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Blue Cheese-Crusted Sirloin Steaks Recipe

Blue Cheese-Crusted Sirloin Steaks Recipe

My wife adores this steak—and me when I fix it for her. She thinks it’s the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 2 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1/3 cup crumbled blue cheese
  • 2 tablespoons soft bread crumbs
  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • 1. Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs.
  • 2. Cut steak into four pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 4-5 minutes per side.
  • 3. Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes. Yield: 4 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutritional Facts

1 serving: 326 calories, 16g fat (8g saturated fat), 92mg cholesterol, 726mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 39g protein.

Reviews for Blue Cheese-Crusted Sirloin Steaks

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indygail User ID: 7849147 255599
Reviewed Oct. 18, 2016

"Just made this recipe for my husband. I had another recipe that I tried at the same time. 2 steaks per recipe. Both of us favored the flavor of this recipe. In fact we placed the crust on the remaining steaks of the recipe that was less favorable. This is a do again!"

MY REVIEW User ID: 77962 117649
Reviewed Nov. 23, 2012

"This is a very simple recipe, but good. Now I know why people eat blue cheese with steak! I omitted the onion but otherwise made it as written, and we all liked it."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.