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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.

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.

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.

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.

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.

Place the sliced whole onions in a pot of boiling water and boil for 10 minutes, or until the layers are pliable.

Carefully remove the boiled onions from the water. Once cooled slightly, separate the layers of each onion.

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.

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.

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.

Pour the beef broth and soup mix mixture over the stuffed onions in the pan.

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.

Bake in the preheated oven at 430°F for 1 hour and 20 minutes, covered.

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.

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.

Let the dish rest for 10 minutes before serving. Garnish with fresh chives, sliced cucumbers, and a dollop of sour cream, if desired.


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.

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.

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.

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.

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.

Place the sliced whole onions in a pot of boiling water and boil for 10 minutes, or until the layers are pliable.

Carefully remove the boiled onions from the water. Once cooled slightly, separate the layers of each onion.

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.

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.

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.

Pour the beef broth and soup mix mixture over the stuffed onions in the pan.

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.

Bake in the preheated oven at 430°F for 1 hour and 20 minutes, covered.

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.

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.

Let the dish rest for 10 minutes before serving. Garnish with fresh chives, sliced cucumbers, and a dollop of sour cream, if desired.
