French Onion Garlic Butter Steak & Crispy Parmesan Potatoes
Serves 1
Directions
- 1Heat oven to 425°F. Toss potatoes with olive oil, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- 2Arrange potatoes cut side down on a sheet pan and roast until deeply golden and crispy.
- 3Meanwhile, melt 2 tablespoons butter with olive oil in a skillet, add sliced onions and salt, and cook over medium low heat until soft, dark golden, and caramelized, adding brown sugar during the last few minutes.
- 4Stir in Worcestershire, beef broth, and thyme; simmer until reduced and onions are glossy, then remove from skillet.
- 5Pat steak dry and season with garlic powder, smoked paprika, salt, and pepper.
- 6In a cast iron pan or skillet with avocado oil, sear steak in batches.
- 7Lower heat, add remaining butter, minced garlic, and Worcestershire, and toss steak in garlic butter.
- 8Transfer potatoes into the skillet, top with caramelized onions, then pile steak on top.
- 9Layer provolone over the steak and scatter Gruyère in between.
- 10Broil until cheese melts and develops browned, bubbly spots.
- 11Finish with parsley, thyme, extra Parmesan, and cracked black pepper.
Ingredients
- 2 lbs baby yukon gold potato
- 2 1/2 tbsp olive oil
- 1/2 cup parmesan, freshly grated
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt (optional)
- cracked black pepper (optional)
- 1 1/2 lbs sirloin or ribeye steak, cut into bite size pieces
- 1 tbsp avocado oil
- 5 tbsp butter
- 4 garlic clove, minced
- 2 tsp worcestershire sauce
- 2 yellow onion, thinly sliced
- 1 tsp brown sugar
- 1/2 cup beef broth
- 1 tsp fresh thyme leaf
- 6-8 slice provolone cheese
- 1/2 cup shredded gruyère
- fresh parsley (optional)
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