Blue Steaks

More of an idea than a recipe. I don't know who first had the idea of combining the flavor of blue cheese with chopped beef, but the result is wonderful. I first had this steak at a small supper club near Eagle River, Wisconsin in the summer of 1961.

INGREDIENTS

Extra lean ground beef, ground round or sirloin
Blue Cheese

PROCEDURE

Size the steaks according to appetite. For each steak, make two thin patties of meat. Put a layer of blue cheese in the center of one patty, top with the other patty, seal the edges well and grill over charcoal to desired doneness. Serve with a garden salad, baked potato, and fresh green peas for an elegant, inexpensive dinner.

NOTE

Let diners add salt and pepper or steak sauce if they wish. One nice thing about this steak is that you can vary the amount of blue cheese to suit individual tastes. For an 8 ounce steak, I use about 2 tablespoons of blue cheese.