Delicious Philly Cheesesteak Alfredo Rice Casserole (Print version)
A creamy baked rice casserole with Philly cheesesteak flavors, tender beef, peppers, Alfredo sauce, melted cheese, and crispy onions.
# Ingredients:
For the casserole
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) shaved steak or thinly sliced sirloin
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 red bell pepper, diced
06 -
1 green bell pepper, diced
07 -
1 small yellow onion, diced
08 -
2 cloves garlic, minced
09 -
1 tablespoon Worcestershire sauce
10 -
3 cups (about 480 g) cooked white rice
11 -
1 jar (15 oz or 425 g) Alfredo sauce
For the topping
12 -
1 cup (115 g) shredded mozzarella cheese
13 -
4 oz (115 g) provolone cheese, shredded or sliced
14 -
3/4 cup (45 g) crispy fried onions
15 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 400 degrees F. Grease a 9x13-inch baking dish.
02 -
Heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and the pepper, then sear for 2-3 minutes until just browned. Transfer to a plate.
03 -
Add the bell peppers and onion to the same skillet. Cook for 5-6 minutes until softened, then stir in the garlic and Worcestershire sauce for 1 minute.
04 -
In a large bowl, combine the cooked rice, Alfredo sauce, steak, vegetables, and remaining 1/2 teaspoon salt. Stir until the rice is evenly coated.
05 -
Spread the rice mixture evenly in the prepared baking dish. Top with provolone and mozzarella.
06 -
Bake for 18 minutes, until bubbling and melted. Sprinkle the crispy fried onions over the top and bake 6-8 minutes more until golden.
07 -
Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using.
# Good to know:
01 -
Use chilled cooked rice for the best texture.
02 -
Add the crispy onions near the end so they do not burn.
03 -
Resting helps the creamy filling scoop cleanly.