Stick of Butter Beef & Rice

Melissa Jo

4 from 2 votes

ack in 2020, I posted a simple little recipe called Stick of Butter Rice, and it exploded — 10 million views, thousands of recreations, and it’s still one of the most-made recipes on my website.

Then in 2024, I leveled it up with my Stick of Butter Chicken & Rice, and that one went just as wild — creamy, cozy, easy, and totally dump-and-bake.

And now in 2025, we’re taking it one step further with the Stick of Butter Beef & Rice version — same method, same magic, but this time with ground beef, mushrooms, French onion soup, beef consommé, and Locatelli Pecorino Romano baked right into every buttery bite. If you loved the original, this one is comfort food x100.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 6 people

Course: Main Course

Cuisine: American

Ingredients

1 lb ground beef
Browned in a skillet and seasoned
2 cups uncooked long-grain white rice Do not rinse — you need the starch
1 10.5 oz can Campbell’s French Onion Soup
2 10.5 oz cans Campbell’s Beef Consomme
1 stick ½ cup salted butter, melted
8 oz sliced baby bella mushrooms
Or white mushrooms optional but recommended
1 cup freshly grated Pecorino Romano I use Locatelli, Shreds or pre-grated will NOT melt the same

Seasoning for Beef

1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
½ tsp salt

Method

Preheat oven to 375°F. Grease a 9×9 (or 10×10) baking dish. A 9×13 also works.
Brown the ground beef in a skillet with garlic powder, onion powder, black pepper, and salt. Cook just until no longer pink. Drain the grease from the ground beef.
Spread the cooked beef evenly across the bottom of the baking dish.
Pour the uncooked rice evenly over top — do NOT stir.
Pour in the 2 cans of beef consomme.
Spoon the French onion soup over the top, lightly spreading so it covers the surface. (Use ALL of the liquid and everything from the can)
Scatter the sliced mushrooms over everything.
Drizzle the melted stick of butter evenly over the top.
Sprinkle the Locatelli Pecorino Romano over everything.
Cover tightly with foil and bake 60 minutes.
Remove foil, gently fluff with a fork, then return to oven uncovered at 375°F for 15 minutes to remove excess liquid and brown the top.
Let rest 5 minutes before serving — rice continues to steam and finish.