Name: Creamy Blue Cheese Sauce for Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American / Steakhouse
Ingredients: 1 cup heavy cream; 4 ounces Gorgonzola cheese, crumbled; ⅓ cup shallots, thinly sliced; ¼ cup white wine (e.g. Pinot Grigio); 1 clove garlic, minced; 3 tablespoons butter; 2 teaspoons fresh thyme, chopped; 1 teaspoon Worcestershire sauce; ¼ teaspoon ground black pepper

This creamy blue cheese sauce is a rich, luxurious addition to any steak dinner. I simmer Gorgonzola cheese with shallots, garlic, white wine, and cream to create a smooth and flavorful sauce that adds a restaurant-quality touch right at home. Whether I'm treating myself or impressing guests, this sauce never fails to elevate the meal.

Why You’ll Love This Recipe

I love how effortlessly this sauce comes together in just 15 minutes. It’s intensely flavorful without being overpowering, thanks to the balance of pungent blue cheese, aromatic shallots, and the brightness of white wine. I find it incredibly versatile—not just for steak, but also for burgers, roasted vegetables, or even pasta. Plus, it's easy to adjust the intensity of the blue cheese to suit my taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup heavy cream
4 ounces Gorgonzola cheese, crumbled
⅓ cup shallots, thinly sliced
¼ cup white wine (e.g. Pinot Grigio)
1 clove garlic, minced
3 tablespoons butter
2 teaspoons fresh thyme, chopped
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper

Directions

I heat a saucepan over medium heat and melt the butter.
I add the shallots and sauté them until they begin to soften and lightly caramelize.
Then I stir in the garlic and cook it for about 15 seconds, just until fragrant.
I pour in the white wine and let it reduce by about half.
Next, I stir in the heavy cream, thyme, Worcestershire sauce, and black pepper.
I crumble in the Gorgonzola and stir until it melts and blends into the sauce.
I let the sauce simmer gently for 5–7 minutes, stirring often, until it thickens to the consistency I like.
I remove it from the heat and serve it warm, generously spooned over steak.

Servings and timing

This recipe yields about 1 ¼ cups of sauce, which serves around 8 people as a drizzle.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I switch up the cheese—using Gorgonzola dolce gives a milder flavor, while a sharper blue like Roquefort adds intensity. When I don’t want to use wine, I substitute it with chicken or vegetable stock and reduce it slightly to concentrate the flavor. For a chunkier texture, I stir in only half of the cheese and sprinkle the rest on top when serving.

Storage/Reheating

I store any leftover sauce in an airtight container in the refrigerator for up to 4–5 days. To reheat, I warm it gently over low heat while stirring constantly. If it thickens too much, I just add a splash of cream or milk to loosen it. I avoid boiling it to prevent the cream from curdling.

FAQs

How do I make the sauce less strong if I'm not a huge blue cheese fan?

I use a milder variety like Gorgonzola dolce or even mix in a little cream cheese to mellow out the flavor without losing the creamy texture.

Can I make this sauce ahead of time?

Yes, I often make it a day ahead and reheat it gently when needed. It holds up well in the fridge for several days.

What can I use instead of wine in this recipe?

I substitute the white wine with an equal amount of chicken or vegetable stock. I make sure to let it reduce for flavor concentration.

Will the sauce curdle if I reheat it?

It can if reheated too quickly or at a high temperature. I always reheat it over low heat, stirring constantly, and avoid letting it boil.

Can I freeze this sauce?

I don’t recommend freezing it. The cream and cheese can separate during thawing, which affects the texture.

Conclusion

This creamy blue cheese sauce is one of my go-to recipes when I want to turn a simple steak into something special. It’s quick, easy, and packed with flavor—and it never fails to impress. Whether I’m serving it on steak, burgers, or roasted vegetables, it’s always a delicious hit.