Description
This Best Cheese Steak & Rice recipe combines tender, seared ribeye steak with sautéed bell peppers and onions, all served over flavorful jasmine rice and topped with a rich, creamy cheddar cheese sauce. Quick to prepare in about 30 minutes, it’s a comforting one-pan meal perfect for any weeknight.
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 the heat to low, cover, and let it simmer gently for about 18 minutes until the rice is tender and the liquid is absorbed. Once done, fluff the rice with a fork and set aside.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sweet onions and cook for about 5 minutes until translucent. Add the sliced bell peppers and continue cooking for another 6-8 minutes until they are tender yet still have a slight firmness. Season with salt and black pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: Turn the stove heat to high and add the remaining 1 tablespoon of olive oil to the skillet. Season the thinly sliced ribeye or sirloin with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Add the steak to the hot skillet and cook for 2-3 minutes on each side, achieving a nice sear. Add the minced garlic and Worcestershire sauce, cooking for an additional 1-2 minutes to infuse flavor. Remove the steak from heat and allow it to rest briefly.
- Prepare the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute to form a roux. Gradually pour in 1½ cups of whole milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Stir in the softened cream cheese until melted and smooth. Then add the shredded sharp cheddar cheese, stirring until fully incorporated. Season the sauce with ½ teaspoon garlic powder, salt, and white pepper to taste.
- Assemble the Dish: Divide the cooked jasmine rice evenly into four bowls. Top each with the sautéed vegetables followed by the seared steak slices. Generously drizzle with the creamy cheddar cheese sauce. Optionally, finish with freshly cracked black pepper or a splash of hot sauce for added heat and flavor.
Notes
- For a spicier dish, add sliced jalapeños or a dash of hot sauce to the cheese sauce or on top before serving.
- Substitute beef broth with chicken or vegetable broth if preferred, though it may alter the flavor slightly.
- Use thinly sliced steak for quicker cooking and tenderness; you can ask your butcher to slice it thinly.
- Make sure to whisk the cheese sauce continuously to prevent lumps and ensure a smooth texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
