Description
Philly Cheesesteak Rice Skillet is a one-pan dinner that combines the savory flavors of a Philly cheesesteak sandwich with tender rice, sautéed peppers, onions, and melted provolone cheese. It’s hearty, cheesy, and perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1/2 tsp smoked paprika (optional)
- 4–6 slices provolone cheese
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak and cook until browned, about 3–5 minutes. Remove and set aside.
- In the same skillet, sauté onions and bell peppers for 4–5 minutes until softened.
- Add garlic and cook for 1 more minute.
- Stir in cooked rice, Worcestershire sauce, salt, pepper, and paprika. Mix well to combine.
- Return steak to the skillet and stir everything together.
- Top with provolone slices. Cover the skillet with a lid and cook on low until cheese is melted, about 2–3 minutes.
- Garnish with parsley if desired and serve warm.
Notes
- Use cauliflower rice for a low-carb option.
- Swap steak with ground beef or chicken for variation.
- Try pepper jack or mozzarella if you prefer a different cheese.
- Leftovers reheat well and make a great next-day lunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 4g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: philly cheesesteak rice, one pan dinner, skillet meal, cheesy beef rice, philly cheesesteak skillet