Description
French Onion Beef Roll-Ups combine tender thinly sliced flank steak with rich caramelized onions, melted Gruyère cheese, and a savory wine-infused sauce. This elegant yet accessible dish is perfect for a comforting dinner, featuring layers of flavor and a luscious sauce that perfectly complements the beef.
Ingredients
Scale
Beef
- 1 ½ pounds flank steak or sirloin, thinly sliced into ½-inch strips
- Salt and pepper, to taste
Onion and Sauce
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 cup beef broth
- ½ cup dry white wine (or additional beef broth)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
Cheese and Garnish
- 1 cup shredded Gruyère or Swiss cheese (or a combination)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: If your beef slices are not thin enough, use a meat mallet to gently pound them to about ½-inch thickness. Season the beef strips with salt and pepper on both sides to enhance the flavor.
- Caramelize the Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for about 10-15 minutes until the onions are golden brown and caramelized. Add a pinch of salt to aid moisture release and even caramelization. Stir in fresh or dried thyme, then transfer onions to a plate and set aside.
- Make the Sauce: Using the same skillet, add the remaining 1 tablespoon of olive oil and melt the butter over medium heat. Pour in the beef broth, white wine (or extra broth if preferred), Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 5 minutes, stirring occasionally, allowing the sauce to reduce and thicken slightly. Season with salt and pepper to taste. Remove sauce from the skillet and set aside.
- Assemble the Roll-Ups: Lay out the seasoned beef slices flat. On each piece, spoon a small amount of caramelized onions followed by a sprinkle of shredded Gruyère or Swiss cheese. Carefully roll each beef strip tightly, securing the ends with toothpicks or kitchen twine if needed to keep their shape.
- Cook the Roll-Ups: Heat the skillet over medium-high heat. Add the prepared beef roll-ups and sear them for 4-5 minutes, turning occasionally to brown evenly on all sides while avoiding overcooking the beef.
- Simmer in Sauce: Pour the prepared wine and beef sauce over the browned roll-ups. Bring to a gentle simmer, then cover the skillet and cook for an additional 5-10 minutes until the beef is cooked through and the cheese inside has melted.
- Serve: Carefully remove the toothpicks or kitchen twine from the roll-ups. Transfer them to a serving platter and spoon any remaining sauce from the skillet over the top. Garnish with freshly chopped parsley.
- Enjoy: These French Onion Beef Roll-Ups pair beautifully with creamy mashed potatoes, steamed rice, or a fresh side salad for a complete and satisfying meal.
Notes
- Make sure beef slices are thin to allow for easy rolling and tender results.
- Use a meat mallet gently to avoid tearing the beef.
- Caramelizing onions slowly brings out their natural sweetness for depth of flavor.
- If avoiding alcohol, substitute white wine with additional beef broth.
- Secure roll-ups well to prevent unraveling during cooking.
- Adjust seasoning throughout the cooking process to balance saltiness and acidity.
