French Onion Steak

French Onion Steak is an easy one-pan meal for steak with a unique flavor: cooked in broth and topped with cheddar cheese, onion soup mix, and fried onions.

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Ever have those recipes that you make, love, and then somehow forget about it? Yeah, this was one of those meals. The first time we made French Onion Steak, we both really enjoyed the meal. It has a similar taste profile to French onion soup, but includes a big hunk of meat!

Then, as time went on, for one reason or another, we both forgot about it. Not that it was a forgettable meal. But, when Justin said he wanted some type of steak for dinner, I started looking through my recipes and found this one again. 

I believe this great recipe came from one of the recipe card spinners that you can sometimes find at Publix. Or it may have even been one of the meals that they were cooking in-store to give samples. Either way, I know it was from Publix. And it’s funny, until moving out of Publix territory, I never knew it was possible to miss a grocery store!

I am not big on steaks, so we don’t have it very often. It’s also too chewy for the boys to eat right now. So when we do have it, Justin eats his entire steak! No leftovers for lunch the next day. I couldn’t even eat half of mine and saved the rest for later, but he ate it all!

The French Onion Steak recipe is pretty easy to make and doesn’t require too many ingredients either. Depending on how cooked you like your steak determines how long this recipe takes to make. Justin likes his steak cooked medium, so I took his off the pan and let mine cook a few minutes more. I like it cooked closer to medium-well. But that’s what’s great about this meal. I can customize it to how we each like it. 

I always cook this meal on the stovetop, but you could probably change it to be able to grill. We haven’t tried that yet, but if we did I would do a few things differently. Instead of cooking the broth, I would use the broth as a marinade and let the steaks sit in that for a couple of hours. When it comes time to grill, I would use the onion soup mix as a rub for the steak. And maybe sprinkle more on while it cooks. Then, once the steaks are cooked, you could top it with cheese and French onions.

Side Suggestions

The broth or gravy is perfect for adding to the top of some of your side options, such as potatoes and noodles.

• Mashed potatoes (covered with extra gravy/broth)
• Egg noodles
• Side salad
• Cornbread
• Green beans
• Cheese toast or garlic bread

Types of Steak

There are so many types of steak you could use for this recipe. These are some of our favorites:

• Rib eye steak
• Tri-tip steak
• Venison steak
• Sirloin steak

Cheese Options

We really like the white cheddar cheese for this recipe. It’s sharp without being too much. But if you can’t find that try these:

• Gruyere cheese, shredded
• A slice of mozzarella cheese, fresh
• Mozzarella cheese, shredded

Recommended steak cuts and budget-friendly swaps

Choose a steak cut that matches how you like to cook and serve this dish. For the most tender results when using a skillet and finishing in broth, skirt steak, flank, or a thinly sliced sirloin are excellent — they sear quickly and take on the sauce beautifully. If you want a more economical option, thinly sliced chuck steak or top round work well when cooked briefly and not overdone; their flavor is great if you let them rest a few minutes before serving. For the ultimate easy weeknight version, look for pre-sliced steak or ask your butcher for steaks sliced thin against the grain to keep each bite tender.

How to caramelize onions the right way (fresh onion option)

If you prefer to use fresh caramelized onions instead of dry onion soup mix, slice one large sweet onion thinly and cook it low and slow in a tablespoon or two of butter (or a mix of butter and olive oil) over medium-low heat. Stir every 4–6 minutes and let the onions cook for 25–35 minutes until they are a deep golden brown and sweet — if they start to stick, add a splash of water or a tablespoon of broth to deglaze the pan. Finish with a pinch of salt and a teaspoon of Worcestershire or a splash of balsamic for extra depth. Use these onions in place of the mix for a fresher, less processed flavor and add them back to the pan with the steak to let the flavors marry for a minute.

Mushroom variation — how to add mushrooms without sogginess

To make a mushroom-forward French onion steak, use 8–10 ounces of cremini or baby bella mushrooms, sliced. After removing the steak from the pan, cook the mushrooms over medium-high heat with a little butter or oil until they release their liquid and the pan is nearly dry — then let them brown undisturbed for a couple minutes to develop color. Add the sliced onions and finish caramelizing together, then stir in garlic and thyme for the final minute. Return the steak to the pan, toss to coat, and spoon the mushroom-onion mixture over the meat before topping with cheese.

