The Best Sauce for a Philly Cheesesteak

From the kitchen at Jay's Cheesesteak, San Francisco

Here's the honest answer that surprises people: a classic Philly cheesesteak doesn't really need a sauce. The "sauce" is the cheese. But there's real room to play, and a few additions can take a cheesesteak from great to unforgettable.

The Cheese Is the Sauce

On a traditional cheesesteak, melted cheese does the job a sauce would. The three classics:

• Cheese whiz: the Philly traditionalist's pick — creamy, salty, and it coats every bite.
• Provolone: sharper and more grown-up, melts into the steak beautifully.
• American: the middle ground — mild and ultra-melty.

When You Do Want a Sauce

If you like a little extra, a few things work without overpowering the steak:

• Garlic aioli — rich and savory, a natural match for grilled steak.
• Hot sauce or long hots — for heat that cuts the richness.
• Ketchup — controversial in Philly, but plenty of people love it.

What We Do at Jay's

At Jay's Cheesesteak, we let good steak and properly melted cheese lead, and offer add-ons for anyone who wants them. Want to taste the difference? Order online, browse the menu, or visit us in San Francisco.