Blue Cheese Steak
Seared Steak And Creamy Blue Cheese Sauce With Herbed Potatoes, Carrots, And Red Cabbage
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 710/ Protein 36g
DIFFICULTY LEVEL: MediumINGREDIENTS: 1 TBSP Herbes De Provence, 1 TBSP Onion Powder, Ranch Steak, Shredded Cabbage, 1 TBSP Worcestershire Sauce, 1 Cup Cream Sauce Base, Blue Cheese, 1 TSP Garlic Powder, Potatoes, Parsley, Carrots, 1 TBSP Chicken Bouillon Paste
Step 1: Prep
Bring a medium pot of salted water to a boil
Wash and dry produce
Adjust rack to 425 degrees
Dice potatoes
Trim, peel, and cut carrots into thick pieces
Roughly chop parsley
Step 2: Roast Potatoes and Carrots
Toss potatoes and carrots on a baking sheet with a large drizzle of olive oil, 1 tsp of herb de provence, and ¼ TSP of salt and pepper
Roast on top rack for 25 minutes
Step 3: Cook Cabbage
While vegetables roast, heat a drizzle of oil and 1 TBSP of butter in a large pan over medium heat
Add cabbage, ½ TSP of herbes de provence, and ¼ TSP of salt and pepper
Cook stirring occasionally for 5 minutes
Add half the garlic powder, and stir in 1/3 cup of water
Cook for 1 minute
Keep covered, and off heat until ready to serve
Step 4: Cook Steak
Pat steak dry with paper towels, season with ¼ TSP of salt and pepper
Heat a drizzle of oil in a large pan over medium heat
Add steak, and cook to desired doneness 3-6 minutes per side
Turn off heat
Transfer to a cutting board, cover with foil, and let rest
Step 5: Make Sauce
Heat a pan used for steak over medium heat
Add cream sauce base, bouillion paste, garlic powder, Worcestershire sauce,and ¼ cup water
Stir and cook for 2 minutes
Turn off heat
Stir in blue cheese until melted and combined
Stir in half the parsley, season with ¼ TSP of salt and pepper
Step 6: Finish and Serve
Thinly slice steak against the grain
Divide steak, roasted vegetables, and cabbage between plates
Spoon blue Cheese sauce over steak and garnish with remaining parsley
Serve hot and enjoy!
