Description
A hearty and delicious Cheese Steak and Rice recipe featuring tender seared ribeye, sautéed bell peppers and onions, all served over fluffy jasmine rice and topped with a rich homemade cheddar cheese sauce. Perfect for a satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Rice
- 1½ cups jasmine rice
- 2¾ cups beef broth
- 1 tablespoon butter
- Salt to taste
Steak and Vegetables
- 1½ pounds thinly sliced ribeye or sirloin
- 2 large bell peppers, sliced thin (1 red, 1 green)
- 1 large sweet onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (optional)
Cheese Sauce
- 3 tablespoons butter (for the cheese sauce)
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces cream cheese, softened
- ½ teaspoon garlic powder (for the sauce)
- Salt and white pepper to taste
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, beef broth, and 1 tablespoon butter. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside to keep warm.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for about 5 minutes until they start to soften. Add the sliced bell peppers and continue cooking for an additional 6 to 8 minutes, stirring occasionally, until the vegetables are tender but still slightly firm. Season with salt and black pepper to taste. Remove vegetables from the skillet and set aside.
- Cook the Steak: Increase the heat to high and add the remaining tablespoon of olive oil to the same skillet. Season the thinly sliced ribeye or sirloin with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Add the steak slices to the hot skillet and cook for 2 to 3 minutes per side until nicely seared. In the last minute of cooking, add the minced garlic and Worcestershire sauce, stirring well to combine. Once cooked, remove the steak from heat and let it rest.
- Prepare the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, making sure it doesn’t brown. Gradually pour in the whole milk, whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon. Remove the pan from heat and stir in the softened cream cheese until melted and smooth, then add the grated sharp cheddar cheese, continuing to stir until fully incorporated and the sauce is creamy. Season with ½ teaspoon garlic powder, salt, and white pepper to taste.
- Assemble and Serve: Divide the cooked jasmine rice evenly into serving bowls. Top each portion with the sautéed vegetables and seared steak. Drizzle the rich cheese sauce generously over the top. Optionally, finish with freshly cracked black pepper or a dash of hot sauce for a spicy kick. Serve immediately and enjoy!
Notes
- Use thinly sliced ribeye or sirloin for the best texture and flavor.
- Adjust seasoning in the cheese sauce according to your taste preferences.
- If you prefer a spicier dish, add hot sauce or chili flakes when serving.
- Make sure not to overcook the bell peppers to retain some crunch and vibrant color.
- Rinsing the rice before cooking helps achieve fluffier grains by removing excess starch.
