I had some leftover blue cheese after making my roasted potato salad with blue cheese dressing. Now I didn’t want to be wasteful, so I went on the hunt for the perfect recipe to use up my leftovers. And I kept coming back to this recipe from the Pioneer Woman. The weird thing was I’d made it before and found it so-so. But every time I looked for a recipe with blue cheese – this one just spoke to me.
Finally I gave in and made it again. And boy – I don’t know if my taste buds were wacky the first time I made it or what, but this is crazy good. Crazy, wonderful and oh so yummy good.
The sauce comes together quickly and reheats nicely. I served it over polenta, which was a perfect accompaniment. I love polenta, and it soaks the flavors of the blue cheese sauce beautifully. If you don’t have polenta or don’t like it – I think this would be fabulous with mashed potatoes too. Granted, I think everything tastes better with mashed potatoes
I’m so glad that I gave this recipe another change. It’s so good and so easy. And further proof that sometimes first impressions are incorrect!
Ingredients
- 2 steaks (your preference)
- 2 Tablespoons olive oil
- Salt and pepper to taste
- 4 Tablespoons butter
- 1 large yellow onion, sliced
- 1 cup heavy cream
- 1/2 cup crumbled blue cheese
Instructions
- Salt and pepper both sides of the steaks. Grill in 2 tablespoons EVOO until cooked to your preference.
- Saute onions in 4 tablespoons butter over medium-high heat. Cook for 5 to 7 minutes until caramelized.
- Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half.
- Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Notes
I served this over creamy polenta. I didn’t do anything fancy to the polenta (just followed the normal instructions) except for swapping chicken broth for the water to give it a little extra flavor and eliminating the salt. The broth gave it enough for salt for me.
Recipe from The Pioneer Woman.
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