Yield: 4 Servings
French Onion Cube Steak
This tender and juicy French onion cube steak and gravy is smothered with caramelized onions and topped with melted Gruyere cheese for a comforting easy dinner. Serve it with mashed potatoes and watch it disappear!
Ingredients
- 2 pounds cube steak
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 large yellow onions, sliced
- ½ cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 (1 oz) package Lipton onion soup mix
- 4 slices gruyere cheese, or Swiss cheese
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Instructions
- Season the steaks with garlic powder, onion powder, salt and pepper. Rub the seasonings into the meat.
- In a shallow bowl, whisk together the flour and cornstarch together. Flour the steaks coating both sides and rubbing the flour into the meat. Set the steaks aside, but leave them laying in the extra flour. Right before frying, I like to press the cube steaks into the the flour once again.
- In a large oven-proof skillet, heat the 4 tablespoons of butter and oil over medium-high heat. Once hot, carefully add the cube steaks and cook on each side for about 6 to 8 minutes, until golden brown and cooked through. Remove the steaks to a plate and cover to keep warm. To keep the steaks from sticking to the pan, I move them around a little, but do not lift them until fully browned. Moving the cube steaks slightly helps them not to stick and also helps to keep the breading on. Try not to flip them often as that will cause the breading to come off easier.
- In the same skillet add the reserved tablespoon of butter and the onions. Reduce the heat to low (medium-low) and cook the onions, stirring occasionally. Cook the onions until they are golden brown and caramelized, about 20 minutes. Do not cover the onions while they cook.
- Heat the broiler to high. Deglaze the skillet by adding the broth and Worcestershire sauce to the onions, and using a wooden spoon scrape the bottom of the skillet. Add in the dry onion soup mix, stirring until combined and cook for 2 minutes more.
- Add the steaks back to the skillet and cover each steak with onions. Place the gruyere cheese on top of each steak. Place the skillet under the broiler and melt the cheese, for about 1 minute. Watch closely as this happens quickly! When the cheese is melted and starts to brown, remove the skillet immediately. Serve and enjoy!
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Notes
Storage: While best served fresh, the leftovers will still be tasty! Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Freeze: Store it (without cheese) in freezer bags in serving-size portions. Freeze it for up to 3 months. Thaw overnight in the fridge. Top it with cheese and reheat as usual.
Reheat: Sprinkle it with 1/4 to 1/2 teaspoon water and microwave it in 30-second increments until warm. Or bake in a casserole dish in oven at 350°F, for about 10 to 15 minutes, until warmed through.
Nutrition
Serving: 1 serving, Calories: 830kcal, Carbohydrates: 29g, Protein: 59g, Fat: 52g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 232mg, Sodium: 1826mg, Potassium: 1083mg, Fiber: 3g, Sugar: 5g, Vitamin A: 715IU, Vitamin C: 7mg, Calcium: 387mg, Iron: 5mg