Name: Philly Cheesesteak Rice Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb thinly sliced ribeye or sirloin beef; 1 cup shredded provolone cheese; 1 each green, red, and yellow bell pepper, thinly sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 3 cups cooked long-grain white rice (day-old preferred); 1 cup beef broth; 2 tablespoons olive oil or butter; Salt, to taste; Black pepper, to taste; 1/4 teaspoon paprika

If you’re craving a dinner that combines the hearty comfort of a cheesesteak with the satisfying texture of rice, you’re in for a treat with the Philly Cheesesteak Rice Skillet. This dish is a one-pan wonder that dazzles with juicy, tender beef, sautéed peppers and onions, and plenty of melty cheese, all mixed together with fluffy rice. It’s an easy, flavorful meal that captures the bold flavors of a classic Philly cheesesteak in a convenient, family-friendly skillet perfect for any night of the week.

Why You’ll Love This Recipe

Bold, Authentic Flavor: Every bite delivers the rich taste of Philly cheesesteak classics with a cheesy, beefy punch.
One-Pan Simplicity: Minimize cleanup by cooking everything in one skillet without sacrificing flavor.
Quick and Easy: Ready in under 40 minutes, making it perfect for busy weeknights or last-minute dinners.
Family-Friendly: Loved by kids and adults alike thanks to its familiar, comforting ingredients.
Adaptable and Versatile: Easily customize it with veggies, cheeses, or proteins to suit your taste.

Ingredients You’ll Need

Gathering ingredients for this Philly Cheesesteak Rice Skillet is straightforward, focusing on familiar pantry staples and fresh produce that bring layers of flavor, texture, and color to the dish.

Thinly sliced beef: Use ribeye or sirloin for tender, flavorful meat that cooks quickly.
Bell peppers: A mix of green, red, and yellow adds sweetness and vibrant color.
Onion: Essential for depth and a slight crunch when sautéed just right.
Cooked rice: Day-old or freshly cooked long-grain white rice works best to soak up all the flavors.
Provolone cheese: Melts beautifully, providing that classic cheesesteak gooey texture.
Beef broth: Adds moisture and enriches the overall taste while cooking.
Garlic and seasoning: Garlic, salt, pepper, and a hint of paprika to boost flavor complexity.
Olive oil or butter: For sautéing the meat and veggies to perfection.

Variations for Philly Cheesesteak Rice Skillet

This Philly Cheesesteak Rice Skillet recipe is incredibly easy to customize, whether you want to accommodate dietary needs, add more veggies, or elevate the flavor profile.

Vegetarian twist: Replace beef with sautéed mushrooms or marinated tofu for a meat-free delight.
Spicy kick: Add sliced jalapeños or a dash of hot sauce to turn up the heat.
Cheese variations: Swap provolone for mozzarella, cheddar, or pepper jack for different melty textures.
Low-carb version: Substitute rice with cauliflower rice to keep it light and grain-free.
Extra veggies: Toss in spinach, zucchini, or cherry tomatoes for more color and nutrients.

Philly Cheesesteak Rice Skillet Loaded with Bold Flavors

How to Make Philly Cheesesteak Rice Skillet

Step 1: Prepare the Ingredients

Start by thinly slicing your beef, and chopping the bell peppers and onions into bite-sized strips. Measure out the cooked rice and shred your provolone cheese so everything is ready to go.

Step 2: Sauté the Beef

Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced beef, seasoning lightly with salt and pepper, and cook until just browned. Remove from the skillet and set aside to prevent overcooking.

Step 3: Cook the Peppers and Onions

In the same skillet, add a little more oil if needed and toss in sliced peppers and onions. Sauté until softened and slightly caramelized, about 5 to 7 minutes, stirring often for even cooking and sweetened flavor.

Step 4: Combine Rice and Broth

Add the cooked rice to the skillet with the veggies, then pour in beef broth and stir everything together. Allow it to simmer for a few minutes so the rice absorbs all the savory juices, stirring occasionally to avoid sticking.

Step 5: Mix in Beef and Cheese

Return the cooked beef to the skillet and distribute it evenly throughout the mixture. Sprinkle the shredded provolone on top, cover the skillet, and let the cheese melt into creamy perfection for about 3 to 5 minutes.

Step 6: Final Seasoning and Serve

Give your Philly Cheesesteak Rice Skillet a final toss with minced garlic, salt, pepper, and paprika to taste. Serve hot, straight from the pan, and enjoy the melty, beefy goodness.

