Ribeye Steak with French Onions & Mushrooms

Serving: This steak pairs beautifully with a side of roasted vegetables, mashed potatoes, or a crisp salad.
Storage: Store any leftover steak and toppings in an airtight container in the fridge for up to 2 days. Reheat the steak gently in the oven, and sauté the onions and mushrooms again for freshness.
Variations
Spicy Kick: Add a pinch of red pepper flakes to the onions and mushrooms for a little heat.
Herb-Infused: Add fresh rosemary or oregano to the pan with the onions and mushrooms for a fragrant twist.
Cheese: Top the steak and onions with a slice of melted provolone or blue cheese for added richness.
FAQ
1. Can I use a different cut of steak?
Yes, you can substitute the ribeye with sirloin, strip steak, or filet mignon, but cooking times may vary depending on the thickness of the steak.

2. Can I use red onions instead of yellow?
Absolutely! Red onions will bring a slightly milder, sweeter flavor, while yellow onions offer more traditional caramelized sweetness.

3. How do I know when my steak is done?
The best way to check steak doneness is by using a meat thermometer:

Rare: 120°F
Medium-rare: 130°F
Medium: 140°F
Medium-well: 150°F
Well done: 160°F+
This Ribeye Steak with French Onions & Mushrooms will elevate your steak dinner to a whole new level, making it an unforgettable meal every time!