These Steak Bites with Caramelized Onions combine juicy, pan-seared ribeye with sweet, golden caramelized onions and garlic for an easy skillet dinner that’s packed with flavor. Inspired by the bife acebolado I grew up eating in Brazil, this is my bite-sized take on a comforting combination I’ve loved for as long as I can remember.
The ribeye cooks quickly in a hot skillet, while caramelizing the onions separately first means you can get them beautifully soft and golden without overcooking the steak. Add the onions back to the skillet at the end and everything comes together hot, juicy and coated in all those delicious pan juices.
A Brazilian-inspired steak dinner
Growing up in Brazil, bife acebolado or steak with onions, was the kind of simple, comforting food I knew well. It’s a classic combination of pan-seared beef and onions that’s often served as part of an everyday meal with rice and beans. Traditional versions generally use whole steaks rather than steak bites, so I wouldn’t call this an authentic bife acebolado recipe. It’s my own version inspired by those familiar flavors.
For this recipe, I use ribeye and cut it into bite-sized pieces, then take a little extra time to caramelize sweet Vidalia onions until they’re soft, golden and almost jammy. The result feels familiar to me while also being an incredibly easy steak dinner that works beautifully for the way my family eats today.
Please note: these steak bites are extra juicy! Unlike steak bites that are cooked until the skillet is nearly dry, my steak bites are intentionally juicy and saucy. As the ribeye cooks, its juices combine with the caramelized onions, umami sauce and a splash of beef broth to create a rich, savory pan sauce.
It’s not a heavy gravy and there isn’t enough liquid to call it a stew. Think of it more as juicy steak bites coated in their own concentrated pan juices, which is exactly why they’re so good served over rice or mashed potatoes. You don’t want to leave any of that sauce behind!
Why You’ll Love This Recipe
- Tender, juicy steak. Ribeye has plenty of marbling, making it an excellent choice for quick-cooking steak bites.
- Lots of caramelized onions. Two large Vidalia onions cook down until deeply golden, sweet and savory.
- One skillet. The onions and steak are cooked separately but in the same pan, so you keep all that flavor.
- No marinade needed. A good steak doesn’t need much to make it delicious.
- Brazilian-inspired. It’s my steak-bite interpretation of the steak and onions I grew up eating.
- Versatile. Serve it with rice, potatoes, vegetables or crusty bread to catch those pan juices.
Ingredients You’ll Need
- Ribeye steak: I use 3 (8-ounce) ribeye steaks, cut into bite-sized pieces. Ribeye is especially good here because the marbling gives the steak incredible flavor and helps create those rich pan juices as it cooks.
- Vidalia sweet onions: 2 large Vidalia onions, thinly sliced. They cook slowly until soft, deeply golden and naturally sweet. There’s no need to add sugar to caramelize them.
- Olive oil + butter: Used to slowly caramelize the onions and help create a rich base for the steak.
- Garlic: Fresh garlic adds another savory layer and pairs perfectly with the beef and sweet onions.
- Umami sauce: I used 2 tablespoons umami sauce to deepen the savory, beefy flavor of the pan sauce. Worcestershire sauce is an easy substitute if that’s what you have on hand.
- Beef broth: Just ¼ cup or a generous splash is enough. This isn’t intended to turn the recipe into a stew. The broth loosens all those flavorful browned bits from the skillet and combines with the steak juices, onions and umami sauce to create a light, savory pan sauce.
- Salt + black pepper: Keep the steak seasoning simple. Just remember that both umami and Worcestershire sauces contain salt, so season accordingly.
- Fresh thyme: A little fresh thyme finishes the dish with an earthy freshness that works beautifully with beef and caramelized onions.
silvia’s tips
➜ Give the onions time. About 25 minutes of slow cooking gives the Vidalia onions their soft, deeply caramelized texture and natural sweetness. Don’t try to rush them over high heat.
➜ Remove the onions before cooking the steak. This keeps them from burning or breaking down while the beef cooks. Add them back during the last couple of minutes so everything finishes hot together.
➜ Cut the steak evenly and trim some of the fat. Aim for similar-sized bites so the ribeye cooks at the same rate.
➜ Don’t overcook the ribeye. Steak bites cook quickly, and they’ll continue cooking briefly after you add the broth and onions back to the skillet.
➜ Don’t lose those juices! This recipe is intentionally juicy. The beef broth, umami sauce, steak drippings and caramelized onions create incredibly flavorful juices that you’ll want to spoon over whatever you serve alongside it.
Best Steak for Steak Bites
Ribeye is my first choice for these steak bites because its marbling gives the beef great flavor and helps keep the small pieces tender and juicy. Sirloin and New York strip are good alternatives if you don’t want to use ribeye.
I would avoid pre-cut stew meat for this recipe. It’s generally better suited to longer cooking methods, whereas these steak bites need a tender cut that cooks quickly.
What to Serve with Steak and Onions
For me, everyday brown rice is the natural choice however our kids often ask for this garlic fried rice. Growing up in Brazil, steak and onions was the kind of meal you’d often find alongside rice and beans, and that combination still feels like home to me. Rice is especially good with this version because it soaks up all those savory juices from the steak and caramelized onions.
You could also serve these steak bites with mashed potatoes, roasted potatoes, polenta or crusty bread, along with a simple green salad or roasted vegetables for something fresh on the side.
Other Side Options
For the Steak Lover
Steak Bites with Caramelized Onions
Ingredients
- 3 8oz rib eye steaks
- 2 large onions Vidalia sweet onions
- 4 tbsp olive oil divided
- 4 tbsp butter divided
- 5 cloves garlic minced
- 2 tbsp umami sauce or Worcestershire sauce
- 1/4 cup beef broth as needed
- 1 tsp sea salt and pepper to taste
- fresh thyme
Instructions
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium to medium-low heat. Add the sliced onions and a pinch of salt. Cook for about 25 minutes, stirring occasionally, until the onions are soft, golden and caramelized. Transfer to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons olive oil and 2 tablespoons butter. Once hot, add the garlic and cook briefly, about 30 seconds, just until fragrant.
- Add the steak bites and fresh thyme. Cook, turning the pieces as needed, until the steak is browned on the outside and about halfway cooked through.
- Pour in the umami sauce and beef broth. Stir well, scraping up any flavorful browned bits from the bottom of the skillet. Continue cooking until the steak is nearly cooked to your liking and the juices become rich and flavorful.
- Return the caramelized onions to the skillet during the last 2 minutes of cooking. Gently toss with the steak bites and pan juices and cook just until the onions are hot and the steak reaches your desired doneness.
- Remove from the heat and serve immediately, spooning plenty of the caramelized onions and savory pan juices over the steak.
Notes
- Storage: Store leftovers, including all the pan juices, in an airtight container in the refrigerator for 3–4 days.
- Reheating: Gently reheat in a skillet over medium-low heat until just warmed through. Add a small splash of beef broth if needed. Avoid overheating, which can make the steak tough.
- Freezing: I wouldn’t recommend freezing this recipe. The steak is at its best freshly cooked, and freezing and reheating can affect both the texture of the beef and caramelized onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I stumbled across your Brazilian steak bites my eyes lit up when I realized the recipe called for a generous portion of caramelized onions. I have a serious weak spot for caramelized onions! But this recipe is so much more than just some delicious steak and onions. Your perfectly flavored gravy adds such a fabulous flair to the dish, and upgrades the flavors in ways I didn’t even know were possible. So yum!