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Philly Cheesesteak Rice Skillet

Philly Cheesesteak Rice Skillet
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Philly Cheesesteak Rice Skillet is a flavorful, one-pan dinner combining tender, juicy beef, sautéed bell peppers and onions, melty provolone cheese, and fluffy rice. This quick and easy recipe captures the bold, authentic taste of a classic Philly cheesesteak in a convenient, family-friendly skillet perfect for weeknight meals.

Ingredients

Scale

Meat and Cheese

  • 1 lb thinly sliced ribeye or sirloin beef
  • 1 cup shredded provolone cheese

Vegetables

  • 1 each green, red, and yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced

Rice and Broth

  • 3 cups cooked long-grain white rice (day-old preferred)
  • 1 cup beef broth

Seasonings and Fats

  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon paprika

Instructions

  1. Prepare the Ingredients: Thinly slice the beef, and chop the bell peppers and onion into bite-sized strips. Measure out the cooked rice and shred the provolone cheese to have everything ready before cooking.
  2. Sauté the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced beef, season lightly with salt and pepper, and cook until just browned. Remove the beef from the skillet and set aside to prevent overcooking.
  3. Cook the Peppers and Onions: In the same skillet, add a little more oil if needed and sauté the sliced bell peppers and onions until softened and slightly caramelized, about 5 to 7 minutes, stirring often for even cooking and enhanced sweetness.
  4. Combine Rice and Broth: Add the cooked rice to the skillet with the softened veggies, then pour in the beef broth and stir to combine. Let the mixture simmer for a few minutes so the rice absorbs the savory broth, stirring occasionally to prevent sticking.
  5. Mix in Beef and Cheese: Return the cooked beef to the skillet and distribute it evenly. Sprinkle the shredded provolone cheese over the top, cover the skillet, and let the cheese melt into creamy perfection for about 3 to 5 minutes.
  6. Final Seasoning and Serve: Stir in minced garlic, then season with salt, pepper, and paprika to taste. Serve hot directly from the skillet, enjoying all the melty, beefy flavors.

Notes

  • Freeze beef slightly before slicing to achieve thinner, easier cuts.
  • Use day-old rice to avoid mushiness and improve texture.
  • Take care to slowly caramelize onions and peppers to develop a natural sweetness.
  • Keep the skillet covered when melting cheese for faster and more even melting.
  • Add fresh garlic at the end for a bright, fresh flavor without overpowering the dish.

Nutrition

Find it online: https://amandafood.com/philly-cheesesteak-rice-skillet/