Description
French Onion Beef Roll-Ups are a savory and elegant dish featuring thinly sliced flank steak or sirloin wrapped around caramelized onions and melted Gruyère cheese. Finished with a rich Dijon and white wine-infused sauce, these roll-ups make for a deliciously tender and flavorful meal that pairs perfectly with mashed potatoes or a fresh side salad.
Ingredients
Scale
Beef and Seasoning
- 1 ½ pounds flank steak or sirloin, thinly sliced into ½-inch strips
- Salt and pepper, to taste
Onions and Flavorings
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Sauce
- 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, gently pound them with a meat mallet to achieve about ½-inch thickness. Season both sides of the beef strips with salt and pepper to enhance flavor.
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, for 10-15 minutes until golden brown and caramelized, adding a pinch of salt to aid moisture release and even caramelization.
- Add Thyme and Set Aside Onions: Stir fresh or dried thyme into the caramelized onions, then transfer them to a plate and set aside for later assembly.
- Make the Sauce Base: In the same skillet, add the remaining tablespoon of olive oil and melt the butter over medium heat to prepare the base of the sauce.
- Prepare the Sauce: Pour in beef broth, dry white wine (or extra beef broth), Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 5 minutes while stirring occasionally to reduce and thicken the sauce. Season with salt and pepper to taste. Remove the sauce from the skillet and set aside.
- Assemble the Roll-Ups: Lay out the seasoned beef slices on a flat surface. On each slice, add a spoonful of the caramelized onions followed by a sprinkling of shredded Gruyère or Swiss cheese.
- Roll the Beef: Roll each beef slice tightly around the onion and cheese filling. Secure the ends with toothpicks or kitchen twine if necessary to maintain shape during cooking.
- Brown the Roll-Ups: Heat the skillet over medium-high heat. Add the beef roll-ups and cook for 4-5 minutes, turning occasionally to brown evenly on all sides without overcooking the beef.
- Simmer in Sauce: Pour the prepared sauce over the browned roll-ups, bring to a simmer, then cover and cook for an additional 5-10 minutes until the beef is cooked through and the cheese inside has melted.
- Serve: Remove toothpicks or twine from the roll-ups. Transfer them to a serving platter and spoon any remaining sauce from the skillet on top.
- Garnish: Sprinkle freshly chopped parsley over the roll-ups for a pop of color and fresh flavor.
- Enjoy: Serve these delicious French Onion Beef Roll-Ups with mashed potatoes, rice, or a crisp side salad for a complete and satisfying meal.
Notes
- If flank steak or sirloin is unavailable, thinly sliced top round or skirt steak can be substituted.
- Using a meat mallet helps tenderize the beef and ensures even cooking and rolling.
- For a non-alcoholic version, replace white wine with additional beef broth.
- Gruyère cheese melts beautifully and adds a nutty flavor, but Swiss cheese is a suitable alternative.
- To avoid the roll-ups unwrapping during cooking, secure tightly with toothpicks or kitchen twine.
- Leftover roll-ups reheat well in a covered skillet over low heat to maintain moisture.
