The other night night I made chipped beef cheese steaks again. They were delicious, and this time I decided to try a cheese sauce instead of using American cheese. I found a recipe in Cooking Light for Philly Cheese Steaks that had a cheese sauce with it, so I just made the cheese sauce with my chipped beef cheese steaks. It made the whole process easier because I did not have to melt the cheese over the sandwiches in the oven, instead I just piled the meat in the roll, poured sauce on top and we were ready to eat! Overall, I like the cheese sauce, but I still like it with American cheese, so I will probably continue to do it both ways, depending on what we feel like at the time. Enjoy!
Cheese Sauce
2 tsp. flour
1/2 cup milk
1 ounce provolone cheese, torn into small pieces
2 Tbsp. Parmesan cheese
1/4 tsp. dry mustard
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools). Serve over top of cheese steaks.
No comments:
Post a Comment