Prep 15 mins
Cook 25 mins
If you love French Onion Soup, you will go wild over this steak.
- 1 thinly sliced onion (about 1/2 pound)
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 1⁄2 teaspoons all-purpose flour
- 1⁄2 cup beef broth
- 1⁄4 cup milk
- 1 cup swiss cheese, shredded (divided in recipe)
- 2 tablespoons parmesan cheese, shredded
- salt and pepper
- 1 large rib eye steak (cut 2-inches thick, 1 1/4 to 1 1/2 pound, If you use smaller, individual steaks, adjust cooking time)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried dried garlic
- 1 teaspoon olive oil
- 1⁄2 cup swiss cheese, shredded
- 1⁄2 cup beef broth
- For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
- Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
- Add flour and mix well.
- Stir in beef broth and milk.
- Stir over high heat until boiling.
- Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
- Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
- Add salt and pepper to taste. (Makes about 1 cup).
- Rinse steak and pat dry.
- Pat salt, pepper and garlic flakes evenly onto meat.
- Preheat oven to 400°F.
- Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
- When oil is hot, add steak and brown on both sides, about 4 minutes total.
- Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
- As fat accumulates in pan, wipe it out with paper towels.
- Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
- Remove plate from oven.
- Turn oven heat to broil.
- Remove fat from plate with a paper towel.
- Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
- Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
- Remove pan from oven and pour broth around meat, stirring to release browned bits.
- To serve, cut meat and onions into 4 equal portions.
- Transfer to individual plates and spoon juices around meat.
Oh Sharlene, these steaks are delicious. I made them just like the recipe said. I wouldn't change a thing, Made them for valentine's day dinner. DH loved them.Will be using this recipe often.
We really enjoyed this recipe. When I was sauteeing the onions I added about 1 tsp basalmic vinager, because I always add that into my french onion soup. The only thing I didn't like was because the cheese covered the whole top of the steak I couldn't see where the fat was to cut around it. Next time I will use a leaner cut of meat so I don't run into this problem. Thanks!