Steak & Queso Rice

Looking for a hearty, flavorful one-pan dinner that’s easy enough for weeknights but indulgent enough for weekends? This Steak & Queso Rice is your answer. Juicy sirloin steak, aromatic tomato-cumin rice, and a generous drizzle of melty white queso come together in a satisfying, Tex-Mex inspired dish you’ll want on repeat. It’s cozy, bold, and packed with crave-worthy flavor perfect served with warm flour tortillas or enjoyed straight from the pan.

Whether you’re feeding a hungry family or meal prepping for the week, this dish delivers big flavor with minimal effort. The seasoned steak is pan-seared until perfectly caramelized, the rice is cooked until tender in a tomato and chicken broth base, and it all gets tied together with creamy, cheesy goodness. Let’s dive in.

Ingredients

For the Rice:

• 1 cup long grain white rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 8 ounces tomato sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro

For the Steak:

• 1 pound sirloin steak, thinly sliced
• 2 tablespoons butter
• Montreal steak spice, to taste

To Serve:

• Pancho’s White Queso, for drizzling
• Fresh cilantro, chopped
• Warm flour tortillas

Step-by-Step Instructions

1. Prep Your Ingredients

Before you start cooking, have everything measured and ready to go. This recipe moves quickly once the pan heats up. Thinly slice your sirloin steak against the grain for tenderness. Finely chop the onion, mince the garlic, and have your tomato sauce and broth ready for pouring.

2. Sear the Steak

In a large skillet or deep sauté pan, heat 2 tablespoons of butter over medium-high heat. Once melted and bubbling, add the sliced sirloin steak in a single layer. Avoid crowding the pan—work in batches if needed.

Sprinkle the steak with Montreal steak spice to your taste. This seasoning blend adds a rich peppery flavor that complements the queso beautifully.

Sear for 2–3 minutes on each side, just until browned and cooked through. Don’t overcook—thin slices cook fast. Remove steak from the skillet and set aside, keeping the juices in the pan.

3. Sauté the Aromatics

Lower the heat to medium and add 2 tablespoons of olive oil to the same skillet. Toss in the chopped onion and cook for 2–3 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.

4. Toast the Rice

Add the long grain white rice directly to the pan with the onions and garlic. Stir constantly for 2–3 minutes to lightly toast the rice and absorb all that flavor from the steak drippings. This step adds depth and nuttiness to the dish.

5. Simmer the Rice

Pour in the tomato sauce and chicken broth, then season with salt, black pepper, ground cumin, and dried cilantro. Stir everything together well, scraping up any browned bits from the bottom of the pan for maximum flavor.

Bring to a gentle boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed.

Tip: Avoid removing the lid during cooking—this traps steam and ensures perfectly fluffy rice.

6. Bring It All Together

Once the rice is done, fluff it gently with a fork. Return the cooked steak and any juices to the pan. Fold it into the rice, mixing everything together so the steak is warmed through and coated in the seasoned tomato rice.

7. Add the Queso

Right before serving, drizzle Pancho’s White Queso generously over the steak and rice. The queso melts into the dish, creating a rich and creamy finish that ties everything together.

If you prefer, serve the queso on the side for dipping your tortillas.

8. Garnish and Serve

Top everything with fresh chopped cilantro for a pop of color and brightness. Serve with warm flour tortillas—perfect for scooping, wrapping, or mopping up every last bit of queso and rice.

Why You’ll Love This Recipe

• One-pan magic – Everything cooks in a single skillet for easy prep and cleanup.
• Restaurant-quality flavor – The combo of steak, queso, and seasoned rice tastes like something from your favorite Tex-Mex spot.
• Versatile serving options – Serve it as a bowl, wrapped in tortillas, or as a party dish with extra queso on the side.
• Meal prep friendly – Stores well in the fridge and reheats beautifully for quick lunches or dinners.

Tips for Success

• Use thinly sliced steak: Cut across the grain for tenderness, and don’t overcook.
• Don’t skip toasting the rice: It adds a subtle nuttiness and helps the grains stay fluffy.
• Control your queso: Drizzle just before serving to avoid sogginess and preserve that creamy texture.
• Make it spicy: Add a pinch of cayenne or serve with jalapeños for extra heat.
• Want it cheesier? Stir some of the queso into the rice while hot for an ultra-creamy texture.

Variations

Make it Tex-Mex Bowl Style: Add toppings like black beans, avocado, sour cream, or diced tomatoes for a burrito-bowl inspired meal.

Swap the Protein: Try grilled chicken, shrimp, or even leftover pulled pork in place of the steak.

Use Mexican Rice: Replace the tomato sauce with salsa for a chunkier, zestier rice base.

Make it Vegetarian: Skip the steak and stir in black beans or roasted veggies for a meatless version.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions (without queso) for up to 2 months. Add fresh queso after reheating.
• To reheat: Microwave in 1-minute intervals until warmed through, stirring between bursts. Add a splash of broth if needed to loosen the rice.

Frequently Asked Questions (FAQs)

What is Pancho’s White Queso?

Pancho’s White Queso is a creamy, mild white cheese dip made from real cheese. It melts beautifully and adds a rich, velvety finish to this dish. If unavailable, substitute with another white queso or homemade queso blanco.

Can I use a different cut of steak?

Yes! Sirloin is lean and tender, but you can use ribeye, flank steak, or even NY strip. Just be sure to slice thinly across the grain for the best texture.

What if I don’t have Montreal steak spice?

You can make a quick substitute by mixing coarse black pepper, garlic powder, onion powder, paprika, and a pinch of crushed red pepper flakes.

Can I make this dish ahead of time?

Absolutely. Prepare the steak and rice in advance, then refrigerate. Reheat and drizzle with warm queso just before serving.

Is this dish spicy?

The base recipe is mild, but you can easily add heat by including spicy queso, red pepper flakes, or jalapeños.

What should I serve with Steak & Queso Rice?

This dish is hearty on its own, but pairs well with:

• A crisp green salad with lime vinaigrette
• Refried beans or charro beans
• Roasted corn or street corn salad
• Chips and guacamole

Final Thoughts

Steak & Queso Rice is the kind of dish that brings comfort and excitement to the dinner table. It’s loaded with juicy steak, packed with bold Tex-Mex spices, and smothered in rich, melty queso. Whether you’re hosting a casual dinner or feeding the family on a busy night, this one-skillet meal hits all the right notes.

Grab your skillet, slice that steak, and get ready for a meal everyone will ask for again and again.

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