Description
A one-pan cheesy steak and rice skillet that’s quick to prepare and perfect for busy weeknights.
Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1 cup rice (white long-grain or brown)
- 2 cups beef broth or water
- 1 cup shredded cheese (cheddar recommended)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: 1 cup chopped vegetables (bell peppers, peas, mushrooms, or frozen mixed veg)
Instructions
- Prep everything before heat: dice the onion, mince garlic, shred cheese, and cut the steak into uniform bite-sized pieces.
- Heat a large heavy skillet over medium heat and add the olive oil. When the oil shimmers, add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.
- Push onions to the side and increase heat to medium-high. Add the steak pieces in a single layer—work in batches if needed to avoid crowding. Brown the steak, about 2–3 minutes per side. Season with salt and pepper.
- Stir the browned steak and onions together. Add the rice and stir to coat the grains in oil and fond.
- Pour in beef broth (or water). Bring to a boil, then reduce heat to low, cover tightly, and simmer.
- When the rice is tender and liquid absorbed, sprinkle the shredded cheese evenly over the skillet. Cover and let sit off the heat for 2–3 minutes to melt the cheese.
- Uncover, give a gentle stir to combine the melted cheese, and adjust seasoning. Serve hot.
Notes
For a vegetarian version, substitute steak with mushrooms or tofu, and use vegetable broth. Can be easily reheated on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American