Caramelized Onion Blue Cheese Sauce (with steak)

Caramelized Onion Blue Cheese Sauce (with steak)

The idea for this sauce came from a meal that Brandon ordered at a local wine bar this past winter. It was a huge steak on top of a bed of caramelized onions in a creamy, blue cheese sauce. All this time we had been melting blue cheese on top of our steaks (delicious!), but the onions brought it to another level. I wouldn’t exactly call this a recipe…it takes 3 ingredients, but if you like blue cheese, this will change the way you eat steaks. It would be a great way to dress up steaks for company as well without having to do anything too complicated.

We like to have the Caramelized Onion Blue Cheese Sauce on New York Strips. You can serve it with my Tomato Cucumber Salad.

Caramelized Onion Blue Cheese Sauce



  • Blue cheese (4-6 ounces crumbled)- any kind of your choice, smoked blue cheese is really good in this too
  • 1 large onion, in thin slices
  • 1 Tbsp butter


*This will give you 2 generous portions or 4 normal portions.

Directions – Pictured below.

Thinly slice the onion.
Add it to a pan with olive oil and butter. Heat on medium or medium low. Let the onions cook slowly, getting translucent before they start to brown at all.
The onions will become very soft and start to caramelize.
Crumble the cheese.
Add to the onions and turn off the heat. Gently stir.
Stir in the cheese until melted. Your sauce is ready.

This particular night we didn’t feel like grilling, so we cooked our steaks in a cast iron skillet. I like to salt the steaks and let them sit out for about 40 minutes. This allows the salt to flavor the meat and when the steak is at room temp it will cook more evenly. Dry the steaks and wipe off any excess salt. Pepper the steaks and they are ready to cook.


Heat oil and butter until it is very hot in the cast iron skillet.
Heat oil and butter until it is very hot in the cast iron skillet. This will help the steaks to sear. Cook to your preference. We like medium.
Top the steaks with the sauce and serve with a salad. As you can see, we really like the sauce…you can go a little lighter if you prefer.



© Jessica Hessler and Gluten Free Jess, 2014. Unauthorized use and/or duplication of this material (posts, recipes, and photographs) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jessica Hessler and Gluten Free Jess with appropriate and specific direction to the original content.

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