Tasty Garlic Butter Beef Skillet

You’ll love how this skillet turns regular ground beef and rice into a creamy, cheesy, feel-good dinner. It’s loaded with cozy flavors, easy on the cleanup, and hits the table fast—just what you need on a packed weeknight when you want something special but don’t have all evening to cook.

This meal first came together when my sister’s family popped in right at dinnertime and I was low on groceries. It was just beef and rice from the back of my cupboard, but it saved dinner—and now, it’s the one thing everyone asks for when they visit.

Delicious Ingredients

• Chopped fresh parsley: tosses in a burst of color and freshness at the end
• 40g grated Parmesan: boosts the sauce with a nutty punch and thickens things up
• 480ml water: gets the rice just right and fluffy
• 100g shredded cheddar: melts into gooey, cheesy perfection
• 240ml heavy cream: brings creaminess to balance the hearty bits
• 360ml beef broth: lays down a rich, savory backdrop for everything else
• Freshly cracked black pepper: adds just enough warmth
• Salt, as needed: perks up all the flavors
• 1 teaspoon smoked paprika: sneaks in a gentle smokiness
• 1.5 tablespoons Cajun seasoning: gives a gently spicy, herby kick
• 1 teaspoon onion powder: adds big flavor without any onion crunch
• 4 garlic cloves, minced: makes it smell fab and gives that classic garlic hit
• 2 tablespoons unsalted butter: swirls in a velvety, rich finish
• 2 tablespoons olive oil: helps beef brown properly and tastes great
• 200g long grain white rice: gets fluffy and soaks up all the cheesy sauce
• 450g ground beef: brings all the flavor and the comfort you crave

Easy Step-by-Step Directions

Add a Fresh Finish:

Scoop onto plates or serve right from the hot pan. Sprinkle with a good bit of chopped parsley to brighten it all up. Let it sit for a couple minutes—everything tastes even better once the flavors settle in together.

Stir in the Rice:

Take your fluffed rice and gently fold it into the cheesy beef mix. You want each grain to get coated but not smushed, so keep the folds gentle. Don’t quit until it’s all combined and there’s no uncoated rice left.

Cheese & Butter Magic:

Reduce the heat, then add cheddar, Parmesan, and butter. Stir slowly in a swirling motion so everything melts smoothly and blends in. Give it a taste and see if it needs a little salt and pepper, but remember—the cheese and seasoning already bring a good bit of salt.

Sauce Time:

Pour in beef broth and heavy cream, then use your spoon to scrape up anything stuck to the pan (that’s where so much flavor hides). Let it simmer gently, stirring now and again, until it thickens just a little. You’ll want about 5 minutes here.

Get Those Flavors Blooming:

Once your beef’s got a deep brown, lower the heat and toss in the garlic, onion powder, Cajun seasoning, and smoked paprika right on top. Stir it all for another minute or two, but don’t let the garlic get too dark. The smell is unreal—now you know it’s working.

Brown Up the Beef:

Heat olive oil in a big skillet over medium-high, wait for it to look shimmery, and toss in the ground beef. Break it apart and let it get brown and a little crispy here and there; don’t rush it by stirring too much. If there’s a pool of grease, just spoon out the extra so you don’t steam the meat.

Get Your Rice Cooking:

Rinse that rice in cold water until it’s clear to stop it from sticking together. Boil up your water, then drop in the clean rice. Cover and let it cook super gentle for about 18–20 minutes, no peeking. Take it off the heat, let it rest with the lid on for 5 more minutes, then fluff it up with a fork.

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What makes this so special? Cajun seasoning. It was a happy accident, honestly. One night, I ran out of Italian stuff and just grabbed Cajun from the back of my cupboard. It made a huge difference and now it’s the only way I want this skillet—the combo of paprika, oregano, garlic, and all those spices is awesome.

Fluffy Rice, Every Single Time

For the best texture, always rinse your rice well so it doesn’t get sticky. Stick to a 2 parts water to 1 part rice ratio—that’s key for long-grain rice. Once boiling, turn the heat way down and don’t lift the lid! It needs the steam to cook evenly. Once it’s done, cover and wait 5 more minutes, then stir with a fork so it stays light and loose.

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Switch Things Up

Make this skillet your own using what you've got. Toss in frozen corn or peas when you’re nearly done for extra veggies. Sliced mushrooms or bell peppers taste great, sautéed in with the meat. Want to use ground turkey or chicken? Go for it—just add an extra spoonful of butter if you like it richer. If you want more heat, a little red pepper flake or some diced jalapeño works well. Need it dairy-free? Try coconut cream and American non-dairy cheese from any regular grocery store—flavor’s a little different, but it still works!

Keeping & Rewarming

This meal loves leftovers. Let the extra cool off first, then move it to airtight containers. It’ll stay good in the fridge for three days or in the freezer for up to two months. Warm it up on the stove with a splash of broth or milk so the sauce turns creamy again. If it’s frozen, thaw it in the fridge overnight first. The microwave is fine if you’re in a hurry, but stovetop gives you better texture. Funny thing—the flavors get even better the next day!

Frequently Asked Questions

→ How do I get fluffy, tender rice?

Give the rice a good rinse before cooking. Let it bubble on low with the right amount of water, then leave it alone to rest a bit before you dig in.

→ Can I use a different kind of meat?

Sure thing! Try ground turkey, chicken, or any plant-based mince if you want to switch it up or need a veggie option.

→ How do I get more garlic taste?

Chop fresh garlic and cook it gently in olive oil right off the bat. Watch it close so it doesn’t burn and spoil the flavor.

→ How can I bump up the heat?

More Cajun spice or a pinch of cayenne will do it. Play with the amount until it’s just right for you.

→ Which cheese should I toss in here?

Go for grated cheddar or some Parmesan. Want it extra creamy? Monterey Jack or Gruyère are awesome too.

→ Could I make this ahead?

You bet! Fix it in advance and warm it up on the stove. Throw in a dash of broth or cream if the sauce thickens up too much.