When you want something rich and flavorful yet doable on a busy night, this Steak and Caramelized Onion Orzo gives you the best of both worlds. Tender seared steak bites meet deeply sweet caramelized onions, all nestled in creamy Parmesan orzo that feels special enough for company but easy enough for any weeknight. If you love creamy pasta dinners, you’ll also want to check out Creamy Chicken and Broccoli Orzo for another easy, flavorful weeknight option.
Ingredients & Substitutions
- Sirloin Steak: Choose a good-quality cut with plenty of flavor. Strip steak or ribeye can be used, but sirloin keeps things accessible and budget-friendly.
- Kosher Salt & Black Pepper: Basic seasoning for the steak bites. Add a pinch of smoked paprika or cayenne for extra depth if desired.
- Unsalted Butter: Adds richness and helps achieve a golden crust on both steak and onions. Can be substituted with all olive oil for a lighter version.
- Extra Virgin Olive Oil: Works alongside butter to prevent burning and keep steak juicy.
- Onions: I used both yellow and red onions. The mix gives color and flavor contrast as they caramelize. Two yellow onions will work if you don’t have both.
- Orzo: The tiny pasta that soaks up sauce beautifully. Any small pasta shape could work in a pinch.
- Beef Broth: Builds flavor for the orzo; low-sodium beef broth is fine. You could swap part chicken broth if needed.
- Worcestershire sauce: Deepens the beefy flavor. Soy sauce works as a substitute in a pinch.
- Parmesan Cheese: Finishes the orzo with nutty, salty richness. Freshly grated is ideal.
FAQs
Can I use a different cut of steak or even ground beef?
Absolutely. Flank steak, flat iron, or filet work well for a more luxurious version; just adjust the searing time. Ground beef or diced stew meat will work too, though you’ll miss the seared steak texture. If using ground beef, brown it first in the skillet, then proceed with the orzo.
My onions are browning too fast. What should I do?
If the onions start browning or sticking before they’re tender, reduce the heat slightly and add a splash of water (or a little broth or wine) to help deglaze the pan. This lets the onions continue cooking slowly and caramelize evenly without burning. Check out my caramelized onions instructions for more helpful tips.
Can I skip caramelizing the onions?
Caramelized onions add a sweet, rich flavor that really makes this dish special. You could cook the onions more quickly over a higher heat, but they won’t develop the same depth of flavor or sweetness. For the best results, I really encourage you to take the time to caramelize slowly.
Can I make this ahead of time?
Yes! You can fully cook the onions ahead of time and store them in the refrigerator for up to 3 days. The steak and orzo are best cooked fresh, but the onions save prep time on a busy evening.
How do I get the orzo creamy without it sticking?
Stir the orzo occasionally while it simmers, scraping up any browned bits from the pan. Using the right amount of liquid and keeping the heat moderate ensures it absorbs the broth evenly. If it seems dry before fully cooked, add a splash more broth or water to finish cooking.
Serving Ideas
- For a cozy weeknight dinner, serve this with a simple side salad and some crusty bread, like a French Baguette, for dipping.
- Add a side of roasted asparagus or roasted Brussels sprouts if you want a little extra color and crunch.
- Leftovers reheat easily. Just toss in a skillet with a splash of broth or butter and warm until creamy again.
How to Store Steak and Caramelized Onion Orzo
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth to restore creaminess.
Freezer: Let the orzo cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over low heat, adding a little broth or water to bring back the creamy texture. The steak may be slightly softer after freezing, but the flavor remains delicious.
Steak and Caramelized Onion Orzo
Ingredients
- 1 pound sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon garlic, minced
- 1 cup (136 g) orzo, uncooked
- 2 ½ cups (20 ounces / 602 g) beef broth
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Parmesan cheese, grated
- fresh parsley, chopped, for garnish
Instructions
- Pat the steak bites dry and season with salt and pepper. Let them rest at room temperature while you caramelize the onions.
- Place a large skillet over medium-low heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once hot, add the sliced onions. Cook, stirring occasionally, for 30-40 minutes, until the onions are soft and deeply golden brown. (Add a splash of water if they start to stick or brown too quickly.)
- Stir in the garlic and cook for 1 minute. Transfer the onion mixture to a bowl and set aside.
- Return the skillet to medium-high heat. Add the remaining butter and oil. Once butter has melted and the oil is hot and shimmering, add steak bites in a single layer (working in batches if needed) and sear for 1 ½ to 2 minutes without moving. Flip and cook for another 1 to 2 minutes, or until the steak reaches your desired doneness*. Transfer the steak bites to a plate, tent loosely with foil, and let rest while you finish the orzo.
- Reduce the heat to medium. In the same skillet (do not wipe it out), add the orzo to the pan and stir to coat, scraping up the browned bits as you go.
- Pour in the beef broth and Worcestershire sauce, stirring to combine.
- Reduce heat to medium-low and bring the mixture to a simmer. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
- Stir the caramelized onion mixture back into the skillet. Add Parmesan and mix until creamy and smooth.
- Serve steak bites over creamy caramelized onion orzo.
- Garnish with chopped parsley and extra Parmesan, if desired.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is quick enough for a weeknight but feels like a special dinner. Loved the caramelized onions!
Elizabeth
Wow, this is my kind of dish! I loved the sweetness of the caramelized onions, and the steak is perfect.
Stephanie
This is creamy, flavorful, and the steak is perfectly tender.
Bella
This is really satisfying. The caramelized onions really shine in this dish.
