Baked Cheese Steak and Rice
Miz Helen's Kitchen
Serves 6 to 8
Ingredients
1/4 cup vegetable cooking oil
3/4 cup all-purpose flour
1-1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
4 cube steaks, cut into bit size pieces
2 onion, chopped, medium
2 green bell peppers, chopped, medium
1 cup long grain rice
1 cup water
2 (15 ounce) can's cream of Mushroom soup
1 (12 ounce) can evaporated milk
1-1/2 cup sharp cheddar cheese, shredded
Directions
In a medium size mixing bowl, stir together the flour, salt, pepper, onion powder, and garlic powder, then set aside.
Cut the cube steaks into bite size pieces. Dredge the cube steak pieces into the flour mixture, making sure it is covered well.
Pour the vegetable oil into a heavy Dutch oven, heat the oil to hot. Brown the steak pieces in the hot oil, then remove the steak to a holding platter.
Place the chopped onions and bell peppers into the hot pot and sauté the vegetables until tender.
Pour in the raw rice and mix in one cup water, then mix well. Cook until the rice starts to turn brown.
In a mixing pitcher mix the soup, and evaporated milk well.
Pour the soup mixture into the steak and rice, then mix well.
Place the lid on the Dutch Oven and place into a 350 degree oven, then cook for 45 minutes.
Remove the Dutch Oven from the oven and remove the lid.
Sprinkle the Cheese over the top of the steak and rice.
Place the lid on the Dutch Oven and place back into the oven for 10 minutes, until the cheese has melted.
Remove from the oven and serve hot.
Enjoy!