Cheesesteak With Truffle Cheese Sauce

4 servings
30 min

Today, we’re making Cheesesteaks with Truffle Cheese Sauce!

Picture it…we’re taking shaved beef, making it extra delicious by adding caramelized onions and mushrooms, putting it in a toasty sub roll, and drowning it in a homemade cheese sauce made from truffle cheese. Doesn’t that sound like absolute perfection?

For our beef mix, we're using my standard base recipe for all things cheesesteak. We start by caramelizing some onions in some butter until they're nice and golden. Now usually, I'd add some sliced bell peppers in the pan with the onions. But this is a truffle cheesesteak, so we're going to add some earthy baby bella mushrooms to the pan to get deep and caramelized alongside the onions. Then, we add in the beef, season it with some salt, pepper, and worcestershire sauce, and the beef is ready to go once it's no longer pink. Easy breezy!

For a cheesesteak, my go to cheese is American cheese. At least, it used to be until this truffle cheese sauce entered my life. We're going to make a simple sauce from a little butter, flour, milk, and truffle cheese that we'll cook until it's perfectly creamy and gooey. Then, we'll smother our savory beef with as much of this luxurious sauce as we can fit on the bun.

Now, I sometimes have a difficult time finding truffle cheese. When I do find it, it's typically a cheddar or cheddar/gruyere mix with black truffles. So, that's what I used for this recipe. But, if you can't find truffle cheese, I have an alternative cheese sauce option for you in the notes of the recipe that uses truffle oil, which is a little easier to find sometimes.

Once our beef and cheese sauce are finished, all that's left to do is assemble. I used a standard sub (or hoagie) roll that I found in the bakery section of my grocery store. Then, I toasted it lightly and schmeared it with mayo. For a little touch of green freshness, I added some baby kale to the party. I love how fresh and grassy baby kale tastes, and it felt like a more elegant touch to our elevated sammie. But, romaine lettuce would be perfectly as delish on this sandwich, as well. Finally, pile on that meat and cheese sauce; and it's time to shove it all in our mouths!

This sandwich. Oh, this sandwich. Something a simple and basic as an every day cheesesteak sub becomes so decadent and exciting thanks to that addition of that funky truffle cheese. The sandwich is hearty and rich and warm and gooey and messy and fancy and really just a little bit of everything that could possibly equal perfection. And, that little taste of baby kale adds the perfect amount of freshness to help make our sandwich not feel so heavy.

After having this cheesesteak I don't know that I can go back to the original now!

I can't wait to hear what you guys think of this recipe, and make sure you tag me on social media if you make it!

For now, enjoy! And, let's eat!

Cheesesteak With Truffle Cheese Sauce
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info
For the Shaved Beef
  • 2 tbsp unsalted butter
  • 4 oz baby bella mushrooms, sliced
  • 1 onion, sliced
  • 1 lb shaved ribeye beef
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp worcestershire sauce
For the Truffle Cheese Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup milk (1 used 1%)
  • 1 ½ cups truffle cheese, shredded (I used a cheddar with black truffles)
  • salt and pepper, to taste
To Serve
  • 4 sub (hoagie) rolls, toasted
  • ¼ cup mayonnaise
  • 1 cup baby kale or chopped romaine
Make the Shaved Beef:
Melt 2 tbsp butter in a large nonstick skillet over medium high heat.
Add onions and mushrooms, and saute for 10-15 mins, stirring occasionally, until they start to brown and caramelize.
Add beef, 1 tsp salt, ½ tsp pepper, and worcestershire sauce. Stir to combine, and cook until beef is no longer pink.
Set aside.
Make the Truffle Cheese Sauce:
Melt 2 tbsp butter in a medium saucepan over medium heat.
When the butter starts to foam, add flour and whisk until smooth.
Cook for 1 minute. Whisk in milk.
Bring to a simmer, and simmer until the sauce starts to thicken, about 1-2 minutes.
Add in truffle cheese, and whisk until fully melted.
Remove from heat, and add a pinch of salt and pepper, to taste.
Assemble the Sandwiches:
Schmear mayonnaise on the toasted buns.
Layer baby kale and shaved beef, evenly divided between each bun.
Top with truffle cheese sauce. Serve!
  • You can find shaved beef in the meat section of most grocery stores these days.
  • The cheese sauce will thicken as it cools. To loosen it back up, gently reheat it on the stovetop or in the microwave.
  • If you can't find truffle cheese, you can infuse truffle flavor into a cheese sauce by using truffle oil. To do that, use the cheese sauce recipe above and replace 1 tbsp butter with 1 tbsp white truffle oil. Instead of using truffle cheese, used shredded mozzarella or provolone. Follow the rest of the cheese sauce directions as listed. The truffle flavor is a little lighter, but it's still there.
Nicole - The Yummy Muffin
Want more details about this and other recipes? Check out more here!