Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Philly Cheesesteak Hamburger and Rice Bake Recipe


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale

For the Bake:

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain rice
  • 2 cups beef broth
  • 1 (10-ounce) can condensed cream of mushroom soup
  • 1 cup shredded provolone cheese (or mozzarella)
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste

For the Topping:

  • 1 medium onion, sliced
  • 1 red or green bell pepper, sliced
  • 1 tablespoon olive oil
  • 68 slices provolone cheese

For the Dressing:

  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste

Instructions

Step 1: Prepare the Beef Mixture

  • In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it apart with a spoon as it cooks (about 6-8 minutes). Drain any excess grease.
  • Add the diced onion, bell pepper, and garlic to the skillet. Cook for an additional 4-5 minutes until the vegetables are softened.
  • Stir in the Worcestershire sauce, season with salt and pepper, and allow the mixture to cook for 2 more minutes. Set aside.

Step 2: Cook the Rice

  • In a medium pot, bring 2 cups of beef broth to a boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.
  • Once the rice is done, fluff it with a fork and set it aside.

Step 3: Make the Bake Mixture

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked rice, ground beef mixture, cream of mushroom soup, and shredded provolone cheese. Mix until everything is well combined.
  • Season the mixture with additional salt and pepper if needed.
  • Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.

Step 4: Sauté the Peppers and Onions

  • In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers and sauté for 6-8 minutes, or until the vegetables are softened and slightly caramelized.
  • Set the sautéed peppers and onions aside.

Step 5: Bake the Casserole

  • Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and top the casserole with the sautéed bell peppers and onions.
  • Layer the slices of provolone cheese over the top and return the dish to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Make the Creamy Horseradish Sauce

  • While the casserole is baking, prepare the creamy horseradish sauce. In a small bowl, combine the sour cream, horseradish, Dijon mustard, and mayonnaise. Stir until smooth and well-blended.
  • Season with a pinch of salt and pepper, adjusting the flavor to your liking. Set aside until ready to serve.

Step 7: Serve and Enjoy

  • Remove the casserole from the oven and let it rest for 5 minutes before serving.
  • Slice the bake into individual portions and serve with a generous drizzle of creamy horseradish sauce on the side.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 480
  • Sodium: 950mg
  • Protein: 26g