Description
A hearty and comforting dish made with tender steak pieces cooked with seasoned rice and finished with melted cheese for a rich, satisfying meal.
Ingredients
- 1 lb (450 g) beef steak (sirloin or flank), thinly sliced
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried oregano
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced steak, season with salt, pepper, and paprika, and sear until browned. Remove and set aside.
- In the same skillet, add onion and garlic; sauté until softened and fragrant.
- Add rice to the skillet and stir for 1 minute to lightly toast.
- Pour in beef broth, bring to a boil, then reduce heat to low and cover.
- Simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
- Return steak to the skillet and stir gently.
- Sprinkle shredded cheese on top, cover, and cook for 2–3 minutes until melted.
- Remove from heat and serve warm.
Notes
- You can substitute mozzarella or Monterey Jack cheese if preferred.
- Add bell peppers or mushrooms for extra vegetables.
- Best served fresh, but leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American