Blue Cheese Rib-eye Turnovers. Rib-eye schnitzel, folded with blue cheese, crumbed and crisp fried.

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Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
  • 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
  • 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 100g Butter for frying
  1. Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
  2. Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
  3. Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
  4. Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
  5. Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
  6. Heat your pan over medium heat and melt the butter.
  7. When the but starts to bubble, carefully slide the steaks into the pan.
  8. Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
  9. Remove the steaks from the pan and serve immediately with the accompaniments of your choice.


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