The cheesy steak and rice skillet taking the internet by storm

Tender strips of steak, beautifully seasoned rice and a generous helping of melted cheese. This hearty family dinner has been winning fans online, and it’s easy to see why.

There’s something wonderfully satisfying about a dinner that brings everyone to the table without leaving you with a mountain of washing-up.

And if you’ve been scrolling through social media lately, you might have spotted a particularly tempting combination doing the rounds: juicy steak, fluffy rice and a deliciously generous drizzle of melted cheese.

The steak, cheese and rice skillet, popularised by American food creator Luke Brown of Cooking in the Midwest, is the sort of no-fuss comfort food that makes you wonder why you haven’t been cooking it for years.

It’s hearty, packed with flavour and wonderfully versatile. Serve it straight from the pan, spoon it into warm tortillas for a Mexican-inspired dinner, or save the leftovers for lunch the next day.

The secret is in the rice, which is lightly toasted before simmering in stock, tomato and spices. Add tender, golden-brown steak and finish with creamy cheese, and you’ve got a dinner that’s likely to earn a permanent place in the family recipe collection.

Best of all, there’s nothing particularly fancy involved. We’ve adapted the recipe with ingredients readily available in Australian supermarkets.

Cheesy steak and rice skillet

Preparation time: 10 minutes
Cooking time: 25–30 minutes
Serves: 4

Ingredients

• 500g beef sirloin or rump steak, thinly sliced
• 1 cup (200g) long-grain white rice
• 2 tablespoons olive oil
• 1 small brown onion, finely diced
• 2 garlic cloves, crushed
• 200g tomato passata
• 500ml chicken or beef stock
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 200g mild cheese dip or queso, warmed
• Fresh coriander or parsley, chopped, to garnish

Optional for serving: Warm flour tortillas, diced tomato, avocado, sour cream or lime wedges.

Method

1. Prepare the steak. Slice the beef into thin strips, cutting against the grain to help keep it tender. Season with salt, pepper and a little of the smoked paprika.
2. Toast the rice. Heat 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Add the rice and stir for 2–3 minutes until lightly golden.
3. Build the flavour. Add the onion and garlic, stirring for another minute. Pour in the passata and stock, then add the cumin, oregano and remaining paprika. Stir well.
4. Let it simmer. Bring to a gentle boil, reduce the heat to low and cover with a lid. Cook for approximately 18–20 minutes, or until the rice is tender and the liquid has been absorbed. Add a splash of water if necessary.
5. Cook the steak. While the rice is simmering, heat the remaining olive oil in a separate frying pan over medium-high heat. Add the steak in batches and cook for 2–4 minutes, turning occasionally, until browned and cooked to your liking.
6. Bring it together. Fluff the cooked rice with a fork and arrange the steak over the top. Spoon over the warmed cheese dip, allowing it to melt into the rice and beef.
7. Serve and enjoy. Scatter with fresh coriander or parsley and bring the skillet straight to the table. Serve with warm tortillas or a crisp green salad.

A few handy tips

Make it budget-friendly: Rump steak works beautifully, but you can also use beef strips or even minced beef for a more economical version.

Can’t find queso? Try a mild, ready-made cheese sauce or melt grated cheddar with a little milk for a homemade alternative.

Turn down the heat: This version is deliberately mild, but a pinch of chilli flakes will give it an extra kick.

Save some for tomorrow: Refrigerate leftovers promptly in a covered container and use within two days. Reheat thoroughly until steaming hot, and don’t reheat more than once.

Recipe inspired by Luke Brown of Cooking in the Midwest and adapted for Australian kitchens.