Name: The Best Cheese Steak & Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups jasmine rice; 2¾ cups beef broth; 1 tablespoon butter; Salt to taste; 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; ½ teaspoon smoked paprika (optional); 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

Jump to Recipe·Print Recipe

If you’re in the mood for something hearty, cheesy, and comforting, this Cheese Steak and Rice Recipe is the one to try. Combining the bold flavors of a Philly cheesesteak with the comforting texture of rice, it’s a meal that’ll quickly become a favorite in your household. The tender steak, caramelized peppers and onions, and creamy cheese sauce come together in a way that’s both indulgent and satisfying. It’s the kind of dish that will make you forget all about ordering takeout.

The Best Cheese Steak & Rice Recipe

Why You’ll Love This Recipe

What makes this Cheese Steak and Rice dish so irresistible? It’s the perfect balance of textures and flavors. The steak is charred to perfection on the outside while staying tender on the inside, and the vegetables are caramelized to bring out their natural sweetness. The star of the show, however, is the creamy cheese sauce that ties everything together, adding a luscious and comforting element without being overly heavy.

I’ve made this dish for all sorts of people — from picky eaters to my in-laws — and every time, it’s a hit. The tender steak, soft rice, and flavorful veggies just work together in a way that keeps everyone coming back for seconds. Plus, it’s a quick and easy dish to whip up that tastes like you’ve been cooking for hours, making it perfect for busy nights when you want something special.

Ingredients

For the Rice:

1½ cups jasmine rice (or whatever white rice you have)
2¾ cups beef broth (this is key — don’t use water)
1 tablespoon butter
Salt to taste

For the Steak and Vegetables:

1½ pounds thinly sliced ribeye or sirloin (ask your butcher to slice it, trust me)
2 large bell peppers, sliced thin (I use one red, one 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
½ teaspoon smoked paprika (optional but recommended)

For the 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

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start with the Rice: Rinse the rice until the water runs clear to avoid it getting too gummy. In a medium saucepan, combine the rice, beef broth, and butter. Bring it to a boil, then reduce the heat, cover, and simmer for about 18 minutes. Do not lift the lid during cooking. Once done, fluff the rice with a fork and set aside.
Cook the Vegetables: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for about 5 minutes, letting them soften and turn golden. Add the bell peppers and cook for another 6-8 minutes until tender but still with a slight bite. Season with salt and pepper, then remove from the pan and set aside.
Cook the Steak: Turn the heat to high and add the remaining tablespoon of oil to the skillet. Season the steak with salt, pepper, garlic powder, onion powder, and smoked paprika. Add it to the hot pan, making sure not to overcrowd it. Cook for 2-3 minutes per side, until you achieve a nice sear. Add the minced garlic and Worcestershire sauce, cooking for another 1-2 minutes. Remove from heat and let rest while you prepare the cheese sauce.
Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon. Remove from heat, and stir in the cream cheese until melted. Then add the grated cheddar, stirring until smooth. Season with garlic powder, salt, and white pepper.
Assemble the Dish: Divide the cooked rice between four bowls. Top with the steak and vegetables, then drizzle generously with the cheese sauce. For a little extra kick, I like to add freshly cracked black pepper and sometimes a dash of hot sauce.

Servings and Timing

This recipe makes about 4 servings, depending on portion size. The entire meal takes around 30 minutes to prepare from start to finish, making it a quick and satisfying option for busy nights.

Variations

Vegetarian Option: Swap the steak for sautéed mushrooms or a meat substitute like tofu to make this dish vegetarian.
Spicy: Add a few dashes of hot sauce or a sprinkle of red pepper flakes to the cheese sauce for a spicy kick.
Other Proteins: If you prefer chicken, try thinly sliced chicken breasts instead of steak for a lighter variation.

Storage/Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend warming it in a skillet over medium heat to maintain the texture of the rice and steak. If the cheese sauce thickens too much, add a splash of milk to loosen it up. You can also microwave it, but be sure to stir frequently to avoid the rice drying out.

FAQs

How can I prevent the steak from becoming tough?

To avoid tough steak, ensure you don’t overcook it. I recommend using a meat thermometer to check for doneness, aiming for an internal temperature of about 130-135°F for medium-rare.

Can I use a different type of rice for this recipe?

Yes, you can use other types of white rice, but jasmine rice gives the best texture. Avoid using instant rice, as it may not hold up well with the sauce.

Can I freeze the leftovers?

While you can freeze the components of this dish, the texture of the rice and cheese sauce may change slightly when reheated. If you do freeze it, make sure to store each component separately.

Can I make this dish ahead of time?

Yes, you can prepare the rice, steak, and vegetables in advance and store them separately. When ready to serve, just reheat everything and make the cheese sauce fresh.

How can I make the cheese sauce smoother?

To make the cheese sauce smoother, be sure to use freshly grated cheese and whisk constantly as you add the milk. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the texture.

Conclusion

This Cheese Steak and Rice Recipe is a comforting and indulgent dish that brings together the best of Philly cheesesteaks and rice bowls. It’s quick, easy, and perfect for those nights when you want something hearty without the hassle. Whether you’re feeding a family or craving something delicious for yourself, this recipe is sure to satisfy. Plus, the cheese sauce is so good, you’ll want to drizzle it on everything

The Best Cheese Steak & Rice Recipe

Why You’ll Love This Recipe