharper counterpart, Provolone Piccante, Provolone Dolce is a milder, sweeter, and significantly creamier variety of Italian semi-hard cheese. This characteristic makes it melt beautifully into a velvety sauce, providing the perfect balance of flavor without overpowering the steak. Its subtle tang and rich consistency are what truly set this cheese sauce apart, creating a harmonious blend with the savory meat and crisp hoagie roll.

Homemade Philly Cheesesteak: Essential Ingredients

Crafting the perfect homemade Philly cheesesteak begins with selecting quality ingredients. Each component plays a vital role in achieving that signature flavor and texture:

• Bacon Fat (or Butter): This is our secret for starting the cheese sauce with an incredible depth of flavor. Bacon fat imparts a smoky richness that butter simply can’t replicate. However, if bacon fat isn’t available, unsalted butter is a perfectly fine substitute, adding its own creamy notes to the roux.
• All-Purpose Flour: Essential for creating a smooth, stable roux that thickens our cheese sauce to the perfect consistency. Using standard all-purpose flour ensures reliable results every time.
• Milk: For the richest flavor and silkiest texture in your cheese sauce, whole milk is highly recommended. The higher fat content contributes to a more luxurious mouthfeel. If whole milk isn’t on hand, 2% milk will also work, though the sauce might be slightly less decadent.
• Provolone Cheese: As mentioned, opt for mild and creamy Provolone Dolce. Grating it yourself ensures it melts evenly and smoothly into the sauce, avoiding any clumps. Freshly grated cheese also tends to melt better than pre-shredded varieties, which often contain anti-caking agents.
• Hoagie Rolls: The foundation of any great cheesesteak! Look for long, flat rolls that are sturdy enough to hold the generous filling but soft enough inside to complement the textures. A good hoagie roll should have a slightly crusty exterior and a tender, airy interior to absorb all the delicious juices.
• Steak: The choice of meat is paramount. Ribeye steak is widely considered the gold standard for its marbling and tender texture when thinly sliced. Top sirloin steak is another excellent option, offering great flavor at a slightly more economical price point. The key is to slice the meat as thinly as possible for quick cooking and maximum tenderness.
• Vegetables (Optional but Recommended): While purists might debate their inclusion, sautéed onions and bell peppers add wonderful flavor, texture, and a hint of sweetness to your cheesesteak. Feel free to use fresh or even frozen vegetables for convenience. Common choices include white or yellow onions, and green or red bell peppers.

Mastering the Provolone Cheese Sauce: A Fail-Proof Method

Making a truly exceptional cheese sauce might sound intimidating, but it’s surprisingly simple with a few key techniques. Follow these steps for a velvety, lump-free sauce every time:

• Step 1: Create the Roux Foundation. Begin by melting the bacon fat (or butter) in a medium saucepan over medium heat. If using butter, let it gently bubble for about 30 seconds to cook off some of its water content, but be careful not to let it brown too much. Stir in the all-purpose flour and cook the mixture, whisking continuously, for no more than 2 minutes. The roux should turn a light golden color and smell lightly toasted, indicating the raw flour taste has been cooked out. This “white roux” is crucial for thickening the sauce beautifully.
• Step 2: Achieve Silky Smoothness. Slowly pour cold milk into the hot roux, whisking vigorously and constantly. The contrast in temperatures helps prevent lumps. Continue to whisk until all the milk is incorporated and the mixture comes to a gentle boil, which usually takes about 2-3 minutes. This process allows the roux to fully thicken the milk.
• Step 3: Melt and Season. Immediately remove the saucepan from the heat once it boils. Add the grated Provolone cheese and stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed – a good cheese sauce is well-balanced.

Voila! Your rich, smooth provolone cheese sauce is now ready. Set it aside while you prepare the stars of the show: the sandwiches!

Crafting Your Perfect Philly Cheesesteak: A Simple Approach

While I may not claim this to be an “authentic” Philly cheesesteak in the strictest sense (having never visited the city myself), this is our tried-and-true method for making a truly satisfying sandwich at home. We focus on quality ingredients and simple techniques to maximize flavor, creating a delicious experience that rivals any takeout!