Pro Tips for Making Philly Cheesesteak Rice Skillet

Thin beef slices: Freeze your beef slightly before slicing for easier, thinner cuts.
Use leftover rice: Day-old rice is dryer and helps prevent mushiness in skillet dishes.
Don’t rush caramelizing: Take your time sautéing onions and peppers to develop natural sweetness.
Keep the skillet covered: Melts cheese faster and ensures even warmth throughout the dish.
Fresh garlic at the end: Adds a bright, fresh zing without overpowering the dish.

How to Serve Philly Cheesesteak Rice Skillet

Garnishes

Add fresh chopped parsley or green onions on top for a pop of freshness and mild onion flavor that balances the richness.

Side Dishes

Pair this skillet with a crisp green salad or roasted vegetables for complementary textures and to round out your meal.

Creative Ways to Present

For a fun presentation, serve the Philly Cheesesteak Rice Skillet in individual cast iron skillets or scoop portions into stuffed bell peppers for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Allow the skillet to cool completely before transferring leftovers to an airtight container. Refrigerate for up to 3 days.

Freezing

This dish freezes well—place cooled portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers on the stovetop over low heat or in the microwave, adding a splash of beef broth or water to retain moisture and revive the creamy texture.

FAQs

Can I use a different type of meat?

Absolutely! While ribeye or sirloin is ideal, ground beef, chicken strips, or even turkey can work well in the Philly Cheesesteak Rice Skillet.

Is this dish gluten-free?

Yes, as long as you use gluten-free beef broth and confirm that all your ingredients are gluten-free, this dish is safe for a gluten-free diet.

What kind of rice is best?

Long-grain white rice is preferred due to its fluffy texture, but jasmine or basmati rice can also be delicious alternatives.

Can I make this recipe vegan?

Yes, by swapping beef for mushrooms or plant-based meat substitutes and using vegan cheese, you can create a delicious vegan Philly Cheesesteak Rice Skillet.

How spicy is this dish?

The classic recipe is mild, but you can easily add hot peppers or spicy seasonings to give it a fiery edge if desired.

Final Thoughts

The Philly Cheesesteak Rice Skillet is a true crowd-pleaser that balances comfort and convenience with bold, irresistible flavors. Whether you’re feeding a hungry family or looking for a speedy dinner that doesn’t skimp on richness, this recipe delivers every time. Give it a try, and you might just find your new favorite weeknight staple!

Philly Cheesesteak Rice Skillet

Author: Brooklyn
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free (if using gluten-free broth and ingredients)

Print Recipe

Description

Philly Cheesesteak Rice Skillet is a flavorful, one-pan dinner combining tender, juicy beef, sautéed bell peppers and onions, melty provolone cheese, and fluffy rice. This quick and easy recipe captures the bold, authentic taste of a classic Philly cheesesteak in a convenient, family-friendly skillet perfect for weeknight meals.

Instructions

Prepare the Ingredients: Thinly slice the beef, and chop the bell peppers and onion into bite-sized strips. Measure out the cooked rice and shred the provolone cheese to have everything ready before cooking.
Sauté the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced beef, season lightly with salt and pepper, and cook until just browned. Remove the beef from the skillet and set aside to prevent overcooking.
Cook the Peppers and Onions: In the same skillet, add a little more oil if needed and sauté the sliced bell peppers and onions until softened and slightly caramelized, about 5 to 7 minutes, stirring often for even cooking and enhanced sweetness.
Combine Rice and Broth: Add the cooked rice to the skillet with the softened veggies, then pour in the beef broth and stir to combine. Let the mixture simmer for a few minutes so the rice absorbs the savory broth, stirring occasionally to prevent sticking.
Mix in Beef and Cheese: Return the cooked beef to the skillet and distribute it evenly. Sprinkle the shredded provolone cheese over the top, cover the skillet, and let the cheese melt into creamy perfection for about 3 to 5 minutes.
Final Seasoning and Serve: Stir in minced garlic, then season with salt, pepper, and paprika to taste. Serve hot directly from the skillet, enjoying all the melty, beefy flavors.

Notes

Freeze beef slightly before slicing to achieve thinner, easier cuts.
Use day-old rice to avoid mushiness and improve texture.
Take care to slowly caramelize onions and peppers to develop a natural sweetness.
Keep the skillet covered when melting cheese for faster and more even melting.
Add fresh garlic at the end for a bright, fresh flavor without overpowering the dish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: American