Description
If French onion soup and steak had a delicious baby, it’d be these pinwheels. Tender skirt steak hugs bourbon-caramelized onions and gooey Swiss cheese, then gets a Gruyère-Parmesan crust that broils to bubbly bliss. Fancy enough for date night, easy enough for Tuesday—this dish is a love letter to flavor, wrapped and seared to perfection.
Ingredients
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2–3 skirt steaks, pounded thin
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Kosher salt, pepper, garlic powder (1 tbsp each)
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2 tbsp beef tallow (or butter + olive oil)
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2 white onions, thinly sliced
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8 garlic cloves, minced
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1 tbsp brown sugar
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1 tbsp chopped rosemary
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2 oz bourbon (or red wine)
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1 cup beef broth
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6–8 slices Swiss cheese
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3 tbsp Gruyère, 1 tbsp Parmesan
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1 tbsp panko + 1 tbsp melted butter
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Fresh parsley, for garnish
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Canola oil, for searing
Instructions
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Caramelize Onions: In tallow, cook onions, garlic, rosemary, sugar, salt & pepper for 15–20 mins. Deglaze with bourbon & broth. Simmer 10–15 mins until thick and jammy.
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Prep Steak: Lay steaks flat, season both sides. Cover with cheese and a layer of cooled onion jam. Roll tightly, seam-side down. Chill 15 mins.
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Slice & Sear: Cut into 1.5” pinwheels. Sear in hot oil, 2–3 mins per side until browned.
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Bake: Transfer skillet to oven at 375°F for 10–12 mins (135°F for medium-rare).
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Cheesy Crust: Mix Gruyère, Parmesan, panko, butter. Spoon over pinwheels. Broil 1–2 mins until golden.
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Serve: Remove toothpicks, sprinkle with parsley. Enjoy hot with pan juices!
Notes
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Chill rolled steak before slicing = cleaner pinwheels.
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Broiler watching is a sport—don’t walk away!
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Pair with lemony salad, mashed potatoes, or crusty bread.
- Prep Time: 25 min
- Cook Time: 25–30 min
Nutrition
- Calories: 480 kcal per serving
- Fat: 35g
- Carbohydrates: 10g
- Protein: 35g