1 jar (15 oz.) Classico® Mushroom Alfredo Pasta Sauce
2/3 cup crumbled Gorgonzola or blue cheese
1/2 cup seasoned dry breadcrumbs
1/2 cup chopped fresh basil
1 tsp. cracked peppercorn
6 boneless beef strip steaks, about 1-1/4 in. thick, about 12 oz. each
Preheat oven to 400°F. In a medium bowl, mix together Gorgonzola, breadcrumbs, basil and peppercorns, and set aside. Add 1/4 tsp. of sea salt if desired.
In a large skillet sprayed with nonstick cooking spray over medium high heat, sear steaks for 2 to 3 minutes on each side. Remove steaks from skillet and spread Gorgonzola mixture evenly on top, pressing down lightly. Place steaks on baking sheet and bake for 6 to 8 minutes for medium rare until internal temperature reaches 145°F; bake for 8 to 10 minutes for medium until internal temperature reaches 160°F; or until cooked to desired doneness.
Meanwhile, in the same skillet over medium heat, stir in 1/4 cup of water. Add Pasta Sauce and cook for 4 to 5 minutes, or until heated through, stirring occasionally. Serve hot over Gorgonzola crusted steaks.
For added zing, increase amount of cracked peppercorn to 2 tsp.If desired, substitute Classico Mushroom Alfredo Pasta Sauce with Classico Creamy Alfredo Pasta Sauce.