Cheesy Steak Skillet

First thing you should know about me when it comes to this recipe is that I do NOT like steak.  I know, I’m a little weird but I’ve never liked it and I never eat it.  Which is why it has taken me this long to finally make this Cheesy Steak Skillet even though I had been eyeing it for a few months.  The rumor going around was that it was delicious so I finally gave in and fixed it.  I knew if I didn’t like, at least my hubby would.

Did I mention that this is totally 80 Day Obsession approved!?

Did I also mention that I in week 1 of Round 2 of this amazing program?  I’ll be sharing my review and progress photos soon so stay tuned!

Cheesy Steak Skillet


  • 1 Tbsp. + 1 tsp.  ghee (organic grass-fed if possible), divided use
  • 1 Lb raw beef skirt steak
  • 1/2 tsp + 1 dash sea salt
  • 1/2 tsp + 1 dash ground pepper
  • 1 1/3 cup chopped onion
  • 4 cloves, finely chopped garlic
  • 2/3 dry long grain brown rice
  • 1 2/3 cup low-sodium organic chicken broth
  • 1 tsp ground Tumeric
  • 1/2 tsp ground Paprika
  • 1 1/2 cup frozen cut green beans
  • 1 1/2 cups chopped carrots
  • 1 cup shredded Colby Jack cheese


  1. Heat 1 Tbsp. ghee in large heavy-bottomed (or cast iron) skillet over high heat until wisps of smoke begin to rise.
  2. Add steak; sear for 3 minutes on each side (for medium), or until deep brown. Remove steak from skillet and place on a plate. Season both sides of steak lightly with 1 dash salt and 1 dash pepper. Set aside.
  3. Heat remaining 1 tsp. ghee in same skillet over medium heat.
  4. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion istranslucent.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add rice; cook, stirring frequently, for 3 to 5 minutes, or until rice begins to brown.
  7. Add broth, turmeric, paprika, remaining 1⁄2 tsp. salt, remaining 1⁄2 tsp. pepper, green beans, and carrots. Bring to a boil. Reduce heat to medium- low; gently boil, covered, for 45 minutes, or until rice is tender and liquid is almost completely absorbed.
  8. Slice steak thin, on the bias, against the grain.
  9. Remove lid from skillet; lightly fluff rice with a fork. Place sliced steak on top. Sprinkle with cheese if desired. Replace lid and let rest for 10 minutes