Ultimate French Onion Pasta with Steak (Rich, Cheesy & Decadent)

Have you seen those viral French onion pasta videos everywhere? We jumped on this trend hard – and honestly, if you like onions, it’s everything the hype promises. Our version with perfectly cooked steak takes it from good to absolutely ridiculous.

A plate with sliced steak and French onion pasta in a creamy onion sauce, garnished with herbs, next to a bowl of pasta and additional servings on the table.

This isn’t just pasta with onions thrown on top. We’re talking about an hour of slow-caramelized onions that turn into liquid gold, tossed with pasta and topped with perfectly seared steak. The viral recipe was already incredible, but adding steak made it a complete meal that had us eating it three nights straight.

Here’s why this trend actually deserves the hype: those caramelized onions create the most insanely rich sauce when combined with beef broth and cream. Add melty cheese on top and sliced steak, and you’ve got the ultimate comfort food mashup.

Overhead view of raw ribeye steaks, sliced onions, dry pasta, herbs, shredded cheeses, broth, cream, butter, olive oil, and seasonings arranged on a wooden surface.

🔪 Ingredients & Tools You’ll Need

For the steak

Ribeye or New York strip steak
Kosher salt
Avocado oil (or your favorite neutral cooking oil)

For the French onion pasta

Paccheri, rigatoni, or penne pasta
Yellow onions, thinly sliced
Unsalted butter
Avocado oil
Kosher salt
Fresh thyme leaves
Bay leaf
Dry white wine, Beef broth, & Heavy cream
Freshly ground black pepper
Garlic powder
Gruyère cheese, Parmigiano-Reggiano, and mozzarella
Fresh thyme and chives, for garnish

Equipment

Cast-iron skillet or heavy-bottomed pan
Large pot for boiling pasta
Wooden spoon
Tongs
Sharp chef’s knife

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📅 Aug 31, 2025

📝 How to Make French Onion Pasta with Steak

Prep the steak: Pat the steak dry and season liberally with salt. Let it sit at room temperature for 30 to 45 minutes.
Caramelize the onions: Heat butter and oil in a skillet over medium-low. Add the onions with a pinch of salt and cook slowly, stirring occasionally, for 45 to 60 minutes, until they are deep golden brown and jammy. Add thyme and bay leaf during the last 15 minutes. Transfer onions to a bowl and set aside.
Cook the pasta: Boil the pasta in salted water until it is al dente. Reserve ½ cup of pasta water before draining.
Cook the steak: Wipe the skillet clean, then heat the remaining oil over medium-high heat until it shimmers. Sear steak 2 to 3 minutes per side until a golden crust forms and the internal temp reaches 125°F for medium-rare. Rest the steak on a board, tented with foil, for 10 minutes.
Make the sauce: Deglaze the skillet with white wine, scraping up browned bits, and reduce by half. Add beef broth and simmer 10 minutes until slightly reduced. Stir in caramelized onions, heavy cream, garlic powder, and black pepper. Remove bay leaf.
Assemble the pasta: Add the drained pasta to the sauce, tossing to coat evenly. Use reserved pasta water as needed for a silky texture. Sprinkle cheeses evenly over the top.
Broil: Place the skillet under the broiler for 2–3 minutes, just until the cheese has melted and turned golden brown.
Serve: Slice the steak against the grain into strips. Layer over the pasta. Garnish with thyme, chives, and fresh black pepper.

Sliced steak and creamy French onion pasta are served in a large skillet, garnished with herbs. Shredded cheese, seasonings, and fresh herbs are arranged around the skillet on a wooden table.

🔄 Substitutions & Variations for French Onion Steak Pasta

Steak swap: Try filet mignon or sirloin if you prefer leaner cuts – just adjust cooking time to your desired temp. Chicken or pork chops also work.
Cheese mix: Stick with Gruyère for authenticity, but you can add Fontina for extra meltiness or skip mozzarella if you want it less gooey.
Wine alternative: Brandy or Cognac instead of white wine deepens the sauce with a classic French onion touch.
Pasta choice: Paccheri and rigatoni hold the sauce best, but penne or even shells work in a pinch.
Broth depth: For a richer flavor, use homemade beef stock or add a splash of concentrated demi-glace.

💡meat Nerd Tips

Slice onions thinly and keep the heat low; rush the caramelization and you’ll end up with burnt, bitter onions instead of sweet, jammy perfection.
Use ribeye for maximum marbling and flavor, but strip steak works well, too.
Resting the steak is non-negotiable – it locks in the juices.
Gruyère gives that classic French onion flavor, but mixing in mozzarella adds stretch, and Parm brings a salty kick.
Always salt your steak early, 30 to 45 minutes before cooking, so the salt has time to draw out moisture and then reabsorb, resulting in a deep, seasoned flavor.
Want a thicker crust? Pat the steak completely dry before it hits the pan, and don’t move it until it’s ready to flip.

Sliced medium-rare steak arranged next to wide pasta with french onion sauce in a skillet, garnished with herbs.

🍽️ Serving Suggestions

Serve with a crisp green salad to balance the richness.
A crusty baguette on the side to sop up all the sauce doesn’t hurt either.
Pair with a bold red wine, like Cabernet Sauvignon or Syrah.

🧊 Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of beef broth or cream to loosen the sauce.
Steak is best fresh, but you can prep the onions and even cook the pasta a day ahead.

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