In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5–7 minutes, or until the meat is browned and no longer pink.

Stir in the minced garlic and cook for another minute, allowing the garlic's aroma to release fully.

Add the uncooked long-grain white rice, beef broth, Italian seasoning, salt, and pepper to the skillet. Stir everything together well.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce to low heat, cover, and let it simmer for 18-20 minutes.

In a separate saucepan on low heat, melt 2 tablespoons of butter. Whisk in the shredded cheddar, grated Parmesan, and milk, stirring constantly until creamy and smooth.

Pour the creamy cheese sauce over the cooked beef and rice mixture in the skillet. Stir gently to combine and allow it to cook uncovered for a few more minutes.

Optionally, sprinkle with fresh parsley before serving to brighten the dish.