Cheesy Steak & Rice

A savory one-pan meal where tender steak meets creamy cheese and fluffy rice—delicious, satisfying, and perfect for a comforting dinner.

Why You’ll Love This Recipe

I love how this dish combines hearty steak, tender rice, and gooey cheese in one skillet. It’s a complete meal with minimal cleanup and a perfect balance of flavors and textures. Plus, it comes together quickly, making it ideal for weeknight dinners when I want something comforting without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• steak (such as sirloin or ribeye), cut into bite-sized pieces

• long-grain white rice (or basmati)

• beef broth (for cooking the rice)

• onion, finely chopped

• garlic, minced

• bell pepper, diced (optional)

• shredded cheddar cheese (or a cheese blend)

• olive oil or unsalted butter

• salt

• black pepper

• paprika or chili powder (optional)

directions

1. Season the steak pieces with salt, pepper, and paprika (if using).

2. Heat oil or butter in a large skillet over medium-high heat. Add steak and sear until browned but not fully cooked through. Remove from pan and set aside.

3. In the same skillet, add a bit more oil if needed, then sauté onion (and bell pepper) until softened. Stir in garlic and cook for 30 seconds until fragrant.

4. Add uncooked rice to the pan and stir to coat in the aromatics and oil.

5. Pour in beef broth, bring to a simmer, and return the steak pieces to the skillet.

6. Cover, reduce heat to low, and let simmer for about 15‑18 minutes, or until rice is tender and liquid is absorbed.

7. Remove from heat, sprinkle shredded cheese evenly over the top, and let it sit—covered—for 2–3 minutes to melt the cheese.

8. Fluff gently with a fork and serve warm.

Servings and timing

• Servings: serves 4 as a hearty main dish

• Prep time: about 10 minutes

• Cook time: around 25 minutes

• Total time: approximately 35 minutes

Variations

• I swap the steak for chicken or shrimp to mix things up.

• For extra veggies, I add peas, corn, or chopped spinach in step 4.

• I use Mexican cheese blend and add salsa for a Tex‑Mex twist.

• A sprinkle of fresh herbs like cilantro or parsley brightens the dish.

• I sometimes stir in a dollop of sour cream or cream cheese at the end for creamier texture.

storage/reheating

I let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave portions or warm them in a covered skillet with a splash of broth or water to revive the rice. It reheats beautifully without drying out.

FAQs

1. Can I use brown rice instead of white rice?

I can, but I need to increase the broth and cooking time—about 2 cups broth and 35‑40 minutes simmering.

2. Do I have to sear the steak first?

Searing adds flavor and texture, but if I’m short on time I skip it and just toss the raw steak in with the rice—though the dish is slightly less caramelized.

3. What cheese melts best for this?

I find cheddar or a Mexican blend melts beautifully. Monterey Jack or mozzarella work too for extra creaminess.

4. Can I make this in a rice cooker?

I haven’t tried it, but I imagine adding steak, rice, broth, and aromatics to a rice cooker on the white‑rice setting could work—just stir in cheese at the end.

5. Is this freezer‑friendly?

Yes. I freeze portions (cooled first) in freezer-safe containers for up to 2 months. To reheat, I thaw overnight in the fridge then warm in the microwave or on the stove.

Conclusion

I savor how easy and satisfying Cheesy Steak & Rice is—rich, flavorful, and full of comfort. It’s a go-to for busy nights when I want something warm, cheesy, and filling with minimal effort and cleanup.