Description

There’s nothing quite like the comfort of a warm, creamy, one-pan meal after a long day. This Creamy Steak and Mushroom Rice Skillet is the ultimate cozy dinner — rich, flavorful, and incredibly satisfying. With tender pieces of steak, earthy mushrooms, and creamy seasoned rice, it’s a complete meal that tastes like a restaurant dish but comes together easily at home. Perfect for family dinners or meal prep, this recipe combines convenience with gourmet flavor, making it a must-try for anyone who loves hearty comfort food.

Ingredients

Scale

1 pound sirloin steak or ribeye, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
1 ½ cups long-grain white rice
3 cups low-sodium beef broth
1 cup heavy cream or half-and-half
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme (optional)
¼ cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Pat the steak pieces dry with paper towels and season with salt, pepper, and paprika.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 1–2 minutes per side, until browned but not fully cooked. Remove from the skillet and set aside.
Reduce heat to medium. Add the remaining olive oil and butter. Once melted, add the onion and cook until translucent, about 2–3 minutes.
Stir in the mushrooms and cook for 5–7 minutes until golden and tender. Add the minced garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it with the oil and seasonings. Toast the rice for about 2 minutes to enhance its flavor.
Pour in the beef broth, then add salt, pepper, paprika, onion powder, garlic powder, and thyme. Stir to combine, scraping up any browned bits from the bottom.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15–18 minutes until the rice is tender and most of the liquid is absorbed.
Return the seared steak to the skillet along with any juices. Pour in the heavy cream and stir gently to combine.
Simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the rice and steak.
Stir in the Parmesan cheese if desired for extra creaminess. Taste and adjust seasoning as needed.
Sprinkle with chopped parsley before serving and enjoy warm.

Notes

Use sirloin, ribeye, or flank steak for the best tenderness and flavor.
Toasting the rice before simmering helps improve texture and adds a nutty depth.
For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
Make it dairy-free by using coconut cream and skipping the cheese.
Let the dish rest for 5 minutes before serving for a creamier, thicker consistency.

Prep Time: 15 minutes
Cook Time: 35 minutes