Name: Blue Cheese Sauce for Steak
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: French
Ingredients: 1 shallot, very finely chopped; 1 knob of butter; 125g Roquefort, Gorgonzola, Stilton, or other blue cheese; 2 tablespoons white wine; 100ml double cream; Freshly ground black pepper, to taste; Chopped chives, for garnish

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This blue cheese sauce is rich, creamy, and perfect for spooning over a juicy steak. I love how the sharp, tangy flavors of the cheese balance beautifully with the savory richness of the meat. It’s quick to prepare, yet feels indulgent and restaurant-worthy.

Blue Cheese Sauce for Steak

Why You’ll Love This Recipe

I like this recipe because it takes very little time to prepare, but it transforms an ordinary steak dinner into something really special. I can use any type of blue cheese I have on hand, whether it’s Roquefort, Gorgonzola, Stilton, or Danish Blue, and each version adds its own unique character. I also appreciate that the sauce is versatile—it’s not just for steak. I’ve tried it with burgers, chicken wings, and even pasta, and it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 shallot, very finely chopped
Knob of butter
125 g Roquefort or Gorgonzola (or another blue cheese)
2 tbsp white wine
100 ml double cream
Freshly ground black pepper
Chopped chives, for garnish

Directions

I start by melting the butter in a pan, then add the chopped shallot. I cook it gently for about 5 minutes until softened.
I pour in the white wine and let it reduce for about 1–2 minutes.
Next, I add the blue cheese, stirring until it melts completely.
I stir in the cream and heat for another minute, seasoning with black pepper to taste.
I finish by garnishing with chopped chives.
I serve it either poured over steak or in a small jug on the side.

Servings and timing

This recipe makes enough sauce for 2 servings. It takes about 2 minutes to prep and 10 minutes to cook, so in just 12 minutes I have a luxurious sauce ready to serve with steak.

Variations

I sometimes use Gorgonzola for a creamier, milder sauce, or Stilton when I want something bolder.
For a slightly sweeter twist, I replace the white wine with a splash of port.
If I want a lighter sauce, I use half cream and half milk.
To make it thicker, I reduce the cream for a few extra minutes after adding it.

Storage/Reheating

I usually make this sauce fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a saucepan over low heat, adding a splash of cream or milk if it feels too thick. I avoid reheating it in the microwave, as that can make the sauce split.

FAQs

Can I use a different cheese if I don’t like blue cheese?

Yes, I can make a creamy steak sauce with brie, camembert, or even a sharp cheddar if I prefer. The flavor will be different, but still delicious.

What is the best steak to serve with this sauce?

I personally like sirloin or rib-eye, but I’ve also had it with filet mignon and rump steak. Any cut works, depending on my budget and preference.

Can I freeze blue cheese sauce?

I don’t recommend freezing it, as cream sauces tend to split when thawed. Freshly made or refrigerated leftovers are best.

How do I make the sauce thicker?

If I want a thicker consistency, I let the cream simmer for a couple of extra minutes after adding it. I can also whisk in a teaspoon of flour or cornstarch slurry.

Can I make this without wine?

Yes, I often skip the wine and replace it with a splash of stock or even water. It still tastes rich and creamy.

Conclusion

This blue cheese sauce is one of my favorite ways to elevate a steak dinner at home. I love how quick it is to prepare, and how adaptable it can be depending on which cheese I use. Whether I’m cooking for myself or serving guests, this sauce always adds that touch of luxury that makes the meal unforgettable.