Gorgonzola Steak Rolls

AppetizersBeefLunchMain Course

    Mmmmm are these steak rolls something else! I am a big lover of cheese, though I had never tried Gorgonzola before. I am a simple gal, lovin simple recipes, that Gorgonzola isnt ever called for in any recipes I’ve made. That all changed when I saw these babies on Tasty Kitchen. I drooled, like I always do when I see great food, and knew I would have to try these soon!


   They turned out A-M-A-Z-I-N-G!! No joke. I was super surprised at how easy they are to make too. Double bonus! I definitley think you need to make them with the ‘Gorgonzola Cream Sauce’ to dip them in. I’m a dipper. I dip everything in ranch, ketchup, salsa..anything! Sorry, that’s just how I roll. If you’re not a dipper, these would be great on their own as well! I hope you try them. I believe you will love them : )




Adapted from: Forever Now and Then

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

Directions:   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 mozzerella 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.

I shared these at Mandy’s Recipe Box!

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24 thoughts on “Gorgonzola Steak Rolls

  1. I am right there with you. My husband frequently tells me that I have a dip PROBLEM! LOL!

    This looks so good too! I think you might be my food twin b/c I want to try nearly every single thing you post.

  2. Oh yummy! What a great idea to stuff steak and cheese in a buttery biscuit! I know Michael would LOVE these. We both are dippers too!

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