French-Style Beef Baked Potatoes


  • 1 pound beef top sirloin steak boneless (cut 1 inch thick)
  • Caramelized Onion Sauce
    • 2 teaspoons butter
    • 3 cups sweet onions (diced)
    • ½ cup red wine
    • 1 (14-14½ ounce) can beef broth
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
  • 4 hot baked medium russet potatoes
  • ½ cup shredded Swiss cheese


Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.

Heat 12-inch nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1½-2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef.

Prepare caramelized onion sauce. Add beef to sauce; cook 2-3 minutes or until beef is heated through.

Caramelized Onion Sauce

In same skillet used to prepare beef, melt 2 teaspoons butter on medium high heat.

Add diced sweet onions. Cover and cook 5-7 minutes until onions are opaque and soft. Uncover skillet; cook 6-8 minutes until onions are golden brown, stirring occasionally. Add red wine; simmer 2-4 minutes until liquid is almost evaporated. Stir in beef broth, salt and pepper. Cook about 20 minutes.

Cut slits lengthwise in potatoes; open and fluff potatoes with fork. Divide beef mixture among potatoes. Top with cheese.

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