The Best Cheese Steak & Rice Recipe That’ll Make You Forget About Takeout
You know those nights when you’re scrolling through DoorDash for the hundredth time, craving something hearty and cheesy, but nothing quite hits the spot? That’s exactly how I stumbled onto this cheese steak and rice recipe. I was standing in my kitchen last fall, holding a package of thinly sliced steak and a bag of leftover rice from the night before, when it hit me — why not combine the best parts of a Philly cheesesteak with the comfort of a rice bowl?
Three attempts and one slightly burnt pan later, I had it. This isn’t your traditional Philly cheesesteak, and it’s definitely not your grandma’s rice and beef casserole. It’s something entirely its own — tender, perfectly seasoned steak with caramelized peppers and onions, all nestled over fluffy rice and smothered in the most incredible cheese sauce you’ve ever tasted.
My family now asks for this cheese steak rice recipe at least twice a week, and honestly, I don’t blame them. It’s got everything you want in comfort food: it’s hearty, it’s cheesy, it takes less than 30 minutes, and it somehow manages to taste like you spent hours on it.
Table of Contents :
Why You’ll Love This Cheese Steak Rice Bowl
This recipe hits different than your typical steak and rice dinner. The magic happens when you get that perfect char on the steak while keeping it tender, then layer it with vegetables that have been cooked until they’re sweet and slightly caramelized. But the real game-changer? The cheese sauce that ties everything together without being too heavy or artificial tasting.
I’ve made this for picky kids, skeptical husbands, and even my mother-in-law who “doesn’t really like rice dishes.” Every single person goes back for seconds. The combination of textures — the tender steak, the soft rice, the slight bite of the peppers — just works.
Plus, it’s one of those recipes that looks impressive but is actually pretty forgiving. Overcook the peppers a little? They’ll still taste great. Rice got a bit mushy? The flavors will cover it up. It’s comfort food that doesn’t stress you out to make.
What You’ll Need for the Best Cheese & Steak Rice
For the Rice:
- 1½ cups jasmine rice (or whatever white rice you have)
- 2¾ cups beef broth (this is key — don’t use water)
- 1 tablespoon butter
- Salt to taste
For the Steak and Vegetables:
- 1½ pounds thinly sliced ribeye or sirloin (ask your butcher to slice it, trust me)
- 2 large bell peppers, sliced thin (I use one red, one 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
- ½ teaspoon smoked paprika (optional but recommended)
For the Cheese Sauce:
- 3 tablespoons butter
- 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
- Salt and white pepper to taste
A few ingredient notes from my kitchen: I’ve tried this with different types of rice, and jasmine gives you the best texture — not too sticky, not too dry. For the steak, if you can’t find it pre-sliced, pop yours in the freezer for about 20 minutes before slicing. It’ll cut so much easier. And please, please grate your own cheese. The pre-shredded stuff has anti-caking agents that make the sauce weird and grainy.
Let’s Make This Cheesesteak and Rice Magic
Step 1: Get Your Rice Going
Start with the rice because everything else moves pretty quickly once you get going. Rinse your rice until the water runs clear — this prevents it from getting gummy. In a medium saucepan, combine the rice, beef broth, and butter. Bring it to a boil, then reduce to low heat, cover, and simmer for about 18 minutes.
I learned this the hard way: don’t lift the lid to check on it. Just trust the process. When it’s done, fluff it with a fork and set it aside.
Step 2: Cook the Vegetables
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add your sliced onions and cook for about 5 minutes until they start to soften and get those beautiful golden edges. Add the bell peppers and cook for another 6-8 minutes until they’re tender but still have a little bite.
Here’s where I made my first mistake with this recipe — I tried to rush this step. Don’t. Let the vegetables take their time. You want them caramelized and sweet, not just steamed. Season with a pinch of salt and pepper, then remove them from the pan and set aside.
