Description
Steak & Queso Rice is a hearty one-pan comfort dish featuring tender, juicy steak bites tossed with creamy, cheesy queso rice. Bursting with Tex-Mex flavors and made in a single pan, it’s the perfect easy weeknight dinner that’s both rich and satisfying.
Ingredients
- 1 lb sirloin or flank steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 cup long-grain white rice (uncooked)
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup queso dip or Velveeta-style cheese
- 1/4 cup diced tomatoes (optional)
- 1/4 cup chopped green onions or cilantro (for garnish)
Instructions
- Season the steak cubes with salt, pepper, chili powder, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 3–4 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add uncooked rice. Stir for 1–2 minutes to lightly toast it.
- Pour in beef broth and milk, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until rice is tender.
- Stir in shredded cheddar and queso dip until melted and creamy.
- Add the cooked steak back into the skillet along with diced tomatoes if using. Stir until heated through and evenly coated in the cheesy sauce.
- Garnish with chopped green onions or cilantro and serve warm.
Notes
- For a spicy kick, use spicy queso or add diced jalapeños.
- Substitute brown rice but increase the cooking liquid and time.
- Add bell peppers or corn for extra texture and flavor.
- This dish reheats beautifully—add a splash of milk when reheating to keep it creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Tex-Mex