Baked Cheese Steak and Rice

 

Our Baked Cheese Steak and Rice recipe came about as a last minute change in a meal plan. Have you ever got that call from a family member that has invited a couple of extra folks over for dinner? That happens a lot here at the cottage and even more when the kids were in high school and collage. I learned along the way to make a meal stretch out just a little bit more so there would be enough for everyone. There is one thing for sure, folks never left the table hungry. We always seemed to have enough for everyone. This recipe turned out to be a favorite that is requested over and over.

Baked Cheese Steak & Rice Recipe

I usually serve dinner around 6:00 p.m. and that means I am going to be cooking on average by about 4:00 p.m. The day our Baked Cheese Steak and Rice was created a got a phone call around 3:45 p.m. saying guess what, I have invited a couple of friends for dinner, that's ok right? I took a look at the 4 cube steaks that I had laid out for dinner and began to create, not a meal for 4 but to double the size. Thank goodness I have things in the pantry and freezer that really help me in situations like this.  Lets get started on the recipe.

We Start The Recipe With

Season Cubed Steaks Cut Into Bite Size Pieces

Browned In a Hot Oil

Remove It To A Holding Platter

In The Same Pot, Sauté The Vegetables

 Ready To Go! Place The Rice Into The Hot Pot With The Vegetables, Stirring Until The Rice Is Just Starting To Brown.

Add One Cup Water and Mix Well, 

Add The Browned Cube Steak Pieces Into The Mix

Next We Mix All The Liquids and

 Add Them To The Pot.

Cover The Pot and Place In The Oven to Bake

Remove From The Oven and 

Cover With Shredded Cheese

The Baked Cheese Steak and 

Rice Is Ready To Serve

Baked Cheese Steak and Rice

Miz Helen's Kitchen

Serves 6 to 8

Ingredients

1/4 cup vegetable cooking oil

3/4 cup all-purpose flour

1-1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon garlic powder

4 cube steaks, cut into bit size pieces

2 onion, chopped, medium

2 green bell peppers, chopped, medium

1 cup long grain rice

1 cup water

2 (15 ounce) can's cream of Mushroom soup

1 (12 ounce) can evaporated milk 

1-1/2 cup sharp cheddar cheese, shredded

Directions

In a medium size mixing bowl, stir together the flour, salt, pepper, onion powder, and garlic powder, then set aside.

Cut the cube steaks into bite size pieces. Dredge the cube steak pieces into the flour mixture, making sure it is covered well.

Pour the vegetable oil into a heavy Dutch oven, heat the oil to hot. Brown the steak pieces in the hot oil, then remove the steak to a holding platter.

Place the chopped onions and bell peppers into the hot pot and sauté the vegetables until tender.

Pour in the raw rice and mix in one cup water, then mix well. Cook until the rice starts to turn brown.

In a mixing pitcher mix the soup, and evaporated milk well.

Pour the soup mixture into the steak and rice, then mix well.

Place the lid on the Dutch Oven and place into a 350 degree oven, then cook for 45 minutes.

Remove the Dutch Oven from the oven and remove the lid.

Sprinkle the Cheese over the top of the steak and rice.

Place the lid on the Dutch Oven and place back into the oven for 10 minutes, until the cheese has melted.

Remove from the oven and serve hot.

Enjoy!

Print Recipe

Pin For Later

Let's Eat!

This Baked Cheese Steak and Rice

Is Delicious!

Some Of The Best Recipes

 Are Created Out Of Necessity!

Thanks so much for stopping by the cottage to spend some time with us today. We are always glad to see you and always have room at the table for just one or two more! Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

This Post Will Be Shared At

These Great Parties