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Cheesy Steak & Queso Rice Skillet

Craving a deeply comforting, flavor-packed meal without the fuss? This Cheesy Steak & Queso Rice Skillet is your superhero! Tender sirloin steak, fluffy rice, aromatic spices, and creamy white queso all come together in one easy pan for a warm, cheesy, and utterly delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Weeknight Meal
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak seasoned, such as Montreal steak spice
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 tbsp garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 1 cup long-grain white rice
  • 2 cups chicken broth or beef broth
  • 8 oz tomato sauce
  • 2 tbsp butter
  • 2 tbsp white queso such as Pancho's or a good quality white queso dip
  • 1 tsp dried cilantro
  • Fresh cilantro chopped, for garnish
  • Flour tortillas for serving

Equipment

  • Large skillet
  • Dutch oven

Method
 

  1. Step 1: Grab your favorite skillet or Dutch oven. Heat 2 tablespoons of olive oil over medium-high heat.
  2. Step 2: While oil warms, season 1 lb sirloin steak generously with Montreal steak spice or your preferred seasoning. Add steak to the pan and sear for 2-3 minutes per side until beautifully browned, but not cooked through. Remove steak and set aside.
  3. Step 3: In the same skillet, add the chopped small onion. Let it soften and become translucent, stirring occasionally, for about 5 minutes.
  4. Step 4: Add 1 tablespoon of minced garlic to the skillet. Stir for about 1 minute until fragrant. Be careful not to burn it.
  5. Step 5: Stir in 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of ground cumin. Let them toast with the onions and garlic for another minute.
  6. Step 6: Add 1 cup of long-grain white rice to the skillet. Stir to coat each grain with the onion and spice mixture.
  7. Step 7: Pour in 2 cups of chicken broth and 8 oz of tomato sauce. Stir everything well and bring the mixture to a gentle boil.
  8. Step 8: Once bubbling, return the browned steak to the skillet, nestling it into the rice mixture. Reduce heat to low, cover tightly with a lid, and simmer for about 15-20 minutes. Do not peek during this time. The rice should be cooked, and all liquid absorbed.
  9. Step 9: When time is up, remove the lid and stir in 2 tablespoons of butter and 2 tablespoons of white queso. Stir gently until melted, creamy, and gloriously combined.
  10. Step 10: Finally, stir in 1 teaspoon of dried cilantro.
  11. Step 11: Dish out warm, garnish with a generous sprinkle of fresh chopped cilantro, and serve with warm flour tortillas. Enjoy!

Notes

Substitutions & Additions: You can swap sirloin steak for thinly sliced chicken breast/thighs or ground beef. For a vegetarian option, omit the steak and add a can of drained and rinsed black beans or pinto beans. Boost veggies by sautéing diced bell peppers, corn, or black beans with the onion, or stirring in fresh spinach at the end. For extra heat, add a pinch of cayenne pepper or diced jalapeños with the onions and garlic. Instead of white queso, use shredded Monterey Jack, a Mexican cheese blend, or cheddar. If using brown rice, increase liquid by about ½ cup and extend cooking time to 40-45 minutes. Consider setting up a toppings bar with extra fresh cilantro, diced avocado, sour cream, a squeeze of lime, or your favorite hot sauce.
Tips for Success: Ensure you only brown the steak initially, as it will finish cooking during the rice simmer, keeping it tender. Use a heavy skillet or Dutch oven for even heat distribution. Keep the lid on tight during simmering to retain steam, which is crucial for perfectly cooked rice. A good quality white queso dip melts smoothly; if yours is very thick, thin it with a splash of milk or broth. If you plan to slice the steak before returning it to the pan, let it rest for a few minutes after browning. Don't skip the fresh chopped cilantro for garnish, as it adds a vibrant freshness.
How to Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a microwave-safe dish or on the stovetop, adding a splash of chicken broth or water to prevent drying out. Freezing is not recommended as it can affect the texture of the rice and consistency of the queso.