Description
This Steak & Queso Rice is a hearty and flavorful dish featuring tender seared steak bites served over creamy, cheesy queso rice. It’s a comforting Tex-Mex inspired meal that combines juicy beef, melted cheese, and perfectly seasoned rice — perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb sirloin or flank steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup queso dip (store-bought or homemade)
- 2 tbsp butter
- 1/4 cup milk or cream
- 1/4 cup diced tomatoes (optional)
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Season the steak pieces with chili powder, cumin, garlic powder, salt, and black pepper. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the steak and sear for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
- In the same pan, add butter and rice. Sauté the rice for 1–2 minutes until lightly golden.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- Stir in milk (or cream), queso dip, and shredded cheese until creamy and smooth.
- Add the cooked steak back into the skillet and toss gently to combine.
- Top with diced tomatoes and chopped cilantro before serving.
Notes
- Use pepper jack cheese for a spicier version.
- For extra richness, stir in a spoonful of sour cream or cream cheese at the end.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex