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–+ servings
Amanda Smith

Cheesy Steak and Rice Skillet: A Comforting Delight!

A comforting and delicious Cheesy Steak and Rice Skillet that combines tender steak, rice, and vegetables topped with melted cheddar cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound flank steak sliced into thin strips
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup long-grain white rice
  • 2 cups beef broth
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced (for garnish)

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with garlic powder, onion powder, salt, and pepper. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
  2. In the same skillet, add the rice and toast it for about 2 minutes, stirring frequently.
  3. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes.
  4. After 15 minutes, stir in the frozen mixed vegetables and the cooked steak. Cover and cook for an additional 5 minutes until the vegetables are heated through and the rice is tender.
  5. Remove from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes until the cheese is melted.
  6. Garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add a teaspoon of chili powder or some diced jalapeños when cooking the steak.
  • You can substitute the flank steak with chicken breast or ground beef for a different flavor profile.

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