French Onion Steak Skewers
These French Onion Steak Skewers are high on my list of favorite things about outdoor grilling. Inspired by @salvalacocina and the Turkish tradition of wrapping tender meat around rich, savory fillings, this version layers in the deep, comforting flavors of French Onion Soup. Thin-sliced top sirloin, sweet caramelized onion pieces, melty Swiss cheese, and a cheesy crust all in one bite? Heck yes, and man, does it taste as good as it sounds. The secret to the best beef skewers around? Slowly caramelizing the onions in a cast-iron skillet, then deglazing with a generous pour of Pendleton Whisky for that rich, smoky depth. This cook is sponsored by my friends at Pendleton, and their whisky isn’t just a side note — it’s the key ingredient that makes the onions pop with great flavor and depth. So the next time you’re craving a freakin’ delicious dinner with some juicy steak, pull out this bourbon-inspired recipe! Table of Contents Why You’ll Love French Onion Steak SkewersIngredients ROUND-UP for French Onion Steak SkewersHow to Make French Onion Steak SkewersCaramelized OnionsDon’t rush the onions!​Cubed Steak PrepGrilling TimeWhat to Serve with French Onion Steak SkewersLeftover & Reheating Instructionsmore SkewersFAQsMost Anticipated Grill of 2025French Onion Steak Skewers Recipe Why You’ll Love French Onion Steak Skewers Ingredients ROUND-UP for French Onion Steak Skewers How to Make French Onion Steak Skewers Caramelized Onions Caramelized Onions Don’t rush the onions! ​Cubed Steak PrepGrilling Time ​Cubed Steak Prep Grilling Time What to Serve with French Onion Steak Skewers Leftover & Reheating Instructions more Skewers FAQs Most Anticipated Grill of 2025 French Onion Steak Skewers Recipe Why You’ll Love French Onion Steak Skewers First, if you love steak kebabs and French Onion soup, you’re gonna love this recipe and how it balances those concepts in one bite. The sirloin steak (you can grab it from the meat counter at your local grocery store) gets pounded thin and wrapped around sweet caramelized onions. The onions are simply transformed with a neutral oil, basic seasonings, and Pendleton’s signature smoothness. This easy recipe is perfect for grilling season, but flexible enough for year-round cooking. You can throw these on bamboo skewers, metal skewers, or wooden skewers, although a metal skewer stick is less likely to burn. If you’ve only got skewer sticks and a small saucepan, you can even adapt this for the stove top. If you’re looking for more beef skewer recipes, check out Flake Steak Skewers, Pizza Steak Skewers, steak skewers, and Simple Skewered Flap Steak. Ingredients ROUND-UP for French Onion Steak Skewers Skewers — Grab a good amount of top sirloin (or another lean cut like skirt steaks or rib eye steak if you’re feeling indulgent), slices of Swiss cheese, SPG rub, minced garlic, and then chopped parsley. Onions — You’ll need white onions, canola oil (olive oil in a pinch), black pepper, sea salt, and then a splash of Pendleton Whisky. You can add a pinch of brown sugar if you like your onions with a little extra sweetness. Cheese Crust — This is a super-easy mix of melted butter, finely chopped fried onions, and then some Parmesan cheese. Skewers — Grab a good amount of top sirloin (or another lean cut like skirt steaks or rib eye steak if you’re feeling indulgent), slices of Swiss cheese, SPG rub, minced garlic, and then chopped parsley. Onions — You’ll need white onions, canola oil (olive oil in a pinch), black pepper, sea salt, and then a splash of Pendleton Whisky. You can add a pinch of brown sugar if you like your onions with a little extra sweetness. Cheese Crust — This is a super-easy mix of melted butter, finely chopped fried onions, and then some Parmesan cheese. For a full list of ingredients with precise measurements, scroll down to the recipe card below. Or, if you have the time, come along with me as I walk you through the steps to epicness. How to Make French Onion Steak Skewers Caramelized Onions First things first, let’s start with the onions. Preheat your grill to medium-high heat (around 350F) for direct cooking. Place a cast-iron skillet on the grates