What's better than steak? Only cheese, right? So let's combine these two great foods into one amazing dish!

Sirloin Steaks with Blue Cheese and Mushroom Wine Sauce

Makes 4 servings

INGREDIENTS:

4 (4-ounce) 1-inch-thick boneless sirloin steaks
1 teaspoon freshly cracked mixed 
peppercorns
1/4 cup crumbled blue cheese
4 slices bacon
1 tablespoon butter
1/2 teaspoon minced garlic
8 ounces sliced fresh mushrooms
1 cup beef stock
1/3 cup red wine

STEPS:

Trim fat from steaks.

To butterfly, use a sharp knife to cut each one in half horizontally without cutting all the way through.

Open up the cut sides, like a book, and flatten them with your hands. You’ll have 2 attached equal-size pieces that look sort of like a butterfly.

Place one butterflied steak inside a large zip-top plastic bag. Using a meat mallet or a heavy rolling pin, pound the steak to about ¼-inch thickness.

Remove steak from plastic bag, and sprinkle ¼ teaspoon cracked pepper evenly over the top.

Place 1 tablespoon blue cheese on one side of steak.

Fold half of the steak over the blue cheese.

Wrap 1 strip of bacon around the cut edge of the steak, and secure the ends with a wooden pick. Repeat procedure with the remaining 3 steaks, cracked pepper, blue cheese, and bacon.

In a large nonstick skillet, melt butter over medium-high heat.

Add garlic, and cook, stirring constantly, for about 1 minute.

Add steaks to the skillet, and cook for 4 minutes on each side or to desired degree of doneness.

Transfer the steaks to a serving platter. (Remove wooden picks before serving.)

Add mushrooms to the skillet, and sauté for 5 minutes.

Add stock and wine, stirring to scrape browned bits from the bottom of the skillet.

Cook over medium-high heat, stirring often, until mixture reduces by half, about 5 minutes.

Pour mushroom sauce over steaks.