f you’ve ever been to The Keg Steakhouse + Bar, you already know that the bread and that whipped 3-cheese butter are half the reason you’re there. It’s creamy, smoky, cheesy, and somehow disappears before your steak even arrives.
The original version is commercially prepared with sour cream and stabilizers. This is my cleaner, homemade version — and honestly, I think it tastes better.
Rich, fluffy, spreadable, and dangerously addictive.
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Why You’ll Love This 3 Cheese Butter Recipe
It’s ultra creamy and whippable.
It spreads beautifully even when chilled.
It takes 5 minutes to make.
And it melts perfectly over steak.
How To Make and Serve This 3 Cheese Butter Recipe
To make this 3-cheese butter, simply whip together the butter and sour cream until light and fluffy, then fold in the finely shredded cheeses and seasonings until smooth and evenly combined. The key is mixing it well enough that it becomes spreadable and airy, not dense. Let it chill for at least an hour so the flavors meld together. To serve, bring it slightly closer to room temperature so it spreads easily over warm bread, melts beautifully onto a hot steak, or softens into grilled corn or baked potatoes. It’s technically a “secret” item at The Keg, and since the restaurant version is most likely a Sysco product, this homemade version tastes fresher, richer, and way more indulgent. Once you make it yourself, you won’t go back.
The Keg’s 3 Cheese Butter Recipe Tips
Here are a few tips for making this dish:
- Mash cold butter and add a little melted butter if you don’t want to wait for it to soften.
- Finely shred the cheese for the smoothest texture.
- Let it chill at least an hour before serving for the flavors to fully develop.
- • Taste before adding extra salt — cheese already brings saltiness
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Questions and Answers about the Keg’s 3 Cheese Butter Recipe
Can I make this ahead of time?
Yes. It keeps in the fridge for up to a week and freezes well.
Can I pipe it like the restaurant?
Yes. Chill until firm and pipe with a star tip.
Can I use different cheeses?
You can, but smoked gouda, havarti, and cheddar give the best balance.
The Keg’s 3 Cheese Butter Recipe
Ingredients
1 cup (226g) unsalted butter, cold
2 tbsp melted butter
½ cup sour cream
½ cup smoked gouda, finely shredded
½ cup havarti, finely shredded
½ cup sharp cheddar, finely shredded
1 clove garlic, finely grated
½ tsp salt (adjust to taste)
¼ tsp smoked paprika
¼ tsp Worcestershire sauce
¼ tsp mustard powder
½ tsp onion powder
1 tbsp finely chopped parsley
Instructions:
In a bowl, mash the cold butter until broken down.
Add melted butter and mix until smooth and spreadable.
Blend in sour cream until fluffy.
Add smoked gouda, havarti, and cheddar. Mix until evenly incorporated.
Stir in garlic, salt, smoked paprika, Worcestershire sauce, mustard powder, onion powder, and parsley.
Taste and adjust seasoning if needed.
Transfer to a container or roll into a log using plastic wrap.
Chill for at least 1 hour before serving.
Serve with warm bread, steak, grilled corn, baked potatoes, or honestly just a spoon.