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One-Skillet Creamy Honey BBQ Steak Rice makes dinner both fun and fuss-free. You get juicy strips of steak, creamy cheddar rice, and a sweet smoky barbecue finish—all layered together in one pan that goes right from stovetop to table.
This meal became my go-to on nights when I want a little comfort but do not want a stack of dishes in the sink. The sticky honey barbecue sauce paired with creamy rice always wins over both kids and adults.
Ingredients
- Flank steak: Sliced thinly; you want a cut with just enough marbling for tenderness but not too fatty. Look for bright red color and minimal sinew.
- Olive oil: Helps with searing and gives the exterior of the steak a rich golden crust.
- Soy sauce: The salt and umami boost the marinade. Makes the flavors pop; opt for low sodium if needed.
- Worcestershire sauce: Adds a complex savory tang. Use a good-quality brand for depth.
- Garlic powder: Brings warmth and consistency; you get flavor in both steak and sauce. Check for freshness.
- Smoked paprika: Gives undertones of smoke and spice. Spanish smoked paprika is best if available.
- Salt and pepper to taste: Helps balance the profile. I use freshly cracked black pepper.
- Barbecue sauce: This is your main flavor base. Pick your family’s favorite for maximum enjoyment.
- Honey: Brings mellow sweetness; raw local honey adds extra dimension if you have it.
- Dijon mustard: Adds tang and sharpness; look for a grainy Dijon for more body.
- Apple cider vinegar: Lifts the sauce with gentle acidity. Raw or unfiltered will work.
- Chili powder (optional): Gives a gentle heat; choose mild or hot to your liking.
- White rice: Long grain or jasmine gives the best fluffy texture. Pick a rice that smells fresh and isn’t broken.
- Beef broth: Makes the rice savory and helps absorb all the skillet flavors. Use low sodium for more control.
- Heavy cream: Brings luscious creaminess; opt for fresh cream with no additives if possible.
- Shredded cheddar cheese: Melts smooth and tangy; pick a sharp cheddar for longer-aged flavor.
- Butter: Adds extra richness to both aromatics and finishing. Melted butter with the steak juices is magic.
- Onion and garlic: Load the base of the rice with sweet aroma. Smell them to pick fresh ones; no green sprouts or soft spots.
- Fresh parsley: Gives color and a fresh herbal pop; flat-leaf parsley is my favorite for garnish.
Instructions
- Marinate the Steak:
- Combine soy sauce, Worcestershire sauce, garlic powder, smoked paprika, and a pinch of salt and pepper in a bowl, then add thin sliced flank steak. Toss until each piece is well coated. Let it soak for at least 15 minutes or up to an hour in the fridge so the flavors can soak in and the meat tenderizes.
- Prepare the Honey BBQ Sauce:
- Whisk barbecue sauce, honey, Dijon mustard, apple cider vinegar, garlic powder, and chili powder, if using, in a small bowl. Set aside to let the flavors meld. Use your favorite sauce for best results.
- Sear the Steak:
- Heat olive oil in a large skillet on medium-high until shimmering. Place marinated steak in a single layer. Sear for about 2 to 3 minutes per side until browned and just cooked to your preference. For a juicy medium rare, aim for a total of 5 to 6 minutes. Transfer steak to a plate and tent loosely with foil to keep warm while you make the rice.
- Cook the Aromatics:
- Reduce heat to medium and add butter to the skillet. Once melted, add chopped onion and minced garlic. Sauté for around 3 to 4 minutes until the onion softens and the kitchen smells fragrant. Use your spoon to scrape up any browned bits left from searing—that is pure flavor.
- Cook the Rice:
- Stir in uncooked rice, making sure each grain gets coated in the buttery onion mixture. Toast for 1 to 2 minutes until the rice turns a little golden and nutty. Pour in beef broth, stir to combine, and raise heat to bring it to a boil. Once boiling, cover and lower the heat to let it simmer for 15 to 18 minutes until the rice is fluffy and the liquid is absorbed.
- Add the Cream and Cheese:
- Once rice is tender, stir in the heavy cream and shredded cheddar. Mix until the cheese is melted and a velvety sauce has formed. Taste and adjust seasoning with a pinch more salt or pepper as needed.
- Return the Steak to the Skillet:
- Slide steak slices plus any juices back into the skillet with the creamy rice. Drizzle honey BBQ sauce over the top. Toss everything gently and let it simmer for 2 to 3 minutes to blend all the flavors and thicken the sauce a touch.
- Garnish and Serve:
- Take the skillet off the heat. Sprinkle freshly chopped parsley on top for color and a bright crisp note. Serve steaming and creamy straight from the pan while the cheese pulls are still hot.
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The first time I tried this, I was amazed by how the honey and BBQ sauce blend into the steak drippings. Now it is on our table at least twice a month and it always disappears fast.
Storage Tips
This dish makes great leftovers. Store any leftovers in an airtight container in the fridge. Gently reheat on the stove with a splash of extra broth or cream to revive the sauciness. I find a quick stir in a nonstick skillet brings back the creamy texture perfectly.
Ingredient Substitutions
You can swap flank steak for sirloin strips or even chicken breast if preferred. For a vegetarian version, use firm tofu cut into cubes and seared until golden. If you are out of heavy cream, plain Greek yogurt can work in a pinch—just add it off the heat to prevent curdling. Jalapeno jack cheese brings a nice twist instead of cheddar for those who love a little heat.
Serving Suggestions
I usually make this a one-pan meal but it goes well with a crisp green salad or simple roasted vegetables if you want some extra color on the plate. Warm dinner rolls or crusty bread can help soak up every last drop of the creamy sauce.
Cultural or Historical Context
While BBQ steak evokes American cookout vibes, the creamy cheesy rice has roots in South American and Southern US comfort food. This mashup is all about cozying up classic steakhouse flavors in the convenience of a weeknight skillet dinner.
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There is nothing better than that moment when I slide the steak back into the creamy rice and watch the sauce bubble up. It tastes like something from a favorite restaurant but is easy enough for a Wednesday night at home.
Frequently Asked Questions
- → Can I use a different cut of steak?
Yes, sirloin or ribeye work well, although flank steak provides a tender bite and absorbs the marinade nicely.
- → Is it possible to substitute the heavy cream?
You can use half-and-half or a plant-based alternative for a lighter, dairy-free option, though the sauce will be less rich.
- → What side dishes complement this meal?
Fresh salads, roasted vegetables, or steamed greens pair well, balancing the creamy and smoky flavors of the dish.
- → Can the dish be made ahead of time?
Yes, you can prepare and refrigerate it for up to two days. Gently reheat in a skillet with a splash of broth or cream to restore creaminess.
- → How can I add more spice?
Increase the chili powder or add diced jalapeños when sautéing onions for added heat.