Meal Time with The Kiiiid
Mike: I finally did it. After years of toil and thousands, if not millions of dollars spent, I made the perfect cheese sauce for Philly cheese steaks.
I have tried various combos of recipes and cheeses and beers etc. – I would always end up with this weird grittyness or a bad taste. I wanted my cheese sauce to be the texture of that cheese you get on nachos at little league games that comes in a giant can and is pumped out with a hose.
You can use this method/recipe with other cheeses or mix cheeses like cheddar or provolone, but you may get some grit. Not a fan of grit.
- 1 Brick Colby Jack Cheese (16 oz.)
- 2 Tbsp flour
- 3 Tbsp Salted Butter
- ½ Tbsp Chili Powder
- (+/-) ¼ Cup Milk
- Shred that entire block of cheese. I put it in a bowl. If you don’t have a bowl a plate will do.
- In a small pan on low/medium (talkin like a 3 or 4), slowly melt the butter.
- Slowly whisk the flour into the butter. Turn it down a bit, cook and stir for 2-3 minutes until the flour starts to brown and bubble.
- Whisk in that ¼ cup of milk. You can turn the heat up until the mixture starts to simmer.
- Turn it back down low, like a 2. SLOWLY toss small handfuls of cheese into the pan while you whisk. Do not put all of the cheese in at once. You should be whisking nonstop at this point.
- Keep adding that cheese until its gone. Add more milk if the mixture looks too thick, a tablespoon at a time to be safe.
- Keep cooking on low until it is the consistency you want. Mix in the Chili powder. Continue Cooking on low and salt to taste.
- Add to your cheese steak or nachos.