Steak & Queso Rice
A bold and cheesy one-skillet meal featuring tender steak, creamy queso, and fluffy rice—quick, flavorful, and crowd-pleasing.
Ingredients
For the Steak:
- 1 lb flank steak or sirloin/skirt steak, thinly sliced against the grain
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and freshly ground black pepper to taste
For the Rice:
- 1.5 cups long-grain white rice rinsed
- 3 cups chicken broth or water
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and freshly ground black pepper to taste
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Crumbled cotija cheese
- Pico de gallo
For Homemade Queso:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded white American cheese
- 1/4 cup diced green chilies
- Salt to taste
Or Use Store-Bought Queso:
- 1 15 oz jar queso blanco or high-quality cheese dip
Instructions
- In a bowl, combine sliced steak with olive oil, chili powder, cumin, salt, and pepper. Let marinate for at least 15 minutes.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion, cook until translucent. Add garlic, sauté for 1 more minute.
- Stir in rice, chili powder, cumin, salt, and pepper. Toast for 2-3 minutes. Pour in broth, bring to boil, then cover and simmer on low for 18-20 minutes.
- In a separate skillet, cook steak in batches over high heat, 2-3 minutes per side. Set aside when done.
- For homemade queso: melt butter, stir in flour and cook 1 minute. Slowly add milk while whisking. Add cheese and chilies, stir until melted and smooth. Season with salt.
- To serve: Layer rice on a plate or bowl, top with cooked steak, drizzle with warm queso, and garnish with desired toppings.
Notes
- Marinate the steak ahead for more flavor.
- Rinse rice thoroughly to avoid clumps.
- Store components separately to maintain texture.
- Spice it up with jalapeños or chipotle for a kick.