A rich French-inspired skillet combining tender seared beef strips, deeply caramelized onions, red wine, beef broth, and melted Gruyère cheese.
Prep Time: 15 mins | Cook Time: 35 mins | Servings: 4 | Difficulty: Medium
Ingredients
- 1.5 lbs sirloin steak, sliced into thin strips
- 3 large yellow onions, thinly sliced
- 3 tbsp unsalted butter & 1 tbsp olive oil
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 tbsp flour
- 1 tsp fresh thyme leaves
- 1 1/2 cups Gruyère or Swiss cheese, shredded
Step-by-Step Instructions
- Melt 2 tbsp butter and olive oil in a skillet over medium-low heat. Add sliced onions and cook slowly for 20-25 minutes until caramelized and deep golden brown.
- Remove onions from skillet. Melt remaining 1 tbsp butter, sear beef strips over high heat for 3 minutes, then remove.
- Sprinkle flour into skillet, whisk in red wine and beef broth, scraping up browned bits. Simmer for 3 minutes until sauce thickens.
- Return caramelized onions and beef to skillet, stir in thyme, salt, and pepper.
- Top skillet with shredded Gruyère cheese and place under oven broiler for 2-3 minutes until cheese is bubbly and melted.
Chef’s Tips & Variations
Don’t rush the onions—low and slow caramelization creates the signature sweet savory flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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