Portillo’s Cheese Sauce Recipe

Portillo’s restaurant has many popular food items, but one of the most loved ones is actually missing from their regular menu – Portillo’s famous cheese sauce.

Many people agree, the best part of ordering from Portillo’s – especially their pizza or other meals – is that delicious, creamy cheese dipping sauce.

But the truth is, this cheese sauce is made fresh in the restaurant kitchen and kept under strict control. They don’t sell it in jars or containers, and sadly, it always feels like there’s just never enough of it.

You can now make a copycat version of Portillo’s cheese sauce at home – and it’s shockingly simple. I was really surprised to see how easy it is!

Just a few ingredients, a few minutes, and you’ve got your own batch of creamy cheese sauce. Since I learned how to make it, I’ve been eating it with everything – pizza recipe, pasta, roasted veggies, fries, even on sandwiches!

And trust me, this cheese sauce isn’t just for pizza and breadsticks. It also goes perfectly with classic Chicago-style foods like hot dogs, Italian beef, and sausage. Once you taste it, you’ll want to dip everything in it!

Today I’m sharing copycat Portillo’s Cheese Sauce Recipe.

Why You’ll LOVE This Copycat Recipe

I love this recipe because it gives you that same rich, creamy taste you get at Portillo’s, but you can make it whenever you want.

You don’t need to wait in line or drive to the restaurant. Plus, you can make as much as you need. I’ve made this sauce dozens of times now, and it never fails to hit the spot.

You’ll love how simple it is too. The ingredients are basic things you probably already have in your kitchen. The cooking process is straightforward – no fancy techniques needed.

You can control how thick or thin you want it. Sometimes I make it thicker for dipping, and other times I make it thinner for pouring over food.

Portillo’s Cheese Sauce Ingredients

• 1 lb Butter: Butter is the base of the sauce. It adds richness and helps cook the flour. Make sure it’s unsalted so you can control the flavor better. You can substitute with margarine, but butter gives the best taste and texture.
• 1 lb All-Purpose Flour: Flour helps thicken the sauce. You’ll cook it with the butter to make something called a “roux”—this keeps the sauce from being lumpy. You can use cake flour as a substitute, but all-purpose works best.
• 4 Liters of Milk: Milk is the main liquid here. It makes the sauce creamy. Whole milk works best, but you can use 2% if that’s what you have. Heavy cream mixed with regular milk also works great for extra richness.
• 2 Blocks Costco McLaren Sharp Cheddar Cheese: This is where the flavor comes in. McLaren sharp cheddar is strong, smooth, and melts well. You’ll need to shred it before adding. If you can’t find McLaren, any good quality sharp cheddar will work. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Salt and White Pepper (to taste): These seasonings add flavor without changing the color of the sauce. White pepper is milder than black pepper and blends in smoothly. You can use regular black pepper if that’s all you have.

Recommended Equipment

1. Medium or Large Pot – For cooking the sauce
2. Whisk – Helps mix the ingredients smoothly
3. Measuring Cups and Spoons – Accuracy matters!
4. Cheese Grater – You’ll need to shred the cheddar
5. Wooden Spoon or Silicone Spatula – For stirring the cheese at the end
6. Ladle or Spoon – For serving

How To Make Portillo’s Cheese Sauce

Step 1 | Melt the Butter

Place a large pot on medium heat. Add the butter and let it melt slowly. Do not rush this part – it should melt, not bubble. This takes about 3–4 minutes. The butter should be completely melted but not browned.

Step 2 | Add the Flour

Once the butter is fully melted, add the flour. Stir constantly with a whisk. The flour should cook slightly and turn a soft golden color. This is the roux – it gives the sauce a silky texture. Continue stirring for about 2–3 minutes. The mixture should smell nutty and look smooth.

Step 3 | Pour in the Milk Slowly

Begin adding the milk a little at a time while whisking continuously to prevent lumps. Add about a cup at a time, whisking well after each addition. Once all the milk has been added, continue stirring gently. This step requires patience but ensures a smooth sauce.

Step 4 | Simmer Until Thick

Reduce the heat to medium-low. Allow the sauce to simmer for about 10 to 15 minutes, stirring often. The sauce should thicken during this time. It is ready when it coats the back of a spoon. Avoid hard boiling to prevent the sauce from breaking.

