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If you’re looking for a hearty, hands-off dinner that practically makes itself, this Steak and Mushroom Baked Rice is it. Tender sirloin, earthy cremini mushrooms, and fluffy rice all bake together in a rich French onion broth, then get finished with melty Gruyere cheese. Feels fancy, but takes minimal effort!
More casseroles, please.
A friend of mine was sending me a little love letter for my French onion soup rice recipe, (can you blame her?!) and she mentioned that she’d graduated from making it as a side dish to turning it into a full-fledged dinner with bits of steak and mushrooms all baked right in.
Um, yeah. I had that bad boy on the table for dinner that same week.
I love when recipes take on a life of their own and that’s exactly what happened here.
Tender sirloin, earthy mushrooms, fluffy rice – and of course a little cheese to top it all off. This whole recipe is such a vibe.
It’s comfort food, but also it feels a little fancy. A little elevated. Definitely not like you just tossed some ingredients in a dish, poured some canned soup over the top, and then popped it in the oven.
3 Reasons You’ll Love This Recipe:
- It’s ridiculously easy. Five minutes of prep, then the oven takes over.
- The flavors are next level. French onion soup, beef broth, butter, and Gruyere turn a simple rice dish into something that tastes like you put in way more effort than you did.
- One pan, zero drama. Everything bakes together in a 9×13 dish. Dinner and cleanup are both a win.
Swaps and Tips:
Sirloin is a great choice here, but ribeye works just as well. Cooked ground beef or diced chicken are also solid options if that’s what you’ve got on hand. Cut your steak into roughly 3/4 to 1-inch pieces for even cooking.
For the rice, stick with long-grain white rice, basmati, or jasmine. Avoid quick-cooking or instant rice as it’ll turn mushy. Brown rice can work but will need extra time in the oven.
No Gruyere? Swap in Swiss, mozzarella, or even Parmesan. Any good melty cheese will do the job.
One important tip: cover the dish tightly with foil before baking. That trapped steam is what gives you that fluffy, tender rice instead of a dry, stuck-together mess.
Step by Step Instructions:
Chop the sirloin into bite-sized pieces and pop it in a 9×13 dish.
Add the rice, onion soup, broth, and mushrooms to the dish and stir to combine.
Top the mixture with pats of butter, cover with foil, and bake.
Sprinkle cheese over the topa nd then stir everything to combine and fluff the rice before serving.
Helpful Tip!
Storage & Freezing:
Fridge: Store in an airtight container for up to 5 days. To reheat, add a splash of water or broth to keep the rice from drying out, then microwave in 30-second intervals until warmed through.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge, then reheat the same way.
Make It a Meal!
- Easy Garlic Dressing + a green salad
- Air Fryer Brussels Sprouts
- My fav garlic bread
- Blueberry Pie Bars
Steak and Mushroom Baked Rice
Ingredients
- 1 ½ pounds sirloin steak cut into bite sized pieces
- 2 cups long-grain white rice uncooked
- 20 ounces canned condensed French onion soup from 2 cans
- 20 ounces beef broth
- 8 ounces cremini mushrooms sliced
- ½ cup butter thinly sliced
- 1 cup shredded gruyere cheese see notes
- Minced parsley for garnish
Instructions
- Preheat oven to 425°F. Lightly grease a 9 x 13-inch baking dish.
- Add the steak, then add the rice, French onion soup, beef broth and mushrooms. Stir to combine.
- Top with slices of butter.
- Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes, or until rice is tender.
- Sprinkle on the gruyere cheese and let sit for a couple of minutes. Stir and fluff rice then top with parsley.
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