Beef's Best Friend: Cheesy Sauce Delights For Your Meat

There are many cheese sauces that go well with beef. For example, a classic Philly cheesesteak sandwich uses cheese whiz, but you can make your own cheese sauce with cheddar, American cheese, cornstarch, garlic powder, dry ground mustard, and evaporated milk. You can also make a cheese sauce with milk, cheese, and cornstarch. This sauce can be used on corned beef. Another option is to make a blue cheese sauce by melting butter in a pan, stirring in flour, and slowly adding milk until the sauce is smooth. Finally, you can make a cheese sauce with shredded roast beef, beef stock, onion, butter, and shredded provolone cheese.

Blue cheese sauce

To make a basic blue cheese sauce, you will need butter, a shallot or garlic, heavy cream, blue cheese crumbles, and some herbs or spices for added flavour. You can also add beef stock to enhance the beefy flavours. The type of blue cheese you use is up to your preference, but some popular options include Gorgonzola, Stilton, St. Agur, and Cashel blue.

Ingredients:

• 1 cup / 250ml Heavy/Double Cream, at room temperature
• 1/2-1 cup / 125-250ml Beef Stock (optional)
• 3.5oz / 100g Blue Cheese, crumbled
• 1 heaped tbsp finely diced Fresh Chives or other herbs of your choice
• 1 banana shallot, finely chopped (optional)
• 1 tsp Worcestershire Sauce (optional)
• Salt & Pepper, to taste
• Butter, as needed

Instructions:

• Melt some butter in a saucepan over medium heat.
• Add the shallot (if using) with a pinch of salt and cook until soft and slightly coloured.
• Add the beef stock (if using) and scrape off any flavour from the pan.
• Pour in the heavy cream and give it a good stir. Allow the mixture to simmer for a few minutes until it begins to thicken.
• Remove any herbs or spices from the pan, then add in the blue cheese and chives.
• Continue simmering until the cheese has melted and the sauce has thickened to your desired consistency.
• Season with salt and pepper, if needed, and serve immediately over cooked beef.

This sauce can be made ahead of time and stored in the fridge for up to a few days. When reheating, do so over low heat, stirring occasionally to prevent the sauce from splitting. You can also add a splash of milk or stock to loosen up the sauce if it becomes too thick.

Horseradish sauce

Ingredients:

• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon mayonnaise
• 1 tablespoon finely chopped chives
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• A pinch of freshly ground black pepper

Method:

Simply stir all the ingredients together in a small bowl and serve. This sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. It is a great addition to sandwiches, a dip for veggies, or a spread on bread.

Variations:

• For a stronger, more potent sauce, add more prepared horseradish to taste.
• Apple cider vinegar, sugar, and garlic are also common additions to horseradish sauce.
• If you want to make it dairy-free, swap the sour cream for a dairy-free alternative.

Other Cheese Sauce Options:

If you are looking for a cheese sauce to pair with beef, a classic option is a Philly Cheesesteak with a cheese whiz sauce. You can also make your own cheese sauce with sharp cheddar, American cheese, cornstarch, garlic powder, dry ground mustard, sea salt, and evaporated milk.

Mustard sauce

Mustard Cheese Sauce:

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk (or half-and-half/light cream for a richer sauce)
• 1/2 cup shredded cheddar cheese (sharp or mild)
• 1/2 teaspoon dry mustard
• 1 dash garlic powder
• Salt and pepper, to taste

Instructions:

• In a small saucepan over medium-low heat, melt the butter.
• When the butter begins to foam, stir in the flour and cook for about 1 minute, creating a roux.
• Gradually stir in the milk, whisking constantly to prevent lumps.
• Cook the mixture over low heat, stirring frequently, until the sauce thickens.
• Add the shredded cheese, dry mustard, and garlic powder to the sauce.
• Continue cooking and stirring until the cheese is melted and fully incorporated.
• Season the sauce with salt and pepper, to taste.
• Serve the mustard cheese sauce warm, spooned over beef or as a dipping sauce.

This mustard cheese sauce adds a burst of flavour to beef dishes. The dry mustard and garlic powder contribute a tangy spice, while the cheddar cheese provides a creamy texture and sharpness that balances the richness of the beef. You can adjust the sharpness of the sauce by using either sharp or mild cheddar cheese, depending on your preference.

Additionally, corned beef, a traditional Irish dish, pairs well with a variety of sauces, including mustard-based options. For a simple mustard sauce to accompany corned beef, mix an egg with dry mustard, sugar, vinegar, and beef liquor. Heat this mixture gently without boiling and serve it hot or cold alongside your corned beef.

