Description
A hearty and delicious Cheese Steak & Rice recipe combining tender seared ribeye, sautéed bell peppers and onions, and a rich, creamy cheddar cheese sauce served over fluffy jasmine rice. Perfect for a satisfying and comforting meal ready in just 30 minutes.
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 (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
Instructions
- Cook the rice: Rinse the jasmine rice thoroughly until the water runs clear. In a medium saucepan, combine the rice, beef broth, and 1 tablespoon butter. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes until the rice is tender and has absorbed the liquid. Fluff the rice with a fork and set aside.
- Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 5 minutes until they start to soften. Add the sliced bell peppers and continue cooking for another 6 to 8 minutes until the vegetables are tender but still slightly firm. Season with salt and black pepper to taste. Remove the vegetables from the skillet and set them aside.
- Cook the steak: Increase the skillet heat to high and add the remaining 1 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 to 3 minutes on each side until nicely seared. Add the minced garlic and Worcestershire sauce, cook for an additional 1 to 2 minutes to infuse flavors. Remove the steak from the heat and let it rest briefly.
- Prepare the cheese sauce: In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the all-purpose flour and cook the roux for about 1 minute to remove the raw flour taste. Gradually pour in the whole milk while constantly whisking to prevent lumps. Continue cooking and whisking until the sauce thickens. Stir in the softened cream cheese until melted and smooth, then add the freshly grated cheddar cheese, stirring until fully combined and creamy. Season the cheese sauce with garlic powder, salt, and white pepper to taste.
- Assemble and serve: Divide the cooked jasmine rice evenly into serving bowls. Top each portion with the seared steak slices and sautéed bell peppers and onions. Generously drizzle the warm cheddar cheese sauce over the top. Optionally, finish with freshly cracked black pepper or a dash of hot sauce for extra flavor. Serve immediately while hot and enjoy your comforting cheese steak and rice meal.
Notes
- Make sure to rinse the rice well to remove excess starch for fluffy, non-sticky rice.
- Use thinly sliced ribeye or sirloin for quick cooking and tender texture.
- You can substitute beef broth with chicken or vegetable broth if preferred.
- The smoked paprika in the steak seasoning adds subtle smokiness; omit if you want a milder flavor.
- For a spicier version, add hot sauce or chili flakes when serving.
- This recipe can be prepared ahead by cooking rice and steak separately, then assembling before serving.
