Description
A one-pan meal that combines juicy steak and creamy, cheesy rice, perfect for a weeknight dinner.
Ingredients
- 1 lb steak (sirloin or ribeye), diced into bite-sized pieces
- 1 cup rice (white long-grain or brown)
- 2 cups low-sodium beef broth
- 1 cup queso cheese dip or shredded cheese (cheddar, Monterey Jack)
- 1 bell pepper, diced (any color)
- 1 onion, diced (yellow or white)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sour cream and chopped cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the diced steak with salt and pepper. Place pieces into the hot skillet in a single layer and sear until browned, about 2–3 minutes per side. Remove the steak and tent with foil to rest.
- In the same skillet, reduce heat to medium. Add the diced onion and bell pepper. Sauté until softened, about 4–6 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the rice and toast it for 1–2 minutes. Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer: 15–20 minutes for white rice, 35–45 minutes for brown rice, until liquid is absorbed and rice is tender.
- Once the rice is tender, lower the heat. Stir in the queso or shredded cheese until melted and creamy. Taste and adjust salt and pepper.
- Return the cooked steak to the skillet and gently fold to combine and reheat for 1–2 minutes.
- Serve hot with optional dollops of sour cream and a sprinkle of chopped cilantro.
Notes
Don’t overcrowd the pan when searing steak to ensure a good crust. Use low-sodium broth for better control over seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American