Description
A comforting one-skillet meal featuring tender steak, creamy cheese, and sautéed vegetables mixed with fluffy rice.
Ingredients
- 1 lb steak (sirloin or ribeye), diced
- 1 cup rice (white long-grain or brown)
- 2 cups beef broth (low-sodium)
- 1 cup queso cheese dip or shredded cheese (cheddar, Monterey Jack)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sour cream and chopped cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the diced steak with salt and pepper. Sear the steak in the hot skillet until browned, about 2–3 minutes per side. Set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté until softened and starting to brown, about 4–6 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the rice and toast for 1–2 minutes. Scrape the bottom of the skillet to loosen any browned bits.
- Pour in the beef broth, bring to a boil. Reduce heat to low, cover, and simmer. For white rice, simmer 15–20 minutes; for brown rice, about 35–45 minutes.
- Once the rice is tender, stir in the queso or shredded cheese until melted.
- Return the cooked steak to the skillet, folding gently to combine and reheat.
- Serve hot with optional sour cream and cilantro.
Notes
For a vegetarian version, replace steak with seasoned seared mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American