Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
For a quick and satisfying meal that’s packed with bold flavors, this Skillet Steak and Rice with Melted Cheese is the perfect choice. Featuring tender, seasoned steak, fluffy rice cooked in a savory tomato broth, and a layer of gooey melted cheese, this dish comes together in just one pan. Whether you’re looking for a hearty weeknight dinner or a dish to impress your family and friends, this recipe delivers comfort, flavor, and convenience in every bite.
Why You’ll Love This Skillet Steak and Rice Recipe
This recipe takes classic ingredients and elevates them with bold spices, tender meat, and a cheesy finish. Here’s why it’s a must-try:
- One-Pan Convenience: All components are cooked in a single skillet, making cleanup a breeze.
- Bold, Savory Flavors: Chili powder and garlic powder enhance the steak, while the rice absorbs the rich flavors of chicken broth and tomato sauce.
- Hearty and Satisfying: Packed with protein, carbs, and cheese, this dish is a complete, filling meal.
- Versatile Pairings: Perfect on its own or served with sides like guacamole, salsa, or a crisp green salad.
- Quick and Easy: With simple ingredients and easy steps, you can have a restaurant-quality meal ready in under an hour.
Why This Recipe Works
This skillet steak and rice recipe brings together several techniques and ingredients for a perfectly balanced dish. By seasoning and resting the steak before cooking, it absorbs the spices for enhanced flavor and remains juicy when sliced. Toasting the rice before adding liquid gives it a nutty flavor, while cooking it in a tomato and chicken broth mixture infuses it with rich, savory notes. Topping the dish with cheese and letting it melt creates a creamy, indulgent finish, while fresh cilantro adds a burst of brightness to tie everything together.
Ingredients
To create this flavorful skillet steak and rice dish, gather the following ingredients:
- 1 lb flank steak or skirt steak: Provides tender, flavorful strips of beef.
- 1 tbsp olive oil: Helps the spices adhere to the steak and adds richness.
- 1 tsp chili powder: Adds a smoky, slightly spicy flavor to the steak.
- 1/2 tsp garlic powder: Enhances the seasoning with a subtle aromatic depth.
- Salt and pepper to taste: Essential for bringing out the flavors.
- 1 cup uncooked long-grain rice: Forms the base of the dish, soaking up the tomato and broth flavors.
- 1 3/4 cups chicken broth: Adds savory depth and moisture to cook the rice.
- 1/2 cup tomato sauce: Enhances the rice with a rich, tangy flavor.
- 1/2 cup shredded Monterey Jack or cheddar cheese: Provides a creamy, cheesy topping.
- Fresh cilantro, chopped (for garnish): Adds freshness and a pop of color.
How to Make Skillet Steak and Rice
This recipe is simple yet packed with flavor. Follow these steps to create a satisfying one-pan meal:
1. Season the Steak
Rub the flank steak with olive oil, then season it with chili powder, garlic powder, salt, and pepper. Let it sit at room temperature for 15 minutes to allow the flavors to penetrate the meat.
2. Cook the Steak
Heat a large skillet over medium heat. Cook the steak for 3-5 minutes per side, or until it reaches your preferred doneness (130°F for medium-rare, 140°F for medium). Remove the steak from the skillet and let it rest for 5 minutes before slicing it into thin strips.
3. Toast the Rice
In the same skillet, add the uncooked rice and toast it for 2-3 minutes over medium heat, stirring frequently. This step enhances the rice’s flavor with a subtle nuttiness.
4. Cook the Rice
Pour in the chicken broth and tomato sauce, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Add the Steak and Cheese
Arrange the sliced steak strips over the cooked rice. Sprinkle the shredded cheese evenly over the top. Cover the skillet again and let it sit on low heat for 2-3 minutes, or until the cheese is melted and gooey.
6. Garnish and Serve
Remove the skillet from the heat. Garnish with chopped fresh cilantro and serve the dish hot.
Tips for the Best Skillet Steak and Rice
- Choose the Right Steak: Flank steak and skirt steak are ideal for their tenderness and ability to absorb seasoning. Slice against the grain for the best texture.
