Ultimate Steakhouse Kebabs: A Grilled Classic with Blue Cheese Dressing
Juicy steak, charred vegetables, and creamy sauce combine for unforgettable skewers at home.
Ultimate Steakhouse Kebabs with Blue Cheese Dressing
If you crave a hearty, classic steakhouse experience but want a meal that’s easy to prepare at home—or outdoors—look no further than steakhouse kebabs. This guide details every step for perfect kebabs: juicy sirloin steak, savory mushrooms, tender potatoes, all grilled to smoky perfection and served with a creamy homemade blue cheese dressing. Fire up the grill and bring the steakhouse to your backyard!
Table of Contents
- Why You’ll Love These Steakhouse Kebabs
- Ingredients
- Step-by-Step Instructions
- Expert Tips for Perfect Kebabs
- Serving Suggestions & Variations
- Frequently Asked Questions
Why You’ll Love These Steakhouse Kebabs
This recipe delivers the quintessential steakhouse flavors in an easy-to-serve, skewer format. Tender steak, fresh vegetables, and a tangy blue cheese dressing combine for a meal that’s both casual and special. Each bite bursts with savory, smoky, and creamy notes, perfect for family dinners or summer gatherings.
- Simple to prepare: Minimal prep, easy assembly, and quick grilling.
- Customizable: Adaptable with your favorite vegetables or steak cuts.
- Restaurant-quality: Creamy homemade blue cheese dressing provides a gourmet finish.
- Perfect for entertaining: Easy to eat, fun to serve, and ideal for outdoor meals.
Ingredients
Gather these high-quality ingredients for authentic steakhouse flavor. The blue cheese dressing is made from scratch, and the kebab mixture pairs classic steakhouse vegetables with juicy sirloin.
For the Blue Cheese Dressing
- Mayonnaise – 1/2 cup
- Buttermilk – 1/4 cup (see variations for substitutions)
- Sour cream – 1/4 cup
- Apple cider vinegar – 2 teaspoons
- Worcestershire sauce – A dash
- Blue cheese – 1/3 cup crumbled (plus extra for garnish, if desired)
- Fresh parsley – 2 tablespoons, chopped
- Kosher salt and black pepper – To taste
For the Kebabs
- Small red potatoes – 1 lb, halved
- Kosher salt
- Cremini mushrooms – 10 oz package, trimmed (halved if large)
- Olive oil – 1/4 cup, divided
- Garlic powder – 1/2 teaspoon
- Black pepper – To taste
- Boneless sirloin steak – 1 3/4 lbs, cut into 1 1/2-inch cubes
- Worcestershire sauce – 2 tablespoons
- Torn romaine lettuce – For serving
- Wooden or metal skewers – 8 to 12 (if wooden, soak before use)
Step-by-Step Instructions
1. Prepare the Blue Cheese Dressing
- In a medium bowl, combine mayonnaise, buttermilk, sour cream, apple cider vinegar, and Worcestershire sauce. Stir until smooth.
- Add the crumbled blue cheese and chopped parsley. Stir gently to incorporate.
- Season with kosher salt and black pepper to taste.
- Cover and refrigerate the dressing while you make the kebabs. This allows the flavors to develop and keeps the dressing chilled for serving.
2. Prepare Potatoes and Mushrooms
- Soak wooden skewers in water for about 30 minutes to prevent burning during grilling.
- In a saucepan, cover the halved potatoes with salted water by about 1 inch.
- Bring to a simmer and cook for 8 to 10 minutes, until a knife slips easily into the potato with just a bit of resistance (do not overcook – they’ll finish on the grill).
- Drain and pat potatoes dry for better browning on the grill.
3. Season & Assemble
- Place cooked potatoes and mushrooms in a large bowl.
- Toss with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and a generous grind of black pepper.
- In a separate bowl, add steak cubes. Toss with remaining 2 tablespoons olive oil, Worcestershire sauce, 1/2 teaspoon kosher salt, and black pepper.
- Thread beef, mushrooms, and potatoes onto skewers, alternating for even cooking and attractive presentation. Leave a little space between pieces for heat circulation.
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4. Grill the Kebabs
- Preheat a grill or grill pan to medium heat.
- Place skewers on the grill. Grill for about 10 minutes, turning to char all sides and cook the beef to your desired doneness. The mushrooms and potatoes should become browned and tender.
- Remove kebabs from heat. Let rest for 5 minutes for juiciest steak.