Step 5 | Season It

Add salt and white pepper to taste. Start with approximately one teaspoon of salt and half a teaspoon of pepper. Adjust as needed. Taste during this step to fine-tune the seasoning.

Step 6 | Add the Cheese

Gradually add the shredded cheddar cheese to the sauce in small handfuls. Stir gently after each addition until fully melted before adding more. This helps prevent clumping and creates a smooth, golden sauce.

Step 7 | Let It Set for a Minute

Once the cheese has fully melted and the sauce is creamy, remove the pot from the heat. Let it rest for a minute to allow the sauce to settle and reach ideal consistency.

Step 8 | Serve Warm

Spoon the cheese sauce over fries, hot dogs, or any favorite dish. Best served warm and fresh. The sauce will thicken as it cools, so serve immediately for the best texture.

Secrets for the Absolute Best Sauce

• Keep the Heat Gentle: Medium-low is your friend. Too hot and the sauce might scorch or the cheese could get oily.
• Patience with the Milk: Adding it slowly and whisking constantly is the #1 trick to prevent lumps. Don’t rush this step!
• Taste Before & After Cheese: Season the milk base lightly, then taste again after the cheese melts and add more salt/pepper if needed. Cheese adds salt!
• Low Heat for Cheese: Take the pot off the burner or use the absolute lowest setting when adding cheese. High heat can make cheese seize up or become greasy.

Portillo’s Cheese Sauce Serving Ideas

At Portillo’s, you often get this cheese sauce as a side for fries or as a dip recipe for their famous hot dogs or Italian beef sandwiches.

I love using it on everything! You can pour it over fries, dip in soft pretzels, or even use it as a sauce for pasta. It’s also perfect for roasted veggies or nachos at home.

If you have leftovers from pizza night or grilled sausages, this sauce brings everything together. It also makes plain sandwiches taste so much better.

Store Leftover and Reheating Process

Leftover Portillo’s cheese sauce stores really well in the refrigerator for up to one week. Let the sauce cool down to room temperature before putting it in the fridge.

Store it in an airtight container or cover the pot tightly with plastic wrap. The sauce will get very thick when it’s cold, almost like a paste, but this is normal.

To reheat the sauce, put it in a pot over low heat and add milk gradually while stirring. Start with 2-3 tablespoons of milk and keep adding until you get the consistency you want.

Stir constantly while reheating to prevent burning. You can also reheat small portions in the microwave – use 30-second intervals and stir between each heating.

Freeze this cheese sauce for up to 3 months, but the texture might change slightly when you thaw it.

To freeze, let it cool completely and store in freezer-safe containers. Leave some space at the top since the sauce will expand when frozen.

Thaw it overnight in the refrigerator, then reheat slowly with extra milk to bring back the smooth texture.

The sauce has gone bad if it smells sour, has mold growing on it, or has separated in a way that won’t come back together when stirred.

Portillo’s Cheese Sauce Recipe FAQs

1. Why is my cheese sauce lumpy and how can I fix it?

Lumpy cheese sauce usually happens when you add the milk too fast or when the heat is too high when adding cheese. If your sauce is already lumpy, you can strain it through a fine mesh strainer while it’s still hot. To prevent lumps, always add milk slowly while whisking constantly, and keep the heat low when melting in the cheese.

2. Can I keep it warm for a party or dinner?

Yes, you can keep it warm using a slow cooker on the lowest setting or a fondue pot. Just stir it once in a while and keep the lid on so it doesn’t dry out.

3. Why does my sauce get grainy sometimes?

It can happen if the cheese is added too fast, or if the sauce gets too hot after the cheese goes in. Always add cheese slowly, and never boil the sauce once the cheese is added. Gentle heat is the secret!

4. What should I do if my cheese sauce is too thick?

That’s easy – just add a splash of warm milk and stir until you like the texture. Go slow so it doesn’t turn runny.

5. Can I use this sauce as a base for mac and cheese?

Yes, this sauce works great as a base for homemade mac and cheese! Cook your pasta according to package directions, then mix it with the cheese sauce.

Making the Portillo’s Cheese Sauce Recipe at home is easier than you might think. This creamy, rich sauce brings all the comfort of the restaurant right to your kitchen.

Give this recipe a try and taste how close it comes to the original. I’m sure you’ll love having this homemade version.