Best 3 Cheese Stuffed Steaks Recipes

Cheese stuffed steaks are a mouthwatering dish that combines tender steak with a savory and gooey cheese filling. With a variety of options for the type of cheese, the stuffing, and the cooking method, cheese stuffed steaks offer a versatile and customizable meal that is sure to please any palate. Whether you prefer a classic combination of cheddar and mozzarella, or a more daring blend of blue cheese and goat cheese, there is a cheese stuffed steak recipe out there to suit your taste.

Here are our top 3 tried and tested recipes!

BLUE CHEESE-STUFFED STEAKS

Blue Cheese-Stuffed Steaks image

For a fast, fancy dinner, try this tender beef with a mild blue cheese stuffing. Grape tomatoes sauteed in garlic make a colorful and flavorful accompaniment.-Teddy Devico, Warren, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

10 garlic cloves, peeled
2 tablespoons canola oil
4 cups grape tomatoes
4 boneless beef top loin steaks (8 ounces each)
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

Nutrition Facts : Calories 463 calories, Fat 23g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 644mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 53g protein.

CHEESE STUFFED STEAKS

Cheese Stuffed Steaks image

I made these steaks when my husband and I got our first place and didn't have a lot of money to spend on our expensive tastes in food. Needless to say, they were a hit and they're super-easy!! I still make them now even tho we have a little more money!

Provided by Jenni Loves Ryry

Categories Steak

Time 1h15m

Yield 3 steaks, 3 serving(s)

Number Of Ingredients 5

Ingredients

3 thick steaks
1 cup mozzarella cheese
1/2 cup parmesan cheese
1 teaspoon dried basil
1 teaspoon garlic powder

Steps:

heat oven to 375.
cut steaks in half, making a pouch (like you would for chicken).
mix cheeses and herbs in a bowl.
stuff cheese mixture in steaks.
wrap steaks in foil and bake for 1 hour and 15 minute or until done. ( I like mine well done).
turn once during cook time and let stand for 5 minute after cooking.

Nutrition Facts : Calories 187.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 44.2, Sodium 489.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 14.9

BRACIOLA STEAKS STUFFED WITH CHEESE AND PROSCIUTTO

Braciola Steaks Stuffed With Cheese And Prosciutto image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 pieces thinly sliced braciola steak (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces)
4 slices thinly sliced prosciutto
16 basil leaves, thinly sliced
2 large eggs, lightly beaten
3/4 cup flour
1 cup dried bread crumbs
1 teaspoon dried thyme
Pinch cayenne pepper
Vegetable oil for frying

Steps:

If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them. Pair off the braciola slices that are closest in size and shape. Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola. Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates. Mix the bread crumbs with the thyme and cayenne. Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart. Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat. When hot, add the braciola. Cook, turning once, until nicely browned, about 3 minutes for each side. Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.

Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 59 grams, Carbohydrate 39 grams, Fat 85 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 925 milligrams, Sugar 2 grams, TransFat 2 grams

Tips:

To ensure the cheese stays melted and gooey, use a cheese that melts well, such as cheddar, mozzarella, or Swiss.
If you don't have steak tenderizer, you can use a meat mallet or the bottom of a heavy pan to pound the steaks to the desired thickness.
To prevent the steaks from drying out, cook them over medium-high heat and don't overcook them.
To make sure the cheese is evenly distributed, stuff the steaks with cheese slices or cubes, rather than shredded cheese.
For a more flavorful dish, marinate the steaks in a mixture of olive oil, herbs, and spices before cooking.
Serve the cheese-stuffed steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Cheese-stuffed steaks are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you're looking for a new and exciting way to cook steak, give cheese-stuffed steaks a try.