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Philly Cheesesteak Rice Skillet

My quick and cheesy Philly Cheesesteak Rice Skillet is the perfect one-pot meal with classic flavors for a busy weeknight meal.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author natasha

Ingredients

  • 1 lb Boneless Certified Angus Beef Round thinly sliced
  • 1 white onion sliced
  • 1/2 green bell pepper sliced
  • 1 cup of baby bella mushrooms sliced
  • 1 tbsp garlic minced
  • 1 tsp all purpose maggie seasoning
  • 1 tsp salt free all purpose seasoning blend
  • Kosher Salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1/4 cup chicken stock or beef stock sub water
  • 1 package of precooked rice pilaf
  • 1/4 cup whipped cream cheese
  • 1/2 cup shredded Italian cheese
  • 5-6 slices of provolone cheese for topping

Instructions

  • To a cast iron skillet on medium high heat, add oil and beef
  • Allow beef to brown and get crispy, about 2 minutes
  • Season beef with all purpose seasoning, salt free blend, kosher salt and pepper
  • Remove steak and set aside
  • To the skillet, add more oil if needed and add green bell pepper, onion and mushrooms
  • Allow veggies to soften and get fragrant, about 5 minutes
  • Season to taste with salt and pepper
  • Once veggies are softened add garlic deglaze with chicken stock
  • Cook for one more minute then add in cooked rice pilaf and mix well
  • To the rice and veggies add beef and cream cheese
  • Mix well then add half the shredded Italian cheese and combine
  • Smooth the top of the rice and add the remaining shredded cheese on top followed by pieces of sliced provolone cheese
  • Broil in the oven on high for 2-3 minutes or until cheese is slightly browned and completely melted
  • Allow skillet to cool for 5 minutes then serve and enjoy!