Description
A quick and satisfying one-pan dinner featuring tender steak, rice, and gooey melted cheese.
Ingredients
- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces
- 1 cup uncooked rice (white long-grain or brown)
- 2 cups beef broth
- 1 cup shredded cheese (sharp cheddar recommended)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 bell pepper, chopped; cooked veggies like peas or corn; a pinch of smoked paprika or chili flakes for heat
Instructions
- Heat the skillet: Warm 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Sauté onion: Add the chopped onion and cook, stirring, for 3–4 minutes until translucent.
- Brown the steak: Add the steak pieces in a single layer. Sear without moving for 2 minutes, then stir and cook another 1–2 minutes until nicely browned on all sides.
- Add garlic: Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add rice and broth: Pour in the uncooked rice and 2 cups beef broth. Give everything a quick stir and bring to a gentle boil.
- Simmer covered: Reduce heat to low, cover the skillet tightly, and simmer for about 20 minutes for white rice (or 40–45 minutes for brown rice) until the rice is tender and liquid is absorbed.
- Finish with cheese: Remove the skillet from heat. Fold in 1 cup shredded cheese until melted and the mixture is creamy. Season with salt and pepper to taste.
- Rest and serve: Let rest for 5 minutes before serving so the rice sets slightly.
Notes
For lower sodium, use reduced-sodium broth and adjust salt at the end. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American