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.
Servings 4 servings
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!