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Steak and Caramelized Onion Orzo: One Pan Creamy Skillet Dinner

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This One-Pan Steak and Caramelized Onion Orzo is a creamy, savory, and indulgent dinner made in a single skillet. Featuring tender seared steak, sweet caramelized onions, toasted orzo, and a Parmesan-laced broth, it’s perfect for busy weeknights or cozy date nights. A quick, satisfying meal that delivers the comfort of pasta with the bold flavors of a steakhouse classic—all in under an hour.

Ingredients

Scale

For the steak:

  • 1 ½ pounds beef steak (such as sirloin or ribeye)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil

For the caramelized onions:

  • 2 large yellow onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (optional, to aid caramelization)
  • Salt to taste

For the orzo:

  • 1 ½ cups orzo pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 ½ cups beef broth (or vegetable broth)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Season the steak with salt, pepper, and garlic powder on both sides. Let it sit at room temperature while prepping the other ingredients.
  2. In a large skillet over medium-low heat, add the butter and olive oil for the onions. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 25–30 minutes until golden and caramelized. Add sugar if needed to enhance browning. Set aside.
  3. In a separate pot or deep skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute.
  4. Stir in the orzo and toast it for 2–3 minutes until lightly golden.
  5. Pour in the broth and bring to a simmer. Cook, stirring occasionally, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the Parmesan cheese, and season with salt and pepper to taste. Cover and keep warm.
  7. In a separate skillet or grill pan, heat olive oil over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) for medium-rare or desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
  8. To serve, plate the creamy orzo, top with caramelized onions and sliced steak. Garnish with chopped parsley if desired.

Notes

  • Use a deep skillet to prevent overflow while stirring.

  • Don’t rush the caramelization process; the onions develop their best flavor low and slow.

  • Add broth slowly if needed during cooking to achieve a risotto-like texture.

  • Let the steak rest before slicing to keep it juicy.

  • Feel free to make it your own by adding greens, swapping proteins, or spicing it up with chili flakes.

Find it online: https://claradelish.com/steak-and-caramelized-onion-orzo-one-pan-creamy-skillet-dinner/