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