• Step 1: Toast Those Buns! This step is non-negotiable for an exceptional cheesesteak. Buttery, crispy toasted buns provide essential texture and flavor contrast. Slice your hoagie rolls three-quarters of the way through, then spread a generous tablespoon of butter or mayonnaise inside each. Toast them cut-side down on a hot skillet until beautifully golden brown. Mayo provides a fantastic, rich crispness if you don’t have softened butter ready.
• Step 2: Sauté the Veggies (If Using). If you’re adding onions and peppers, now’s the time. Heat a tablespoon of olive or avocado oil in your skillet and sauté the diced vegetables until they are wonderfully soft and slightly caramelized, which usually takes about 3 minutes. Caramelization brings out their natural sweetness, adding depth to your sandwich. We sometimes serve them on the side to accommodate different preferences.
• Step 3: Cook the Steak to Perfection. The key to tender cheesesteak meat is thin slicing and high-heat, quick cooking. Use a genius trick to thinly slice your meat at home: partially freeze the steak for 30-45 minutes until firm but not solid, then use a very sharp knife to shave against the grain. Heat the remaining oil in the same skillet over medium-high heat. Add the thinly sliced steak, minced garlic, salt, and pepper. Cook, stirring frequently, for no more than 2 minutes. The meat cooks rapidly due to its thinness, so avoid overcooking to keep it juicy.
• Step 4: Assemble and Melt. Divide the cooked steak into four equal piles directly in the skillet. Place two slices of provolone cheese over each steak pile, allowing it to melt into the meat for about a minute. Once the cheese is gooey and bubbly, carefully place a toasted hoagie roll over each cheesy steak pile. Using a spatula, slide it under the meat and expertly flip the entire sandwich into the roll.

Serve your freshly made Philly cheesesteaks immediately with the provolone cheese sauce on the side for dipping or pouring, and the sautéed veggies as an optional topping. The combination of hot, thinly sliced steak, melted cheese, and a crisp yet soft roll is pure bliss.

Once you experience this homemade Philly cheesesteak recipe, especially with our luscious cheese sauce, you’ll understand why it’s a cherished staple in our household. Its incredible flavor and ease of preparation make it not only a fantastic weeknight meal but also a superb choice for a casual dinner party or gathering. Don’t feel bound by the cheese sauce if you’re short on time; the sandwiches are fantastic on their own, too. And for those who prefer, American cheese can be easily substituted for Provolone. The beauty of this recipe lies in its flexibility and delicious results!

Serving Suggestions for the Best Philly Cheesesteak

While the Philly cheesesteak is a meal in itself, pairing it with complementary sides can elevate the entire dining experience. Serve your delicious cheesesteak sandwiches with a side of the provolone cheese sauce for dipping, and the sautéed veggies (if not already in the sandwich). Classic accompaniments include crispy French fries, onion rings, or a fresh green salad to cut through the richness. A simple coleslaw or some pickled vegetables also make excellent additions, offering a refreshing contrast to the savory steak and cheese.

Make-Ahead and Storage Tips for Your Philly Cheesesteak

Preparing components of your Philly cheesesteak in advance can make weeknight assembly even quicker. The provolone cheese sauce can be made a day or two ahead and gently reheated over low heat, whisking until smooth. The steak can be thinly sliced and stored in an airtight container in the refrigerator for up to 24 hours. Cooked vegetables can also be prepped ahead of time.

For storing assembled sandwiches, wrap each cheesesteak (without the cheese sauce) tightly in foil and refrigerate for up to 2-3 days. When you’re ready to enjoy, simply place the foil-wrapped sandwich in a preheated oven at 350°F (175°C) for 10-15 minutes, or until it’s heated through and the cheese is perfectly melted and gooey. This makes for a fantastic grab-and-go meal option!

Philly Cheesesteak Sandwich

By Shinee Davaakhuu

Super quick and easy Philly cheesesteak recipe with indulgent provolone cheese sauce! Make weeknight dinner a little more special with this fail-proof cheese sauce.

