Steak Bites with Caramelized Onions

These Steak Bites with Caramelized Onions feature tender, juicy ribeye, sweet golden onions, garlic and fresh thyme simmered in rich, savory pan juices. Inspired by Brazilian bife acebolado, this easy skillet dinner is packed with flavor and perfect served over rice or mashed potatoes.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American, Brazilian

Keyword: befe acebolado, steak and onion bites, steak bites, steak bites with caramelized onions, steak bites with onions

Servings: people

Author: Silvia Dunnirvine

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