Warm, cheesy, and built for any weeknight, this Cheesy Steak and Rice Skillet is the kind of one-pan dinner that feels indulgent without being fussy. Bite-sized pieces of sirloin, ribeye, or flank mingle with fluffy cooked rice, a splash of beef broth, and a blanket of melted cheddar for comfort-food that comes together in under 30 minutes. If you like hearty skillet meals, you might also enjoy this creamy slow-cooker rice dinner for a hands-off alternative: easy crockpot cheesy chicken and broccoli rice.
Why you’ll love this dish
This recipe hits several sweet spots: speed, simplicity, and big flavor. It’s fast enough for busy weeknights, frugal when you use leftover rice, and flexible with whatever melty cheese you have on hand.
"Simple to cook and impossible to mess up—cheesy, savory, and the kind of skillet dinner everyone asks for seconds of."
Perfect occasions:
- Weeknight family dinners when time is tight.
- Meal-prep: portion easily for lunches.
- Casual potlucks—keeps warm in a covered pan and feeds a crowd.
Nutritional and practical benefits:
- Uses cooked rice, so it’s a great way to repurpose leftovers.
- You control sodium and fat by choosing lean steak cuts and low-sodium broth.
- Protein + carbs in one pan makes it a balanced, satisfying meal.
The cooking process explained
Overview: Sauté aromatics, sear the steak, deglaze with beef broth, fold in cooked rice to absorb the pan juices, then top with shredded cheese and let it melt to finish. The steps are short and forgiving, which makes this an ideal beginner-friendly skillet recipe.
What you’ll do at a glance:
- Sauté onion and garlic until translucent.
- Sear steak quickly over medium-high heat to lock in juices.
- Deglaze with beef broth to capture browned flavor.
- Mix in cooked rice so it soaks up savory liquid.
- Top with shredded cheese, cover, and let the residual heat do the melting.
What you’ll need
- 1 lb steak, cut into bite-sized pieces (sirloin, ribeye, or flank work well) — if using flank, slice against the grain.
- 2 cups cooked rice (white, jasmine, or long-grain); chilled leftover rice gives best texture.
- 1 cup shredded cheese (cheddar recommended; Monterey Jack or a melty blend also works).
- 1 medium onion, chopped.
- 2 cloves garlic, minced.
- 1 cup beef broth (low-sodium if preferred).
- 2 tablespoons olive oil.
- Salt and freshly ground black pepper, to taste.
Optional toppings: chopped parsley, a few dashes of hot sauce, sliced green onions.
Notes and substitutions:
- No steak? Use thinly sliced roast beef, ground beef, or cooked shredded chicken.
- Swap beef broth for mushroom or vegetable broth for a different umami profile.
- For lower fat, trim visible fat from the steak or choose a leaner cut like top round.
Step-by-step instructions
- Warm a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3–4 minutes. Stir occasionally to avoid browning the garlic.
- Increase heat to medium-high. Add the steak pieces in a single layer if possible; season with salt and pepper. Let them sear undisturbed for 1–2 minutes to form a crust. Turn and brown all sides, about 4–6 minutes total depending on size. Avoid overcrowding — work in batches if needed.
- Pour in 1 cup beef broth to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom. Bring to a gentle simmer for 1–2 minutes so flavors combine.
- Stir in 2 cups cooked rice until it’s evenly combined and absorbs the broth. Taste and adjust seasoning.
- Sprinkle 1 cup shredded cheese over the top. Cover the skillet and remove it from the heat. Let it sit 2–3 minutes until the cheese melts and becomes gooey.
- Serve hot with optional toppings like chopped parsley, sliced green onions, or a few dashes of hot sauce.
Quick timing: Prep 5–10 minutes, cook 15–20 minutes. Total about 25–30 minutes.
Best ways to enjoy it
Serve straight from the skillet for a rustic feel. Pairings that complement the dish:
- Crisp green salad or roasted vegetables to add freshness and balance.
