1. Cook the Beef & Onions

Heat a large sauté pan over medium-high heat.

Add the ground beef and diced onions, cooking until the beef is browned and fully cooked through.

Break the meat apart as it cooks, then drain any excess grease from the pan.

2. Add Liquid & Cook the Rice

Pour in the condensed chicken broth and water, stirring to combine.

Add the Minute rice, making sure all grains are submerged.

Cook over medium-high heat, stirring occasionally, until the liquid is absorbed and the rice is tender.

3. Add Flavor & Veggies

Reduce heat to medium-low.

Stir in the brown gravy mix, cream of mushroom soup, onion powder, salt, and black pepper.

Mix until everything is evenly combined and creamy.

Add the diced green bell peppers and sliced mushrooms. Stir and simmer for about 4 minutes until the vegetables start to soften.

4. Add the Cheese

Stir in 2 cups of the shredded cheese blend until melted and smooth.

Sprinkle the remaining 1 cup of cheese over the top (do not stir).

5. Melt & Serve

Remove the skillet from heat and cover with a lid.

Let it sit for a few minutes to allow the top layer of cheese to melt completely.

Serve hot and enjoy that gooey, savory cheesesteak flavor in every bite!