Description
French Onion Beef Roll-Ups combine tender, thinly sliced flank steak wrapped around caramelized onions and melted Gruyère cheese, all simmered in a rich, savory sauce made with beef broth, white wine, and Dijon mustard. This elegant yet comforting dish delivers classic French onion flavors in a beautifully presented, hearty protein roll-up perfect for a satisfying dinner.
Ingredients
Scale
Beef Roll-Ups
- 1 ½ pounds flank steak or sirloin, thinly sliced into ½-inch strips
- Salt and pepper, to taste
- 1 cup shredded Gruyère or Swiss cheese (or a combination)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Toothpicks or kitchen twine (for securing rolls)
Caramelized Onions
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- Pinch of salt
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup beef broth
- ½ cup dry white wine (or additional beef broth)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Beef: If needed, gently pound the beef strips to about ½-inch thickness. Season both sides generously with salt and pepper to enhance flavor and tenderize the meat.
- Caramelize the Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, for 10–15 minutes until golden brown and caramelized. Stir in the thyme and transfer the onions to a plate to set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and butter, melting over medium heat. Stir in the beef broth, white wine (or extra beef broth), Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce slightly reduces and thickens. Season with salt and pepper to taste, then remove from heat and set aside.
- Assemble the Roll-Ups: Lay the seasoned beef slices flat. On each slice, spread a small spoonful of caramelized onions, then sprinkle with shredded cheese. Roll each slice tightly and secure with toothpicks or kitchen twine if needed.
- Cook the Roll-Ups: Heat the same skillet over medium-high heat until hot. Add the beef roll-ups and sear for 4–5 minutes, turning occasionally to brown evenly on all sides without overcooking the meat.
- Simmer in Sauce: Pour the prepared sauce over the browned roll-ups. Bring to a simmer, 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 carefully. Transfer the roll-ups to a serving platter and spoon any remaining sauce from the skillet over the top.
- Garnish and Enjoy: Sprinkle with freshly chopped parsley and serve warm. Perfect alongside mashed potatoes, rice, or a fresh side salad for a full meal.
Notes
- If flank steak is not thin enough, gently pound to avoid toughness.
- Use a good quality dry white wine or substitute with extra beef broth to keep sauce flavorful.
- Caramelizing onions slowly is key for deep sweetness and flavor development.
- Be careful not to overcook the beef roll-ups during searing to maintain tenderness.
- Toothpicks or twine help keep the roll-ups intact while cooking.
- Leftover sauce can be served as a rich gravy with the meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