5. Serve
- Arrange the kebabs over a bed of torn romaine lettuce for a fresh crunch.
- Drizzle with blue cheese dressing, or serve the dressing on the side as a dip.
- Optionally, garnish with more blue cheese crumbles and parsley.
Expert Tips for Perfect Steakhouse Kebabs
- For the best flavor, use sirloin steak. Ribeye or New York strip also work well for rich, juicy kebabs.
- Cut steak and vegetables into similar-sized pieces for even cooking.
- Don’t skip pre-cooking potatoes; this ensures they’re fully cooked and crisp-tender when grilled.
- Allow finished steak to rest before serving—this seals in juices for a more flavorful bite.
- If short on buttermilk for the dressing, mix regular milk with a splash of white vinegar and let it sit for a minute as a quick substitute.
- Wooden skewers can burn; soaking for 30 minutes makes them grill-safe.
- Grill temperature matters: Too high and steak can char before potatoes finish; too low and you’ll miss that restaurant-quality sear.
Serving Suggestions & Variations
- Serve kebabs with warm pita bread, roasted vegetables, or a crisp garden salad for a complete meal.
- Swap in bell peppers, red onions, or cherry tomatoes for different flavor and color profiles on the skewers.
- The blue cheese dressing doubles as a stellar salad topping or dip for chips and crudité.
- For a richer kebab, try ribeye steak cubes or include marinated mushrooms for a burst of umami.
- Make it spicy by adding a dash of smoked paprika or chili flakes to the steak marinade.
Suggested Side Dishes
| Side Dish | Flavor Pairing |
|---|---|
| Grilled Corn | Sweet, smoky counterpoint to savory steak |
| Baked Sweet Potatoes | Smooth, creamy, and balances bold flavors |
| Classic Wedge Salad | Crisp freshness echoes steakhouse tradition |
| Chimichurri Sauce | Herby, tangy, pairs with grilled beef |
Frequently Asked Questions (FAQs)
What kind of steak can I use for kebabs?
Sirloin is most popular for value, tenderness, and beefy flavor, but ribeye, New York strip, and tenderloin all work well for kebabs.
Can I make the dressing ahead of time?
Yes. Prepare the blue cheese dressing up to two days ahead and keep refrigerated in an airtight container. Stir before serving.
How do I cook kebabs without a grill?
You can use a broiler or a grill pan on the stovetop. Arrange kebabs on a rack placed over a baking tray and broil, turning frequently, until charred and cooked through.
I don’t eat blue cheese. What’s a good dressing substitute?
Try ranch, creamy Italian, or a yogurt-based herb sauce for similar creaminess without the strong flavor of blue cheese.
What’s the easiest way to check steak doneness?
Use an instant-read thermometer: Medium-rare is 130-135°F, medium is 135-145°F. Remember, steak continues to cook after removing from grill.
Can I use other vegetables on the kebabs?
Absolutely. Bell peppers, onions, zucchini, even cherry tomatoes are all excellent on these skewers.
How do I keep potatoes from falling apart?
Don’t overcook during the pre-boil. They should be just barely tender—firm enough to hold on a skewer and finish on the grill.
Pro Tips for Leftovers and Storage
- Leftover kebabs can be refrigerated, covered, for up to 3 days. Remove steak and veggies from skewers for easier storage.
- Reheat gently on a grill pan or in the oven to avoid drying out the steak.
- Blue cheese dressing keeps for 4-5 days in the fridge. It also makes an excellent dip for chicken wings or raw vegetables.
Nutrition Overview
This recipe is rich in protein, thanks to steak and blue cheese, and delivers essential minerals from potatoes and mushrooms. The dressing adds calcium and probiotics (via buttermilk and sour cream). For a lighter option, use low-fat mayo and sour cream.
Try These Kebabs Year-Round
Steakhouse kebabs bring steakhouse flair home in a fun, versatile package. With each bite, you’ll enjoy charred steak, savory veggies, and that beloved blue cheese flavor—ready for cookouts, holidays, or just a memorable weeknight dinner. Experiment with your favorite ingredients and create new traditions at your table!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32433429/steakhouse-kebabs-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40060247/beef-kebab-marinade-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65398910/steak-kebabs-recipe/
- https://www.youtube.com/watch?v=Bf0tLsWHwfA
- https://www.youtube.com/watch?v=7B_SYD87z_U
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