Description
A sophisticated dish marrying tender steak with creamy cheese over fluffy rice, elevating comfort food into a gourmet experience.
Ingredients
Scale
- 1 cup jasmine rice, rinsed
- 2 cups beef broth, preferably homemade
- 1 lb ribeye steak, cut into thin strips
- 1 tablespoon olive oil (extra virgin)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- Fresh parsley, finely chopped for garnish
Instructions
- In a medium pot, combine the rinsed jasmine rice and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Season the ribeye strips with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Sear the steak until browned, about 2-3 minutes, then remove from the pan and set aside to rest.
- In the same skillet, add the chopped onion and garlic, stirring until the onion is translucent, about 5 minutes.
- Sprinkle the smoked paprika into the skillet, stirring to coat. Pour in the heavy cream, mixing well; simmer for 3-4 minutes until slightly thickened.
- Return the steak to the skillet, stirring to coat it in the sauce. Add additional salt and pepper to taste.
- Serve the steak and sauce over the rice, drizzle with any remaining sauce, and sprinkle with cheddar cheese and chopped parsley.
Notes
Opt for high-grade cuts of beef and fresh herbs for the best flavor. Allow the steak to rest after cooking for juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg