Both bleu cheese and horseradish sauce are interchangeably delicious when paired with a juicy cut of beef, But have you ever considered trying a bleu cheese horseradish sauce on your cheesesteak?
Anyone who likes a ribeye steak sandwich like an authentic Philly cheesesteak knows that part of the appeal is how the gooey cheese combines with the shaved steak and makes a kind of steak sauce that's hard to replicate.
But a creamy cheese sauce is more synonymous with the classic Philly cheesesteak made popular by the hot dog vendor Pat Olivieri in South Philadelphia and similar restaurants in that area.
My recipe for a cheesesteak sauce is a departure from something you may find in the City of Brotherly Love. This bleu-horseradish sauce pays respect to the meat first and foremost and it's virtually irresistible on a rib eye or a prime rib.
What kind of cheese goes on a traditional cheesesteak?
There are many different kinds of cheese that can go onto Philly cheese steaks. You might think that cream cheese would be what gets put on the best Philly cheesesteak sandwiches but that's not the case.
People's opinions about which kind of cheese is best varies from melted provolone cheese to white American cheese and even Cheez Whiz.
Provolone and American cheese slices are what I like to call melty cheese as they melt quickly over steak, green bell peppers, and yellow onion on medium-high heat. Restaurants like using these cheeses because they are readily available and already popular choices for a picky eater.
What goes into a great cheesesteak?
A friend of mine recently traveled to Philadelphia and asked everyone from the local butcher to cab drivers and a few soccer moms what's the first thing they look for in this classic sandwich.
The answer was almost unanimous.
Soft hoagie rolls like Philadelphia's own Amoroso rolls are pretty much the most important ingredient for making a great cheesesteak.
My personal preference is to use a toasted bun like a hoagie bun where I melt butter on the Blackstone griddle or in a large skillet and let it cook over medium-low heat until it gets slightly golden brown and I know it can stand up to the melted cheese.
Since an East coast style roll is hard to come by here on the west coast of Montana, I will sometimes substitute ciabatta rolls which hold up well to cheese whiz or sauteed onions.
Where can I use this Bleu Horseradish Sauce Recipe?
Although you probably won't find my bleu horseradish sauce the next time you're looking for the best Philly cheesesteak recipe, I'm OK with that. The bottom line is that this bleu horseradish sauce is a classic way to complement whatever cuts of beef you plan on cooking.
It's a good cheese sauce that's as delicious on top round as it is on flank steak or even ground beef burgers. It works great with fresh beef from your butcher shop or a beef mixture like frozen meat you can often find for steak sandwiches. Surprisingly, one of the most delicious ways to use this sauce (other than on beef) is on potatoes. It would be delicious on these crispy no-fry potato wedges or even in this yummy twice-baked potato air fryer recipe.
What goes into the Bleu Horseradish Sauce Recipe?
The best part about this recipe is that there are only a few ingredients, and chances are you already have most of them on hand.
- Sour cream
- Bleu Cheese
- Wurze (you can substitute Worcestershire sauce or soy sauce in a pinch)
And that's it!
The good news is that this sauce is as delicious on a festive prime rib as it is if you dunk some french fries or potato chips into it.
What else can I add to this Bleu Horseradish sauce?
Although I love the sauce the way it is, consider it a blank canvas.
Small cubes of different cheeses added to the sauce would make it delicious on a steak or in a sandwich. You could always dice and sweat down some large Spanish onions and add them to the sauce and if you are feeling adventurous, the addition of some spicy green peppers or hot peppers would also work.
Best Bleu Cheese Horseradish Sauce Recipe
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons prepared horseradish or to taste
- 1 tablespoon Wurze
- ⅓ cup bleu cheese crumbled
- In a mixing bowl, combine all the ingredients except the bleu cheese
- Use a whisk or spoon and stir to combine
- Fold in the bleu cheese crumbles
- Optional: season with salt and pepper