Homemade Provolone Cheese Sauce

*This is just the sauce for my cheese steak sandwich. Make this slowly, over a double boiler, and don’t rush it or the cheese could become grainy. Slow, gentle heat is the key to a good, smooth, creamy cheese sauce.

1/2 pound provolone cheese, diced small
1 1/2 cups whole milk
1 tablespoon butter
2 egg yolks, beaten
1 tablespoon flour

Place a double boiler over medium heat and place the butter in the top of the double boiler and allow it to melt. (If you don’t have a double boiler, melt the cheese in a stainless steel bowl set inside a skillet and pour a few inches of water into the skillet.) Add the diced cheese and let is soften slowly.

While the cheese is melting, whisk the eggs, flour and milk together in a medium bowl. When the cheese has melted, pour the egg mixture into the top of the double boiler with the cheese and butter and continue to whisk until the mixture is warm and begins to thicken. Continue to cook over medium heat, stirring constantly. When the mixture is thick, turn the heat to low to keep the sauce warm while you’re assembling the sandwich. Use immediately! Cover and refrigerate any leftover sauce.


California Seven Layer Dip
(Sunday) Cheese Steak Sandwiches
Homemade Provolone Cheese Sauce
Feta Spread, Htipiti


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