Steak Cheese Rice Skillet
A flavorful one-pan dish combining tender steak strips, sautéed vegetables, and cheesy rice for a quick, hearty dinner inspired by Philly flavors.
Equipment
- 1 large skillet for cooking steak and veggies
- 1 spatula for stirring and scraping
Ingredients
- 1 lb thinly sliced sirloin or flank steak
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 small onion sliced
- 1 bell pepper sliced
- 2 –3 garlic cloves minced
- 2 cups cooked white or brown rice
- 1 cup beef broth
- 1 cup shredded cheese provolone, mozzarella, or blend
- 1 –2 tablespoons Worcestershire sauce optional
- Sliced green onions optional topping
- Pickled banana peppers optional topping
- Hot sauce or ketchup optional topping
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season steak strips with salt, pepper, and garlic powder.
- Add steak to the skillet and sear until browned, about 3 to 4 minutes.
- Remove steak from skillet and set aside.
- Add additional oil if needed, then sauté onions and bell peppers until softened, about 4 to 5 minutes.
- Stir in minced garlic and cook for 30 to 60 seconds until fragrant.
- Add cooked rice and beef broth, stirring to combine and scraping up browned bits from the skillet bottom.
- Bring to a simmer and let the liquid reduce slightly.
- Return steak to skillet and mix evenly with rice and vegetables.
- Sprinkle shredded cheese over the top, cover, and let sit a few minutes until cheese melts.
- Serve hot with optional toppings like green onions, pickled banana peppers, or your preferred sauces.
Notes
- Let steak rest before slicing for juicier bites.
- Use provolone for classic or cheddar for bolder cheese flavor.
- Try mushrooms or jalapeños for extra veggies.
- Store leftovers up to 4 days; reheat gently with broth splash.