Cheesy Skillet Steak and Rice
A warm skillet dinner featuring tender seared steak, fluffy rice, sautéed onions and peppers, all topped with gooey melted cheese.
Ingredients
Main ingredients
- 1 lb steak, cut into bite-sized pieces (sirloin, flank, or skirt work well)
- 2 cups cooked rice (preferably chilled or day-old for best texture)
- 1 cup shredded cheese (cheddar is classic; Monterey Jack, pepper jack, or mozzarella are good alternatives)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (any color)
- 2 tablespoons olive oil (or use butter for richer flavor)
- to taste Salt
- to taste Pepper
- optional chopped parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil.
- Add the chopped onion and bell pepper; sauté until softened and translucent, about 4–5 minutes. Add the minced garlic in the last 30 seconds.
- Increase heat to medium-high. Push the vegetables to the side, add the steak pieces in a single layer, and sear until browned and cooked through, about 5–7 minutes.
Combine Ingredients
- Stir the vegetables and steak together. Add the cooked rice and toss to combine, cooking for 2–3 minutes until heated through.
- Sprinkle the shredded cheese over the top. Cover and remove from heat, letting sit for 2–4 minutes until cheese melts.
Serve
- Season with salt and pepper to taste, garnish with parsley if using, and serve hot.
Notes
Use cold (day-old) rice for best texture. Avoid overcrowding the pan when searing steak to ensure proper browning. Store in the fridge for up to 4 days and reheat with a splash of water or broth.