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What’s better than two decadent meals? A mash-up into one phenomenal one! This gorgonzola steak mac and cheese combines the elegance of a steakhouse steak with blue cheese and the rich creamy side of mac and cheese. Filled with hidden gems of delicious caramelized onions, this dish has tang, sweetness, and of course a great cheese pull.
I don’t know about you, but on the rare occasion I am feeling fancy and make my way to a nice steakhouse, I get a huge steak and a side of mac and cheese. Due to a lack of home training, I usually end up inhaling both, so I thought to myself, why not make it into one awesome meal? I love the tang of blue cheese on my rich steak, but also double down on the caramelized onions, so this perfect dish combines all of my favorite things.
Caramelized Onions
The caramelized onions are a hidden gem in this dish. An underlying layer of sweetness that makes you go, hmm? I made just the right amount for this dish, but feel free to double or triple this recipe and store it in the fridge for later. They make a great addition to burgers, pizzas, grilled cheese, you name it!
First, in a large saute pan over medium low heat, melt 2 tbsp of butter and add 2 sliced medium white onions. Cook low and slow, stirring occasionally, for about 20-25 minutes until the onions begin to turn a light caramel color. Next, add in 2 tbsp of brown sugar and 3 tbsp to 1/4 cup of balsamic vinegar and stir. Increase heat to medium and cook until the liquid is reduced and the onions are a deep brown and sticky, 3-5 minutes. Set aside for later or store in the fridge for as many other recipes as you can think of!
The Perfect Steak
Now for the star of the show, the steak! For this recipe, I used 1-1 1/2 lbs of New York strip steak for 4 servings, but feel free to use any steak you have on hand. Ribeye, flank, or even skirt steak would work well here, as long as it is a tender cut. First, season steaks generously on both sides with onion powder, ground pepper, and salt. In a cast iron pan over medium high heat, add about 2 tbsp of olive oil and heat until oil is shiny, so you know it is hot. Add in steaks and sear for 3-4 minutes or until a brown crust has formed, then flip them over.
Next, add in 2 tbsp of unsalted butter, 2 smashed garlic cloves, and a sprig of rosemary (optional) to the pan. Sear the steaks on the second side for an additional 3-4 minutes. While on the second side, occasionally tilt the pan so the butter pools on one side, and use a spoon to scoop the melted butter back onto the steak. Repeat this basting several times.
Cook until the steak has reaches 130-140° for medium rare. Remove from the pan and rest at least 10 minutes before slicing.
OPTIONAL: (I always cook my steaks this way!) If you have a thicker cut of steak, preheat the oven to 400°. Sear the steaks on both sides as directed above, but when the internal temperature reaches 100-110°, place the pan in the oven for 5-7 minutes, or until the internal temperature reaches 130-140° for medium rare. Rest 10 minutes before slicing or serving.
White Cheddar Gorgonzola Mac and Cheese
Now for the foundation of this masterpiece: MAC & CHEESE! While your steak is cooking/resting, cook 1lb of pasta according to package directions in boiling, salted water. I used cavatappi, but elbow pasta works great as well. Drain and set it aside to make the cheese sauce.
In the same pot used to boil the pasta, over medium heat, melt 3 tbsp of butter and whisk in equal parts flour. Cook 1-2 minutes or until flour is a golden color. Add in 3 cups of milk (if possible, warm this on the stove ahead of time to speed up the thickening process) and continue to whisk. Let the milk come to a simmer to allow it to thicken. Once the consistency of the milk thickly coats the back of a spoon, stir in 2 cups each of shredded white cheddar and monterey jack cheeses.
Once the sauce has reached the desired consistency, turn off the heat and add in 6oz gorgonzola and the cooked pasta. Next, fold in 3/4 of the caramelized onions, and that’s it! To serve, portion out a generous helping of mac and cheese into a bowl. Top with several slices of the rested steak, and garnish with additional crumbles of gorgonzola, the remaining caramelized onions, and sliced green onions. Serve immediately, but I do not need to tell you that because you will need to beat people off with a wooden spoon to get your potion of this!
Want More Steak Recipes?
- Grilled Steak With Chimichurri
- Steak Egg And Cheese Burrito
- Cajun Steak And Shrimp
- Philly Cheesesteak Egg Rolls
Gorgonzola Steak Mac and Cheese
Ingredients
Caramelized Onions
- 2 medium white onions sliced thin
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
Steak
- 1-1½ lb NY Strip steak can sub ribeye or any cut with good marbling
- 2 tsp onion powder
- 1½ tsp coarse ground pepper
- salt to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic smashed
- 1 sprig rosemary optional
White Cheddar Gorgonzola Mac and Cheese
- 1 lb dried macaroni noodles or cavatappi
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 3 cup whole milk warmed on stovetop
- 2 cup shredded white cheddar
- 2 cups shredded monterey jack
- 6 oz crumbled gorgonzola plus more for garnish
- ⅓ cup sliced green onion for garnish
Instructions
Caramelized Onions
- In a large saute pan over medium low heat, melt butter and add sliced onions.
- Cook low and slow, stirring occasionally, for about 20-25 minutes until the onions begin to turn a light caramel color.
- Add in brown sugar and balsamic vinegar and stir. Increase heat to medium and cook until the liquid is reduced and the onions are a deep brown and sticky, 3-5 minutes. Set aside
Steak
- Season steaks generously on both sides with onion powder, ground pepper, and salt
- In a cast iron pan over medium high heat, add olive oil and heat until oil is shiny
- Add in steaks and sear for 3-4 minutes or until a brown crust has formed. Flip steaks
- Add butter, garlic, and rosemary to the pan. Sear the steaks on the second side for an additional 3-4 minutes. Occasionally tilt the pan so the butter pools on one side, and use a spoon to scoop the melted butter back onto the steak. Repeat the basting several times.
- Cook until the steak has reaches 130-140° for medium rare. Remove from the pan and rest at least 10 minutes before slicing.
- OPTIONAL: if you have a thicker cut of steak, preheat the oven to 400°. Sear the steaks on both sides as directed above, but when the internal temperature reaches 100-110°, place the pan in the oven for 5-7 minutes, or until the internal temperature reaches 130-140° for medium rare. Rest 10 minutes
White Cheddar Gorgonzola Mac and Cheese
- While your steak is cooking/resting, cook pasta according to package directions in boiling, salted water. Drain and set aside.
- In the same pot used to boil the pasta, over medium heat, melt butter and whisk in flour. Cook 1-2 minutes or until flour is a golden color.
- Add in milk and continue to whisk. Let the milk come to a simmer to allow it to thicken. Once the consistency of the milk thickly coats the back of a spoon, stir in the white cheddar and monterey jack.
- Next, stir in the gorgonzola and cooked pasta. Once combined, fold in ¾ of the caramelized onions.
- To serve, portion out a generous helping of mac and cheese into a bowl. Top with several slices of the rested steak. Garnish with additional crumbles of gorgonzola, the remaining caramelized onions, and sliced green onions. Serve immediately.
