Blue Cheese Pasta with Steak

blue cheese steak pasta in a bowl with a fork.

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This blue cheese pasta with steak is rich and decadent dinner.


  • 8 ounces penne
  • 1 tablespoon vegetable oil
  • 2 (8-oz) sirloin steaks seasoned with 1/4 teaspoon of kosher salt and ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 cup whole milk
  • 8 ounces blue cheese finely crumbled (see note)
  • Optional garnishes per serving: 2 tablespoons chopped parsley and ¼ cup chopped walnuts


  1. Cook the pasta in a large pot of boiling water. While it boils, cook the steaks.
  2. Heat the oil in an 8 to 10” pan over medium-high heat. Once the oil is hot, adjust the heat to medium. Place the seasoned steaks in the pan and cook them on one side for about five minutes (for 1-2” thick steaks). Turn them over and cook them on the other side until the internal temperature is 140°F (see note). Take them out of the pan and rest them on a cutting board while you prepare the sauce.
  3. Drain the pasta, return the pot to the burner, and adjust the heat to medium-low. Melt the butter in the pot, then add the flour, cornstarch, salt, and white pepper. Stir until the mixture is smooth.
  4. Whisk in the milk a little at a time, whisking well between each addition so the sauce is smooth. Adjust the heat to medium, and once the mixture is steaming hot (not boiling), add the blue cheese.
  5. Whisk the cheese into the sauce until it is mostly smooth (the blue cheese can be a little stubborn, but a few chunks of blue cheese in the sauce is not a bad thing at all.). Adjust the heat to medium-low or low while you slice the steak.
  6. Slice the steaks against the grain into 1” slices. Cut the slices into bite-sized pieces and add the steak to the sauce.
  7. Add the cooked pasta to the sauce and steak and stir to coat everything evenly. If using, garnish each serving with chopped toasted walnuts and parsley.


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.