Steak Queso Rice Skillet (Print-Friendly Format)
Tender steak, fluffy rice, and velvety queso join in one skillet for a hearty, cheesy main dish ideal for busy evenings.
# Ingredients You’ll Need:
→ Main Components
01 -
450 g steak (sirloin or ribeye), sliced into bite-sized pieces
02 -
200 g uncooked white rice
03 -
480 ml beef broth
04 -
15 ml olive oil
05 -
2.5 g salt
06 -
2.5 g black pepper
07 -
2.5 g garlic powder
08 -
2.5 g onion powder
09 -
2.5 g smoked paprika
→ Queso Sauce
10 -
120 g shredded cheese (cheddar or Mexican blend)
11 -
120 ml heavy cream
12 -
120 ml milk
13 -
0.5 g chili powder
14 -
0.5 g cumin
15 -
1.5 g salt
→ Optional Garnishes
16 -
Chopped fresh cilantro
17 -
Sliced jalapeños
18 -
Diced tomatoes
19 -
Sour cream
# How to Make It:
01 -
Heat olive oil in a large skillet over medium-high heat. Add steak slices and season with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear for 3–4 minutes per side until browned and desired doneness is reached. Remove steak from skillet and set aside.
02 -
In the same skillet, add uncooked white rice and stir for 1 minute to lightly toast. Pour in beef broth, stir, and bring to a boil. Lower heat, cover, and simmer for 15–18 minutes until rice is tender.
03 -
In a small saucepan, gently heat milk and heavy cream over low heat. Gradually add shredded cheese, stirring until fully melted. Incorporate chili powder, cumin, and salt, mixing until smooth. Keep warm on low heat until ready to use.
04 -
Once rice is cooked, return steak to the skillet. Pour queso sauce over rice and steak; stir gently to combine. Garnish with cilantro, jalapeños, diced tomatoes, or sour cream if desired. Serve immediately.
# Extra Tips:
01 -
Select high-quality steak, such as ribeye or sirloin, for optimal tenderness.
02 -
Grate cheese from a block for the smoothest sauce consistency.
03 -
Allow rice to rest several minutes after cooking before fluffing.
04 -
Avoid overcooking the steak to preserve juiciness.