In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté for 3–4 minutes until it turns translucent and aromatic.

Stir in the ground beef, breaking it apart with a spatula. Cook for about 5–7 minutes, stirring occasionally, until the meat is nicely browned. Drain any excess fat if necessary.

Add the minced garlic to the browned beef, cooking for another minute until fragrant.

Stir in the uncooked rice along with 3 cups of beef broth, Italian seasoning, salt, and pepper. Mix thoroughly to ensure the rice is well-coated.

Increase the heat and bring the mixture to a boil, then cover the skillet and reduce to low heat. Allow it to simmer for 18–20 minutes.

In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Stir in the shredded cheddar, grated Parmesan, and ½ cup of milk until the sauce is creamy and smooth.

Once the rice is cooked, pour the creamy cheese sauce over the beef and rice mixture, stirring gently to combine.

If desired, sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve warm.