Savory Steak and Mushroom Crepes

Wisconsin Cheese Savory Steak and Mushroom Crepes   Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Brick can be used in this recipe.


  1. Heat oven to 400°F.
  2. Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
  3. Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a cutting board; tent with aluminum foil. Let rest for at least 5 minutes. Thinly slice steaks against the grain. Keep warm.
  4. Meanwhile, melt 2 tablespoons butter in the same skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add wine and balsamic vinegar. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Reduce heat to medium-low. Cook and stir for 2 minutes. Add thyme and remaining butter. Cook and stir for 1-2 minutes longer or until butter is melted. Remove from the heat. Season with salt and pepper.
  5. Warm one crepe in a large, nonstick skillet over medium heat. Layer with a fourth of the brick, steaks and mushrooms on half of the crepe. Fold crepe in half; cook for 2-3 minutes or until cheese is melted. Fold crepe in half again, forming a triangle. Transfer crepe to a serving platter; tent with aluminum foil. (Or cover and place into a 200°F oven.) Repeat step with remaining crepes and filling. Garnish with thyme.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Brick cheese was named because cheesemakers originally used bricks to press moisture from the cheese and for its shape. The flavor of the cheese ranges from mild to pungent, depending on age.

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