Bourbon Steak and Onion Sandwiches

Bourbon-simmered onions and pan-grilled skirt steak make this hearty entrée into a memorable meal on a bun.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8


lb beef skirt steak
Salt and freshly ground black pepper
tablespoons vegetable oil
large red onion, sliced
cloves garlic, finely chopped
cup halved cherry tomatoes
cup Progresso™ beef-flavored broth (from 32-oz carton)
tablespoons bourbon
potato rolls, split

  • 1 Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.
  • 2 Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.
  • 3 Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.

Expert Tips

If you’d prefer to not use alcohol, eliminate it from the recipe.