Creamy French Onion Steak Pasta - Easy Recipe
If you love the deep, caramelized flavors of French onion soup and the indulgence of a perfectly cooked steak, then this Creamy French Onion Steak Pasta is going to be your new favorite recipe. This dish combines tender ribeye steak, rich and savory caramelized onions, and a luscious, cheesy cream sauce—all tossed with perfectly cooked pasta for a meal that’s decadent yet easy to make at home.
Equipment
- Cast iron skillet or large skillet
- Large dutch oven or large skillet
- Large Pot
Ingredients
- 300 g rigatoni
- 2 ribeye steaks
- 3 large onions
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 cup beef stock 240ml
- ½ cup double cream or heavy cream, 120ml
- 5 g thyme
- ½ tablespoon Worcestershire Sauce
- 2 cloves garlic minced
- Salt and Pepper
- 75 g gruyere cheese grated
- 25 g parmesan cheese grated
Instructions
- Start by slicing the onions. To thinly slice an onion, start by trimming off the stem end while keeping the root intact—this helps hold the layers together while slicing. Cut it in half from root to stem then peel off the outer layer of skin. Lay each half flat on the cutting board, then use a sharp knife to make thin slices.
- Melt butter and olive oil in a pan over medium-low heat. Add thinly sliced onions and a generous pinch of salt. Stir occasionally to ensure they don't stick too much to the bottom of the pan, letting them cook slowly for 30-40 minutes until they turn deep golden brown. If you’re short on time, a pinch of sugar can help speed up the process and add a slightly sweet flavor.3 large onions, 2 tablespoon butter, 1 tablespoon olive oil
- Increase the sauce to medium heat and stir in minced garlic, fresh thyme, and Worcestershire sauce. Let it cook for a minute, then pour in the beef stock. Simmer for 3-4 minutes, allowing the flavors to develop. Lower the heat and stir in the double cream, seasoning the creamy sauce with salt and pepper to taste.1 cup beef stock, ½ cup double cream, 5 g thyme, ½ tablespoon Worcestershire Sauce, Salt and Pepper, 2 cloves garlic
- While the sauce simmers, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. While the pasta is cooking heat a cast-iron skillet or frying pan over high heat with a little oil. Once hot, add the ribeye steaks and sear undisturbed for 2 minutes per side.2 ribeye steaks, 300 g rigatoni
- Flip the steak and add a spoonful of butter. I love using garlic butter because it infuses the steak with extra flavor, to make your own mix a clove of garlic with a pinch of parsley and butter. Baste the steak with the butter for another minute, then remove from the pan and let it rest before slicing. I like to add the juices from the steak pan to the sauce.
- Add the cooked pasta to the sauce along with grated Gruyère and Parmesan. Stir until the cheese melts into the sauce, creating a rich, creamy coating. If the sauce is too thick, add a ladle of reserved pasta water.75 g gruyere cheese, 25 g parmesan cheese
- Top the pasta with sliced steak and an extra sprinkle of Parmesan. Garnish with fresh thyme or crispy fried onions for an extra layer of flavor. Serve immediately and enjoy the comforting, indulgent flavors of French Onion Steak Pasta.
Video
Notes
The key to deep flavor is patience. Cook onions low and slow for at least 30-40 minutes, stirring occasionally. Adding a pinch of sugar can help speed up the process, but avoid high heat, which can burn them instead of caramelizing them properly. if you want to enhance the flavors of the other ingredients you could also add some dry white wine like Sauvignon Blanc or Pinot Grigio to the cooked onions before adding the beef stock.
You could also make this a one-pot pasta by increasing the amount of beef stock or amount of liquid and cooking the pasta in the sauce for an infused deep savory flavor. Just increase the cooking time of the pasta slightly and occasionally stir until it has absorbed the sauce.
Nutrition
Calories: 652kcalCarbohydrates: 55gProtein: 40gFat: 32g
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