French Onion Beef & Rice Skillet

1. Brown the ground beef in a large, deep skillet. Drain excess grease and transfer the beef to a bowl.
2. Melt the butter in the same skillet over medium-low heat. Add the onions, separating the rings, and cook until softened and golden, about 20–30 minutes. Stir occasionally, adding a splash of water if they stick.
3. Stir in the rice and cook for 1 minute.
4. Return the beef to the skillet. Add the broth, homemade onion soup mix, Worcestershire, Kinder’s seasoning, black pepper, and salt to taste. Stir and bring to a gentle boil.
5. Cover, reduce heat to low, and simmer for about 20–25 minutes, or until the rice is tender. Check at 18 minutes. If there’s excess liquid once the rice is tender, simmer uncovered briefly to reduce it.
6. Gently fold back sections of the beef and rice, tuck provolone slices underneath, and spoon the mixture back over the cheese. Add more provolone on top.
7. Turn off the heat, cover, and let stand for 5 minutes until melted. Finish with fresh parsley and serve!