I love how this recipe delivers big on flavor with just a handful of ingredients. The caramelized onions add sweetness that perfectly balances the savory steak and nutty Parmesan orzo. Plus, everything comes together in one skillet, making cleanup a breeze. It’s easy enough for a Tuesday night, but tastes fancy enough for company. I also like that it’s filling and well-rounded all on its own—no need for extra sides unless I want them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 orzo, uncooked
2 ½ cups beef broth
2 teaspoons Worcestershire sauce
2 tablespoons Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Directions
I start by patting the steak cubes dry and seasoning them with salt and pepper. I let them sit at room temperature while I work on the onions.
In a large skillet over medium-low heat, I melt 1 tablespoon of butter with 1 tablespoon of olive oil. Once hot, I add the sliced yellow and red onions and let them cook slowly for 30–40 minutes, stirring occasionally until they turn soft and golden. If they start to brown too quickly, I add a splash of water to slow them down.
I stir in the garlic and cook for 1 more minute. Then, I transfer the onions to a bowl and set them aside.
I return the skillet to medium-high heat and add the remaining butter and oil. When the oil is hot and shimmering, I add the steak bites in a single layer, searing for about 1½ to 2 minutes per side until browned and cooked to my liking. I work in batches if needed to avoid overcrowding.
I transfer the cooked steak to a plate, tent it loosely with foil, and let it rest.
Without cleaning the skillet, I add the orzo directly into the pan, stirring to coat it in the leftover flavor.
I pour in the beef broth and Worcestershire sauce, stirring well to scrape up any browned bits.
I reduce the heat to medium-low, cover, and let it simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
I stir the caramelized onions back in and add the Parmesan cheese, mixing until the orzo is creamy and everything is well combined.
I serve the steak bites over the creamy orzo and garnish with chopped parsley and extra Parmesan if I want to elevate the presentation.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour 5 minutes
Variations
I sometimes swap the sirloin for ribeye or filet mignon if I’m feeling fancy.
For a slightly lighter version, I’ve used chicken breast or portobello mushrooms instead of steak.
A splash of cream added to the orzo gives it an extra-luxurious texture.
I like adding spinach or peas to the orzo in the last few minutes of cooking for a touch of green.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over medium heat with a splash of broth or water to loosen the orzo. The microwave works too, but I find reheating gently on the stovetop keeps the steak more tender and the orzo creamier.
FAQs
Can I use another cut of steak?
Yes, I’ve used strip steak, ribeye, and even flank steak for this recipe. As long as it’s tender and cooks quickly, it’ll work well.
Do I need to stir the onions the whole time?
No, I just stir them occasionally—every 5–10 minutes or so—to make sure they don’t stick. The key is low and slow heat to bring out their natural sweetness.
Can I make the onions ahead of time?
Definitely. I’ve caramelized the onions a day in advance and stored them in the fridge. It saves time and they reheat beautifully when added back to the orzo.
What’s a good substitute for orzo?
If I don’t have orzo, I use small pasta shapes like pearl couscous or ditalini. Arborio rice (like in risotto) also works, but I adjust the cooking time and broth amount accordingly.
How do I tell when the steak is done?
I cook the steak until it’s nicely seared on both sides and check for doneness using the touch test or a meat thermometer. For medium-rare, I aim for 130–135°F. Letting it rest after searing helps it stay juicy.
Conclusion
Steak and Caramelized Onion Orzo is my go-to comfort dish when I want something rich and satisfying with minimal effort. The creamy orzo, sweet onions, and juicy steak create a perfect balance of flavors and textures. Whether I’m cooking for guests or just making a special dinner for myself, this dish always hits the spot.
Seared sirloin steak bites, creamy Parmesan orzo, and sweet caramelized onions come together in this rich, satisfying dish perfect for any weeknight dinner.
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 (602 g) beef broth
2 teaspoons Worcestershire sauce
2 tablespoons Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Instructions
Pat steak cubes dry and season with salt and pepper. Let rest while preparing onions.
In a large skillet over medium-low heat, add 1 tbsp butter and 1 tbsp olive oil. Add sliced onions and cook, stirring occasionally, for 30–40 minutes until deeply golden. Add water if needed to prevent sticking.
Stir in minced garlic and cook for 1 minute. Transfer onions to a bowl and set aside.
Return skillet to medium-high heat, add remaining butter and oil. Once hot, sear steak bites in a single layer for 1½ to 2 minutes per side, until desired doneness. Transfer to a plate and tent with foil.
Lower heat to medium. In the same skillet, add orzo and stir to coat, scraping up brown bits.
Pour in beef broth and Worcestershire sauce, stir, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring occasionally, until orzo is tender.
Stir caramelized onion mixture back in, add Parmesan, and mix until creamy.
Serve steak over orzo. Garnish with chopped parsley and extra Parmesan if desired.
Notes
Add a splash of water while caramelizing onions if they stick or brown too quickly.
Steak doneness guide:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F
Well Done: 160°F+
Let steak rest before serving to retain juices.
Use freshly grated Parmesan for best texture.
Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth or water.
