In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until they turn translucent and fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, stirring occasionally, until browned.

Incorporate the minced garlic into the mixture, stirring continuously for about 1 minute until fragrant.

Stir in the rice, beef broth, Italian seasoning, salt, and pepper. Mix well and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is tender.

In a small saucepan, melt 2 tablespoons of butter over low heat. Whisk in the cheddar, Parmesan, and milk until smooth.

Pour the creamy cheese sauce into the skillet with the beef and rice mixture. Stir thoroughly and cook uncovered for 2-3 minutes.

Remove from heat and sprinkle fresh parsley on top if desired. Serve warm.