This cheese and onion braised steak is comfort food at its finest. Slow-cooked until meltingly tender, the beef is nestled in a rich onion gravy and finished under the grill with bubbling, golden cheese. Serve it with something that can soak up every last drop — mashed potatoes, rice, or crusty bread — because there won’t be any leftovers.
This is the kind of hearty, satisfying dinner that feels special without requiring hours of hands-on cooking. After a quick prep, the oven does all the work, making it perfect for cosy weekends or prep-ahead midweek meals.
Why We Love This Cheese and Onion Braised Steak Recipe
This dish delivers deep, savoury umami flavour with minimal effort. The long, slow braise transforms the beef into something irresistibly tender, while the onions melt into a thick, flavour-packed gravy.
Despite how impressive it tastes, this recipe is wonderfully low-fuss. Once everything is in the oven, you’re free to step away — making it ideal for busy days when you still want a comforting, home-cooked meal.
And of course, the melted cheese on top takes it to the next level.
Key Ingredients in Our Cheese and Onion Braised Steak
- Oyster blade steak: Perfect for slow cooking, becoming rich and tender over time. Chuck steak or gravy beef work just as well.
- Brown onions: Three may seem like a lot, but they cook down beautifully into the gravy.
- Garlic: Adds a subtle depth of flavour without overpowering the dish.
- Plain flour: Helps thicken the gravy for that classic braised texture.
- Tomato paste: Builds richness and enhances colour.
- Beef stock: Forms the base of the gravy — only a small amount is needed.
- Worcestershire sauce: A pantry staple that adds deep savoury notes.
- Thyme: Slow-cooked sprigs infuse flavour, with fresh thyme added at the end for brightness.
- Tasty cheese: Melts beautifully and adds a rich finishing touch.
Ingredients (12)
- 60ml (1/4 cup) olive oil
- 1.5kg oyster blade steaks, fat trimmed
- 3 brown onions, halved, sliced
- 2 garlic cloves, crushed
- 1 tbsp plain flour
- 1 tbsp tomato paste
- 250ml (1 cup) beef stock
- 2 tsp Worcestershire sauce
- 3 thyme sprigs
- 70g (2/3 cup) freshly grated tasty cheese
- Extra thyme sprigs, to serve
- Crusty bread, to serve
Method
Step 1
Preheat the oven to 150°C/130°C fan forced.
Step 2
Heat 1 tablespoon of oil in a large ovenproof frying pan or shallow casserole dish over medium-high heat. Cook the beef in batches for 2 minutes each side or until browned. Transfer to a plate.
Step 3
Reduce heat to medium and add the remaining oil. Cook the onions for 10 minutes, stirring occasionally, until softened and lightly golden. Add garlic and cook for 30 seconds. Stir in flour and cook for another 30 seconds.
Step 4
Add tomato paste, stirring well, then pour in the beef stock. Add Worcestershire sauce and season. Return the beef to the pan, nestling it into the onion mixture. Add thyme sprigs, cover, and transfer to the oven. Bake for 2 hours or until the meat is very tender.
Step 5
Preheat the grill to high. Sprinkle the beef with grated cheese and grill for 2–3 minutes or until melted and golden. Sprinkle with fresh thyme and serve immediately.
Recipe Notes
Can I make this ahead of time?
Yes. This dish reheats beautifully. Simply reheat gently on the stovetop or in the oven, then add and melt the cheese just before serving.
What can I do with leftovers?
If you’re lucky enough to have leftovers, shred the beef and mix it through the remaining gravy. Use it to fill toasted sandwiches, jaffles, or wraps.
Nutrition (Per Serving)
- Energy: ~—
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
- Sodium: Moderate