French Onion Steak Pinwheels

French Onion Steak Pinwheels bring the deep comfort of French onion soup and the indulgence of a steakhouse dinner together for a memorable main course. This recipe wraps juicy skirt steak around sweet caramelized onions and melty cheese, then finishes with a crisp cheese crust on top. It always impresses dinner guests but is still approachable for a cozy family meal.

I first made these for my anniversary dinner at home and my husband still talks about it every year. The caramelized onions melt into the steak so perfectly I always wish I had made extra.

Ingredients

• Skirt steak: brings robust beefy flavor and works well for rolling because it is thin and flexible Ask your butcher for evenly sized steaks for easier rolling
• Kosher salt: makes seasoning precise without over salting Go with a flaky salt if possible for best texture
• Black pepper: freshly cracked gives the steak big flavor
• Garlic powder: lightly punches up the beef without overpowering it
• Canola oil: helps the steak sear and leaves no aftertaste
• Chopped parsley: brightens the dish with herby freshness and a pop of color
• Swiss cheese: melts beautifully and gives that classic French onion taste Ask for thick deli-style slices if possible
• Caramelized onions: deliver all the sweet buttery goodness of French soup onions White onions are easiest to work with and become deeply flavorful when cooked down slowly
• Beef broth: for deglazing and added savoriness Choose a low sodium broth so the onions do not end up too salty
• Bourbon: adds a gentle smoky note and helps lift all the browned bits off the pan Go for a drinkable bourbon you already enjoy
• Brown sugar: helps onions deeply caramelize and delivers a little balance to the cheese
• Chopped rosemary: adds savoriness and a woodsy aroma Fresh rosemary is strongest but dried works in a pinch
• Garlic cloves: mince them fresh for the best punch
• Beef tallow: for richness and authentic steakhouse flavor but butter can be swapped
• Salt and pepper: are essential for building flavor at every stage along the way
• Gruyere cheese: for the topping because it is nutty and melts with irresistible stretch Grate it fresh if you can
• Panko crumbs: for a delicate crunch in the cheese crust Look for Japanese style for lightness
• Melted butter: helps brown the topping and makes it extra luxurious
• Parmesan cheese: offers sharpness and a golden finish

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to a medium high setting close to three hundred fifty degrees Fahrenheit for direct cooking Place a cast iron skillet on the grill to heat up before adding onions

Caramelize the Onions:

Melt beef tallow in the skillet and add the thinly sliced onions Season with salt and pepper Cook slowly over medium heat stirring every couple of minutes until the onions are deep brown and tender This may take up to an hour but this slow cooking makes the onions sweet and jammy If onions start browning too quickly reduce heat and keep stirring

Layer in Aromatics:

Once onions are caramelized add garlic and rosemary Stir and let them cook just until fragrant about two minutes

Deglaze the Pan:

Pour in bourbon and beef broth Use a wooden spoon to scrape up any browned bits from the skillet Add brown sugar then let the mixture simmer until most of the liquid evaporates and onions are glossy about three to five minutes Remove from heat and keep warm

Prep the Steak:

Lay skirt steak flat on a board Cut in half if especially long Cover with parchment or plastic and pound out with a heavy mallet until steak is less than a half inch thick This step makes steak easier to roll and ensures even cooking

Season the Steak:

Combine salt pepper and garlic powder Rub oil over both sides of steak Sprinkle seasoning blend evenly across all surfaces

Assemble the Pinwheels:

Place a layer of Swiss cheese over steak Add a thick line of caramelized onions in the middle Roll steak tightly lengthwise making a log Tie with kitchen twine in two spots Slice between the twine to create individual pinwheels Repeat until all steak is used

Sear the Pinwheels:

Bump grill to high heat and prep for two zone grilling one hot one cooler Place pinwheels over hot side Sear for about one minute per side or until each face is deeply browned and crusty

Finish Cooking on Indirect Heat:

Move pinwheels to the cool side of grill Close lid and cook until steak registers one hundred twenty five degrees Fahrenheit inside about ten to fifteen minutes This gentle finish cooks steak through but keeps it tender

Rest and Prepare Cheese Crust:

Transfer pinwheels to a plate Let rest for ten minutes During this time mix Gruyere panko butter and Parmesan together

Add Cheese Crust and Broil:

Spoon cheese mixture over each steak Broil under a hot broiler or use a torch until topping is bubbly and golden brown

Serve and Enjoy:

Remove twine and garnish steaks with chopped parsley Slice and plate the pinwheels Serve immediately while cheese is melty and fragrant

Save

The caramelized onions are my favorite part by far They get so unbelievably sweet and turn jammy after slowly cooking down I always end up eating some straight out of the pan My kids love helping assemble and roll the pinwheels and that sticky onion cheese combo makes even picky eaters excited about steak dinners

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days Reheat gently in the oven at three hundred degrees Fahrenheit to keep the cheese melty and the steak from drying out Steak pinwheels can be wrapped tightly and frozen before adding the cheese topping then finished directly from frozen in the oven or grill

Ingredient Substitutions

If skirt steak is unavailable flank steak works as a great substitute Sliced provolone or mozzarella stand in well for Swiss and Gruyere Use butter in place of beef tallow if needed If you prefer to skip bourbon substitute extra beef broth

Serving Suggestions

Serve alongside crispy roasted potatoes and a simple green salad for a complete meal These make a beautiful party appetizer or look stunning on a platter for holiday gatherings You can even serve with a little dish of warm beef broth for dipping French dip style

A Bit of History

French onion flavors have been loved since the days of Parisian bistros combining slow cooked onions and rich cheese French onion steak pinwheels are a modern American twist combining that classic comfort with steak rolling techniques popular in grilling communities

Recipe FAQs

→ What type of steak works best for pinwheels?

Skirt steak is ideal due to its tenderness and ability to roll easily after pounding thin.

→ How do you achieve perfectly caramelized onions?

Cook onions slowly over medium heat with frequent stirring until deep brown and soft, which can take up to an hour.

→ Can I substitute another cheese for Swiss?

Yes, Gruyere or provolone also melt well and pair nicely with the rich onions and steak flavors.

→ What grilling technique helps cook pinwheels evenly?

Begin with a high-heat sear then move pinwheels to indirect heat until they finish cooking evenly inside.

→ How long should the steak rest after cooking?

Let the pinwheels rest for about 10 minutes to retain juices and ensure tender slices.