Description
A quick and savory one-pan meal featuring tender steak, juicy shrimp, and gooey melted cheese over rice, perfect for weeknights.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye), sliced
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1 cup cheese (cheddar or Monterey Jack), shredded
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat and add the olive oil. Pat the sliced steak dry, then add it to the hot skillet. Cook the steak until browned, about 3–4 minutes, seasoning with salt and pepper as it cooks. Remove the steak from the skillet and set it aside.
- In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté the vegetables, stirring often, until they soften and smell fragrant, about 5 minutes. Scrape up any browned bits from the steak for extra flavor.
- Add the peeled and deveined shrimp to the skillet with the vegetables. Cook the shrimp until they turn pink and opaque, about 2–3 minutes per side depending on size. Return the cooked steak to the skillet, then stir in the cooked rice. Mix gently until everything is combined and heated through.
- Sprinkle the shredded cheese evenly over the skillet. Cover the pan and let the cheese melt for a few minutes. Remove the lid, garnish with chopped fresh parsley, and serve hot.
Notes
Use room-temperature steak slices for better searing. Don’t overcrowd the skillet and cook shrimp briefly to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 700mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 65g
- Cholesterol: 150mg