London Broil Loaded Fries with Mushrooms & Blue Cheese Sauce

To spice things up, add 1 tsp-1tbsp Stubb's Texas Sriracha Sauce into the creamy blue cheese sauce; to taste. This recipe is brought to you by The Complete Savorist.
  • 21



  • 1 1/2 pound London broil
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce/tamari
  • 2 tablespoon Stubb's All-Natural Steak Spice Rub
  • 2 tablespoon extra virgin olive oil
  • 8 ounce whole button mushrooms
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic; grated/minced
  • salt/pepper; to taste
  • 1/2 teaspoon thyme
  • 2 tablespoon white wine (dry/semi-dry)
  • 1 3/4 cup heavy cream
  • 2 1/2 ounce blue cheese crumbles
  • 1 tablespoon Worcestershire sauce
  • Pinch onion powder
  • 1/8 teaspoon black pepper
  • salt; to taste
  • 1-28 oz pkg steak-cut fries
  • 1 tablespoon fresh chives; chopped
  • 1/4 teaspoon Stubb's All-Natural Steak Spice Rub


  • In a bowl, whisk together the red wine vinegar, soy sauce/tamari, spice rub, and olive oil.

  • Brush onto the London broil equally on both sides, cover, chill, and allow to marinate for 3-24 hours.

  • Allow to come to room temperate before cooking.

  • Wipe mushrooms cleans with a paper towel and trim stems if necessary.

  • In a sauté pan over medium heat, add the olive oil to the hot pan.

  • Place the mushrooms cap side down and do not disturb until they have browned to golden, 5-7 minutes.

  • Stir and allow to cook on all sides, about 5 minutes.

  • Add the butter, and continue cooking for 5 minutes more or until mushrooms are deep golden brown all over.

  • Add the salt, pepper, garlic, and thyme, mix well.

  • Add the wine, pull up all the stuck on bits at the bottom, and continue to stir until all the wine has been absorbed.

  • When ready to assemble, quarter-slice the mushrooms.

  • In a heavy-bottom saucepan over medium heat, add the cream and the blue cheese, stir constantly as it warms to a low simmer/bubbles.

  • Add the Worcestershire sauce, onion powder, and pepper, return to a low simmer, stirring constantly.

  • Taste for seasoning, add salt if needed.

  • Return to simmering until the sauce reduces and thickens.

  • There will still be some small chunks of blue cheese in the sauce.

  • Cook fries according to package directions.

  • Remove from fridge and allow to get to room temperature before grilling.

  • Heat grill to hot, once hot, reduce the flames to low and keep steady at 400°F.

  • Place on the grill, let cook for 4 minutes, then rotate the steak 90° on the same side and resume cooking an addition 3 minutes.

  • Flip and cook for 3 minutes to medium rare; cook longer for a more well done steak.

  • Allow to rest for at least 5 minutes before slicing.

  • On a platter, arrange the fries.

  • Add the sliced beef.

  • Sprinkle the mushrooms over beef and fries.

  • Drizzle the creamy blue cheese sauce over the top, as much as desired.

  • Sprinkle the chives and the Stubb's All-Natural Steak Spice Rub over the top.

Nutrition information (per Serving)