We haven’t made this one in ages, but being in the land of Gorgonzola… it just had to happen, and tonight was the night!
Juicy steak, melty blue cheese, wrapped up and toasted in our trusty Ridgemonkey pan — honestly, a camp cooking dream.
On the side: crispy garlic & herb wedges (thanks, air fryer), fried courgettes and tomatoes, and a good ol’ Russian salad to finish it off.
Have you ever cooked with a Ridgemonkey? What’s your go-to recipe? Drop it below — we’re always looking for new camp kitchen inspo!
