Bleu Cheese & Parmesan Crusted Steak

I don't know what genius thought of putting cheeses on top of a steak, but I'm addicted to the idea. Restaurants like Longhorn and Texas Roadhouse that offer this addition make me very happy. Serve it up with some caramelized onions and I'm one excited girl. But, this is no secret and why not dress up your steaks at home?

Large thick steak (like this T-Bone)

1/3 cup blue cheese crumbles

1 Tbsp Parmesan cheese

1/2 Tsp breadcrumbs

1/2 Tsp bleu cheese dressing

Mix it all up in a small bowl, spread it onto your steak, and pat down. Cook as your normally would (just wouldn't recommend on a grill). I like my beef RARE!...like twitching on the plate rare...like the meat in the supermarket looks appetizing to me rare! Okay, I'll stop now for the sake of those of you who order it charbroiled! So, I put my oven on the lowest setting possible and roast it like prime rib for a few hours. The slower you cook beef, the better, and the juicier it stays. 

Crockpot Steak Tips

These are my signature easy crock pot steak tips. Simply throw the ingredients in the crock pot and let it simmer on low, the longer the better.

 

A local restaurant in my town, The Azorean, has these great steak tips. They were originally called Pepe's Steak Tips and then renamed Americano Steak Tips. They have no description at all on the menu other than "special sauce". After doing my best to dissect the tastes, I've decided they definitely contained Coca Cola. I brought that aspect to this recipe so that the steak tips would have a "broth" to stew in that incorporates that taste. 

1 lb chuck sirloin beef

1 can or bottle of Coca Cola Classic

3 Tbsp BBQ sauce (I prefer Sweet Baby Ray's)

2 Tsp Worcestershire sauce

1 Tsp low sodium soy sauce

1 Tbsp honey Teriyaki sauce

1 Tsp ground coffee

2 Tbsp Italian seasoning

1/4 cup minced onion

1 clove garlic, pressed

The great thing about this recipe is that it doesn't matter how good or bad the cut of meat you use is because they always come out tender. Cut the steak into bite sized pieces and throw it in with the other ingredients. The steak will feel tough at first, after an hour or two but, they will eventually get tender and start to get softer. Peak timing for me has been about 8 hours on low.