Blue Cheese Sauce Steak Sauce Recipe

Blue cheese sauce in a bowl and drizzled on steak

The Spruce / Diana Chistruga

  • Total: 13 mins
  • Prep: 2 mins
  • Cook: 11 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
236 Calories
22g Fat
2g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 236
% Daily Value*
Total Fat 22g 28%
Saturated Fat 14g 70%
Cholesterol 62mg 21%
Sodium 455mg 20%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 9g
Calcium 221mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steak and blue cheese are made for each other, and this blue cheese sauce recipe is a really easy one to whip up when you're serving steak. Serve it on the side or spooned over the meat. The sauce is so rich that a little bit goes a long way.

Not sure which variety of blue cheese to use? Here's a quick primer. Since it has such a soft texture, blue cheese melts quickly and completely, especially when served over hot pasta. With this dish, you don't want it to completely melt since it will top the steak, but you want to cook it until it's thick and creamy and still has some structure. 

All blue cheeses have a bold, salty flavor. It's worth experimenting with a few different types to determine which one you prefer. Some of the most popular blue cheese are Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue. 

Gorgonzola, in particular, has a very creamy texture that suits it well for sauces; it is not as pungent as some other blue cheeses. It can be found at most grocery stores. But any variety of blue cheese will do. Experiment to find your favorite or use your favorite if you're a blue cheese lover.

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Ingredients

  • 1/2 cup heavy cream
  • 1/3 pound blue cheese (crumbled, divided)
  • 1 teaspoon Worcestershire sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for blue cheese sauce
    The Spruce / Diana Chistruga 
  2. Warm cream in a 1 1/4-quart saucepan by bringing to a gentle simmer over a medium-low flame. Cook 3 to 5 minutes, stirring as the cream thickens. Stir constantly to prevent the cream from burning or curdling.

    Warm cream in a saucepan
    The Spruce / Diana Chistruga 
  3. Add half of the blue cheese. Using a fork, mash and stir the cheese into the cream until a few lumps are visible.

    Blue cheese added to warm cream for blue cheese sauce
    The Spruce / Diana Chistruga
  4. Once the cheese has completely melted, add the Worcestershire sauce, stirring constantly to prevent burning. 

    Worcestershire sauce added to blue cheese sauce
    The Spruce / Diana Chistruga
  5. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon. 

    Blue cheese simmered and thickened, coating the back of a spoon
    The Spruce / Diana Chistruga
  6. Slowly stir in the remaining blue cheese to incorporate it into the sauce. Turn off the heat and remove the pan from the stove to prevent the cheese from melting completely, which would make the sauce runny.

    Adding the last of the blue cheese and stirring to melt
    The Spruce / Diana Chistruga
  7. Serve immediately over cooked steak while it is still warm and before the cheese has melted, allowing its flavor to seep into the meat just before serving. Enjoy.

    Blue cheese sauce served on steak
    The Spruce / Diana Chistruga

Recipe Variation

How to Use Blue Cheese Sauce

How to Store Blue Cheese Sauce

Blue cheese sauce is really best the day you make it. However, if you have leftovers, you can store them covered in the fridge for three to five days. You can use it straight from the fridge, or if you want to take the chill off it, gently warm it up on the stove over low heat. If it gets too runny, add a few more crumbles of blue cheese to help thicken it.