Steak And Cheese: Perfect Pairings For Meat Lovers

There are many types of cheese that go well with steak, depending on the cut and your personal preference. For instance, blue cheese is a popular choice for a ribeye steak, as its creamy and tangy notes complement the rich marbling and robust flavour of the meat. Other options include provolone, Swiss, cheddar, and gorgonzola. If you're making a Philly cheesesteak, the traditional choice is cheese whiz or American cheese. However, some people prefer provolone, Swiss, or cheddar. When it comes to steak sandwiches, brie is a popular choice as it adds a creamy texture and mild flavour.

Blue Cheese with Ribeye

Blue cheese is a popular choice to pair with a ribeye steak. The strong flavour of blue cheese complements the fattiness of the ribeye cut, which is known for its marbling.

When cooking a ribeye steak, it is important to consider the cooking method. One option is to use a combination of direct and indirect heat on a grill, allowing a crust to form while keeping the meat juicy. Another option is to use a cast-iron skillet to achieve a caramelised exterior and a tender interior.

To elevate the flavour of the steak, a blue cheese compound butter can be made by mixing crumbled blue cheese with butter, chives, salt, and pepper. This compound butter can be used to baste the steak during the final minutes of cooking, adding extra flavour and a crispy texture.

When serving the blue cheese ribeye, consider pairing it with sides such as roasted red potatoes, mashed potatoes, or roasted Brussels sprouts with bacon.

For wine lovers, a ribeye steak with blue cheese is best accompanied by a robust red wine, such as a California cabernet sauvignon, a Brunello di Montalcino, or a northern Rhône wine like Hermitage or Cornas.

Brie in a Steak Sandwich

A steak and cheese sandwich is a classic, and brie is an excellent choice for this combination. Here is a recipe for a gourmet steak sandwich with brie that will impress your taste buds and your guests.

Ingredients:

• Steak of your choice (e.g. ribeye, sirloin, flank steak, etc.)
• Brie cheese, thinly sliced
• Bread (crusty bread, ciabatta, baguette, or focaccia buns)
• Arugula or other leafy greens
• Red onion, thinly sliced
• Butter or olive oil
• Salt and pepper
• Optional: Dijon mustard, mayonnaise, fig jam

Method:

Start by bringing your steak to room temperature before cooking. This ensures a more even cook. Season the steak generously with salt and pepper on both sides. If you want to add some extra flavour, you can also add Dijon mustard and butter or olive oil to the steak.

Next, cook the steak to your desired level of doneness. For a steak sandwich, it is recommended to slice the steak thinly so it's easier to bite into. Don't forget to let the steak rest for at least 5 minutes before slicing to ensure the meat is tender and juicy.

While the steak is resting, you can prepare the other components of the sandwich. Toast your bread of choice and, if desired, spread a layer of mayonnaise and/or Dijon mustard on the bread. You can also add other spreads like garlic aioli.

Now it's time to assemble the sandwich. Layer the bread with the sliced steak, brie cheese, caramelized onions, and arugula. If you're feeling adventurous, you can also add other toppings like sliced tomatoes, grilled veggies, or aioli.

Finally, if you want the cheese to be melted, you can place the assembled sandwich in the oven at 350°F for about 15 minutes, or until the cheese is melted to your liking.

Serving Suggestions:

This gourmet steak sandwich with brie can be served as an appetizer or a main course. It pairs well with a variety of sides, such as French fries, sweet potato fries, roasted Brussels sprouts, or a green salad.

So, there you have it! A mouth-watering steak sandwich with brie that is sure to satisfy your cravings and impress your guests. Enjoy!

Cheese Whiz in a Philly Cheesesteak

A Philly Cheesesteak is a steak and cheese sandwich made in Philadelphia, Pennsylvania. It is made with thin-sliced ribeye steak on a long roll, with either Cheese Whiz or American cheese. Onions are the most popular topping, and some also add hot peppers.

Cheese Whiz, a gooey, liquid-gold cheese sauce, is the cheese of choice for an authentic Philly Cheesesteak. It was first invented by Kraft Food Scientist Edwin Traisman in 1952 for the British market as a substitute for melted cheddar cheese on toast, known as Welsh Rarebit. It was only a year later that Cheese Whiz was brought to the US. When it was introduced in the 1950s, people began adding it to their cheesesteaks, preferring its gooey texture over other cheeses.

If you want to order an authentic Philly Cheesesteak with Cheese Whiz, ask for a "Whiz wit" if you want onions, or a "Whiz wid out" if you don't.

