Best 7 Cheese And Mustard Steak Sauce Recipes

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Indulge in a culinary journey with our exquisite Cheese and Mustard Steak Sauce, a symphony of flavors that will elevate your steak experience to new heights. This versatile sauce, crafted with a harmonious blend of sharp cheddar cheese, tangy Dijon mustard, and a hint of Worcestershire sauce, offers a velvety texture and a taste that tantalizes the palate. Whether you prefer a classic grilled steak, a succulent pan-seared cut, or a juicy oven-roasted masterpiece, this sauce will transform your meal into a gourmet delight. As you embark on this culinary adventure, discover variations of our delectable sauce, including a creamy blue cheese version, a zesty horseradish rendition, and a spicy chipotle variation. Each sauce promises a unique flavor profile that will cater to diverse preferences and ignite your taste buds. Prepare to embark on a culinary expedition where bold flavors dance harmoniously, creating an unforgettable symphony of taste.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE



Grilled Ribeye with Garlic Blue Cheese Mustard Sauce image

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

MUSTARD STEAK SAUCE



Mustard Steak Sauce image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
  • TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

CHEESY MUSTARD



Cheesy Mustard image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 4

1 cup spicy brown mustard
3/4 cup cheese spread
2 tablespoons Worcestershire sauce
Pretzels, for serving

Steps:

  • Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.

JEFF'S ORIGINAL CHICAGO-STYLE CHEESESTEAKS WITH TAYLOR STREET SAUCE



Jeff's Original Chicago-Style Cheesesteaks with Taylor Street Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 6 sandwiches

Number Of Ingredients 13

One 12-ounce can evaporated milk
2 teaspoons Dijon mustard
1 teaspoon your favorite hot sauce
4 ounces fontina cheese, freshly grated
4 ounces sharp provolone, freshly grated
2 ounces Gorgonzola cheese
1 tablespoon cornstarch
6 fresh sub rolls, hinged or sliced three-quarters of the way through
1 tablespoon olive oil, plus more for brushing the rolls
One 1-pound package shaved beef, preferably rib eye if you can find it
2 teaspoons garlic salt
2 jarred roasted red peppers, thinly sliced
1 cup crispy fried onions

Steps:

  • For the Taylor Street cheese sauce: Set a medium saucepan on low heat. Add the evaporated milk, Dijon and hot sauce and whisk together until uniform and smooth. Toss the grated cheeses, Gorgonzola and cornstarch together in a bowl until totally coated. Whisk the cheese into the saucepan and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
  • For the cheesesteaks: Preheat the oven to 350 degrees F.
  • Brush the sub rolls all over the outside and inside with the oil and set them on a sheet pan. Bake until lightly toasted, about 5 minutes.
  • Heat a large nonstick skillet over high heat. Add the oil and the meat in a nice even layer. Season with the garlic salt. Now, don't move the meat. Let it get a nice crispy crust, 2 to 3 minutes. Using tongs, flip the mound of meat to give the top of the pile some heat exposure. Top with a few ladles of the cheese sauce. Mix it around a bit until the succulent cheese and the crispy meaty bits all marry into one homogenous nebulous mass, then take off the heat immediately to preserve all that juiciness! Divide the meat among the rolls, stuffing each roll to the brim. Top with additional cheese sauce, some sliced roasted red peppers and crispy fried onions. Serve with some BBQ chips, a cheesesteak bib and about 6 cold light beers.

STEAKS WITH BALSAMIC-MUSTARD SAUCE



Steaks with Balsamic-Mustard Sauce image

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard

Steps:

  • Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
  • Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

Nutrition Facts : Calories 521 g, Fat 35 g, Protein 42 g

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY



Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

  • Cut steak in half crosswise. Season with the salt and pepper.
  • Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
  • After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
  • Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

PHILLY CHEESESTEAK



Philly cheesesteak image

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in

Provided by Esther Clark

Categories     Dinner, Lunch, Snack, Supper, Treat

Time 55m

Number Of Ingredients 10

300g steaks
2tbsp sunflower oil
1 onion , sliced
1 red pepper , sliced
1 green pepper , sliced
2tbsp white wine vinegar
8 cheese slices
50g grated mozzarella
4 soft white sub rolls
American mustard and ketchup, to serve

Steps:

  • Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
  • Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
  • Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • Choose a good quality steak for the best flavor and texture. Look for steaks that are well-marbled with fat, as this will help keep the steak moist and flavorful during cooking.
  • Cook the steak to your desired doneness. The internal temperature of the steak will determine how cooked it is. For a rare steak, cook to an internal temperature of 125°F (52°C); for a medium-rare steak, cook to an internal temperature of 135°F (57°C); for a medium steak, cook to an internal temperature of 145°F (63°C); and for a well-done steak, cook to an internal temperature of 160°F (71°C).
  • Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak with the cheese and mustard sauce. The sauce is a great way to add flavor and richness to the steak.

Conclusion:

Cheese and mustard steak sauce is a delicious and easy way to add flavor and richness to your steak. The sauce is made with just a few simple ingredients and can be prepared in just a few minutes. Whether you're grilling, pan-frying, or broiling your steak, cheese and mustard sauce is a great way to take your steak to the next level.

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