Well hey there, sugar! Pull up a chair and let me tell y’all about a dish that’s got more Southern soul than a front porch swing in June. My Steak with Tennessee Onions is everything you didn’t know you needed in a supper – rich, juicy steak smothered in sweet, golden onions baked in creamy, cheesy goodness that’ll make you wanna slap your apron and holler “Mercy!”

Picture this: tender steak seared to perfection, tucked under a blanket of caramelized Tennessee onions – soft and buttery with just the right kiss of sweet and tangy. A layer of cheese melts on top like the sun setting over the Smoky Mountains, and the whole thing bakes in the oven until the kitchen smells like a little slice of heaven. It’s hearty, cozy, and humble – just like every good Southern meal oughta be.

The Story Behind the Sizzle

Now, I can’t take all the credit, darlin’. I first laid eyes (and fork) on this dish in a dog-eared church cookbook from a tiny town in East Tennessee. Those sweet Methodist ladies knew a thing or two about feeding a hungry congregation, let me tell you. And when I made it for my late husband Buford one Sunday, he looked at me like he was ready to marry me all over again – even after 40 years!

Over time, I gave it my own Granny twist. A little extra garlic, a better cut of steak, and the kind of cheese that melts like a Southern drawl. Bless it, it’s become a Sunday staple ‘round these parts.

Ingredients

For the Steak:

• 2-4 boneless ribeye or sirloin steaks (1 inch thick, room temp!)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter

For the Tennessee Onions:

• 2 large sweet onions (Vidalia if you can get ‘em), sliced thin
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• ½ cup mayonnaise (yes, mayo – trust me, sugar)
• 1 tsp Worcestershire sauce
• Pinch of paprika
• Optional: sprinkle of fresh thyme or parsley for garnish

Step-by-Step Instructions

1. Preheat & Prep:
Preheat your oven to 375°F – we’re goin’ for golden and bubbly, not burnt to a crisp. Pull those steaks outta the fridge and let ‘em get comfy on the counter for at least 30 minutes. Cold steak in a hot skillet is a Southern sin.

2. Sear the Steak:
Heat olive oil and butter in a cast iron skillet (or any heavy-bottom pan) over medium-high heat. Season steaks generously with salt and pepper. Sear them 2-3 minutes per side just to get a nice crust – we’re not cookin’ them through just yet. Remove and set aside.

3. Make the Onion Magic:
In the same skillet, melt 2 tbsp of butter and toss in those sliced onions. Cook ‘em low and slow until soft, golden, and sweet as a summer kiss – about 15 minutes. Add the garlic and stir another minute ‘til fragrant.

4. Mix Up the Topping:
In a bowl, combine mozzarella, cheddar, mayo, Worcestershire, and paprika. Mix it up like you’re fixin’ to enter the county fair cheese dip contest.

5. Assemble & Bake:
Lay the seared steaks in a baking dish or back in your cast iron if it’s oven-safe. Spoon those glorious onions over each steak. Top with your cheesy mayo mixture and smooth it out like icing on a hummingbird cake.

Pop it in the oven for 10–15 minutes, just until the cheese is melty and bubbling with joy. If you like a little crust, broil for 2–3 minutes at the end – but watch it close, honey!

6. Serve & Enjoy:
Let rest for a minute, then serve with mashed taters, green beans, or a slice of cornbread if you’re feeling fancy. Watch as folks close their eyes and hum with happiness – it’s that kinda meal.

Picture This:

The dish is hot from the oven, resting on a wood farmhouse table with a vintage floral tea towel beneath it. The cheese is bubbling and golden on top, with bits of caramelized onion peeking out like treasures. A sprig of parsley adds a pop of green, and the skillet still sizzles faintly. Steam dances above, carrying a mouthwatering scent of garlic, onions, and butter. In the background, an old-timey mason jar filled with iced sweet tea waits patiently. It’s the kind of meal that makes folks linger at the table just a little longer.

Alright now, go on and make this beauty for someone you love – or just for yourself, because you deserve it. And remember, butter and kindness should never be rationed.

With a full heart and a full belly,
Granny B 💕