The classic cheesesteak cheese used is cheese whiz, believe it or not. It’s an awesome sandwich to serve to a crowd during a sporting event or it’s amazing when just eating it for lunch. Right along with my Roast Beef Sandwich and Jibarito sandwich, this ones’ at the top of my favorites list. It’s super simple to make consisting of only sliced ribeye that’s cooked with caramelized onions and served up on a bun with cheese. Pat’s is now one of the original and most famous cheesesteak restaurants in Philly.
This sandwich attracted all sorts of customers, including cab drivers, and the word spread fast about this tasty steak sandwich. The creator was originally a hot dog vendor and decided to throw some meat on the grill one day and add it to a bun. The cheesesteak is a super classic American dish that originated in Philadelphia, Pennsylvania in the 1930s by a man named Pat Olivieri.
This seriously may be the best sandwich of all time. We’d love for you to share your thoughts about this hot and smoky cheddar cheese sauce with us.It’s time to take a trip up to the Northeast with this Authentic Philly cheesesteak smothered in caramelized onions and served up in a toasted bun and topped off with a delicious homemade cheese sauce. If you loved this recipe, we think you’ll also love our Jalapeno Cheese Sauce recipe, which uses Cabot Pepper Jack and pickled jalapeno! Cabot is a co-operative of New England and New York farm families who all work diligently to produce only the highest quality products. While we don’t think you’ll have any leftovers of this sauce, it does refrigerate well if you do. Not feeling the heat? You can always make a milder version by using ¾ cup of Habanero Cheddar and ¾ cup of Seriously Sharp Cheddar instead of all Hot Habanero Cheddar. This sauce is a great accompaniment to mashed potatoes, onion rings, and fries, and is especially delicious served over pork chops or on a burger!
Remove from heat, stir in cheese and smoked paprika until smooth, and it’s all set to enjoy. Bring to a simmer, stirring constantly for about 2 to 4 minutes, until the mixture thickens. Add in salt, pepper, and garlic powder, and increase heat to medium-high. Stir in flour to make a roux and then whisk in milk until smooth. To make this hot cheese sauce, you’ll start by melting 2 tablespoons of Cabot Unsalted Butter in a saucepan over medium heat. Make, enjoy, and then share this recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter. Want a great hot cheese sauce to add to your recipe collection? Try this hot and smoky cheddar cheese sauce – we promise you won’t be disappointed! Cabot Habanero Cheddar and smoked paprika combine perfectly, resulting in a wonderfully rich, smoky cheese sauce you’ll love.
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