Total Time: 35 mins

Servings: 4 sandwiches

Ingredients

For Provolone Sauce:

• 2 tablespoons bacon fat or butter (Note 1)
• 3 tablespoons all-purpose flour
• 2 cups milk (Note 2)
• ½ cup (4oz) grated Provolone cheese
• Salt and pepper to taste

For Sandwiches:

• 4 hoagie rolls
• 4 tablespoons butter or mayo
• 2 tablespoons olive oil or avocado oil, divided
• ½ white onion, chopped, optional (Note 3)
• ½ green bell pepper, diced, optional
• ½ red bell pepper, diced, optional
• 1.5 lbs (675g) thinly sliced ribeye steak or top sirloin steak (Note 4)
• 1 garlic clove, pressed
• ½ teaspoon coarse kosher salt
• ½ teaspoon black pepper
• 8 slices Provolone cheese

Instructions

1. To make provolone sauce: Melt bacon fat (or butter) in a medium saucepan over medium heat. (If using butter, let it gently cook for about 30 seconds to evaporate water; it should bubble but not brown.)
2. Add flour and cook, stirring continuously, for no more than 2 minutes, or until the flour turns a light golden color and smells toasted. (This creates a “white roux” to thicken and smooth the cheese sauce.)
3. Slowly pour in cold milk into the roux, whisking constantly to prevent lumps. Once all the milk is added, continue to cook for another 2-3 minutes, or until the mixture comes to a boil.
4. Remove from heat and stir in the grated Provolone cheese. Whisk until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
5. To prepare the rolls: Slice hoagie rolls three-quarters of the way through and smear 1 tablespoon of butter or mayo inside each roll.
6. Heat a large skillet over medium-high heat.
7. Place the rolls cut-side down on the hot skillet and toast until nice and golden brown. Remove from heat and set aside.
8. To cook the vegetables: Heat 1 tablespoon of oil in the same skillet used for the rolls. When the oil is hot, add the diced onion and bell peppers. Cook until soft and slightly caramelized, about 3 minutes. Transfer onto a small plate.
9. To cook the meat: Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat. Add the thinly sliced steak, pressed garlic, salt, and pepper. Cook, stirring frequently, until the meat is fully cooked, which should take no more than 2 minutes due to its thinness.
10. Remove from heat. Divide the cooked meat into 4 equal parts directly in the skillet. Place 2 slices of Provolone cheese over each steak pile. Let the cheese melt for about a minute. Then, place a toasted hoagie roll over each steak pile. Carefully slide a spatula under the meat and cheese, then flip the sandwiches one at a time into the rolls.
11. Serve immediately with the provolone cheese sauce on the side.

⭐️ Did you make this recipe? Please leave a review and let us know how you liked it!

Tips & Notes

• Note 1: You can use any kind of fat/oil here. For more details on making a roux and other fat options, you can consult a guide on roux preparation.
• Note 2: For a richer flavor and texture, whole milk is recommended, but 2% milk will also work.
• Note 3: Vegetables (onions and peppers) are optional. You can use fresh or frozen vegetables, especially convenient for meal prep.
• Note 4: To achieve super thin meat slices, partially freeze the steak for 30-45 minutes until it’s mostly firm. Use a very sharp knife to shave off thin slices against the grain. Be mindful that thinly sliced meat cooks extremely quickly. For a detailed guide, see how to slice meat thinly.
• Make-Ahead Tip: Wrap assembled sandwiches (without the cheese sauce) in foil and refrigerate. To serve, bake the wrapped sandwich in an oven at 350°F (175°C) for 10-15 minutes, or until fully heated and cheese is melted. It’s a convenient option for a quick meal!

Nutrition Facts (per serving)

Calories: 646 kcal

Carbohydrates: 36g

Protein: 23g

Fat: 46g

Sugar: 11g

Sodium: 1148mg

Course: Main Course

Cuisine: American

Did you make this? Leave a rating and your feedback. Thank you!

Philly Cheesesteak Sandwich Recipe FAQ