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This blue cheese pasta with steak is rich and decadent dinner.
I recommend buying a wedge of blue cheese instead of buying crumbled blue cheese. Precrumbled cheese isn’t as creamy and won’t melt well. I like to grate the cheese wedge so you end up with very fine crumbles. This way, it melts into the sauce faster. You can also use a food processor and pulse the cheese a few times to break it down.
The cooking time for the steaks will vary depending on their thickness. The ones I use are about 1 ½ to 2” thick. I like to cook the steaks to 140°F, which is pink in the middle. Once you slice the steaks and add them to the sauce, they will cook a little more.
The nutrition estimate doesn’t include the optional garnishes.
Find it online: https://www.girlgonegourmet.com/blue-cheese-pasta-with-steak/