Philly Cheesesteak Stuffed Onions
Philly Cheesesteak Stuffed Onions
Ingredients
For the Filling
- 2 pounds shaved ribeye, tri tip, or loin
- 2 1/2 tablespoons Sazon
- 1 tablespoon MSG, optional
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 1 1/2 cups rice, rinsed
- 3 cups shredded mozzarella or Oaxaca cheese, for filling
- as needed oil, for searing
For the Onions and Braising Liquid
- 3 large yellow onions, whole
- 2 1/2 cups beef broth, well salted
- 1 packet French onion soup mix
For Topping and Serving
- 1 cup shredded mozzarella or Oaxaca cheese, for topping
- as needed chives, for garnish, optional
- as needed sour cream, for serving, optional
- as needed cucumbers, for serving, optional
Instructions
- 1
Preheat your oven to 430°F. Season the 2 pounds of shaved ribeye, tri tip, or loin with 2 1/2 tablespoons of Sazon and 1 tablespoon of MSG (if using). Mix well by hand.
⏱️ 5 min•🌡️ 430
- 2
Heat oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the seasoned steak and sear until it is browned. Remove the browned steak from the pan and transfer it to a large mixing bowl.
⏱️ 10 min
- 3
In the same pan with the rendered bits and drippings from the steak, add the 1 diced yellow onion, 4 to 6 minced garlic cloves, and 1 diced green bell pepper. Cook until the vegetables are lightly browned and caramelized.
⏱️ 8 min
- 4
Add the cooked vegetables to the bowl with the hot steak. Add 1 1/2 cups of rinsed rice and 3 cups of shredded mozzarella or Oaxaca cheese to the bowl. Mix all ingredients thoroughly until the mixture is slightly tacky.
⏱️ 7 min
- 5
Take the 3 whole yellow onions. Slice each onion about halfway through from the top to the root end, making a single vertical cut. This allows access to all the layers.
⏱️ 5 min
- 6
Place the sliced whole onions in a pot of boiling water and boil for 10 minutes, or until the layers are pliable.
⏱️ 10 min
- 7
Carefully remove the boiled onions from the water. Once cooled slightly, separate the layers of each onion.
⏱️ 5 min
- 8
Take each onion layer and stuff it with 2 to 3 tablespoons of the prepared filling. Roll the onion layer around the filling to form a compact roll.
⏱️ 10 min
- 9
Place the stuffed onion rolls seam-side down tightly in the oven-safe pan you used for searing. Arrange them snugly next to each other.
⏱️ 5 min
- 10
In a separate container, combine the 2 1/2 cups of well-salted beef broth with 1 packet of French onion soup mix. Stir to combine.
⏱️ 2 min
- 11
Pour the beef broth and soup mix mixture over the stuffed onions in the pan.
⏱️ 1 min
- 12
Cover the pan with parchment paper. Place an oven-safe dish (like a ceramic plate) on top of the parchment paper to weigh it down. Then, cover the entire pan with its lid.
⏱️ 1 min
- 13
Bake in the preheated oven at 430°F for 1 hour and 20 minutes, covered.
⏱️ 80 min•🌡️ 430
- 14
Remove the lid and parchment paper. Reduce the oven temperature to 415°F. Continue to bake for an additional 30 minutes, or until the onions look browned and the liquid has thickened.
⏱️ 30 min•🌡️ 415
- 15
Top the baked onions with the remaining 1 cup of shredded mozzarella or Oaxaca cheese. Broil for 5 to 10 minutes until the cheese is melted, bubbly, and nicely browned.
⏱️ 10 min
- 16
Let the dish rest for 10 minutes before serving. Garnish with fresh chives, sliced cucumbers, and a dollop of sour cream, if desired.
⏱️ 10 min
Kitchen Tools
Philly Cheesesteak Stuffed Onions
For the Filling
- 2 pounds shaved ribeye, tri tip, or loin
- 2 1/2 tablespoons Sazon
- 1 tablespoon MSG, optional
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 1 1/2 cups rice, rinsed
- 3 cups shredded mozzarella or Oaxaca cheese, for filling
- as needed oil, for searing
For the Onions and Braising Liquid
- 3 large yellow onions, whole
- 2 1/2 cups beef broth, well salted
- 1 packet French onion soup mix
For Topping and Serving
- 1 cup shredded mozzarella or Oaxaca cheese, for topping
- as needed chives, for garnish, optional
- as needed sour cream, for serving, optional
- as needed cucumbers, for serving, optional
Instructions
- 1
Preheat your oven to 430°F. Season the 2 pounds of shaved ribeye, tri tip, or loin with 2 1/2 tablespoons of Sazon and 1 tablespoon of MSG (if using). Mix well by hand.
⏱️ 5 min•🌡️ 430 - 2
Heat oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the seasoned steak and sear until it is browned. Remove the browned steak from the pan and transfer it to a large mixing bowl.
⏱️ 10 min - 3
In the same pan with the rendered bits and drippings from the steak, add the 1 diced yellow onion, 4 to 6 minced garlic cloves, and 1 diced green bell pepper. Cook until the vegetables are lightly browned and caramelized.
⏱️ 8 min - 4
Add the cooked vegetables to the bowl with the hot steak. Add 1 1/2 cups of rinsed rice and 3 cups of shredded mozzarella or Oaxaca cheese to the bowl. Mix all ingredients thoroughly until the mixture is slightly tacky.
⏱️ 7 min - 5
Take the 3 whole yellow onions. Slice each onion about halfway through from the top to the root end, making a single vertical cut. This allows access to all the layers.
⏱️ 5 min - 6
Place the sliced whole onions in a pot of boiling water and boil for 10 minutes, or until the layers are pliable.
⏱️ 10 min - 7
Carefully remove the boiled onions from the water. Once cooled slightly, separate the layers of each onion.
⏱️ 5 min - 8
Take each onion layer and stuff it with 2 to 3 tablespoons of the prepared filling. Roll the onion layer around the filling to form a compact roll.
⏱️ 10 min - 9
Place the stuffed onion rolls seam-side down tightly in the oven-safe pan you used for searing. Arrange them snugly next to each other.
⏱️ 5 min - 10
In a separate container, combine the 2 1/2 cups of well-salted beef broth with 1 packet of French onion soup mix. Stir to combine.
⏱️ 2 min - 11
Pour the beef broth and soup mix mixture over the stuffed onions in the pan.
⏱️ 1 min - 12
Cover the pan with parchment paper. Place an oven-safe dish (like a ceramic plate) on top of the parchment paper to weigh it down. Then, cover the entire pan with its lid.
⏱️ 1 min - 13
Bake in the preheated oven at 430°F for 1 hour and 20 minutes, covered.
⏱️ 80 min•🌡️ 430 - 14
Remove the lid and parchment paper. Reduce the oven temperature to 415°F. Continue to bake for an additional 30 minutes, or until the onions look browned and the liquid has thickened.
⏱️ 30 min•🌡️ 415 - 15
Top the baked onions with the remaining 1 cup of shredded mozzarella or Oaxaca cheese. Broil for 5 to 10 minutes until the cheese is melted, bubbly, and nicely browned.
⏱️ 10 min - 16
Let the dish rest for 10 minutes before serving. Garnish with fresh chives, sliced cucumbers, and a dollop of sour cream, if desired.
⏱️ 10 min