A delicious and easy-to-make cheesy steak and rice dish that combines tender flank steak with flavorful rice, beans, and cheese.
Author:Isabella
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup long-grain white rice
2 cups beef broth
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Lime wedges for serving
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Add the steak to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the rice and toast it for about 2 minutes, stirring frequently. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the black beans, corn, and diced tomatoes. Add the cooked steak back to the skillet and mix everything together. Cook for an additional 2-3 minutes until heated through.
Remove the skillet from the heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a few minutes to allow the cheese to melt.
Serve the cheesy steak and rice hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the mixture.
Substitute the flank steak with chicken breast or ground beef for a different protein option.