- Let the Steak Rest: Resting the steak after cooking ensures it stays juicy and flavorful when sliced.
- Toast the Rice: Toasting the rice before adding liquid gives it a richer flavor and prevents it from becoming mushy.
- Customize the Cheese: Use your favorite melting cheese, such as mozzarella, pepper jack, or a blend, for a unique flavor twist.
Serving Suggestions
This skillet steak and rice dish is a hearty meal on its own, but it pairs wonderfully with a variety of sides and toppings:
- Guacamole or Salsa: Add a vibrant, tangy flavor to complement the dish.
- Tortilla Chips: Serve on the side for a crunchy contrast.
- Crisp Salad: A fresh green salad with a citrus vinaigrette balances the richness of the steak and cheese.
Frequently Asked Questions
Q: Can I use a different cut of steak?
A: Yes, you can use ribeye, sirloin, or even thinly sliced beef strips. Adjust cooking times based on the cut.
Q: Can I use brown rice instead of white rice?
A: Absolutely! Just note that brown rice requires a longer cooking time and may need additional liquid.
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth.
Q: Can I make this dish ahead of time?
A: You can cook the steak and prepare the rice ahead of time. Assemble the dish with cheese just before reheating to maintain freshness.
Q: Can I use a vegetarian protein?
A: Yes! Replace the steak with grilled tofu, tempeh, or a plant-based meat alternative for a vegetarian version.
Q: What if I don’t have tomato sauce?
A: You can substitute with canned diced tomatoes (blended if desired) or a few tablespoons of tomato paste mixed with water.
Q: How can I make this dish spicier?
A: Add a pinch of cayenne pepper or red pepper flakes to the steak seasoning, or drizzle hot sauce over the finished dish.
Q: Can I add vegetables?
A: Absolutely! Bell peppers, corn, or black beans make great additions to the rice mixture.
Q: Can I freeze this dish?
A: Yes, you can freeze the cooked rice and steak in separate containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Skillet Steak and Rice with Melted Cheese is a flavorful and satisfying one-pan meal that’s perfect for busy weeknights or casual gatherings. With tender, juicy steak, richly seasoned rice, and gooey melted cheese, it’s a dish that combines bold flavors and comforting textures in every bite.
Serve it with guacamole, salsa, or a crisp salad for a well-rounded meal that’s sure to impress. Whether you’re cooking for family or friends, this dish delivers the perfect balance of simplicity, flavor, and heartiness. Try it today and enjoy the ease and deliciousness of this skillet favorite!
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Skillet Steak and Rice with Melted Cheese: A Flavorful One-Pan Meal
Description
This skillet steak and rice dish features tender, seasoned steak atop flavorful tomato-infused rice, topped with melted cheese and garnished with fresh cilantro. A hearty, one-pan meal perfect for weeknight dinners or family gatherings!
Ingredients
– 1 lb flank steak or skirt steak
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1 cup uncooked long-grain rice
– 1 3/4 cups chicken broth
– 1/2 cup tomato sauce
– 1/2 cup shredded Monterey Jack or cheddar cheese
– Fresh cilantro, chopped (for garnish)
Instructions
1. Season the steak with olive oil, chili powder, garlic powder, salt, and pepper. Let it sit at room temperature for 15 minutes.
2. In a large skillet over medium heat, cook the steak for 3-5 minutes per side, or until it reaches your preferred doneness. Remove from the skillet, let it rest, then slice into strips.
3. In the same skillet, add the rice and toast for 2-3 minutes over medium heat.
4. Pour in the chicken broth and tomato sauce, stir, and bring to a simmer. Cover and cook on low heat for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Once the rice is done, arrange the steak strips over the rice and sprinkle with shredded cheese.
6. Cover the skillet and let it sit on low heat for 2-3 minutes, or until the cheese melts.
7. Garnish with chopped cilantro and serve hot.
Notes
### Tip:
Serve with a side of guacamole or salsa for a vibrant, flavorful addition.
### Cooking Tip:
Letting the steak rest after cooking ensures it stays juicy when sliced.