A new twist on baked potatoes

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Jennifer Burns with Utah Beef Council is in the kitchen showing us her favorite twist on baked potatoes.

French-Style Beef Baked Potatoes

  • 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 4 hot baked medium russet potatoes
  • 1/2 cup shredded Swiss cheese
  • Caramelized Onion Sauce
  • 2 teaspoons butter
  • 3 cups diced sweet onions (1/4-inch)
  • 1/2 cup dry red wine
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

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 1-1/2 to 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 to 3 minutes or until beef is heated through.

Caramelized Onion Sauce:  In the same skillet used to prepare beef, melt 2 teaspoons butter on medium-high heat.  Add 3 cups of diced sweet onions.  Cover and cook for 5 to 7 minutes until onions are opaque and soft. Uncover skillet; cook 6 to 8 minutes until onions are golden brown, stirring occasionally.  Add 1/2 cup red wine; simmer 2 to 4 minutes until liquid is almost evaporated.  Stir in 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Cook about 20 minutes.

Cook’s Tip: The Caramelized Onion Sauce may be made ahead of time.  Reheat in a 12-inch nonstick skillet before adding cooked beef. 

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

Printable recipe for home.

For more recipes from Utah Beef Council, you can visit their website.

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