Description
Steak Queso Rice is a rich and creamy one-pan meal that combines juicy, tender steak bites with fluffy rice coated in a smooth queso cheese sauce. Infused with Tex-Mex flavors, this easy comfort dish is perfect for busy weeknights or indulgent weekends.
Ingredients
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups beef broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup queso dip or Velveeta-style cheese
- 1/4 cup diced tomatoes (optional)
- 1 tbsp butter
- 2 tbsp chopped green onions or cilantro for garnish
Instructions
- Season the steak with chili powder, garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add steak bites and sear for 3–4 minutes, until browned. Remove from skillet and set aside.
- In the same skillet, melt butter. Add the uncooked rice and toast for 1–2 minutes, stirring constantly.
- Pour in beef broth and milk. Stir, then bring to a simmer. Cover and reduce heat to low. Cook for 15–18 minutes, until rice is tender and liquid is absorbed.
- Stir in shredded cheddar and queso dip until melted and creamy.
- Return the steak to the skillet and stir to coat evenly with the cheesy rice.
- Add diced tomatoes if using, and cook for another 2–3 minutes until heated through.
- Garnish with chopped green onions or cilantro and serve warm.
Notes
- Use leftover steak or grilled beef to make this even quicker.
- Add jalapeños or hot sauce for extra heat.
- For a lighter version, use brown rice and low-fat cheese.
- Pair with a side of roasted vegetables or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Tex-Mex