Description
A cheesy, one-skillet dinner that pairs tender steak with fluffy rice and gooey melted cheese — quick enough for a weeknight, comforting enough to be a family favorite.
Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1 cup rice (white long-grain or brown)
- 2 cups beef broth (low-sodium)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 4–5 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Push the aromatics to the side, increase heat slightly, and add the bite-sized steak pieces in a single layer.
- Season with salt and pepper. Cook without moving for 1–2 minutes to get a good sear, then stir and brown on other sides until mostly cooked through (about 3–5 minutes total depending on size).
- Stir the rice into the skillet so it gets coated in oil and picks up browned bits.
- Pour in 2 cups beef broth and scrape the bottom of the pan to deglaze.
- Bring to a boil.
- Reduce heat to low, cover the skillet, and simmer gently. For white rice, simmer 15–20 minutes; for brown rice, simmer 35–40 minutes and add an extra 1/2 cup broth if needed.
- Check at the shorter time and add a few tablespoons of liquid if rice isn’t tender.
- Once rice is cooked and liquid absorbed, remove skillet from heat.
- Stir in 1 cup shredded cheese until melted and evenly distributed.
- Taste and adjust salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
For a lighter version, use half the cheese and add a squeeze of lemon or some hot sauce for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American