Savory Steak and Mushroom Crepes | Wisconsin Cheese

Name: Savory Steak and Mushroom Crepes | Wisconsin Cheese
Ingredients: 2 beef tenderloin steaks (6 ounces each); Salt and pepper; 1 tablespoon olive oil; 4 tablespoons butter, cubed and divided; 24 ounces sliced baby portobello mushrooms; 1/4 cup port wine; 2 tablespoons balsamic vinegar; 1 teaspoon minced fresh thyme; 4 store-bought crepes (9 inches); 8 ounces Widmer’s Mild Brick cheese, shredded (2 cups); Fresh thyme leaves

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Try this delicious twist on a dinner classic with our Savory Steak and Mushroom Crepes featuring port wine and melty, mild and tangy brick cheese.

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Ingredients

2 beef tenderloin steaks (6 ounces each)
Salt and pepper
1 tablespoon olive oil
4 tablespoons butter, cubed and divided
24 ounces sliced baby portobello mushrooms
1/4 cup port wine
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme
4 store-bought crepes (9 inches)
8 ounces Widmer’s Mild Brick cheese, shredded (2 cups)
Fresh thyme leaves

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