Maple & Blue Cheese Steak Recipe
Maple & Blue Cheese Steak Recipe photo by Taste of Home
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Maple & Blue Cheese Steak Recipe

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This is a wonderful, cheesy recipe that melts in your mouth, says Susan Jerrott, Bedford, Nova Scotia. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak.
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 2 servings


  • 6 tablespoons balsamic vinegar
  • 6 tablespoons maple syrup, divided
  • 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 pound beef top sirloin steak
  • 2 tablespoons chopped pecans
  • 1-1/2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled blue cheese

Nutritional Facts

475 calories: 1 each, 23g fat (8g saturated fat), 86mg cholesterol, 689mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 29g protein .


  1. In a small bowl, combine the vinegar, 5 tablespoons maple syrup, mustard and thyme. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 3 hours. Cover and refrigerate remaining marinade.
  2. Meanwhile, in a small skillet, saute pecans in oil until toasted. Stir in remaining maple syrup. Bring to a boil; cook for 1 minute, stirring constantly. Remove from skillet and spread onto waxed paper to cool completely.
  3. Drain and discard marinade. Sprinkle steak with salt and pepper. Grill, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  4. Place reserved marinade in small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; sprinkle with blue cheese and pecans. Yield: 2 servings.
Originally published as Maple & Blue Cheese Steak in Cooking for 2 Summer 2009, p43

Full-Bodied Red Wine

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

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Reviewed Jun. 14, 2014

"Delicious!!! Will be making this again on Father's Dad, it is my husband's request for his special meal! Love the pecans and cheese, it just makes the dish so special!"

Reviewed Jun. 18, 2011

"Just served for Father's Day, minus the pecans, and it was a hit"

Reviewed Dec. 16, 2010

"Very tasty. Such a nice change from regular steak. Definitely will make again!"

Reviewed Jun. 7, 2009

"An absolute delicious dish! I recommend it to anyone who wants to liven up a boring cooking routine."

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