Gorgonzola-Stuffed Steak with Prosciutto

Gorgonzola-Stuffed Steak with Prosciutto

Rich and flavorful gorgonzola cheese blended with finely minced herbs and nuts oozes out of pockets cut into thick, meaty sirloin steaks. The outer wrapping of prosciutto or pancetta adds a decadent layer of additional flavor. Although we prefer this pocket technique, you can easily place this filling on top of your steak just after cooking as a decadent topping.

2 servings


2 NY Strip or Sirloin Steaks, 1½ to 2-inches thick

For the gorgonzola stuffing:
6 large fresh sage leaves
6 large fresh basil leaves
2 sprigs oregano, leaves removed
2 cloves garlic
2 tablespoons olive oil
2 tablespoons pine nuts
Freshly ground black pepper
½ cup gorgonzola cheese, crumbled
4 slices prosciutto or pancetta


Heavy oven-safe cast-iron skillet.
Food processor


Preheat oven to 425°F.

Place the sage, basil and oregano leaves, the garlic cloves and olive oil into a food processor, and pulse several times until finely minced. Add the pine nuts and pulse again until smooth. Add the black pepper and gorgonzola cheese, and process again for a few seconds until it reaches a smooth consistency. Set aside.

Trim the steaks of excess fat. Cut a slit through the middle of each steak, horizontally, about three-quarters of the way to the other side. Be careful not to cut all the way through the steaks. You want to create a pocket leaving the two sides and back of the steak intact.

Open the pocket of the steak and stuff with the gorgonzola filling. Do not overfill, as the gorgonzola will melt and ooze out of the steak. Wrap each steak with 2 pieces of prosciutto or pancetta, covering the opening to seal the gorgonzola in.

Heat the cast-iron skillet over medium-high heat until very hot. Brush the wrapped steaks with oil and place in the pan, searing each side for about 3 minutes. Carefully remove the skillet from the stove and place in the preheated oven to finish cooking the steaks to your desired doneness. Timing with vary depending upon the thickness of the steaks.

Remove the steaks from the oven, place on serving platter and cover with foil. Let the steaks rest for 5 minutes before serving.


The gorgonzola filling can be used as a topping for a variety of steaks, chops or even as a topping for baked potatoes. If using on steaks or chops, place a dollop of the filling on top of the meat just after cooking. The gorgonzola will melt delightfully over your steak as it rests before serving.

Recipe and photo by Lia Soscia