This Philly Cheesesteak Rice Skillet combines all the classic flavors of a Philly cheesesteak with the comforting texture of rice, making it a perfect one-pan meal for an easy weeknight dinner. So, whether you’re a fan of the iconic sandwich or just love a hearty, satisfying dish, this recipe is sure to please the whole family.
Why You’ll Love This Philly Cheesesteak Rice Skillet
- Quick and Easy: This easy meal comes together in less than 30 minutes, making it perfect for busy nights.
- Hearty and Filling: This dish is packed with tender steak, onions, peppers, rice and melted cheese, make it a very satisfying meal.
- Customizable: You can easily adapt the recipe to suit your taste by swapping out ingredients, type of steak, or adding extra vegetables.
- Minimal Cleanup: With just one skillet and one plate to clean, you’ll spend less time in the kitchen and more time enjoying the meal with the entire family.
- Perfect For Leftovers- If you end up with leftovers, they reheat well, making this recipe the perfect choice for meal prep or lunch the following day.
Ingredients
- Ribeye Steaks
- Bell peppers
- Yellow onions
- Olive oil
- Seasoned salt
- Beef Broth
- White Rice
- Provolone Cheese
How to Make Philly Cheesesteak Rice Skillet Recipe
In a hot pan over medium-high heat, add the olive oil, bell peppers and onions. Allow them to sauté for 5-8 minutes until they start to soften.
Add steak slices to the skillet, stir to combine with the vegetables and season with seasoned salt. Cook the meat a couple minutes until no pink is visible. (It cooks super fast) Remove meat and veggies from the skillet and set aside.
(Read the package instructions on the rice for the correct water/broth to rice ratio.) Follow package instructions and add appropriate amount of broth to the skillet. Once broth is boiling, add the rice.
Once rice is fully cooked, top it with the steak and veggies then finish off by adding provolone cheese on top. Cover until the cheese melts. Serve & enjoy!
Tips for the Best Philly Cheesesteak Rice Skillet
- Choose the Right Beef: For an classic flavor, use thinly sliced ribeye steak. Flank steak or skirt steak works well too and is more budget-friendly.
- Add Mushrooms: For an extra savory flavor optional topping, sauté some sliced mushrooms along with the onions and peppers.
- Spice It Up: If you like a bit of heat, add some sliced jalapeños or a dash of hot sauce to the skillet.
- Use different cheese: Based on your personal preference, Cheez Whiz, American cheese, or mozzarella cheese pair nicely with this recipe if you are looking for a substitute for provolone cheese.
- Freeze The Beef: Store the steak in your freezer for 30 minutes to an hour before cutting it into thin slices. This will make it even easier to get ultra thin strips.
Serving Suggestions
- This Philly Cheesesteak Rice Skillet is a complete meal on its own, but it pairs nicely with a green salad or steamed vegetables.
- For a unique twist, serve it in a toasted hoagie roll or your favorite bread for a deconstructed Philly cheesesteak sandwich!
Variations
-
Chicken Philly Rice Skillet: Use thinly sliced chicken breast or ground chicken instead of beef for a lighter, leaner version. Season it with the same spices, and follow the same cooking steps.
- Spicy Philly Cheesesteak Rice Skillet: Add sliced jalapeños, crushed red pepper flakes, or a splash of hot sauce to give this dish some kick. You can also use pepper jack cheese instead of provolone for extra spice.
- Low-Carb Philly Cheesesteak Cauliflower Rice Skillet: For a low-carb or keto-friendly version, replace the regular rice with cauliflower rice. This variation keeps the dish light while still delivering the classic Philly cheesesteak flavors.
- Vegetarian Philly Cheesesteak Rice Skillet: Skip the meat and load up on vegetables like mushrooms, bell peppers, onions, and zucchini. Add some protein by tossing in cooked lentils or chickpeas, and finish with your favorite melting cheese.
How To Store Leftovers
- Once food is brought down to room temperature, store leftovers in an airtight container in the fridge.
- Be sure to eat all leftovers within 3-4 days.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 2 Ribeye Steaks thinly sliced
- 2 Bell peppers sliced
- ½ yellow onions diced
- 2 tablespoons olive oil
- 1 teaspoon seasoned salt
- Beef Broth see directions
- White Rice see directions
- 1 cup provolone cheese shredded
Instructions
- In a hot skillet over medium-high heat, add the olive oil, bell peppers and onions. Allow them to sauté for 5-8 minutes until they start to soften. Add steak slices to the skillet, stir to combine with the vegetables and season with seasoned salt. Cook until meat is cooked thoroughly and no pink is visible. Remove meat and veggies from the skillet and set aside.
- (Read the package instructions on the rice for the correct water/broth to rice ratio.) Follow package instructions and add appropriate amount of broth to the skillet. Once broth is boiling, add the rice. Once rice is fully cooked, top it with the steak and veggies then finish off by adding provolone cheese on top. Cover and allow cheese to melt. Serve & enjoy!
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