Philly-Style Beef, Pepper and Provolone Rice Bake is a hearty casserole with ground beef, bell peppers, onions, garlic, long-grain rice, beef broth, Dijon, Worcestershire, and melted provolone. It keeps the familiar cheesesteak flavor combination but removes the egg-and-heavy-cream custard used in the old casserole.
Why This Cheesesteak-Inspired Bake Is Different
- No egg custard
- No heavy cream
- Rice forms the base of the casserole
- Dijon and Worcestershire deepen the beef flavor
- Provolone melts over the top instead of baking inside an egg mixture
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup long-grain white rice
- 2 cups low-sodium beef broth
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 6 ounces provolone cheese, shredded or torn into pieces
- 2 tablespoons chopped parsley, optional
How to Make Philly-Style Beef and Provolone Rice Bake
Preheat the oven to 375°F. Lightly grease a 2½- to 3-quart baking dish.
Brown the ground beef in a large oven-safe skillet or deep sauté pan over medium-high heat. Drain excess fat if needed.
Add the onion and bell peppers and cook for 5 to 6 minutes, until they begin to soften. Stir in the garlic, Dijon, Worcestershire, smoked paprika, salt, and pepper.
Stir in the rice, then pour in the beef broth. Bring to a gentle boil, cover, reduce the heat, and simmer for 15 to 17 minutes, until the rice is nearly tender.
Transfer the mixture to the prepared baking dish if your skillet is not oven-safe. Arrange the provolone evenly over the top.
Bake uncovered for 12 to 15 minutes, until the cheese is melted and the edges are bubbling. Rest for 5 minutes before serving.
Tips for the Best Texture
Do not fully cook the rice before baking. It finishes in the oven and absorbs more of the beef and pepper flavor.
Cook the peppers until just tender. They should still have some texture when the casserole goes into the oven.
Use provolone for the top layer. It gives the casserole a more cheesesteak-like flavor than cheddar.
Frequently Asked Questions
Can I use sliced steak instead of ground beef?
Yes. Thinly sliced sirloin works well. Sear it quickly, remove it from the pan, and stir it back in just before the casserole goes into the oven.
Can I use mushrooms?
Yes. Brown 6 to 8 ounces of sliced mushrooms with the peppers and onions.
