Description
Comforting, cozy, and full of hearty fall flavor—this bowl brings together tender garlic-herb steak, sweet roasted veggies, and a velvety Parmesan cream sauce over nutty brown rice. It’s satisfying without being heavy, and every bite feels like a warm, well-balanced hug.
Ingredients
Cubed sirloin or strip steak with garlic, rosemary, and thyme
Brown rice
Roasted butternut squash and carrots
Light cream cheese + Parmesan sauce
Chopped parsley for garnish
Twist: Top with crispy fried sage leaves for an herby crunch.
Instructions
Cook the Steak: Sear steak cubes with minced garlic, rosemary, thyme, salt, and pepper until browned and cooked to your liking.
Roast Veggies: Toss cubed butternut squash and sliced carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender.
Make Sauce: In a saucepan, melt light cream cheese with a splash of broth or milk. Stir in grated Parmesan until smooth.
Cook Rice: Prepare brown rice according to package directions.
Assemble: Layer rice, roasted veggies, and steak. Drizzle with cream sauce and sprinkle with parsley. Add fried sage if using.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 605
- Fat: 24g
- Carbohydrates: 42g
- Protein: 52g