blue cheese steak sauce;
I love me a black and blue steak. Tender, juice steak, smothered in a blue cheese steak sauce. I always thought of the dish as a fancy steakhouse meal. But why can’t I make it at home? Steak itself isn’t hard to cook, how hard could it be to make a blue cheese sauce? And turns out the answer is: not hard at all! Like deliciously too easy. I keep wanting to put this blue cheese steak sauce on more than just steaks! Use it like a potent salad dressing, or slap some on a sandwich for an extra POW of flavor. Though it is just heavenly on a properly grilled steak.
Do you like blue cheese? It’s always been one of my favorite salad dressings. I know it’s not everyone’s favorite, but I love the potent bite that’s really unique. But hey, I can totally understand if it’s not your thing. That said, if you’re here I’m expecting it is your thing. If you’re not sure about going all-in on the blue cheese—use Gorgonzola. It’s a milder blue cheese flavor, with a little bit of sweetness to replace the tang. I personally like blue cheese and think it holds up better against the meaty steak. Using Gorgonzola will yield a little more delicate sauce with a little sweetness. I find this blue cheese steak sauce goes well with veggies or bread or other simple grilled items like chicken.
In fact one of the places I love their Gorgonzola sauce is the Melting Pot. We always ask for tons extra of their Gorgonzola sauce and green goddess sauce and I mix the two together for dipping deliciousness. All to say that Gorgonzola goes well with boiled or lightly fried proteins, whereas blue cheese holds up against some richer and heartier flavors like those in steak. Hence why I recommend this blue cheese steak sauce as a perfect complement to a steak. It’s simple, and yet makes for a classy elegant meal.
Of course, because this recipe for blue cheese steak sauce is so simple, you want to invest in quality ingredients. There’s not much to mask the flavor in the blue cheese steak sauce–the flavor of the cheese is what you’re going to get. I personally like the aged blue cheese options, but the age will directly affect how sharp and tangy that final sauce is. And you’ll also want to invest in a good steak! I really enjoy these thinner steaks, but choose your favorite cut. Thicker can be much easier to grill, or keep on the rare side of the cooking scale.
secrets to success;
- Use good quality blue cheese! Because there are so few ingredients in this blue cheese steak sauce, every ingredient counts. So having a good quality cheese is a must.
- If you’re looking for a sharp flavor, choose an aged blue cheese. Typically the longer it’s aged, the more potent the flavor. If you want a milder flavor, and to add a touch of sweetness, go for a gorgonzola.
- Even though this is a blue cheese steak sauce, don’t limit yourself to serving it only with steak! This recipe can be used as a dressing for salads, as a spread on sandwiches, you name it! I’ve been known to scrape the bottom of the bowl after dinner…It’s delicious no matter how you smear it.
Looking for some delicious side dishes? Check out these recipes.
- Roasted brussel sprouts make for an excellent, healthful choice.
- For a take on steak frites, try these loaded french fries.
- Or serve this raspberry california salad as a nice sweet side salad.
blue cheese steak sauce;
Ingredients
- ½ cup heavy cream (can use 2% milk for a lighter option)
- ⅓ lb blue cheese (I prefer aged, but swap gorgonzola for a milder, sweeter option)
- 1 tsp worcestershire sauce
- ½ tsp pepper
Instructions
- Add cream to a small saucepan, and heat over medium low until bubbles begin to form
- Crumble ⅔ of the blue cheese (if in block form) and add to the cream. Using the flat of a spoon or spatula, stir the mixture, smashing the blue cheese crumbles into the mixture.
- Once cheese has completely melted, turn off the heat. Add the 1 tsp worcestershire sauce and ½ tsp pepper and stir to mix evenly.
- Crumble the remaining blue cheese and add to the sauce. Gently stir the mixture to allow for chunks to remain as desired.
- Serve warm, over steak cooked to individual preference.