BBQ sauce

Texas BBQ Sauce:

This Texas-style BBQ sauce has a smooth, tangy-sweet flavour that pairs beautifully with smoked meats like brisket and ribs. It's designed to enhance the flavour of your barbecue, not overpower it. The key difference from traditional BBQ sauces is that it uses a tomato paste base with honey and brown sugar, resulting in a slightly thinner sauce with a more robust tomato flavour.

Ingredients:

• 1/2 sweet onion, super finely diced
• 6 ounces tomato paste
• 2 cloves garlic, minced
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon plus 1 teaspoon chili powder
• 2 teaspoons celery salt
• 2 teaspoons cracked black pepper
• 2 teaspoons salt
• 1 teaspoon ground coriander

Instructions:

• Melt the butter in a medium saucepan over medium-high heat. Add the diced onion and garlic, cooking until the onion is translucent and softened, about 4 minutes.
• Add the remaining ingredients to the saucepan and bring the mixture to a boil.
• Reduce the heat to medium-low and allow the sauce to simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
• Turn off the heat and let the sauce cool to room temperature. If you prefer a smooth sauce, carefully transfer it to a blender and blend until you achieve the desired consistency.
• This sauce tastes best when allowed to rest overnight (24 hours) before serving. It can be stored in an airtight container in the refrigerator for up to two weeks.

The great thing about BBQ sauce is that you can customise it to your taste preferences. Here are some variations you can try:

• Kansas City BBQ Sauce: This style is ketchup-based and sweetened with molasses and brown sugar. It's often used with a variety of meats and served as a thick, sweet sauce on the side.
• Carolina BBQ Sauce: This sauce is more vinegar-based and is commonly served with slow-roasted, pulled, or shredded pork. It sometimes includes a spice rub and is known for its tangy flavour.
• Memphis BBQ Sauce: Memphis-style BBQ relies on both wet and dry rubs or sauces. The meat is cooked slowly at a low temperature and is often served on sandwiches with a tangy tomato-based sauce.

Beef and BBQ Sauce Pairings:

Beef and BBQ sauce are a match made in heaven. Here are some specific beef dishes that go exceptionally well with BBQ sauce:

• Corned Beef: BBQ sauce is a perfect condiment for corned beef, adding a sweet and tangy flavour to the dish. It's a classic combination that will elevate your meal.
• Beef Brisket: Drizzle your smoked beef brisket with Texas BBQ sauce for a mouthwatering experience. The sauce's tangy-sweet notes complement the smoky flavour of the brisket.
• Ribs: Whether you're enjoying beef or pork ribs, BBQ sauce is the ideal companion. Brush it on while grilling or serve it as a dipping sauce for a finger-licking good experience.
• Burgers: Take your cheeseburger to the next level by adding a generous drizzle of BBQ sauce. It will enhance the flavour of the beef patty and melted cheese.

Chimichurri sauce

To make chimichurri sauce, simply combine all the ingredients in a blender or food processor and pulse until smooth. You can also chop the ingredients by hand for a more textured sauce. It's best to use fresh herbs for the most vibrant flavour.

The key to a great chimichurri sauce is to let the raw aromatics—such as shallots, chillies, and garlic—sit in the vinegar for about 10 minutes before adding the herbs. This softens their raw edge and creates a more balanced sauce.

Here's a simple recipe for chimichurri sauce that you can try at home:

Ingredients:

• 1/2 cup finely chopped fresh cilantro (leaves and tender stems)
• 1/4 cup finely chopped fresh flat-leaf parsley (leaves and tender stems)
• 2 Tbsp finely chopped fresh oregano leaves
• 1 shallot, finely chopped
• 1 Fresno chilli or red jalapeño, finely chopped
• 3-4 garlic cloves, thinly sliced or finely chopped
• 1/2 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, plus more to taste

Instructions:

• Combine the shallot, chilli, garlic, vinegar, and salt in a medium bowl and let sit for 10 minutes.
• Stir in the cilantro, parsley, and oregano.
• Using a fork, whisk in the olive oil until combined.
• Transfer 1/2 cup of the chimichurri to a small bowl and season with additional salt, if desired. This will be your sauce.
• If using the remaining chimichurri as a marinade, toss it with beef, chicken, or pork in a glass, stainless-steel, or ceramic dish. Cover and chill for at least 3 hours or up to overnight.
• Remove the meat from the marinade, pat it dry, and grill to your desired doneness.
• Spoon the reserved chimichurri sauce over the grilled meat and enjoy!

This chimichurri sauce will add a burst of flavour to your beef dishes and is sure to impress your taste buds!

Frequently asked questions