Gorgonzola Caramelized Onion Steak Bites Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the cast-iron skillet is smoking hot before adding the steak. You can test by flicking a drop of water into the pan – if it sizzles and evaporates immediately, it's ready.

Also, don't move the steak cubes around for the first 2 minutes – let them develop a crust. Use tongs to flip them once for even browning.

When caramelizing the onions, be patient and keep the heat at medium-low. Stir occasionally, scraping up any browned bits from the bottom of the pan – this adds flavor.

If the onions stick, add a splash of water. The balsamic vinegar should be added only at the end, and you can reduce it for a minute to make a syrupy glaze.

Variations

• Balsamic Mushroom Steak Bites: Add 8 oz sliced cremini mushrooms to the skillet after searing the steak, and cook until browned. Then fold in the onions and balsamic, and proceed with the Gorgonzola.
• Spicy Gorgonzola Steak Bites: Add 1/2 teaspoon red pepper flakes with the salt, and finish with a drizzle of hot honey for a sweet-heat twist. The honey adds a glossy finish that pairs well with the blue cheese.
• Herb-Butter Steak Bites: After melting the Gorgonzola, add 1 tablespoon butter and a sprinkle of fresh thyme leaves. Stir gently to create a richer sauce, and serve with extra herbs on top.
• Steak Bites with Blue Cheese Sauce: Instead of crumbling the Gorgonzola directly onto the steak, make a quick sauce by melting the cheese with 1/4 cup heavy cream in a small saucepan, then drizzle over the steak bites.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of beef broth or water to keep the sauce creamy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or beef broth to loosen the sauce.

The steak may continue to cook on reheating, so be careful not to overcook it. The onions and cheese will keep their flavor well.

You can caramelize the onions up to 3 days ahead and store them in the refrigerator. Season the steak cubes and keep them refrigerated for up to 24 hours. When ready to cook, bring the steak to room temperature for 30 minutes before searing. The onions can be reheated in the skillet while you sear the steak.

Serving ideas

Serve these steak bites as a main course with creamy polenta, mashed potatoes, or buttered egg noodles to soak up the cheesy onion sauce. A side of roasted asparagus or a crisp green salad balances the richness. For a low-carb option, serve over cauliflower mash or alongside sautéed spinach.

These steak bites also make an excellent appetizer for a party – serve them on small skewers or over crostini with a spoonful of the onions and cheese.

If serving as a main, pair with a bold red wine like a Chianti or a Malbec. The sweetness of the balsamic onions and the creaminess of the Gorgonzola are perfect with a medium-bodied red.

Frequently asked questions

Recipe card

Gorgonzola Caramelized Onion Steak Bites Skillet

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb New York strip steak, cut into 1-inch cubes
• 1 tsp kosher salt, plus more to taste
• 1 tbsp fresh rosemary, finely chopped
• 2 yellow onions, thinly sliced
• 2 tbsp aged balsamic vinegar
• 4 oz Gorgonzola Dolce, crumbled
• 2 tbsp olive oil, divided

Instructions

1. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and jammy, about 15 minutes. Stir in the aged balsamic vinegar and cook for 1 minute more. Transfer the onions to a bowl and wipe the skillet clean.
2. Pat the steak cubes dry with paper towels. Season generously with kosher salt and the chopped rosemary, tossing to coat evenly. Let sit at room temperature for up to 30 minutes while the onions caramelize.
3. Heat the remaining 1 tablespoon olive oil in the same skillet over high heat until shimmering. Add the steak cubes in a single layer (work in batches if needed) and sear without moving for 2 minutes. Toss and continue cooking for another 1–2 minutes until browned on all sides but still tender inside. Let it rest for 3 minutes before slicing.
4. Reduce the heat to low and return the caramelized onions to the skillet, folding them gently into the steak bites so they coat the meat. Cook for 1 minute to warm the onions through.
5. Sprinkle the crumbled Gorgonzola Dolce evenly over the steak and onions. Cover the skillet with a lid or foil and let sit off the heat for 2–3 minutes, until the cheese is melted and creamy.
6. Let the steak bites rest for at least 3 minutes before serving. Spoon the cheesy onions and any pan juices over the top and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

12 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.