French Onion Steak Pasta: Pressure Cooker Edition
Transform a classic French onion soup into a comforting, creamy pasta topped with tender ribeye steak and savory caramelized onions, all made simple using a pressure cooker.
Equipment
- 1 Pressure cooker or deep skillet for searing and caramelizing
Ingredients
Main ingredients
- 8 oz linguine cooked al dente
- 1 Panorama Meats Organic Grass Fed Ribeye about 8 oz.
- 1 tablespoon unsalted butter for searing
- 0.5 teaspoon kosher salt for seasoning steak
- 0.5 teaspoon black pepper for seasoning steak
- 2 large yellow onions sliced thin
- 3 tablespoons unsalted butter for cooking onions
- 0.5 teaspoon kosher salt for onions
- 0.25 teaspoon black pepper for onions
- 0.75 cup beef bone broth to deglaze
- 0.75 cup milk
- 0.5 cup reserved pasta water
- 1 cup gruyere cheese shredded
- 2 tablespoons fresh thyme
Instructions
Instructions
- Season ribeye with ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Heat pressure cooker or skillet insert on medium-high, melt 1 tablespoon butter, and sear steak for 3-4 minutes on each side. Remove and let rest before slicing thin.
- Lower heat, melt 3 tablespoons butter, add sliced onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 20-25 minutes until deeply caramelized.
- Deglaze pan with ¾ cup beef bone broth, scraping brown bits and simmer for 3-4 minutes.
- Add cooked linguine to the pan. Stir in ¾ cup milk and ½ cup reserved pasta water. Mix well.
- Stir in shredded gruyere and thyme, letting cheese melt into the sauce.
- Top pasta with sliced steak and serve warm.
Notes
Use fresh thyme for best flavor. If substituting dried thyme, use half the amount. Store leftovers in airtight containers and reheat with a splash of broth to revive creaminess.