Description
A quick and tasty cheesy steak and rice skillet dish that combines tender flank steak, colorful vegetables, and melted cheddar cheese over a bed of fluffy rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with salt and pepper. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic, smoked paprika, and ground cumin, cooking for an additional minute until fragrant.
- Stir in the cooked rice and beef broth, mixing well to combine. Return the cooked steak to the skillet and stir until everything is heated through, about 2-3 minutes.
- Sprinkle the shredded cheddar cheese over the top of the mixture. Cover the skillet and let it cook for another 2-3 minutes until the cheese is melted.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- For added flavor, marinate the flank steak in your favorite steak marinade for at least 30 minutes before cooking.
- Substitute the flank steak with chicken breast or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg