Best Grilled Blue Cheesesteak Recipes

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GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE



Grilled Ribeye with Garlic Blue Cheese Mustard Sauce image

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

BLUE CHEESE STEAK



Blue Cheese Steak image

S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.

Provided by Debber

Categories     One Dish Meal

Time 11m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 5

4 beef steaks (3/4 inch thick-rib-eye, t-bone, whatever you have)
1/2 cup crumbled blue cheese
salt, to taste
pepper, to taste
butter or oil, to taste

Steps:

  • Fire up your frying pan to high heat, or get the grill ready.
  • Sprinkle steaks with salt and pepper to taste.
  • Toss a dab of butter in the pan (or a spritz of oil).
  • Place steaks on the hot pan; grill 3 minutes; turn.
  • Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
  • Remove meat from heat, let stand a few minutes.
  • Serve with oven-roasted potato wedges or whole baked potatoes.
  • OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

MARINATED STEAK WITH BLUE CHEESE



Marinated Steak With Blue Cheese image

This steak has great flavor from the marinade, especially if you leave it overnight. And the Blue cheese mixture is great on other things as well, yumm!

Provided by Midwest Maven

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless beef top sirloin steak, cut 1 inch thick
1/4 cup olive oil
1/4 cup dry red wine
1 teaspoon fresh coarse ground black pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup thinly sliced green onion
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons soft fresh goat cheese (chevre)
1/2 teaspoon minced garlic

Steps:

  • Trim the fat off the steak and place it in a zip lock bag.
  • In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.
  • Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.
  • Drain steak and discard marinade.
  • Grill steak to desired doneness.
  • While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.
  • To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.

GRILLED RIB-EYE STEAK WITH BLUE CHEESE



Grilled Rib-Eye Steak with Blue Cheese image

Here I'm pairing a rich steak with a light, bright arugula salad. I'll give you tips on using a charcoal grill and show you how to make a delicious, versatile blue cheese dressing.

Provided by Jonathan Waxman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup cream cheese
1/2 cup heavy cream
1/4 cup sour cream
1 cup Gorgonzola, crumbled
1/4 cup chopped scallions
2 12-ounce rib-eye steaks, preferably grass-fed
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 ounces arugula, about 3 cups

Steps:

  • For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
  • Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
  • Serve the steaks with the arugula and the blue cheese dressing.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE



Rib Eye Steak with Onion Blue Cheese Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the grill to a high heat or light your outdoor grill.
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  • Place the steaks on plates and spoon the sauce over the top.
  • Take a bite. And the world at long last will make sense.

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

GARLICKY BLUE CHEESE STEAK



Garlicky Blue Cheese Steak image

Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.

Provided by Arizona Desert Flower

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 24m

Yield 4

Number Of Ingredients 6

6 tablespoons butter, softened
2 ounces blue cheese
1 (2 pound) beef top sirloin steak, cut into 4 equal pieces
salt and ground black pepper to taste
12 drops liquid smoke flavoring
2 tablespoons minced garlic, or to taste

Steps:

  • Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
  • Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
  • Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
  • Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
  • Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

  • Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
  • Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
  • Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
  • Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

STEAK WITH BLUE CHEESE BUTTER



Steak with Blue Cheese Butter image

Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.

Provided by Karen From Colorado

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup crumbled blue cheese
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 clove garlic, minced
2 beef t-bone steaks or 2 porterhouse steaks

Steps:

  • In a small bowl combine butter, blue cheese, parsley, basil and garlic.
  • Set aside.
  • Grill steaks to desired doneness.
  • Top each steak with a generous amount of the butter mixture.
  • Chill the remaining butter for another time.
  • (Try the butter mixture tossed with hot cooked vegetables).

BLUE CHEESESTEAK SANDWICHES



Blue Cheesesteak Sandwiches image

Blue cheese provides a simple addition to a hearty grilled steak sandwich that's ready in 45 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 tablespoons vegetable oil
2 large onions, thinly sliced (2 cups)
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
4 oz blue cheese, crumbled (1 cup)
1/3 cup mayonnaise or salad dressing
1 beef flank steak, 3/4 to 1 inch thick (1 lb)
4 demi French baguette rolls (5 to 6 inches), cut in half horizontally

Steps:

  • In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
  • In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
  • Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
  • Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
  • Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

Nutrition Facts : Calories 850, Carbohydrate 64 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1750 mg, Sugar 12 g, TransFat 1 g

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