Recipe by Lorac
A very rich, meaty-cheesey rice dish, that bakes in half the time of the standard pasta version. Tip - partialy freeze the beef for easy slicing.
Top Review by Brandess
I made this recipe exactly as written with no deviations. I made this dish for my BBF to take to her elderly parents along with Lorac's Recipe #89733. They really liked the dish, but stated it was a bit dry, as did I when I tasted it. They all loved the flavor and thought it was a very novel dish with great potential. I would have to agree and I will be making this dish again, however, I think I will soak the rice first so that it does not adsorb all the sauce.
- 1 1⁄2 cups long grain rice
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- 1 lb sirloin tip steak, thinly sliced
- 1 lb Italian sausage, removed from casing
- 2 1⁄2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded Fontina cheese
Directions See How It's Made
- Preheat oven to 350°F.
- Cook rice according to package directions, remove from heat, stir in the Provolone and set aside.
- Heat oil in a large skillet.
- Add beef tips and sausage (breaking up sausage with a fork), cook over medium until brown, about 5 to 6 minutes.
- On the bottom of a 9x13-inch-baking dish, layer half of the rice and Provolone mixture, half of the tomato sauce and half of the beef tips and sausage.
- Repeat the rice, sauce and meat layering and top with the shredded Mozzarella and Fontina cheese.
- Bake for 25 to 30 minutes or until hot and the cheeses have melted.
- Allow the dish to stand for 10 minutes, cut and serve.