As requested, here is the recipe for steak Skewers with Blue Cheese Dipping Sauce.  It comes from the cookbook, Fix, Freeze, and Feast.  This cookbook focuses on making multiple entrees for freezing.  This recipe makes three entrees, four servings each.

1 tray (about 6 pounds) boneless top sirloin steaks
1/2c. olive oil
1/4c. red wine vinegar
1 1/2t. black pepper

Sauce
1 (4-5oz.) container crumbled blue cheese (approx. 3/4c.)
3c. heavy cream
3/4t. black pepper

You need:
6 one gallon freezer bags, label 3
3 one quart freezer bags

Have on hand for cooking:
8 (9inch) wooden or metal skewers

To prep:

-Rinse steaks and trim fat.  Cut into  1 inch cubes.  Divide beef evenly among the unlabeled 1 gallon freezer bags.

-Whisk together oil and vinegar in a small bowl.  divide the marinade evenly over the beef.  Into each bag, measure 1/2t. pepper.  Seal bags.

-Divide the blue cheese among the three 1 quart freezer bags.  Imto each bag of cheese, measure 1 cup heavy cream and 1/4t. pepper.  Seal bags.

-Into each labeled 1 gallon bag, place one bag of beef and one bag of sauce.

-Seal and freeze.

To cook:

Prepare on an outdoor grill or indoors under a broiler.
-completely thaw one entree in freezer.

For outdoor:
Prepare a medium fire in grill.  If using wooden skewers, soak them in water while meat is thawing.  Thread steak pieces onto skewers.  Grill, turn occasionally, about 10 minutes or until done to your liking.  discard remaining marinade.

meanwhile, heat the blue cheese mixture in a medium saucepan over medium heat.  Simmer gently, stirring frequently, until the cream reduces and thickens into a velvety sauce.  Serve as a dipping sauce with the steak.

For indoor:
-Arrange skewers, prepared as above, on an ungreased broiler pan.  Broil under high heat, 5 inches from heat source, turning frequently for about 10 minutes, or until done to your liking.  Discard remaining marinade.

-Heat cheese as described above.