Description
A delicious and hearty Cheese Steak & Rice recipe combining tender seared ribeye with sautéed bell peppers and onions, served over fluffy jasmine rice and topped with a creamy, cheesy sauce. Perfect for a satisfying weeknight meal that brings the flavors of a classic cheesesteak sandwich in an easy rice bowl format.
Ingredients
Scale
Rice
- 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 butter. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan tightly and simmer for about 18 minutes until the rice is tender and the liquid is absorbed. Fluff the rice gently with a fork and set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for approximately 5 minutes until they soften and begin to caramelize. Add the sliced bell peppers and continue cooking for another 6-8 minutes until they are tender but still slightly firm. Season with salt and freshly ground black pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: Increase the skillet heat to high and add the remaining tablespoon of olive oil. Season the thinly sliced ribeye or sirloin with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Place the steak slices in the hot skillet and cook for 2-3 minutes on each side until nicely seared. Add the minced garlic and Worcestershire sauce, cooking together for an additional 1-2 minutes to enhance flavor. Remove the steak from the skillet and let it rest briefly.
- Prepare Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens. Add the softened cream cheese, stirring until completely melted. Then, incorporate the freshly grated sharp cheddar cheese until smooth and creamy. Season the sauce with garlic powder, salt, and white pepper to taste.
- Assemble the Dish: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with the seared steak and sautéed vegetables. Drizzle generously with the creamy cheese sauce. Optionally, finish with freshly cracked black pepper or your favorite hot sauce for an extra kick. Serve immediately and enjoy.
Notes
- Rinsing the rice before cooking removes surface starch ensuring fluffy, non-sticky rice.
- Use thinly sliced ribeye or sirloin for the best texture and flavor in the steak component.
- Adjust seasoning in the cheese sauce gradually to suit your taste preferences.
- Smoked paprika is optional but adds a nice smoky depth to the steak seasoning.
- Leftover steak and sauce can be refrigerated and reheated gently for next-day meals.
