Print

Cheese and onion braised steak

Cheese and onion braised steak
Print Recipe

Cheese and onion braised steak is a rich, comforting dish featuring tender slow-cooked beef infused with caramelized onions and topped with a luscious cheesy crust. Perfect for any occasion, this one-pot meal blends simple ingredients into a gourmet feast with deep, savory flavors and a warm, hearty texture.

Ingredients

Meat

  • Beef steaks (such as chuck or brisket) – 2 pounds

Vegetables and Aromatics

  • Sweet yellow onions – 3 large, sliced
  • Garlic cloves – 3, minced
  • Fresh thyme – 2 teaspoons (or substitute rosemary, sage, or bay leaves)

Dairy

  • Gruyere or sharp Cheddar cheese – 1 ½ cups grated (or mozzarella, Parmesan as alternatives)
  • Butter – 2 tablespoons

Liquids and Others

  • Beef stock – 2 cups
  • Oil (vegetable or olive) – 2 tablespoons
  • Flour – 2 tablespoons (or gluten-free flour/cornstarch for gluten-free option)
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prepare and Sear the Steak: Pat the steak dry and season generously with salt and pepper. Heat oil and butter in a heavy-bottomed pot over medium-high heat. Sear the steak on both sides until a rich, golden crust forms, locking in flavor and creating a perfect braising base.
  2. Caramelize the Onions: Remove the steak and reduce heat to medium. Add the sliced onions to the pot and cook slowly, stirring often, until golden brown and sweet, taking care not to burn.
  3. Build the Braising Liquid: Sprinkle flour over the caramelized onions and stir well to cook out the raw flour taste. Deglaze the pot with beef stock, scraping up browned bits from the bottom. Add minced garlic, fresh thyme, and season with salt and pepper. Bring the mixture to a gentle simmer.
  4. Simmer the Steak: Return the seared steak to the pot, partially submerged in the liquid. Cover with a tight-fitting lid and braise on low heat for 2 to 3 hours, or until the meat is tender and melts in your mouth.
  5. Add Cheese and Finish: Once the steak is tender, remove the lid and sprinkle a generous layer of grated cheese over the top. Cover again and allow the cheese to melt into a bubbling, savory crust, perfectly complementing the steak and onions.

Notes

  • Choose a well-marbled cut of beef like chuck or brisket for best tenderness and flavor after braising.
  • Maintain a gentle simmer during braising to avoid tough meat and ensure even cooking.
  • Take your time caramelizing onions to fully develop their natural sweetness.
  • Use a heavy pot such as a Dutch oven or cast iron for even heat distribution.
  • Allow the steak to rest off heat before serving to redistribute juices for moistness.

Nutrition

Keywords: cheese, onion, braised steak, comfort food, braising, beef, caramelized onions, cheesy steak

Find it online: https://gourmetglazing.com/cheese-and-onion-braised-steak/