Preheat oven to 375°. Spray a 13x9-inch baking dish with nonstick spray; set aside.

Cook rice blend according to package directions. Stir in 1 can mushroom soup. Spread rice mixture in prepared baking dish.

Pat steak pieces dry with paper towels; season steak with 1 tablespoon steak & burger seasoning. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add steak and cook for 3 to 4 minutes or until browned on all sides, stirring occasionally. Spread steak on top of rice mixture.

Reduce heat to medium-low; add remaining 2 tablespoon olive oil, mushrooms, green bean, and shallot to same skillet. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 to 3 minutes more or until vegetables are crisp-tender. Place vegetables on top of steak in baking dish. Spread with remaining 1 can soup; top with cheese and 1 teaspoon thyme.

Arrange potato puffs on top in an even layer. Cover with foil and bake for 20 minutes. Uncover and bake for 20 to 25 minutes or until potato puffs are brown and crisp and edges of casserole are bubbly. Let stand for 5 minutes before serving.

Sprinkle with remaining 1 teaspoon thyme; garnish with additional steak & burger seasoning, if desired.