Description
This Best Cheese Steak & Rice Recipe combines tender, thinly sliced ribeye with sautéed bell peppers and onions over fluffy jasmine rice, all generously topped with a rich, creamy cheddar cheese sauce. Perfect for a comforting weeknight meal, this dish offers a wonderful blend of savory flavors and satisfying textures 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 under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, beef broth, and 1 tablespoon of butter. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for about 18 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 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 aside.
- Cook the Steak: Increase the heat to high and add the remaining 1 tablespoon of olive oil to the skillet. Season the thinly sliced ribeye or sirloin with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Sear the steak slices in the hot skillet for about 2 to 3 minutes on each side until nicely browned and cooked to your desired doneness. Add the minced garlic and Worcestershire sauce during the last 1 to 2 minutes of cooking, stirring to infuse flavor. Remove the steak from heat and let it rest briefly.
- Prepare the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens. Stir in the softened cream cheese until melted and smooth, then add the freshly grated cheddar cheese, stirring until fully incorporated and creamy. Season the cheese sauce with ½ teaspoon 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 cooked steak slices and sautéed vegetables. Finally, drizzle generously with the creamy cheddar cheese sauce. Optionally, garnish with freshly cracked black pepper or a dash of hot sauce for extra flavor.
Notes
- For a spicier kick, add sliced jalapeños or drizzle hot sauce over the assembled dish.
- Use sirloin if ribeye is unavailable for a leaner option.
- To keep vegetables crisp, do not overcook; they should be tender yet slightly firm.
- Freshly grated cheese melts better than pre-shredded for the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