- Pickles or a slaw for bright acidity that cuts the richness.
- A crusty roll for mopping up any cheesy juices.
If you want a soupier or sandwich-style spin, consider making a related comfort option like the hearty Philly cheesesteak soup to capture those same flavors in spoonable form.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days. Cool to room temperature before refrigerating.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over low heat with a splash of broth or water to loosen the rice, or microwave in 30-second bursts, stirring between, until hot. Reheat to at least 165°F (74°C) for food safety.
Avoid leaving warm food out for more than 2 hours (1 hour above 90°F) to prevent bacterial growth.
Pro chef tips
- Use cold, day-old rice: It separates better and soaks up flavors without turning gluey.
- Cut steak into uniform pieces so they cook evenly. For flank, slice thin and against the grain to keep bites tender.
- Don’t crowd the pan when searing; overcrowding causes steaming instead of browning.
- Deglazing is flavor: the broth lifts all the fond (browned bits) off the pan and infuses the rice. Scrape well.
- If you want extra creaminess, stir in a spoonful of cream cheese or a splash of heavy cream before adding the shredded cheese.
- Keep cheese shredded from a block for better melting and flavor compared to pre-shredded cheese, which often contains anti-caking agents.
Creative twists
- Tex-Mex: Swap cheddar for pepper jack, add a teaspoon of cumin and chili powder, and top with avocado and cilantro.
- Mushroom & onion: Sauté sliced mushrooms with the onion for an earthy, beefy pairing.
- Low-carb: Replace rice with cauliflower rice—sauté briefly so it doesn’t release too much moisture.
- Vegetarian swap: Use marinated and seared portobello or firm tofu in place of steak, and use vegetable broth.
- Breakfast version: Top the skillet with a fried egg or two for a runny-yolk finish.
Your questions answered
Q: Can I use raw rice instead of cooked rice?
A: No — this recipe expects cooked rice. Using raw rice changes the liquid ratio and cook time. If you only have raw rice, cook it separately first, then fold it into the skillet as directed.
Q: What’s the best steak cut for this skillet?
A: Sirloin and ribeye are excellent. Sirloin is leaner and economical; ribeye gives more marbling and flavor. Flank works if sliced thin and against the grain to avoid chewiness.
Q: Can I make this ahead for meal prep?
A: Yes. Cook the skillet, cool completely, then portion into meal containers. Refrigerate up to 3–4 days. Reheat with a splash of broth to revive moisture.
Q: Is this gluten-free?
A: The base recipe is gluten-free if you use a gluten-free beef broth. Check labels on any pre-shredded cheese for additives if you have a strict allergy.
Q: How do I prevent overcooking the steak?
A: Sear quickly over medium-high heat and remove from heat once the outside is browned — the residual heat will finish cooking pieces. Cut evenly sized pieces and don’t overfill the pan.
If you want more one-pan comfort meals or cozy beef-and-cheese variations, these related recipes are a great place to explore (links are above).
Print
Cheesy Steak and Rice Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A warm, cheesy one-pan dinner featuring tender steak pieces, fluffy rice, and melted cheddar, ready in under 30 minutes.
Ingredients
- 1 lb steak, cut into bite-sized pieces (sirloin, ribeye, or flank)
- 2 cups cooked rice (white, jasmine, or long-grain)
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped parsley, hot sauce, sliced green onions
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add onion and garlic; sauté until the onion is translucent, about 3–4 minutes.
- Increase heat to medium-high, add the steak, season with salt and pepper, and sear undisturbed for 1–2 minutes. Brown all sides, about 4–6 minutes.
- Pour in beef broth to deglaze the pan, scraping up browned bits, and simmer for 1–2 minutes.
- Stir in cooked rice until combined and absorbs the broth.
- Top with shredded cheese, cover, and let sit for 2–3 minutes until melted.
- Serve hot with optional toppings.
Notes
Great for repurposing leftovers. Consider swapping steak for roast beef or chicken, and use mushroom or vegetable broth for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American