Reviewed: May 18, 2012

Fantastic recipe and I will make this again. The only changes I made was to bbq the steaks, and omit the grated parmesan. The sauce was amazing and really made the steak come alive!

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Reviewer:

Cathryn Marshall

Cooking Level: Intermediate

Home Town: Ajax, Ontario, Canada

Reviewed: Mar. 27, 2012

I made the recipe as directed and it came out ok. I probably won't make it again though, because I'm just not that crazy about it.

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Reviewer:

hasisme

Reviewed: Feb. 5, 2012

Wow! My husband ate his steak an hour ago and he's still going on about it! He left to go to the store, came back and nearly cried bc he said he could smell it before he even opened the front door and it was all gone! I may be repeating here but I changed a few things - instead of white bread, I used a french bread roll cubed. I doubled the butter and blue cheese and melted them together instead of merely softened and when it came time, I poured half over the steaks. Then put the bread on/around the steak, then the rest of the sauce over steak and bread. Followed with generous sprinkling of parmesean cheese, back in the oven and - perfection. Really good.

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Reviewer:

Kelq29

Reviewed: Dec. 31, 2011

Delicious -- tastes just like the blue cheese encrusted topping I order at Wildfire. Awesome -- thanks for sharing!

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Reviewer:

mnmom

Reviewed: Nov. 30, 2011

This was AMAZING! We used two sirloin steaks and grilled them and then broiled them to melt the cheese. Turned out great, we'll be making this again.

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Reviewer:

Heather-Colorado

Reviewed: Nov. 15, 2011

Excellent! The only change I will make next time is to add the croutons after the steaks come out of the broiler for the last time because they got too crispy before the cheese was melted. Very good with the pan juices drizzled on top of the final product as well.

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Reviewer:

KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Nov. 1, 2011

I have never cooked steaks before and this turned out PERFECTLY! I used the meat thermometer to gauge how done it was and they were awesome! The only difference I made was no parmesan and added a good bit of garlic. I love garlic and had no parmesan but im sure they are just as fantastic either way!

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