Why You’ll Love Steak, Cheese, and Rice Skillet Recipe

Quick and easy: This one-pan dish comes together in no time, making it ideal for busy nights.
Flavor-packed: The savory steak pairs perfectly with the melty cheese and seasoned rice, creating a rich and satisfying flavor combination.
Minimal cleanup: With everything cooked in one skillet, cleanup is a breeze.
Customizable: Add your favorite vegetables or adjust the seasoning to your taste.

Ingredients

1 lb steak (flank, sirloin, or rib-eye)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups beef broth
1 cup shredded cheddar cheese
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the steak: Season the steak with paprika, garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3-4 minutes on each side until it reaches your desired level of doneness. Remove from the skillet and let it rest.
Cook the rice: In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened. Add the rice and stir to coat it in the oil and onion mixture. Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Finish the dish: While the rice is cooking, slice the steak into thin strips. Once the rice is ready, top it with the sliced steak and sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes, or until the cheese is melted.
Serve: Once the cheese has melted, serve the skillet hot, garnished with fresh herbs if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegetable additions: Add bell peppers, spinach, or mushrooms for extra flavor and nutrition.
Spicy version: Include jalapeños or red pepper flakes for a kick of heat.
Different cheeses: Try using mozzarella, Monterey Jack, or a blend of cheeses for a different flavor profile.
Swap the steak: You can substitute the steak for chicken, pork, or even ground beef.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or in a skillet over low heat, adding a splash of beef broth if needed to prevent the rice from drying out.

FAQs

How do I make sure the steak is cooked perfectly?

The key to cooking steak perfectly is to sear it over medium-high heat, and to let it rest before slicing. For best results, use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, and 145°F for medium.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it requires a longer cooking time and more liquid (about 2 1/2 cups of broth per cup of brown rice).

Can I make this dish ahead of time?

Yes, you can prepare the rice and steak separately and store them in the refrigerator for up to 2 days. When ready to serve, just assemble and melt the cheese.

What kind of steak is best for this dish?

Flank, sirloin, or rib-eye are great options. These cuts are flavorful and tender, making them perfect for skillet cooking.

Can I add vegetables to this skillet?

Absolutely! Feel free to add vegetables like bell peppers, zucchini, or spinach to enhance the flavor and nutrition.

How can I make this recipe more flavorful?

Adding some fresh herbs like thyme or rosemary to the rice while it cooks can really boost the flavor. You can also drizzle the finished dish with a bit of balsamic glaze or hot sauce for added depth.

Can I make this dish without cheese?

Yes, you can leave out the cheese if you prefer a dairy-free version, or use a dairy-free cheese alternative.

Is this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free beef broth and ensure your steak is free from any gluten-containing marinades.

How do I prevent the rice from becoming mushy?

Be sure to follow the recommended rice-to-broth ratio and let the rice simmer over low heat, covered. Avoid stirring the rice too much while it cooks.

Can I freeze this dish?

Yes, you can freeze the cooked rice and steak (before adding the cheese). Store in an airtight container and freeze for up to 2 months. Reheat thoroughly before adding the cheese and serving.

Conclusion

The Steak, Cheese, and Rice Skillet is a delicious and satisfying meal that’s easy to make and packed with flavor. It’s a perfect dish for busy weeknights, offering a balanced combination of protein, carbs, and cheese. With its versatility and simple ingredients, it’s sure to become a family favorite. Enjoy it with your favorite sides or as a stand-alone meal!

Steak, Cheese, and Rice Skillet

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Looking for a hearty and satisfying meal? This Steak, Cheese, and Rice Skillet combines tender steak, creamy cheese, and fluffy rice in one pan for a flavorful, easy-to-make dish. Perfect for busy weeknights, it’s a crowd-pleaser the whole family will love. You won’t want to miss out on this savory comfort food that’s both filling and simple to prepare!

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet, Stove-top
Cuisine: American, Tex-Mex
Diet: Gluten Free

Instructions

Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak slices, season with salt, pepper, paprika, and cumin. Cook for about 5-7 minutes, until the steak is browned and cooked through. Remove steak from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, bell pepper, and minced garlic for 3-4 minutes until softened and fragrant.
Cook the rice: Add the rice to the skillet and stir to coat with the vegetables and oil. Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
Combine and melt the cheese: Once the rice is ready, return the cooked steak to the skillet. Stir everything together and top with shredded cheese. Cover and cook for an additional 2-3 minutes until the cheese is melted and bubbly.
Serve: Garnish with fresh cilantro or parsley if desired, and serve hot.

Notes

You can use any steak cut you prefer, but a tender cut like flank or sirloin works best for easy slicing.
For a spicier version, add some jalapeños or chili powder to the mix.
This recipe can be customized by adding vegetables like corn or black beans for extra flavor and texture.