Description

This French Onion and Beef Dinner is a savory and satisfying meal featuring tender strips of sirloin steak cooked with sweet caramelized onions, accompanied by thinly sliced red potatoes and quartered Brussels sprouts, all topped with melted Gruyère cheese. This skillet-cooked dish balances rich umami flavors with subtle sweetness, perfect for a quick and elegant weeknight dinner.

Ingredients

Scale

Beef and Seasoning

1 lb boneless beef sirloin steak
1 1/4 teaspoons salt
1/4 teaspoon pepper

Onions and Sauce

1/4 cup butter
4 cups thinly sliced sweet onions (about 2 large onions)
3 tablespoons balsamic vinegar
2 teaspoons sugar
2/3 cup beef broth

Vegetables

2 medium red potatoes, thinly sliced (about 2 cups)
8 oz Brussels sprouts, trimmed and quartered (about 3 cups)

Cheese Topping

1/2 cup shredded Gruyère cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steak: Cut the sirloin steak into thin strips and season them evenly with salt and pepper to enhance the flavor.
Caramelize the Onions: Melt butter in a large skillet over medium heat. Add the thinly sliced sweet onions and cook for about 10 minutes, stirring occasionally to ensure they do not burn and soften evenly.
Add Vinegar and Sugar: Stir in balsamic vinegar and sugar to the onions. Continue cooking for another 5 to 10 minutes until the onions become deeply caramelized, developing a rich and sweet flavor.
Sear the Steak: Push the caramelized onions to one side of the skillet. Add the seasoned steak strips to the other side and cook for 3 to 5 minutes, turning occasionally, until the beef is browned and cooked to your desired doneness.
Add Vegetables and Broth: Mix the thinly sliced red potatoes and quartered Brussels sprouts into the skillet with the beef and onions. Pour in the beef broth to help steam the vegetables and infuse the dish with savory flavor. Cover and simmer until the vegetables are tender, approximately 8 to 10 minutes.
Add Cheese and Finish: Sprinkle the shredded Gruyère cheese evenly over the skillet contents. Cover again and cook for an additional 2 to 3 minutes, or until the cheese melts and becomes bubbly.
Serve: Once the cheese is melted and the vegetables are tender, remove the skillet from heat and serve the dish hot, ensuring each serving has a balance of caramelized onions, tender steak, vegetables, and melted cheese.

Notes

For a richer flavor, use homemade beef broth or low-sodium store-bought broth.
Make sure to slice onions thinly for even caramelization.
If you prefer your steak more well-done, cook the strips a little longer but be careful not to overcook to maintain tenderness.
Red potatoes can be replaced with Yukon Gold potatoes if preferred.
Gruyère cheese can be substituted with Emmental or Swiss cheese for a similar flavor profile.
Vegetables can be pre-steamed if short on time, then added later to avoid overcooking.