I love a good steak but this recipe is all about the steak sauce. A few years ago I was introduced to a delicious recipe for a creamy steak sauce filled with mushrooms and onions, but it used a canned cream soup.

I’ve since learned how really awful canned cream soup really is for you . . . or cream of poison soup as I have heard it not so lovingly called, so I try to avoid them as much as possible.

I tweaked this recipe to get rid of the creamed soup and the end result was even more amazing than the original.

This creamy steak sauce is filled with all of the things steak loves – mushrooms, onions, and blue cheese. The combination of these flavors results in a sauce that I could eat with a spoon.

My family has been known to literally lick their plates when I make this sauce.

I like to serve this over a London broil but it would be delicious over any cut of steak or even chicken.

Ingredients

• 2 TBSP Butter
• 2 cups sliced mushrooms
• 2 large sliced onions
• 1 cup heavy cream
• 1/2 cup crumbled blue cheese
• 2 TBSP Worcestershire sauce
• salt and pepper

Preparation

Salt and pepper your steak. Cook until it’s done to your preference.

Add sliced onions and butter to a hot pan and cook for 5-6  minutes over medium high heat until the onions are a nice, caramelized brown color. Add mushrooms and cook for 1-2 minutes.

Lower the heat and add the cream and worcestershire sauce. The cream will take on the color and flavors of the caramelized onions. Simmer for a few minutes then add the blue cheese. As soon as the cheese has melted and worked its way through the sauce you are done. Serve immediately over your meat.