Blue Cheese Steak Sauce

This steakhouse-style blue cheese sauce is built for ribeyes: deeply savory mushrooms, sweet sautéed onions, and a creamy gorgonzola finish that clings to the meat without overpowering it. A small splash of Shaoxing wine or dry sherry lifts the whole pan, and a touch of sambal adds mild background warmth (not heat). Spoon it over grilled steaks and finish with freshly ground black pepper for that final, restaurant-quality edge.

Ingredients

• ¼ cup butter
• 1½ lb mushrooms, sliced
• 1 large yellow onion, sliced pole-to-pole
• 2 tbsp Shaoxing cooking wine or dry sherry
• ½ tsp sambal oelek
• 2 cups Alfredo sauce (homemade or store-bought)
• 6 oz gorgonzola cheese, crumbled
• Freshly ground black pepper, for finishing

Directions

Brown the Mushrooms

Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms begin to brown.

Add the onion and continue cooking until softened and lightly caramelized.

Deglaze and Build the Sauce

Add the Shaoxing wine or sherry, stirring to loosen any browned bits. Cook until the liquid is mostly evaporated, then stir in the sambal oelek.

Reduce heat to medium. Add the Alfredo sauce and warm gently.

Stir in the gorgonzola and heat until mostly melted and integrated, leaving some small pieces intact for texture. Taste and add salt only if needed.

Serve

Spoon the sauce over grilled or barbecued ribeye steaks and finish with freshly ground black pepper just before serving.

Notes

Preparation

• Different Alfredo sauces and blue cheeses vary in saltiness—taste at the end and add salt only if needed.
• For the best steakhouse flavor, let the mushrooms cook until their liquid evaporates and they actually brown before adding the onions.

Serving Suggestions

• Yield: Enough for 6–8 steaks (as a generous topping).
• Finish with freshly ground black pepper on the plated, sauced steak for the brightest aroma and cleanest bite.

Variations

• The ½ tsp sambal oelek is meant as mild background warmth. For very mild, reduce to ¼ tsp.
• A small pinch of cayenne pepper may be substituted for the sambal oelek.

Make-Ahead & Storage

• Refrigerate in an airtight container for up to 4 days.
• Reheat gently over low heat, stirring often. If the sauce thickens too much, loosen with a splash of milk or cream.
• Avoid boiling after the cheese is added to help prevent separation.