Blue Cheese Sauce Steak Sauce

Blue cheese sauce recipe drizzled on steak

The Spruce / Diana Chistruga

Prep: 2 mins
Cook: 11 mins
Total: 13 mins
Servings: 4 to 6 servings
Yield: 1 cup
Nutritional Guidelines (per serving)
156 Calories
14g Fat
1g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 156
% Daily Value*
Total Fat 14g 18%
Saturated Fat 9g 46%
Cholesterol 41mg 14%
Sodium 301mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 6g
Vitamin C 0mg 1%
Calcium 146mg 11%
Iron 0mg 1%
Potassium 90mg 2%
*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 an easy one to whip up and pair with steak. Serve it on the side or spoon 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 varieties are Gorgonzola, Cashel blue, buttermilk blue, and Maytag blue. 

Gorgonzola, in particular, has a very creamy texture that suits it well for sauces, and 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.

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Ingredients

  • 1/2 cup heavy cream

  • 1/3 pound crumbled blue cheese, 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 it to a gentle simmer over a medium-low flame. Cook for 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

  • 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.

How to Use Blue Cheese Sauce

How to Store Blue Cheese Sauce

Blue cheese sauce is 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 gently warm it on the stove over low heat. If it gets too runny, add a few more crumbles of blue cheese to help thicken it.