Gorgonzola Steak & Mushrooms

AlaskanKeto

1½ pounds steak

12 oz portobello mushrooms, sliced

4 oz gorgonzola cheese (or blue cheese)

4 cloves garlic, sliced

2 Tbsp oil

6 Tbsp butter

Splash of wine (white or red will work)

1½ cup heavy cream (or half and half)

2 Tbsp parsley, divided

Salt and pepper to taste

Heat a large skillet over medium high heat. Once hot, add in oil.

Generously season steak with salt and black pepper.

Add to hot pan and sear 3 to 4 minutes per side.

Remove to a plate and cover with aluminum foil.

Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms.

Add wine.

Cook until they are tender and remove to a plate.

Add in garlic and stir for a minute.

Slowly stir in the cream, deglazing the pan. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.

Thinly slice the steak against the grain, then stir into the sauce along with the mushrooms and half of the parsley.

Heat for a minute or two.

Add extra veggies like zucchini, broccoli or bell peppers.

Try different herbs. (Cilantro)

You can substitute blue cheese for the gorgonzola. It does have a sharper taste, so start with half as much and add until the flavor is to your liking.

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