Classic Skillet Steak and Cheese Rice
This classic skillet steak and cheese rice recipe brings together tender sirloin, sautéed vegetables, and fluffy rice, all topped with melted Colby Jack or Monterey Jack cheese for a hearty and satisfying meal cooked in one pan.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 lb sirloin steak or flank steak thinly sliced against the grain
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 cloves garlic minced
- 1 cup white rice uncooked
- 2 cups beef broth
- 1/2 cup milk (any kind)
- 1 cup Colby Jack or Monterey Jack cheese shredded
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
Cooking Steps
- Season the thinly sliced sirloin or flank steak with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, then add sliced onion and bell pepper and cook until softened for 5-7 minutes. Stir in minced garlic for 1 minute until fragrant, then remove the vegetables and set them aside.
- Add the seasoned steak to the hot skillet and cook quickly until browned, for about 2-3 minutes per side, then remove and set aside with the cooked vegetables.
- Add uncooked rice to the same skillet, stirring for 1 minute to toast lightly, then pour in beef broth and milk and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Return the steak and vegetables to the skillet with the cooked rice, stirring gently to combine. Sprinkle shredded cheese over the top, cover, and let it sit for 2-3 minutes to melt, then garnish with fresh parsley if desired.
Notes
For extra flavor, consider marinating the steak for 30 minutes before cooking. You can also use different types of cheese like provolone or mozzarella for a different twist. Be careful not to overcook the steak to keep it tender and juicy.