Description

There’s something undeniably comforting about a warm, cheesy, hearty meal, especially when it’s packed with tender pieces of leftover prime rib and fresh vegetables. This Hearty & Cheesy Prime Rib Beef & Broccoli Rice is perfect for cozy evenings when you crave a filling and satisfying dish without spending hours in the kitchen. Inspired by the tradition of turning Sunday roast leftovers into something new and delicious, this recipe transforms prime rib into a creamy, cheesy skillet meal that the whole family will love. Ideal for busy weeknights or a relaxed weekend dinner, this dish combines the richness of prime rib, the freshness of broccoli, and the comforting familiarity of cheesy rice into one irresistible plate.

Ingredients

Scale

2 cups cooked prime rib, chopped into bite-sized pieces
2 cups cooked white or brown rice
2 cups fresh broccoli florets
1 tablespoon olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup milk
½ cup chicken or beef broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
Optional garnish: chopped parsley or green onions

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Instructions

Heat a large skillet over medium heat and add olive oil or butter. Allow it to warm until hot but not smoking.
Add chopped onions and sauté for 3–4 minutes until translucent and fragrant.
Add minced garlic and cook for 30 seconds until aromatic, stirring constantly to prevent burning.
Add broccoli florets and cook for 4–5 minutes, stirring occasionally until bright green and slightly tender.
Stir in chopped prime rib, heating gently for 2–3 minutes until warmed through.
Add cooked rice, mixing thoroughly with the beef, broccoli, and onions. Break up any clumps and ensure even distribution.
Pour in milk and broth, stirring to combine. Let the mixture simmer for 3–4 minutes until the liquid slightly reduces and the rice absorbs the flavors.
Sprinkle in cheddar and mozzarella cheese, stirring continuously until melted and creamy.
Season with salt, black pepper, paprika, and garlic powder. Taste and adjust seasoning as needed.
Remove from heat and garnish with chopped parsley or green onions. Serve immediately while warm.
Optional: Add a squeeze of fresh lemon juice, a pinch of red pepper flakes, or a handful of roasted nuts for extra flavor and texture.

Notes

Day-old rice works best to absorb flavors and maintain texture.
For a lighter version, use low-fat milk and reduce cheese slightly.
You can swap cheddar or mozzarella with other cheeses like gouda or Monterey Jack.
Additional vegetables like bell peppers, carrots, or mushrooms can be added for variety.
This dish keeps well in the fridge for 3–4 days and can be frozen for up to 2 months. Reheat with a splash of milk to restore creaminess.

Prep Time: 15 minutes
Cook Time: 20 minutes