Grilled and rolled pinwheel variation (quick method)

For a fun twist, butterfly larger steaks thin, layer with caramelized onions and a slice of melty cheese, roll tightly, and secure with kitchen twine to create pinwheels. Sear the pinwheels in a hot skillet on all sides until browned, then finish in the oven at 375°F until the internal temperature reaches your target. Rest the rolls for 5–10 minutes, remove the twine, and slice into rounds — you’ll get a visually impressive presentation with melted cheese and ribbons of onion inside each slice.

Timing, doneness, and quick temperature guide

For consistent results, aim for the following internal temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, and 150–155°F for medium-well. Use an instant-read thermometer inserted into the thickest part of the steak; remember the meat will rise a few degrees while it rests. If you don’t use a thermometer, look for a good sear outside with a slightly springy center for medium-rare and cook a minute or two longer per side for each higher level of doneness.

Drink Pairings

For beverages, a full-bodied red like a Cabernet Sauvignon or a Malbec complements the beef and onions; if you prefer beer, look for a brown ale or amber lager.

Dietary swaps and cheese alternatives

If you’re watching sodium, swap the packaged onion soup mix for a homemade lower-salt mixture of powdered onion, garlic, and a pinch of smoked paprika, and use low-sodium beef broth. For dairy swaps, Gruyère, Swiss, or a mild white cheddar melt beautifully — for a lighter option, try reduced-fat cheese or a thin slice of fresh mozzarella. To make this dish vegetarian, skip the steak and prepare caramelized onions and mushrooms over polenta or thick slices of roasted portobello for a similar savory finish.

Troubleshooting & FAQ

If your sauce is too thin, simmer it a few extra minutes uncovered to concentrate flavors and thicken naturally; if it becomes too salty, balance with a small splash of cream, a squeeze of lemon, or a bit more broth to dilute. If the onions are browning too quickly, reduce heat and add a splash of water or broth to slow the process and encourage even caramelization. For best results, always let the steak rest a few minutes before slicing so juices redistribute.

French Onion Steak Step by Step

Ingredients

• 1 1/2 lbs boneless grilling steak
• 1 tbsp olive oil
• 1 pkg onion soup mix
• 3/4 cup beef broth
• 3 oz white cheddar cheese (shredded)
• 1/2 cup french-fried onions

Preparation

Preheat a large skillet over medium heat. While it warms up, sprinkle steaks with olive oil and the dry onion soup mix. Place the steaks in the pan and cook for about 2-3 minutes on each side, just until they start to brown and are almost cooked to your desired doneness.

Pour broth into the pan and cook for another 6-8 minutes. Stir the broth occasionally to scrape the bottom of the pan to get the browned bits off and let it thicken in the pan. 

Place the cheddar cheese on top of the steak and cover the pan. 

Reduce to low heat and cook until the cheese melts, about 3-4 minutes. Remove the steaks from the pan and top with the fried onions. Serve warm with the juice from the pan.

French Onion Steak Leftovers

Storage: Any leftover steak can be stored in an airtight container in the refrigerator for 2-3 days. I would suggest not adding the fried onions until after reheating so they don’t get soggy.

Reheating: The best way to reheat this is in a skillet over medium heat until heated through.

Recipe

French Onion Steak

French Onion Steak is an easy one-pan meal for steak with a unique flavor: cooked in broth and topped with cheddar cheese, onion soup mix, and fried onions.

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

broth

|

cheese

|

onions

|

steak

Dietary Needs:

Egg-Free

|

Nut-Free

Meat:

Beef

Cooking Method:

One-Pan Meals

Servings: 4

4.67 from 6 votes

Ingredients

• 1 1/2 lbs boneless grilling steak
• 1 tbsp olive oil
• 1 pkg onion soup mix
• 3/4 cup beef broth
• 3 oz white cheddar cheese (shredded)
• 1/2 cup french-fried onions

Recommended Equipment

• Skillet
• Box Grater

Instructions

• Preheat large saute pan 2-3 minutes on medium
• Meanwhile, coat both sides of steaks with oil and soup mix
• Place steaks in pan and cook 2-3 minutes on each side or until browned
• Add broth to pan, cook and stir for 6-8 minutes or until broth has thickened
• Top steaks with cheese and cover pan
• Cook until cheese is melted
• Remove steaks from pan and top with fried onions
• Serve with juice from pan

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Nutrition Facts

French Onion Steak

Amount Per Serving (0.5 lbs)

Calories 518 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 17g85%

Cholesterol 126mg42%

Sodium 466mg19%

Potassium 500mg14%

Carbohydrates 3g1%

Protein 40g80%

Vitamin A 240IU5%

Calcium 168mg17%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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