Braised Steak and Onions

A wooden spoon resting on the side of a pan with steak and onions on it.

This braised steak and onions recipe is the perfect blend of simplicity and bold flavor. Slow-cooked until tender, the steaks absorb the rich, savory sauce, making every bite melt in your mouth. It’s a cozy, no-fuss meal, ready in about an hour!

Course dinner, Entree, Main

Cuisine American, beef, dinner, Italian

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 393kcal

Author Jessy Freimann

Equipment

Ingredients

1 Tablespoon olive oil
1 ½ pounds steak cutlets- sliced ⅛ inch thickness
½ cup onion thinly sliced
1 teaspoon Kosher salt
¼ teaspoon Ground black pepper
Water

Instructions

Heat oil in a large skillet over medium-high heat.
Pat dry and season both sides of your steaks with salt and pepper to taste. If they're too big, cut them down a bit (keep in mind that they shrink, mine usually start around 3 inches each way).
Add beef to the pan in a single layer, brown the steaks on each side. Work in batches so they don't steam. Once browned on each side, remove the beef from the pan and set aside.
Add the onions to the pan and season with salt and pepper to taste.
Sweat the onions for a couple minutes, stirring often until they soften. Add steak back to the pan and cover with water.
Bring to a boil and reduce heat to medium low. Simmer covered for about an hour, maybe a bit more, until they are tender and almost falling apart. Add water as need so it doesn't dry out. Serve immediately.

Video

Notes

Choose the right pan. A heavy-bottomed skillet or Dutch oven will keep the heat even and consistent.

Don’t rush the browning. Searing the beef adds incredible depth to the flavor. Honestly, it usually goes pretty quickly anyway.

For extra tenderness, simmer longer. My grandma always had them perfect in an hour, but I sometimes let them go a bit longer.

Let beef rest before serving. This helps the juices redistribute, keeping the steak tender and flavorful. Just a coulpe minutes works.

Add a flavor boost. Try seasoning with garlic salt, smoked paprika, Worcestershire sauce, thyme, or a splash of red wine for extra depth.

Make it ahead. This dish tastes even better the next day!

Try a slow cooker version by browning the meat first, then cooking on low for 4 hours.

Ingredients to prep ahead- Slice the onions and beef.

Leftovers and storage- Keep in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the gently on the stovetop or in the microwave.

Nutrition