Hot Steak with Pepper Cheese Sauce

Directions

Prepare the Steaks:

Pat the steaks dry with paper towels. Generously season both sides with salt and black pepper.

Heat the olive oil in a cast-iron skillet over medium-high heat until hot but not smoking.

Cook the Steaks:

Add the steaks to the skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy—a medium-rare steak should be at 130-135°F (54-57°C).

Remove the steaks from the skillet and let them rest on a cutting board, tented with foil, for about 5 minutes.

Make the Pepper Cheese Sauce:

In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for about 1 minute to create a roux.

Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-5 minutes.

Reduce the heat to low and add the shredded cheddar cheese and crumbled blue cheese (if using). Stir until the cheese is completely melted and the sauce is smooth.

Add the chopped roasted red peppers, finely chopped jalapeños, garlic powder, and salt and black pepper to taste. Stir until well combined and heated through.

Serve:

Slice the steak against the grain for maximum tenderness.

Pour the hot pepper cheese sauce over the sliced steak and serve immediately.