This Steak and Cheese Fried Rice is a 30-minute meal perfect for serving on a busy weeknight. Made with ribeye, peppers, onions, and mushrooms, the dish is packed with flavor and is the ultimate anytime comfort food.
Do you have a go-to order at your local takeout place? I sadly don’t love the delivery options in my area, but we have a pretty great pizza place within walking distance to our house, so I can’t complain too much. And if we’re not in the mood for pizza, they have all kinds of sandwiches, salads, calzones, and other foods that a typical pizza place has. I don’t really have a go-to order because my cravings are always so varied, but give me eggplant parmesan (dinner or sub) any time and I’m a happy girl. I also love a good steak and cheese sub, but the one at our local spot isn’t my favorite. You have to be careful because so many places make steak and cheeses that are bland and chewy and just not worth it at all. In my opinion, it’s really hard to find a good steak and cheese that’s packed with flavor and quality steak (maybe I need to take a trip to Philly??). Luckily, they’re super easy to make at home (here’s my fave delicious version served on a croissant), which also allows you to control the type of steak, amount of veggies, cheese, etc.
Or to turn that steak and cheese into a completely different dish all together. I don’t even know how this idea popped into my head, but suddenly I needed to make steak and cheese fried rice. So, I did. A couple times. And not for the last time either (don’t tell my husband, but I’ll probably make it as a “fried quinoa” next time). Sure, I’m just replacing one carb (bread) with another (rice), but this feels more like a meal than a sandwich does. And while it’s not quite as easy as getting takeout or delivery, it almost is.
STEAK AND CHEESE FRIED RICE RECIPE
This steak and cheese fried rice is a 30-minute meal, which means it’s the perfect weeknight dinner. Another plus? If they’re are only a few of you enjoying it, you’ll be left with plenty of leftovers for lunch the next day.
I like my steak and cheese fully loaded with peppers, onions, and mushrooms. You can obviously leave any of those out if you want. All you have to do is cook the steak until it’s no longer pink and sauté the veggies (I cook the peppers and onions for several minutes before adding in the mushrooms and garlic).
Once the veggies are sautéed, cook some eggs until they’re a bit scrambled (I was so focuses, I forgot to shoot a photo of this, but I just pushed the veggies to the side of the pan, added in my 2 lightly beaten eggs, and scrambled them a bit with a spatula), and add in the rice, Worcestershire sauce, spices, and cheese and toss everything together.
Dinner is served and couldn’t have been any easier! Well, technically, walking across the street to get a pizza would have been easier. But we can’t do that every night, can we??
I highly recommend serving this fried rice with a nice cold beer. There’s something about steak and cheese and beer that just makes sense. If you don’t like beer, rosé would work, too. If you want to stay alcohol-free (contrary to popular belief, I rarely drink during the week), I’d go for a citrusy seltzer. Food and seltzer pairings should totally be a thing.
I’m pretty sure this is my new favorite fried rice recipe. All of the ingredients here just work so well together. You really can’t go wrong with steak, cheese, and rice… And you’re still packing in some veggies with the peppers, mushrooms, and onions. This is comfort food, but the kind that works in any season.
If you want to stay away from white rice, this dish works well with brown rice and like I mentioned earlier, I think it would be fantastic with quinoa, too.
I do recommend using ribeye for this steak and cheese fried rice since it’s the tastiest, but skirt steak is a more affordable option and still very tasty. I always buy ribeye when my grocery store has it on sale and pop it in the freezer for whenever I’m ready for it.
As for cheese, I love sharp cheddar with basically anything, but provolone or American work well with steak and cheese, too.
Steak, cheese, rice, and a serving of veggies… Does life get any better than that??
What’s your favorite take-out food to make your own at home?
If you love this quick and easy comfort food meal, be sure to check out my Creamy Fajita Skillet or my Garlic Habanero Chicken Meatballs with Kale Polenta. I’m also loving this Chicken Pot Pie Casserole from A Pleasant Little Kitchen.
Steak and Cheese Fried Rice
- 1 Tbsp olive oil, divided
- 1 lb. ribeye steak, sliced thinly against the grain (can also use skirt steak)
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 cup chopped onions (from about 1 onion)
- 1 cup chopped green bell pepper (from about 1 pepper)
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 2 large eggs, lightly scrambled
- 3 cups cooked and cooled jasmine rice (can also use brown rice or quinoa)
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 cup shredded provolone, cheddar, or American cheese
- Add 1/2 Tbsp olive oil to a large skillet over medium-high heat. Season sliced ribeye with 1/4 tsp salt and 1/4 tsp pepper. Add steak to pan and cook for 3-4 minutes until no longer pink. Remove steak to separate plate or bowl.
- Add remaining 1/2 Tbsp olive oil to skillet and add onions and green pepper. Cook for about 6 minutes to soften.
- Add mushroom and garlic to skillet and cook for another 3 minutes.
- Push veggies to one side of the skillet and pour in eggs. Using a spatula, lightly scramble them.
- Add rice, Worcestershire sauce, garlic powder, red pepper flakes, and remaining 1/4 tsp salt and 1/4 tsp pepper. Add shredded cheese and stir everything together. Cook another 2 minutes to heat through.