Steak With a Side of Cheese in Milwaukee
Aside from certain sandwiches in Philadelphia, steak and cheese aren’t typically a commonplace combo. But in America’s Dairyland, the pair live harmoniously at some of Milwaukee’s finest steakhouses. Be it a cheese plate, a steak accessory or an indulgent starter course, there’s no shortage of farm-fresh cheese at these meaty restaurants. Here’s where to eat steak with a side of cheese in Milwaukee.
Carnevor Steakhouse Moderne: One of the most elite restaurants in Milwaukee, Carnevor is a good place to go for a lavish blowout of a meal, and you can rest assured that said meal will include ample amounts of both meat and cheese. A far cry from low-brow comfort food, you can expect the highest quality of both. This is especially true of Carnevor’s indulgent steak toppings and sauces, which include Wisconsin blue cheese. Add it to any of their prime cuts or reserve cuts, like the wet-aged center-cut filet mignon, or the bone-in tenderloin filet. Add a side of English pea risotto with Brie and Wisconsin Parmesan and you’ll find yourself in heaven.
Capitol Chophouse: A veritable ode to all things Midwestern, both meat and cheese hail from local farms, combining for the ultimate in Wisconsin steakhouse experiences. Start with a masterful, delicate plate of Wagyu beef carpaccio flecked with Parmigiano shavings and some white truffle aioli. A chophouse salad with blue cheese and Champagne-chive dressing, or French onion soup laden with gooey Gruyere are a couple other apt appetizers, sure to whet your appetite for filets, rib-eyes and New York strip steaks topped with blue cheese, truffle butter or scallops.
Mr. B’s - A Bartolotta Steakhouse Restaurant: This is as classic Wisconsin as it gets, starting with the Wisconsin artisanal cheese plate brimming with three varieties, fruit preserves and toasted nuts. There’s also more casual options, like cheeseburgers, steak salads and rigatoni pasta made with fresh mozzarella. But don’t ignore the prime cuts: dry-aged rib-eye, bone-in NY strip, Wagyu tomahawks, to name a few. All steaks can be topped with blue cheese and other fixins’ like bearnaise sauce, steak sauce or garlicky breadcrumbs.
The Packing House: Complete with Brandy Old Fashioneds and Friday fish fries, this is less a traditional steakhouse and more a timeworn Milwaukee institution. The Packing House has been family-owned since 1974, slinging reliable, consistent comfort food with an emphasis on Wisconsin tradition. This of course means ample meat and cheese. Like a cheese plate filled with both local and imported varieties, French onion soup, chicken Parmesan, and prime rib. Any of the numerous steaks can be supplemented with a blue cheese crust or Parmesan crust, too, which should really up the ante on steak au poivre or the epic garlic-stuffed filet, which won Best of Show at the Wisconsin State Fair.
Mo’s… A Place for Steaks: This Milwaukee essential is full of surprises. While at first glance it may appear your standard, classic steakhouse, the restaurant gets innovative with sushi, ceviche, truffle mashed potatoes and other novelties designed to accent and bolster the beef selections. Said selections include a limited selection of Wagyu filets, along with other prized cuts like New York strip loins, Mo’s signature bone-in rib-eye and the horseradish-crusted prime rib-eye. These get even better when topped with Roquefort sauce or a horseradish-blue cheese crust, then paired with lobster mac & cheese.
