Philly Cheesesteak Stuffed Onions

In a large bowl, toss the thinly sliced steak with steak seasoning and sriracha until evenly coated.

Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the seasoned steak and cook until browned. Remove the steak and set aside, leaving the drippings in the pan.

To the same skillet, add the diced yellow onion, green bell pepper, and minced garlic. Sauté until softened and lightly browned, about 5-7 minutes.

In the bowl with the cooked steak, add the rinsed white rice, the sautéed vegetables, and 1 cup of the shredded mozzarella cheese. Mix everything together to create the filling.

Prepare the large onions by peeling them and making a slice halfway through to the core, keeping the root end intact.

Place the onions in a pot of boiling water and cook for 7-10 minutes, until the layers are tender and pliable.

Carefully remove the onions from the water and let them cool enough to handle. Gently separate the individual layers to form cups.

Generously stuff each onion layer with the steak and rice filling.

Arrange the stuffed onion layers tightly in the oven-safe skillet, seam-side down.

In a separate bowl, whisk together the beef broth and the French onion soup mix to create the braising liquid. Pour this over and around the stuffed onions.

Preheat oven to 375°F (190°C). Cover the skillet with parchment paper, an oven-safe plate to weigh it down, and a lid.

Bake covered for 1.5 hours.

Remove the lid, plate, and parchment paper. Bake uncovered for another 30 minutes, until the tops are browned and the liquid has thickened.

Top the onions with the remaining 1 cup of mozzarella cheese.

Switch the oven to broil and cook for 2-3 minutes, or until the cheese is melted and bubbly.

Garnish with fresh chives and serve hot with optional sides like sliced cucumber and sour cream.