Steak Cheese Rice Skillet
A delicious one-pan skillet featuring tender steak strips, sautéed veggies, and cheesy rice, delivering Philly-style flavors in a quick and satisfying weeknight meal.
Equipment
- 1 large skillet for cooking steak and veggies
- 1 knife for slicing steak and vegetables
- 1 spatula for stirring ingredients
Ingredients
- 1 lb sirloin or flank steak thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp garlic powder
- 1 tbsp 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 tbsp 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 more oil to the skillet if needed, then sauté onion and bell pepper 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.
- Bring mixture to a simmer and cook until liquid reduces slightly.
- Return steak to the 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 such as sliced green onions, pickled banana peppers, hot sauce, or ketchup.
Notes
- Let steak rest before slicing for juicier bites.
- Use provolone for classic flavor or cheddar for a bolder taste.
- Add mushrooms, spinach, or jalapeños for extra veggies.
- Store leftovers up to 4 days; reheat with splash of broth.