Rib-Eye Gorgonzola Cheese Steak

gorgonzola cheese steak

I could tell you countless times how to cook the perfect Rib-Eye but once you nailed that technique ( and it’s really not that hard) your BBQ journey kinda begins! From this point on you are at the beginning of this huge sandbox with endless possibilities to fill that gap next to your steak on your plate.
In this recipe I'm showing you my HALF authentic pasta recipe with the perfect Gorgonzola Steak Sauce where wars have been fought for (not really).

Prep Time 10 mins
Cook Time 40 mins
Course Beef, Main Course
Cuisine Barbecue
Servings 2
Calories 1594 kcal


  • 300 grams Black Angus rib-eye
  • ½ tsp Fleur de sel sea salt

Grilled Portobello Mushrooms

  • 4 whole Portobello's
  • tbsp fresh parsley chopped fine
  • 1 tbsp clove of garlic chopped fine
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 3 tbsp olive oil

Gorgonzola Sauce

  • 50 grams butter
  • 2 tbsp olive oil
  • 175 grams gorgonzola
  • 250 ml cooking cream
  • 15 grams fresh parsley chopped
  • 15 grams fresh chives chopped
  • ½ tsp ground black pepper


Gorgonzola Sauce

  • Start with your sauce by heating up a pan and add 50 grams of butter to it.
  • Once the butter als melted add some olive oil.
  • Add a big chunk of gorgonzola cheese.
  • Add some cooking cream and let the cheese melt down into the cream.
  • Add some fresh parsley and chives to the sauce.
  • Let the sauce reduce so you'll get a thick consistancy.


  • Fire up your BBQ with a smalll amount of charcoal at the bottom.
  • Put in a cast iron grill grate at the highest possible position.
  • Place the steaks on grill grate to get that nice slow sizzle.
  • Close the dome of your grill because you are grilling in a direct way of cooking.
  • Flip them at 35 degrees celsius.
  • Take the steaks of the grill at 54 degrees celcius. let it rest for 10 minutes and sprinkle on some fleur de sel sea salt while resting.

Grilled Portobello Mushrooms

  • Heat up 2 pans; one to cook some pasta with the amount and type of your own liking. Put some olive oil in the other one
  • Cut some amazing big portobello mushrooms into long slices. Add them to the pan
  • Chop fine some garlic and parsley and add that as well.
  • Give it a touch of salt and pepper to taste.
  • Once there nice and soft they are done.


  • Slice the steak in to bite size slices against the grain and make a bed of pasta on a plate.
  • Serve the cheese sauce on top of the pasta along with the portobello's.
  • Put the steak on top and add ofcourse some sauce again. Bon Apetite!



Calories: 1594kcalCarbohydrates: 15gProtein: 57gFat: 148gSaturated Fat: 73gPolyunsaturated Fat: 8gMonounsaturated Fat: 60gTrans Fat: 1gCholesterol: 353mgSodium: 3071mgPotassium: 1481mgFiber: 3gSugar: 9gVitamin A: 4387IUVitamin C: 20mgCalcium: 604mgIron: 5mg
Keyword Alabama white sauce, Cheese, cheesesauce, Cheesesteak, gorgonzola, Pasta, steak pasta
Tried this recipe?Let us know how it was!

Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.



Picanha steaks sprayed with msg
Mc Donalds Big Mac sauce
PitmasterX’s Sweet Apple BBQ Sauce
Smoked and deep-fried garlic shrimp recipe
Greek gyros from the rotisserie
Can you make bacon of pork neck?
Homemade whiskey bacon recipe
Chicken Shawarma
Chicken Shawarma recipe
Naked ribs from the smoker
Brisket for the whole family
Brisket for the whole family