Hey hey guys! Last night for dinner, we had an AMAZING cheesy steak skillet from my bootcamp’s mini cooking show. This recipe is actually really good for you if you follow it to a T- I made a few substitutions to use what we had on hand, and it still turned out so delicious. I won’t be like most bloggers and give you a whole life story on my life & this recipe.
So, without further adieu- here’s the recipe!
Cheesy Steak Skillet
- 1 Tbsp Ghee + 1 tsp (I subbed unsalted butter)
- 1 pound Skirt Steak
- 1 1/3 cup chopped onions
- 4 cloves garlic, chopped
- 2/3 c long grain brown rice
- 1 2/3 cup low sodium chicken broth
- 1 1/2 cup green beans (can be frozen)
- 1 1/2 cup chopped carrots
- 1 tsp turmeric
- 1/2 tsp paprika
- Salt & Pepper to taste
- Shredded cheese (for topping)
- Melt 1 Tbsp of Ghee in hot cast iron skillet. Once the pan is coated, add in your skirt steak one piece at a time. Sear for approximately 4 minutes, flipping to get both sides.
- Pro Tip- don’t salt before adding to the pan. Salt causes moisture, moisture causes steam, and then you won’t get as good of a sear. Once in the pan, salt and pepper the steak.
- Once steak is seared, remove from pan.
- Add in the remaining 1 tsp of ghee, allow it to melt & coat the pan.
- Pour in your chopped onions and saute.
- The onions are likely to turn a darker color- they aren’t burning, they’re simply picking up all the bits left behind from your steak searing. No worries!
- Add in your chopped garlic, saute with onions for about a minute.
- Toss in your rice, and allow it to toast for around 5 minutes, stirring occasionally.
- Add in your low sodium chicken broth, followed by your green beans, chopped carrots, and the turmeric and paprika. Add salt and pepper.
- Cover and simmer for about 45 minutes, or until rice is softened.
- Sprinkle with shredded cheese, and ENJOY!
That’s it! Once the steak is seared and everything is in the pan, it’s a fairly straightforward process from there. I actually adapted this recipe for my instant pot- it’s very similar. The biggest difference is searing the steak on the ‘saute’ setting, and then for the rice, setting it on manual pressure cook and putting the timer for 22 minutes.
Thanks for tuning in guys! Let me know if you try out the recipe & what you think!