Description

This Cheese Steak and Rice Recipe combines the bold flavors of a Philly cheesesteak with the comforting texture of rice, topped with a creamy cheese sauce that brings everything together. It’s indulgent, hearty, and quick to make.

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

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Instructions

Rinse the rice until the water runs clear. In a medium saucepan, combine rice, beef broth, and butter. Bring to a boil, reduce heat, cover, and simmer for about 18 minutes. Fluff with a fork and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook for 5 minutes. Add bell peppers and cook for another 6-8 minutes until tender but slightly firm. Season with salt and pepper. Remove and set aside.
Turn the heat to high, add the remaining olive oil to the skillet. Season steak with salt, pepper, garlic powder, onion powder, and smoked paprika. Cook steak for 2-3 minutes per side until seared. Add minced garlic and Worcestershire sauce, cooking for another 1-2 minutes. Remove from heat and let rest.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually add milk, whisking constantly to prevent lumps. Cook until sauce thickens, then stir in cream cheese until melted. Add cheddar cheese, stirring until smooth. Season with garlic powder, salt, and white pepper.
Divide cooked rice into bowls. Top with steak and vegetables, then drizzle with cheese sauce. Add freshly cracked black pepper or hot sauce if desired.

Notes

For a vegetarian option, substitute steak with sautéed mushrooms or tofu.
For a spicier dish, add hot sauce or red pepper flakes to the cheese sauce.
Chicken breasts can be used as a lighter alternative to steak.
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave, adding milk if needed for the cheese sauce.
If making ahead, store rice, steak, and veggies separately and reheat before serving. Make cheese sauce fresh.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g
Cholesterol: 90mg