Steak Cheese Rice (Print Version)
Dig into steak, gooey cheese, and rice for a filling meal that’s easy to tweak and super comforting.
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon paprika if you'd like (totally optional)
02 -
3 garlic cloves, finely chopped
03 -
A big handful each of shredded mozzarella and cheddar cheese
04 -
Two cups of brown or white rice, already cooked
05 -
Some salt and pepper, as much as you want
06 -
1 medium yellow onion, chopped up
07 -
1 bell pepper (go red or yellow), dice it up
08 -
450 grams ribeye or sirloin steak
→ For Serving
09 -
120 ml sour cream
10 -
A couple of sliced green onions
# Steps:
01 -
Ladle everything onto your plates while it's steamy, then top with a good scoop of sour cream and those green onions.
02 -
Cut up your rested steak into little chunks. Toss it in the pan. Sprinkle in the shredded cheese, give it all a gentle stir, and keep at it till the cheese melts and everything’s nice and hot.
03 -
Go ahead and add the cooked rice to the pan full of veggies. If you're using paprika, shake it in now. Give it all a good mix so every bite gets something.
04 -
Drop your onions and bell peppers into that same pan. Keep the heat on medium. Cook, stirring once in a while, until they're soft—takes about 3–4 minutes. Garlic goes in last for a minute just till you can smell it.
05 -
Get your skillet good and hot over medium-high. Pat the steak nice and dry. Hit both sides with salt and pepper. Sear each side for about 4–5 minutes til it looks deep golden and forms a crust. Pull it out and let it rest for now.
# Notes:
01 -
Letting your steak chill out for a bit after searing keeps it juicy and stops it drying out when you toss it back in the pan.
02 -
If you want a spicy kick, toss in a dash of chili flakes or swap in some hot paprika.