Steak with cheesy gravy.

Being an avid food lover and cook, I am looking for new ways to treat my taste buds to some out of this world flavors.  Sometimes I would scour around the neighborhood and see what they have to offer, but sometimes when I’m just plain lazy I look for new and inventive ways to make cooking and eating fun.

One of  my favorite dishes is steak.  You can do a lot of good dishes with steak, depending on how you cook the steak and what sauce and sidedishes are included.  Now I’d like to share my very own recipe, something that I discovered while fooling around in our kitchen one afternoon.  I call it steak with cheesy gravy, and I guess the name speaks for itself.  What I did with this dish was to actually instill sweet, sour, and salty flavors to the steak and the sauce, bombarding you with three different flavors at once.

Here’s what you need:

1/2 kilo of serloin steak (expensive, but well worth it)


1/2 cup of white wine

3 tablespoons of soy sauce

2 teaspoon black pepper ground

4 tablespoons of Hickory sauce


2 Tablespoons of flour

1/4 cup unsalted butter

1/2 cup of chopped mushroom

1 tablespoon soy sauce

quick melt cheese

1 beef broth cube

Mix all the ingredients for the marinade, pour over the steak and leave for at least 4 hours, but leaving it overnight would be much better.  Once the steak are ready, cook in frying pan with 4 tablespoons of olive oil.  Cook the steak to your desired rareness. 

For the sauce, place flour in a sour pan and heat for about 45 seconds in low heat; mixing the flour well.  Then add the unsalted butter to the flour and mix then well, wait until the flour becomes something like small polvorons.  Then add about 1 cup of water and stir until the mixture becomes pasty.  Add soy sauce, mushroom, and broth cube and stir.  Grate about 1/4 of the quick melt cheese and add to gravy, then stir until the cheese melts.

Once the gravy is done pour it over the steak and enjoy.  You can use whatever side dish you want, best for intimate dinners or if just feel like pigging out. 🙂


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