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Cheesy Steak and Rice tosses sizzling steak, buttery grains, and loads of melted cheese all together in one easy skillet. When I want a dinner that feels cozy but I’m low on groceries and time, I go for this one. It’s super forgiving and everyone at my place wipes their plate clean every time.
The first time I made this was just to use up odds and ends in the fridge. Now, it’s always on request anytime we’re in the mood for something rich and filling. Hot rice with steak and cheese hits the spot every single time.
Irresistible Ingredients
- Sour cream to top: gives the best tang and creamy vibe, especially if you use the full-fat one
- Spring onions: slice up for a fresh green pop. Choose ones that look perked up and green
- Paprika (totally optional): adds a little warmth and color; smoked is lovely for extra flavor
- Salt & pepper, as much as you like: brings out all the other flavors
- Fresh garlic cloves: minced up for earthy flavor; fresh is always best
- Yellow onion: chop for that savory punch. Grab ones with crisp skins and no mushy bits
- Bell pepper: red or yellow, pick whichever you like best for sweetness and crunch. They should feel solid when you pick them up
- Cheddar and mozzarella, shredded: use your own shredded cheese for max meltiness. Both kinds make it really gooey
- Cooked rice: brown or white works. Old rice is great here because it stays nice and fluffy
- Ribeye or sirloin steak: pick a steak with good marbling. That makes it juicy and full of flavor
Easy Step-by-Step
- Dish It Out:
- Scoop everything onto plates while it’s still hot. Top with dollops of sour cream and scatter more green onions over. That cool topping with the cheesy rice just works wonders
- Toss Back the Steak and Cheese:
- Chop up the rested steak and put it back in the skillet. Throw in the shredded cheese next. Fold everything gently until you get those gooey cheesy strands and the steak and rice are mixed up just right
- Add the Rice:
- With the skillet still warm, add in your rice. Break it apart with a spoon and get it mixed up with those veggies. Give it a couple minutes so it soaks up all the goodness
- Sauté the Veggies:
- Reduce heat to medium, drizzle a little oil if needed, and toss in bell peppers with the onions. Stir often—when the onions are tender and sweet, add garlic and cook for one more minute so it all smells amazing
- Get That Steak Searing:
- Dry your steak off, then season really well with salt and pepper. Get a skillet really hot and lay the steak in. Give each side four or five minutes for a major crust. Take it out, set it on a board, and loosely cover so it stays juicy
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My household is all about the mozzarella here. Every forkful has cheese stretching everywhere—my kiddo calls it the magic dinner because the smell pulls him away from whatever he’s doing. We’ve had some epic nights at the table thanks to this one.
Keeping It Fresh
Wait until leftovers cool down before closing them up in an airtight box for the fridge. You’ve got about three days to eat it. Best way to reheat is on the stove with a little splash of broth or water. If you’re thinking freezer, just leave out the sour cream and green onions—they’re way better added fresh after thawing.
Swap Ideas
No ribeye or sirloin around? Any steak cut works, or use shredded cooked chicken instead. If you want a meatless version, pan-fried mushrooms drive the flavor. Monterey jack or pepper jack cheeses make it melty too. You can totally go with a frozen veggie mix if prepping fresh isn’t doable.
Serving Ideas
Spoon it into bowls and call it a day, or pair with a crunchy green salad for something lighter. Want a Tex Mex feel? Throw on some salsa, jalapeños, or hot sauce. I’ll even wrap leftovers in tortillas for super speedy steak and cheese wraps the next day.
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A Bit of Backstory
You’ll find different versions of steak and rice from Korean dishes to Brazilian plates. This twist is all about bubbly cheese and a bit of steakhouse feel, all in one pan. It’s classic comfort food with roots from all over.
Recipe FAQs
- → Which steak should I pick?
Go for ribeye or sirloin if you want juicy bites, but really, any cut you like will do just fine.
- → Can I use a different cheese?
Of course! Mix in whatever melting cheeses you like best—Monterey Jack and provolone are tasty options.
- → How do I get that steak crust?
Blot steak dry, sprinkle with salt and pepper, then sear in a hot pan undisturbed. That’s how you get a beautiful golden edge.
- → Can I make this ahead for the week?
Definitely! Pop leftovers in a sealed container and heat them up gently when you’re hungry.
- → What other veggies taste good here?
Sure thing—zucchini, spinach, or mushrooms add color and a nice nutrition boost, too.