Garlic Butter Beef and Rice

This one-pan garlic butter beef and rice is my go-to dish when I am craving something creamy filling and easy. It all comes together in just one skillet with minimal fuss making it perfect for busy weeknights or when you need a bowl of pure comfort.

I first tried this on a night when my fridge was mostly bare except for some ground beef and cheese. Now it is my husband’s favorite quick dinner and it never fails to impress.

Ingredients

• Ground beef: brings hearty flavor and is best with a good meat to fat ratio for juiciness
• Long-grain white rice: soaks up all the broth and sauce for creamy texture with no stickiness opt for a fresh bag for the fluffiest results
• Beef broth: adds savory depth and helps cook the rice try finding low-sodium versions for better control over saltiness
• Onion: builds the flavor base choose a firm heavy bulb for best results
• Garlic: minces into the butter and infuses everything with boldness
• Butter: gives richness and silky body to both the beef and the cheese sauce use real butter for the best result
• Shredded cheddar cheese: for bold and melty tang freshly grated cheese melts smoother
• Grated Parmesan cheese: layers in a nutty flavor use authentic Parmesan for the deepest taste
• Milk: helps turn the cheese into a pourable creamy sauce use whole milk for extra body
• Salt and pepper: bring out all the flavors freshly cracked pepper adds a bright lift
• Italian seasoning: ties in brightness from dried herbs a fresher bottle makes a real difference
• Fresh parsley optional for garnish: lends color and a hit of freshness if you have it

Step-by-Step Instructions

Sauté the Onion:

Start by melting one tablespoon of butter in a large skillet set over medium heat. Add your diced onion and let it cook gently for three to four minutes. Wait until the onion turns translucent and soft because this base will infuse sweetness into the dish.

Brown the Beef:

Tumble in the ground beef and use a wooden spoon to break it into small crumbles as it cooks. Give it a few minutes to lose its pink color and develop a little brown on the edges that is what gives robust flavor. If there is excess fat in the pan carefully spoon it off.

Bloom the Garlic:

Sprinkle the minced garlic over the cooked beef and stir continuously for about a minute. You should smell the garlic bloom and it is key to do this just until fragrant not browned so the flavor does not turn bitter.

Simmer the Rice:

Pour in the uncooked rice beef broth Italian seasoning and a sprinkle of salt and pepper. Give it all a really good stir making sure you scrape all the fond from the pan bottom. Bring the mixture to a rolling boil over medium-high then drop the heat low and cover tightly. Let it cook undisturbed for about eighteen to twenty minutes until the rice is tender and almost all the liquid is absorbed.

Make the Cheese Sauce:

While the rice simmers melt your remaining butter in a small saucepan over low heat. Add in the milk followed by cheddar and Parmesan. Stir gently with a whisk until the mixture is smooth and creamy. Do this slowly to avoid any lumps make sure not to let it boil.

Combine and Finish:

Pour the cheese sauce directly over the beef and rice mixture. Fold everything together thoroughly for creamy and cohesive results. Let it cook for another two to three minutes uncovered so the flavors can meld. Scatter fresh parsley on top if you want a bright finish and then serve straight from the skillet.

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I am always impressed by how the Parmesan and cheddar combination makes the whole skillet feel extra luxurious. My sister actually calls to request this when she is coming over it became an instant favorite.

Storage Tips

Store any leftover beef and rice in a tightly sealed container in the refrigerator for up to three days. You can reheat in a microwave or gently on the stove adding a splash of milk to bring back creaminess. This dish does not freeze especially well since the texture of the rice can change but it’s perfect as a make-ahead lunch for the next day.

Ingredient Substitutions

You can swap ground turkey or even ground chicken for the beef if you want something lighter. For a sharper flavor use extra aged cheddar or swap in gruyere instead of Parmesan for a nutty twist. Short grain rice will work in a pinch but you might need to adjust the broth and cook time.

Serving Suggestions

Pair this skillet meal with a crisp green salad or simply roasted broccoli for a balanced dinner. It is also lovely with a side of crusty bread to scoop up every last bit of cheesy sauce. For a little heat you can sprinkle on chili flakes or hot sauce just before serving.

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A Little History

This recipe draws on classic American skillet meals that stretch simple ingredients for maximum comfort. Combining rice with beef and cheese adds heartiness and was a staple in my house growing up especially on chilly nights.

Recipe FAQs

→ Can I use another type of cheese?

Yes, you can substitute cheeses like mozzarella or Monterey Jack for a different flavor profile. Mixing cheeses also works well.

→ Is it possible to use brown rice?

Brown rice can be used, but it may require more liquid and a longer cooking time to become tender.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

→ Can I add vegetables to this dish?

Absolutely—stir in peas, bell peppers, or spinach during the rice cooking step for extra color and nutrition.

→ What can I serve with this meal?

Pair with a fresh green salad, steamed vegetables, or crusty bread to round out the meal.