Tuesday, June 28, 2011

Gorgonzola Steak Rolls

These Gorgonzola steak rolls were an awesome weeknight meal.  I saw them on Life as a Lofthouse a few months back and I found them intriguing.  The flavors were certainly out of the ordinary, but something both my husband and I really loved.  The kids liked the actual steak rolls, but did not really care for the Gorgonzola cream sauce.  It had quite a bit of pepper which gave it a kick that was perfect for my husband and I, but a little too much for them.  Let me just add, the steak had AWESOME flavor. 

Gorgonzola Steak Rolls
Makes 8 rolls (4 servings)

1 (8 count) Jumbo can of Refrigerated Biscuits ( I used the 'butter-lovin' biscuits)
2 tablespoons Olive Oil
1/4 cup Onion, chopped
2 cloves Garlic, minced
1/4 pound Steak, sliced thin ( I used Sirloin Tip thin steak)
1 tablespoon Balsamic Vinegar
2 tablespoons Worcestershire Sauce
3 tablespoons Gorgonzola Crumbles
3/4 cups Fresh Mozzarella

Gorgonzola Cream Sauce:
2 tablespoons Butter
1 1/2 tablespoons Flour
1 1/2 cups Milk
1/3 cup Gorgonzola Crumbles
2 teaspoons Pepper
1 teaspoon Salt
1/2 teaspoon Crushed Red Pepper Flakes

 Preheat oven to 350 degrees. In a large skillet, over medium-high heat, drizzle olive oil. Add chopped onion and cook for 2-3 minutes or until onion starts to become translucent.

Add in garlic. Stir well. Add steak and then cook for 5 minutes or until no longer pink.
Turn heat down to medium-low and pour in balsamic vinegar and Worcestershire sauce. Stir, and let simmer 2 minutes.

Add in Gorgonzola crumbles and turn off heat.
Flatten each biscuit until doubled in size. Place in the center of biscuit, 1 tablespoon of fresh mozzarella and then 1 tablespoon meat mixture.

Bring each side up and seal the top over filling. Place on a cookie sheet, seam side down.
Repeat with all remaining biscuits. Bake for 14-16 minutes, or until golden brown.
Remove from oven, and let cool a few minutes before eating.

While steak rolls are baking, make your cream sauce.
In a medium saucepan, melt the butter over medium-high heat. Then add in flour, milk and Gorgonzola crumbles. Whisk until crumbles melt. Add in salt, pepper and crushed red pepper. Stir well, until it starts to boil. Turn down heat to low and let simmer 1 minute. Remove from heat. Let stand a couple minutes to thicken.

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