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Blue Cheese-Stuffed Steaks


  • 10 garlic cloves, peeled
  • 2 tablespoons canola oil
  • 4 cups grape tomatoes
  • 4 boneless beef top loin steaks (8 ounces each)
  • 1/2 cup crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm.
  • 2. Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper.
  • 3. In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

Nutrition Facts

1 steak with 1 cup tomato mixture: 463 calories, 23g fat (8g saturated fat), 113mg cholesterol, 644mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 53g protein.


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