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Your New Favorite Cheesy Beef & Rice Dinner

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This comforting skillet dish features tender beef pieces simmered in a rich garlic butter sauce, served over fluffy white rice. The meal is generously topped with a creamy, savory cheddar and Parmesan cheese sauce, creating a harmonious blend of textures and flavors. Fresh parsley adds a bright finish to this hearty and satisfying preparation.

Ingredients

Scale
  • 1.5 lbs beef stew meat or sirloin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 cups long-grain white rice
  • 4 cups water
  • 1/2 teaspoon salt (for rice)
  • 2 tablespoons all-purpose flour
  • 1.5 cups milk (whole or 2%)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground mustard (optional)
  • Salt and white pepper to taste (for sauce)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Rice: In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork and set aside.
  2. Cook the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown the beef in batches on all sides, then remove from the skillet and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add 2 tablespoons of the unsalted butter to the skillet. Once melted, add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and dried thyme, cooking for another minute until fragrant.
  4. Simmer Beef: Return the browned beef to the skillet. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the beef is tender.
  5. Make the Cheese Sauce: While the beef simmers, melt the remaining 2 tablespoons unsalted butter in a separate small saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
  6. Finish Sauce: Remove from heat. Stir in shredded cheddar cheese, grated Parmesan cheese, and ground mustard (if using) until melted and smooth. Season with salt and white pepper to taste.
  7. Assemble and Serve: Spoon the cooked rice into serving bowls. Top with the tender garlic butter beef. Generously ladle the cheddar Parmesan sauce over the beef and rice. Garnish with fresh chopped parsley before serving.

Notes

For extra tender beef, consider marinating it in a little beef broth and a touch of vinegar for an hour before cooking.

To prevent the cheese sauce from becoming grainy, ensure the milk is warm before adding it to the roux, and remove the pan from heat before stirring in the cheeses.

Adjust the thickness of the cheese sauce by adding a splash more milk if it’s too thick, or simmering gently for a bit longer if it’s too thin.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

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