Blue Cheese Sauce Steak Sauce Recipe

A close-up of blue cheese sauce on steak
Jennifer Meier
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 1/2 cup (serves 4)
Ratings (49)

This simple 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 nicely thick and creamy. 

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 or Maytag blue.  

Gorgonzola, in particular, has a very smooth, creamy texture that makes it perfect for sauces. It's the smoothest and probably the most flavorful version of blue cheese, and can be found at most grocery stores. But any variety of blue cheese will do.

What You'll Need

  • 1/2 cup heavy cream
  • 1/3 lb. blue cheese, crumbled
  • 1 teaspoon Worcestershire sauce

How to Make It

  1. Warm cream in a saucepan by bringing to a gentle boil over a medium-to-low flame. Simmer 3 to 5 minutes, stirring as the cream thickens.Take care to stir constantly, to prevent the cream from burning or curdling.
  2. Add half of the blue cheese. Using a fork, mash and stir the cheese into the cream until few lumps are visible. Once the cheese has completely melted, add the Worcestershire sauce, stirring constantly to prevent burning. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon. 
  1. Slowly add the remaining blue cheese, stirring as it incorporates into the sauce. Turn off the heat, and remove the pan from the stove to prevent the cheese from melting completely, which will make the sauce runny. Serve over cooked steak while it is still warm before the cheese has melted, allowing its flavor to seep into the meat just before serving.

Note: If you don't have Worcestershire sauce or are feeling adventurous, you can make your own. It has a lengthy ingredient list but isn't difficult to make, and you can modify it to your taste if you wish.

Nutritional Guidelines (per serving)
Calories 236
Total Fat 22 g
Saturated Fat 14 g
Unsaturated Fat 6 g
Cholesterol 62 mg
Sodium 455 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)