The Perfect Sauce Pairing For A Steak And Cheese

Steak and cheese is a classic American dish that can be made with a variety of sauces. The traditional Philly Cheesesteak is made with thinly sliced beefsteak, melted cheese, and a hoagie roll. While the classic cheesesteak cheese is Cheez Whiz, other popular options include provolone, mozzarella, Swiss, and American. To add some spice, you can top your sandwich with sriracha or a creamy chipotle sauce. If you're looking for something more savoury, you can try a garlic aioli or a creamy horseradish sauce. For a classic steak sauce, you can try peppercorn, chimichurri, or béarnaise.

Blue cheese sauce

Steak and blue cheese sauce is a match made in heaven. Here is a recipe for a blue cheese sauce that you can make in just 5 minutes.

Ingredients:

• Butter
• Shallot
• Salt & Pepper
• Heavy Cream
• Blue Cheese Crumbles
• Worcestershire Sauce
• Garlic Powder
• Chopped Chives

Instructions:

First, melt the butter in a medium saucepan over medium heat. Then, add the shallot with a pinch of salt and gently cook for about 5 minutes until soft and slightly brown. Splash in some apple cider vinegar and let it bubble for a minute. Next, stir in the heavy cream, half of the blue cheese, Worcestershire sauce, and garlic powder. Let the mixture bubble and cook for 5 minutes to melt the cheese and thicken the sauce. Finally, remove from the heat and stir in the remaining blue cheese and the chives. Add salt and pepper to taste, and serve immediately.

Tips:

For a thicker sauce, keep stirring and cook at a low simmer until the sauce has thickened. If the sauce becomes too thick, add a splash of milk or lemon juice for a slightly lighter flavor. For extra flavor, pan-sear your steak in the same pan that you plan to make the sauce. You can keep the brown bits that come off the steak in the pan, which will add loads of flavor to the sauce.

Variations:

You can experiment with different types of blue cheese to find your preference. Some popular varieties include Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue. Gorgonzola has a very creamy texture that makes it well-suited for sauces, and it is not as pungent as some other blue cheeses.

Horseradish sauce

Ingredients:

• 2 tablespoons of prepared horseradish, drained
• 1 teaspoon of apple cider vinegar
• 1/8 teaspoon of black pepper
• 1 tablespoon of chives, finely chopped
• A pinch of cayenne pepper (optional)

Method:

• In a small mixing bowl, stir all of the ingredients together.
• Serve right away or cover and chill in the refrigerator for up to 2 weeks.

This sauce is a great addition to a steak and cheese sandwich, but it also works well with prime rib, beef tenderloin, or steak. It can also be used as a spread on bread or as a dip for vegetables.

If you want to make your own prepared horseradish, you can grate a fresh horseradish root and mix it with some water, vinegar, and salt in a food processor. However, keep in mind that homemade horseradish is twice as strong as store-bought, so add it to taste.

Mustard sauce

A basic mustard sauce can be made by mixing Dijon mustard with crème fraîche and seasoning to taste. This sauce can be made in just a few minutes and is an excellent option for those seeking a speedy yet delicious sauce.

For a more complex flavour, a creamy mustard sauce can be made by deglazing the pan used to cook the steak with cream and grainy mustard. This sauce is then seasoned and simmered to reduce and thicken. The addition of cream provides a rich, smooth texture that complements the sharpness of the mustard.

Mustard can also be added to cheese sauces to create a more indulgent condiment. A cheese and mustard sauce can be made by combining cornflour with warm milk, adding cheese, and stirring in mustard just before serving. This sauce is an excellent option for those seeking a more substantial and cheesy condiment to accompany their steak.

For those who enjoy the sharpness of mustard but prefer a cold sauce, a mustard mayo can be made by combining mayonnaise with prepared horseradish, garlic, and seasonings. This sauce is an excellent option for those seeking a creamy, tangy condiment with a kick of heat from the horseradish.

Chimichurri sauce

To make chimichurri sauce, simply combine all the ingredients in a food processor and blend until the parsley is finely chopped. You can also chop the parsley by hand if you prefer. The sauce can be served immediately but is even better if allowed to sit for an hour or overnight. It will keep in the fridge for up to 3 days and can also be frozen.

Salsa verde

The ingredients for salsa verde are:

• Extra-virgin olive oil
• Flat-leaf parsley
• Garlic
• Capers
• Anchovies
• Red wine vinegar
• Lemon juice
• Salt and pepper

You can also add gherkins, mint, basil, tarragon, rocket, or Dijon mustard.

To make the sauce, combine the parsley, garlic, capers, and anchovies in a small food processor and pulse until the mixture is combined but still slightly chunky. Transfer the mixture to a small bowl and add the olive oil, red wine vinegar, lemon juice, zest, salt, and pepper. Stir until combined. Adjust the seasoning and add more lemon juice if needed.

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