Steak Topped with Blue Cheese and Caramelized Onions

I will eat anything with blue cheese — in it, on it, or alongside it. Even salad. And you know I usually avoid salad.

Melted blue cheese is my weakness: rich, creamy, and comforting. Paired with sweet Vidalia onions and a good steak, it becomes irresistible.

When I first saw this recipe I thought it would be a light dinner, until I did the math. The blue cheese, cream and the butter add up quickly. It turned into more of an indulgent Crumble recipe than a light meal, but it made a phenomenal dinner all the same.

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STEAKS OVER BLUE CHEESE ONIONS

A few notes before you begin:

1. We used filet mignon because it was in our freezer. The original recipe recommends strip or ribeye; those cuts have a meatier flavor that pairs nicely with the onions. Filet still works and is delicious.
2. I used a Vidalia onion since it’s my favorite when in season. If you don’t have Vidalia, a large yellow onion is a fine substitute.
3. If you’re photographing the dish, let the steak rest for 5–10 minutes before plating so it won’t bleed onto the onions. We were impatient and waited less — but resting improves both presentation and juiciness.

Now let’s cook. This recipe has two parts: the blue cheese onions and the steaks. You can cook the onions first, then the steaks, or do both at the same time if you’re comfortable multitasking. If you have someone to help, split the tasks — teamwork is great for a smooth dinner service.

Start by slicing one very large Vidalia or yellow onion into thin rounds. Heat a large skillet over high heat. Melt 4 tablespoons of butter in the pan, then add the onions and cook until translucent, about 10 minutes.

Reduce the heat to a simmer and add 1 cup of heavy cream. Allow the mixture to simmer until the cream reduces by about half, approximately 5 minutes.

Stir in ½ cup crumbled blue cheese until it melts into the cream and coats the onions. The result is a luxurious, savory bed for your steak.

While the onions simmer, season your steaks liberally with salt and let them come to room temperature. Heat a grill pan or a skillet with a little olive oil over very high heat — the pan is ready when a few drops of water sizzle on contact.

Add freshly cracked black pepper to both sides of each steak and sear them in the hot pan. Cook until the internal temperature reaches 140–145°F for medium-rare or 150–160°F for medium, flipping once. Cooking time depends on steak thickness. A good electronic meat thermometer makes this simple and accurate.

As the steaks approach the target temperature, top each with 2 tablespoons of butter to melt over the surface.

Remove steaks from the pan and allow them to rest for 5–10 minutes. Slice and serve each steak over a generous portion of the blue cheese onions. If you made a large batch of onions, leftovers are even more flavorful after sitting for a bit.

Enjoy!

Recipe Card

**Recipe adapted from The Pioneer Woman

What did you think? Did this recipe make the cut or did it crumble? I’d love to hear your thoughts.