French Onion Cubed Steak Recipe

Update Servings
  • 1 tablespoon olive oil, divided
  • 6 cubed steaks
  • Salt and pepper - to taste
  • 1 onion, peeled and thinly sliced
  • 1 teaspoon sugar
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 can condensed French onion soup
  • 1/2 cup water
  • 1/4 cup dry red wine
  • 1/2 teaspoon dried thyme leaves
  • 6 slices French bread or Texas toast
  • 6 slices Provolone cheese
1.5 hrs
  • Heat 1 teaspoon of oil in a large skillet over medium-high heat.
  • Season the steaks on both sides with salt and pepper; brown for 2 minutes per side. Remove from the skillet and set aside.
  • Add remaining olive oil to the skillet. When hot, add the onion and the sugar to the skillet and sauté until wilted, about 5 minutes.
  • Add the garlic and sauté 1 minute.
  • Sprinkle the flour over the onions and cook for 1 minute.
  • Stir in soup, water, wine and thyme.
  • Return the steaks to the skillet (or move dish to a glass pan if your skillet is non-bake one).
  • Cover and bake for 1 hour, until steaks are tender.
  • While the steaks bake, place the slices of bread on a baking sheet and top with the cheese.
  • Bake on the top rack of the oven during the last 10 - 15 minutes.
  • To serve, place 1 slice of the cheese toast on a dinner plate. Top with a cube steak and spoon the French onion sauce over the top.
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