Step 3: Perfect the Steak
This is where the magic happens. Crank your heat to high and add the remaining tablespoon of oil to the same pan. You want it hot enough that the oil shimmers but doesn’t smoke.
Season your steak with salt, pepper, garlic powder, onion powder, and smoked paprika. Add it to the hot pan in a single layer — don’t overcrowd it or it’ll steam instead of sear. Cook for about 2-3 minutes without moving it around. This gives you that beautiful crust that makes all the difference.
Flip the steak and add the minced garlic and Worcestershire sauce. Cook for another 1-2 minutes. The steak should be just cooked through but still tender. Remove it from heat and let it rest while you make the cheese sauce.
Step 4: Make the Cheese Sauce That Changes Everything
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute — this gets rid of that raw flour taste. Slowly pour in the milk while whisking constantly. This is crucial for preventing lumps.
Cook this mixture, whisking frequently, until it thickens enough to coat the back of a spoon. Remove from heat and add the cream cheese, stirring until it’s completely melted. Then gradually add the grated cheddar, stirring until smooth. Season with garlic powder, salt, and white pepper.
If your sauce seems too thick, add a splash more milk. Too thin? Let it cook a minute longer. It should coat the back of a spoon but still pour easily.
Tips from My Kitchen (AKA Mistakes I’ve Made)
The biggest lesson I learned making this cheesesteak rice recipe? Mise en place is your friend. Have everything chopped, grated, and ready to go before you start cooking. Once you begin, everything moves fast, and you don’t want to be mincing garlic while your steak overcooks.
Another thing — invest in a good instant-read thermometer if you don’t have one. Steak can go from perfect to tough in about 30 seconds, and especially with thin slices, it’s easy to overcook. You want an internal temperature of about 130-135°F for medium-rare.
I also learned that this cheese sauce is incredibly versatile. I’ve used it on baked potatoes, steamed broccoli, and even as a dip for soft pretzels. Make extra and thank me later.
Putting It All Together
Divide the rice between four bowls. Top with the cooked steak and vegetables, then drizzle generously with the cheese sauce. I like to add a sprinkle of freshly cracked black pepper and sometimes a dash of hot sauce for a little kick.
Serving Suggestions and Variations
This cheesesteak and rice bowl is pretty perfect as-is, but I’ve experimented with a few additions that work really well. Sometimes I’ll add sliced mushrooms along with the peppers and onions — they get all meaty and delicious. Other times, I’ll stir some frozen peas into the rice during the last few minutes of cooking for a pop of color and sweetness.
If you want to make it a bit lighter, the cheese sauce works great with half-and-half instead of whole milk, though it won’t be quite as rich. You can also substitute cauliflower rice for regular rice if you’re watching carbs, though you’ll want to season it well since it’s much milder than the beef broth rice.
For meal prep, everything keeps well in the refrigerator for about four days. I store the components separately and reheat them individually — the rice in the microwave with a splash of water, the steak and vegetables in a skillet, and the cheese sauce on the stovetop with a little extra milk to thin it out.
How to Store and Reheat Your Cheesesteak Rice
Leftovers are actually fantastic with this recipe. Store everything in separate containers in the fridge for up to four days. The rice can go straight from fridge to microwave with a tablespoon of water to freshen it up. The steak and vegetables reheat beautifully in a skillet over medium heat — just a few minutes until warmed through.
The cheese sauce can be a little tricky to reheat. I add a splash of milk and warm it gently on the stovetop, whisking constantly. Don’t try to microwave it — it gets grainy and weird.
You can also freeze the cooked steak and vegetables for up to three months, though I wouldn’t freeze the rice or cheese sauce. They just don’t have the same texture when thawed.
This cheesesteak rice recipe has become one of those dishes that feels like a warm hug after a long day. It’s indulgent enough to feel special but simple enough to make on a weeknight when you just want something that tastes like home. Every time I make it, I’m reminded why sometimes the best recipes come from just throwing together what you have and seeing what happens.