Origin of Steak butter Steak and Rice

Rooted in Southern comfort food traditions, this “dump-and-bake” casserole has been a staple in American kitchens for decades. The idea is simple: combine rice, steak, and a generous stick of butter—then let the oven do the magic. Popularized through online recipe communities and passed down in family cookbooks, the method has stood the test of time for its affordability, heartiness, and no-stress prep.

Why This Recipe Works So Well

It’s almost too easy. Just mix, layer, and bake—no searing, sautéing, or fancy steps required. The steak butter infuses the dish with richness, while the rice soaks up every drop of flavor. The result? Perfectly juicy steak, fluffy seasoned rice, and a kitchen that smells downright irresistible. Whether you’re feeding a hungry family or craving something simple and satisfying, this dish delivers.

Also Read : Italian Breakfast Strata

Stick of Butter Steak and Rice

Recipe by RecipeWikkiCourse: Main CourseCuisine: American (with fusion elements)Difficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Steak Butter Steak and Rice is a hearty and flavorful dish featuring tender, juicy steak seared to perfection and topped with rich, herbed butter. Served over a bed of fluffy rice, this comforting meal combines savory depth with melt-in-your-mouth texture. It’s perfect for a satisfying dinner that feels both indulgent and homemade.

Ingredients

• 1 pound sirloin steak or stew meat, cut into bite-sized pieces

• 1 cup uncooked long-grain white rice

• 1 (10.5 oz) can beef consommé or beef broth

• 1 cup water

• 1 stick (½ cup) unsalted butter, sliced

• 1 packet onion soup mix

• ½ teaspoon black pepper

• Optional garnish: chopped parsley or green onions

Directions

• Preheat oven to 350°F (175°C).
• In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom.
• Pour the beef consommé and water over the rice.
• Sprinkle in the black pepper and onion soup mix. Stir gently to combine.
• Layer the steak pieces evenly on top of the rice mixture.
• Dot the top with butter slices, spreading them across the dish.
• Cover tightly with foil and bake for 1 hour.
• After 1 hour, uncover and bake for an additional 15–20 minutes, or until rice is tender and liquid is absorbed.
• Let sit 5 minutes before serving. Garnish if desired.

Notes

• For extra flavor, marinate the steak briefly in Worcestershire sauce or garlic before baking.
• You can use brown rice, but increase the baking time by 20–30 minutes and check for doneness.
• This dish pairs well with a simple green salad or steamed veggies.

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Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Also Read : Creamy Tomato Bean Soup

Tomato Gorgonzola Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

227

kcal

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable broth

• 1 teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ½ cup heavy cream

• 4 oz Gorgonzola cheese, crumbled

• Fresh basil or parsley for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
• Add minced garlic and sauté for another 30 seconds until fragrant.
• Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
• Cover and let the soup cook for about 15 minutes, stirring occasionally.
• Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
• Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

• Add a pinch of red pepper flakes for a subtle heat boost.
• If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

The post Tomato Gorgonzola Soup appeared first on RecipeWikki.