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Close-up of seared ground beef and vibrant broccoli florets in a thick orange cheddar sauce (Cheesy Beef and Broccoli Rice).

Cheesy Beef and Broccoli Rice: The Ultimate One-Skillet Comfort Meal

A high-protein, one-skillet dinner featuring deeply seared ground beef, vibrant steamed broccoli, and fluffy white rice, all smothered in a luxurious, glossy, homemade orange cheddar cheese sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Lean Ground Beef 85/15 or 90/10 recommended
  • 2 cups (150g) Fresh Broccoli Florets Cut into small bite-sized pieces
  • 3 cups (550g) Cooked Long-Grain White Rice Ensure rice is fluffy and rinsed
  • 2 cups (225g) Sharp Orange Cheddar Cheese Freshly grated from a block
  • 1.5 cups (350ml) Whole Milk Room temperature
  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp (16g) All-Purpose Flour
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1/2 tsp (2g) Dried Red Chili Flakes For garnish and heat
  • 2 tbsp (8g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 12-inch Cast Iron Skillet Essential for getting a deep sear on the beef.
  • 1 Steamer Basket To keep the broccoli crisp and vibrant.

Method
 

Preparation and Searing
  1. Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Add the beef in a flat layer and sear undisturbed for 4 minutes to create dark, crispy edges. Break into crumbles and cook until fully browned.
  2. While beef is searing, steam broccoli florets for 3-4 minutes until vibrant green and fork-tender. Set aside.
Sauce and Assembly
  1. In a saucepan, melt butter and whisk in flour for 1 minute. Gradually whisk in milk until thickened. Remove from heat and stir in grated cheddar until glossy and smooth.
  2. Add rice and broccoli to the beef skillet. Pour the cheese sauce over and fold gently. Garnish with fresh parsley and red chili flakes before serving.

Notes

Tip 1. Use a room temperature milk for the sauce to ensure it stays creamy and emulsified.
Tip 2. Grate your own cheddar cheese to avoid the grainy texture caused by anti-caking agents in pre-shredded cheese.