You can also make your own Cheese Whiz at home. Here's a recipe for an authentic Philly Cheesesteak with homemade Cheese Whiz:

Ingredients:

• 1 1/2 pounds thinly sliced beef (rib-eye or sirloin)
• 2 large sweet onions, sliced
• 1 jalapeño, sliced (optional)
• 4 tbsp canola/avocado oil
• Kosher salt and black pepper, to taste
• 1 tsp cayenne pepper powder or red chili powder
• 1 small clove of garlic
• 1 can of whole evaporated milk
• 2 ounces of cream cheese
• 1/4 tsp of dry mustard powder
• Pinch of garlic powder
• 16 oz of cheddar/provolone cheese, sliced

Instructions:

• In a wide pan, heat 1 tbsp of oil until it reaches its smoking point. Sear the steak pieces in the hot oil until they are brown on all sides.
• Add the garlic, cayenne/red chili powder, and salt. Mix well.
• Add 1 cup of water to the beef, cover, and cook on low heat until the beef is tender. Ensure all the water evaporates. If the beef is not tender, keep adding water in 1/4 cup increments until it is fully cooked.
• Remove the beef from the pan and set aside. In the same pan, add the remaining oil and onions. Caramelize the onions on low heat, then sprinkle 1 tsp of sugar on them and cook until they are lightly browned.
• Once the onions are done, push them to the side of the pan and fry the jalapeños if using.
• Once the onion and jalapeños are done, add the cooked beef back into the pan and mix well. Add salt and black pepper to taste.
• If using Provolone or American cheese, cover the beef with the cheese and let it melt slightly. Then, place the beef and cheese mixture on a toasted roll.
• If using Cheese Whiz, load the roll with the beef mixture and pour Cheese Whiz on top.
• For the homemade Cheese Whiz: Heat the evaporated milk in a deep pan until it simmers. Add the cream cheese and whisk until combined. In a small bowl, mix the dry mustard powder and garlic powder, then add this mixture to the milk and cream cheese. Whisk constantly and let the milk thicken. Finally, add the cheese and let it melt.

Cheddar with Sirloin Steak

Sirloin steak with cheddar cheese is a mouth-watering combination that is sure to impress. To elevate your meal, try a sharp cheddar to contrast the juicy steak, or a white cheddar for a creamier texture.

For a truly decadent experience, create a gourmet steak sandwich. Start by selecting a good-quality sirloin steak and seasoning it generously with salt and pepper. Grill the steak to your desired doneness, letting it rest before slicing it thinly against the grain.

Meanwhile, prepare your sandwich toppings. Caramelize onions in a pan with a touch of Dijon mustard for a tangy kick. You can also add sliced or grilled peppers for a pop of colour and a hint of sweetness. Choose a crusty bread, such as a baguette or ciabatta, and toast it lightly.

Now it's time to assemble. Layer your bread with the caramelized onions, followed by the sliced steak. Top it off with sharp cheddar cheese and pop it under the grill or in the oven until the cheese is melted to perfection.

For a final touch of indulgence, serve your sandwich with a side of crispy oven-roasted potatoes or sweet potato wedges, and a fresh arugula salad. Enjoy your delicious creation!

Gruyère with Tomahawk Steak

Gruyère is a popular choice of cheese to go with steak, and a Tomahawk steak is a great choice of cut. The bone-in ribeye is a showstopper, with its long bone resembling a tomahawk axe. It's a thick cut, so it's best to pan-sear and then finish in the oven.

Gruyère is a great melting cheese, and its sweet and salty flavour will complement the Tomahawk steak well. The cheese will also add a creamy texture to the dish, which will work well with the juicy steak.

Here's a suggested method for cooking your Tomahawk steak:

Preparing the Steak:

First, take your steaks out of the fridge about an hour before you plan to grill them, to let them come up to room temperature. Pat the steaks dry with a paper towel, then slather them with beef tallow. Season the steaks generously with salt and pepper, and any other seasonings you like.

Grilling the Tomahawk Steak:

Preheat your charcoal grill to 400 degrees Fahrenheit for direct cooking. Place the steaks on the grill and cook until the internal temperature reaches 110 degrees Fahrenheit, which will take about 15-20 minutes. Flip the steaks occasionally to develop a nice crust.

Finishing the Tomahawk Steak:

Preheat your oven to 500 degrees Fahrenheit for direct cooking. Place the rested Tomahawk steaks in a heavy skillet with butter, rosemary, thyme, and garlic. Slide the skillet into the oven and broil for 3-4 minutes, until the butter is sizzling.

Serving the Steak:

Remove the steaks from the oven and let them rest for a couple of minutes. Slice the steaks against the grain on a sturdy cutting board, then top with slices of Gruyère cheese. The residual heat from the steak will melt the cheese. Serve and enjoy!

Frequently asked questions