for 2 minutes. Add the oil and toss in your thinly sliced onions. Season with sea salt and black pepper, then cook slowly at medium heat, stirring frequently to avoid burning. The onions will release their high water content first, then begin to caramelize into a deep brown over 45–60 minutes. When they’re close to done, add the garlic and cook for 2 minutes. Then comes the magic—deglaze the skillet with 2 ounces of Pendleton Whisky and then let it simmer until the liquid mostly disappears. Set aside and keep warm. Don’t rush the onions! If you want the best results and best flavor for your steak skewers, don’t rush the onions. That full hour of slow caramelization in a cast-iron skillet (plus the Pendleton Whisky deglaze) is what turns this from just another beef kabob recipe into an epic flavor bomb in every bite. ​Cubed Steak Prep Next up, let’s prep the beef. Slice your sirloin steak thin and pound to about ⅛” thick. On a sheet of foil, lay out a base layer of steak about 2.5 feet long by 1 foot wide. Add a layer of Swiss cheese, followed by the caramelized onions, parsley, and then more Swiss. Then top it off with another layer of steak. Use the mallet to flatten it all together one more time. Wrap it up tightly in foil and place it in the freezer for at least 1 hour (4 hours is best). You want the steak to have time to harden, but not completely freeze. This is the sweet spot where the skewers become easier to cut into squares and everything holds together best. Once chilled, slice the beef rectangle into bite-sized pieces (about 2×2” cubes of cubed beef). Thread onto bamboo skewers, metal skewers, or wooden skewers; leaving a little space between each piece of meat for even cooking. Season the outside with salt, pepper and garlic. Grilling Time Grill the skewers at medium heat (about 325 degrees F) for 8-10 minutes per side. We’re looking for the internal temperature to hit 165F. Once the skewers are done, mix the cheese crust in a medium bowl and brulee it on top of the skewers for a crispy, melty finish. Serve them hot with your favorite sides, and enjoy! What to Serve with French Onion Steak Skewers These skewers have a killer flavor profile all on their own, but they’re even better over a giant plate of crispy French fries. You could also go with sweet potato fries, potato salad, fresh greens, or roasted veggies drizzled in chimichurri sauce. For a true backyard barbecue, serve them with grilled corn and don’t forget the bourbon! Leftover & Reheating Instructions Store leftover steak kabobs wrapped tightly in an airtight container in the fridge for up to 3 days. Reheat on the grill, in a small saucepan, or over low heat on the stove top to keep the cheese melty without drying out the pieces of meat. more Skewers FAQs Can I use other cuts of beef? Heck, yeah. While top sirloin is a good choice for lean, tender meat, you can swap in rib eye steak, chuck steak, or even skirt steaks for a richer bite. What’s so special about Pendleton Whisky? Pendleton Whisky is crafted with glacier-fed spring water from Oregon’s Mt. Hood. This gives it a smooth, rich flavor with notes of caramel, vanilla, and spice — perfect for sipping, cocktails, or adding depth to recipes like these steak skewers. Can I cook these in my kitchen? Absolutely. Use an indoor grill pan or a stove-top skillet for great results year-round. Just promise me you’ll never bring your outdoor grill inside! Get stoked for life Most Anticipated Grill of 2025 WE BUILT THE GRILL WE COULDN’T FIND: VERSATILE, DURABLE, AND ACTUALLY PORTABLE. 304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY Skewers: ▢ 4 lbs Top Sirloin sliced thinly▢ 20 Swiss Cheese Slices▢ 1 cup Salt, Pepper, Garlic Rub▢ 2 tbsp Minced Garlic▢ 2 tbsp Chopped Parsley ▢ 4 lbs Top Sirloin sliced thinly ▢ 20 Swiss Cheese Slices ▢ 1 cup Salt, Pepper, Garlic Rub ▢ 2 tbsp Minced Garlic ▢ 2 tbsp Chopped Parsley Caramelized Onions: ▢ 2 medium White Onions thinly sliced▢ 2 oz Pendleton Bourbon▢ Salt & Pepper to taste▢ 2 tbsp Canola Oil ▢ 2 medium White Onions thinly sliced ▢ 2 oz Pendleton Bourbon ▢ Salt & Pepper to taste ▢ 2 tbsp Canola Oil Cheese Crust: ▢ 2 tbsp Finely Chopped Fried Onions▢ 2 tbsp Parmesan grated▢ 1.5 tbsp Melted Butter ▢ 2 tbsp Finely Chopped Fried Onions ▢ 2 tbsp Parmesan grated ▢ 1.5 tbsp Melted Butter Onions: Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.Stir frequently and move from high heat to prevent them from burning. Once they are dark brown and soft, add your garlic to cook for 2 more minutes.Finally, deglaze the skillet with Pendleton Bourbon, then let simmer until most of the liquid is gone (about 2-3 minutes). When the onions are done, pull off and keep warm. Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking. Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking. Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. Stir frequently and move from high heat to prevent them from burning. Once they are dark brown and soft, add your garlic to cook for 2 more minutes. Stir frequently and move from high heat to prevent them from burning. Once they are dark brown and soft, add your garlic to cook for 2 more minutes. Finally, deglaze the skillet with Pendleton Bourbon, then let simmer until most of the liquid is gone (about 2-3 minutes). When the onions are done, pull off and keep warm. Finally, deglaze the skillet with Pendleton Bourbon, then let simmer until most of the liquid is gone (about 2-3 minutes). When the onions are done, pull off and keep warm. Skewers: Slice your sirloin thin then pound the meat until about ⅛” thick.Add a base layer of steak about 2.5 feet long and 1 foot wide. Cover with slices of swiss cheese, then add a layer of caramelized onions with minced garlic and chopped parsley. Then top it with more swiss cheese an a final layer of steak.Use the mallet to pound the top layers of steak and help everything merge together.Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.Preheat your fire to medium heat (about 325F).Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG.Add the skewers to the grill grates to cook slowly to keep the cheese inside the skewer. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.Mix together the Cheese Crust and brulee on top of the skewers. Serve and enjoy! Slice your sirloin thin then pound the meat until about ⅛” thick. Slice your sirloin thin then pound the meat until about ⅛” thick. Add a base layer of steak about 2.5 feet long and 1 foot wide. Cover with slices of swiss cheese, then add a layer of caramelized onions with minced garlic and chopped parsley. Add a base layer of steak about 2.5 feet long and 1 foot wide. Cover with slices of swiss cheese, then add a layer of caramelized onions with minced garlic and chopped parsley. Then top it with more swiss cheese an a final layer of steak. Then top it with more swiss cheese an a final layer of steak. Use the mallet to pound the top layers of steak and help everything merge together. Use the mallet to pound the top layers of steak and help everything merge together. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours. Preheat your fire to medium heat (about 325F). Preheat your fire to medium heat (about 325F). Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG. Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG. Add the skewers to the grill grates to cook slowly to keep the cheese inside the skewer. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest. Add the skewers to the grill grates to cook slowly to keep the cheese inside the skewer. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest. Mix together the Cheese Crust and brulee on top of the skewers. Mix together the Cheese Crust and brulee on top of the skewers. Serve and enjoy! Serve and enjoy! Pro Tip: Don’t rush the onions! If you want the best results and best flavor for your steak skewers, don’t rush the onions. That full hour of slow caramelization in a cast-iron skillet (plus the Pendleton Whisky deglaze) is what turns this from just another beef kabob recipe into an epic flavor bomb in every bite. Calories: 1083kcal | Carbohydrates: 8g | Protein: 126g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 360mg | Sodium: 28783mg | Potassium: 1804mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 8mg | Calcium: 928mg | Iron: 8mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!