Cheesy Steak-and-Rice Skillet
A quick and satisfying one-pan meal featuring tender steak, caramelized onions, and fluffy rice, topped with gooey melted cheese.
Ingredients
Main Ingredients
- 1 pound steak, cut into bite-sized pieces (flank, sirloin, or strip steak work well) Thin slices speed cooking; for budget options, use skirt or flat-iron steak.
- 2 cups cooked rice (day-old rice preferred to avoid mushy texture) If you don’t have cooked rice, cook 1 cup dry rice to yield roughly 2–2½ cups cooked.
- 1 cup shredded cheese (cheddar is classic; Monterey Jack, mozzarella, or Gruyère also work) A sharper cheddar adds punch; milder cheeses melt creamier.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 cup optional chopped vegetables (bell peppers, peas, corn, or frozen mixed veg) Add for extra nutrition and flavor.
Instructions
Preparation
- Chop the onion, mince the garlic, slice the steak into bite-size pieces, and have your cooked rice measured and ready.
Cooking
- Place a large skillet over medium heat and add 1 tablespoon olive oil. Let the oil shimmer but not smoke.
- Add the chopped onion and cook for 3–4 minutes until translucent and starting to brown. Stir in the minced garlic and cook for 30–45 seconds until fragrant.
- Increase heat to medium-high. Add the steak pieces in a single layer and cook for 2–4 minutes, stirring occasionally, until browned on the outside. Season with a pinch of salt and pepper while cooking.
- Reduce heat to medium. Stir in the cooked rice and any optional vegetables. Break up clumps and mix until warmed and coated with skillet juices. Taste and adjust seasoning.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid for 2–3 minutes until the cheese is melted. For a browned top, briefly place under a broiler.
- Stir to distribute the melted cheese or leave on top to create a cheesy crown. Serve immediately.
Notes
Best served straight from the pan. Pair with a crisp green salad to cut through the richness. Refrigerate leftovers in an airtight container for up to 3-4 days, or freeze for 2-3 months.