Description
This Best Cheese Steak & Rice Recipe is a flavorful and hearty dish combining tender seared ribeye steak, sautéed bell peppers and onions, fluffy jasmine rice cooked in beef broth, all smothered in a rich, creamy cheddar cheese sauce. Ready in just 30 minutes, it’s an easy and satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Rice and Broth
- 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
- 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
- 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 of butter. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer gently for about 18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set it aside.
- Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced sweet onion and cook for 5 minutes until softened. Add the thinly sliced red and green bell peppers to the skillet and continue to cook 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 the vegetables from the skillet and set aside.
- Cook the Steak: Turn the heat on the skillet to high and add the remaining 1 tablespoon of olive oil. Season the thinly sliced ribeye or sirloin steak with salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the steak to the hot skillet and sear for 2 to 3 minutes on each side until nicely browned. Add the minced garlic and Worcestershire sauce, cooking for an additional 1 to 2 minutes to infuse the flavors. Remove the steak from the heat and let it 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 prevent lumps. Continue cooking and stirring until the sauce thickens. Stir in the softened cream cheese until melted and smooth. Add the freshly grated sharp cheddar cheese and stir until fully incorporated into a creamy, smooth sauce. Season with ½ teaspoon garlic powder, salt, and white pepper to taste.
- Assemble and Serve: Divide the cooked jasmine rice evenly among serving bowls. Top with the seared steak slices and sautéed bell peppers and onions. Drizzle generously with the creamy cheddar cheese sauce. Optionally, add freshly cracked black pepper or hot sauce to taste. Serve immediately and enjoy a rich, comforting cheese steak and rice meal.
Notes
- For best results, use thinly sliced ribeye or sirloin for tender steak pieces.
- Rinsing the rice removes excess starch, resulting in fluffier cooked rice.
- If you prefer spicier flavors, add a pinch of cayenne pepper to the steak seasoning.
- The cheese sauce can be made ahead and gently reheated before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
