Steak, Cheese, and Rice Skillet a one-pan meal that is hearty and satisfying, featuring tender steak, savory cheese, and perfectly cooked rice, all combined in a skillet. This simple yet delicious dish makes for a fantastic dinner that requires minimal effort and delivers incredible flavor in every bite.
Ingredients
1 lb flank steak or sirloin steak, cut into strips
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 cups beef broth
1 cup shredded cheddar cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet over medium-high heat.
Add the steak strips and cook for 3-4 minutes, or until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for 2-3 minutes, or until softened.
Add the rice to the skillet and stir to combine with the vegetables. Pour in the beef broth and bring to a simmer.
Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Return the steak to the skillet, stirring it into the rice mixture.
Sprinkle the shredded cheddar cheese on top and cover the skillet again. Let it cook for another 2-3 minutes, or until the cheese is melted.
Season with salt and pepper to taste, and garnish with fresh parsley if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Storage/Reheating
I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the skillet leftovers or heat them in a pan over medium heat until warmed through. If the rice has dried out, you can add a splash of beef broth or water to bring back some moisture.
FAQs
Can I use a different type of cheese?
Yes, you can! While cheddar gives it a rich, sharp flavor, other cheeses like mozzarella, Monterey Jack, or a mix of both would work well for a creamy texture.
Can I use a different cut of steak?
Absolutely! While flank or sirloin steak works best, you can substitute with any tender cut of steak like ribeye, skirt steak, or even ground beef if you prefer.
Can I make this dish ahead of time?
Yes, you can prepare the rice and steak mixture in advance and store it in the fridge for up to 3 days. When you're ready to eat, just reheat and add the cheese.
What can I serve this with?
This dish is hearty on its own, but you could serve it alongside a fresh green salad, roasted vegetables, or a light soup to balance out the richness.
Is there a vegetarian version of this recipe?
Yes, you can substitute the steak with plant-based protein options like tofu, tempeh, or even beans. You can also use vegetable broth instead of beef broth to make it fully vegetarian.
Conclusion
Steak, Cheese, and Rice Skillet is the perfect comfort food that’s quick, simple, and absolutely delicious. I love how easy it is to make a flavorful, satisfying dinner in one skillet. Whether you're feeding a family or just looking for a hearty meal for yourself, this recipe is sure to impress. Give it a try the next time you're craving a cozy, one-pan meal!
Recipe:
Steak, Cheese, and Rice Skillet
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Steak, Cheese, and Rice Skillet is a one-pan meal that's both easy to make and packed with flavor. Featuring tender steak, savory cheese, and perfectly cooked rice, this dish is a hearty and satisfying dinner that delivers incredible flavor in every bite. A great choice for a quick, delicious, and comforting meal!
Ingredients
1 lb flank steak or sirloin steak, cut into strips
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 cups beef broth
1 cup shredded cheddar cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions
-
Heat the olive oil in a large skillet over medium-high heat.
-
Add the steak strips and cook for 3-4 minutes, or until browned. Remove the steak from the skillet and set aside.
-
In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for 2-3 minutes, or until softened.
-
Add the rice to the skillet and stir to combine with the vegetables. Pour in the beef broth and bring to a simmer.
-
Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
-
Return the steak to the skillet, stirring it into the rice mixture.
-
Sprinkle the shredded cheddar cheese on top and cover the skillet again. Let it cook for another 2-3 minutes, or until the cheese is melted.
-
Season with salt and pepper to taste, and garnish with fresh parsley if desired.
Notes
Feel free to substitute the cheddar cheese with mozzarella, Monterey Jack, or a combination for a creamier texture.
You can use any tender cut of steak, such as ribeye or skirt steak. Ground beef is also an option if you prefer.
This recipe can be prepared in advance and stored in the fridge for up to 3 days. Reheat in a pan or microwave, adding beef broth or water to restore moisture if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet/One-Pan
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
