Description

Steak & Queso Rice is a comforting and flavorful one-pan dish combining tender seared steak with creamy queso-infused rice, enhanced by fresh cilantro and optional lime juice. Perfect for a quick weeknight dinner, this recipe offers a satisfying blend of rich cheese sauce and savory steak, balanced with aromatic seasonings and a touch of freshness.

Ingredients

Scale

Steak and Seasonings

1 lb flank steak, sirloin, or your preferred cut of steak
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon chili powder (optional)

Rice and Broth

1 cup long-grain white rice
2 cups beef broth (or water)

Queso Sauce

1 cup shredded queso cheese (or Velveeta for a smoother melt)
1/4 cup sour cream (optional for extra creaminess)
1/2 cup diced bell peppers (optional, for extra flavor)

Garnishes

1/4 cup fresh cilantro, chopped (for garnish)
1 tablespoon lime juice (optional, for added freshness)

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Instructions

Cook the Rice: In a medium saucepan, combine the rice and beef broth (or water). Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and set aside.
Prepare the Steak: While the rice cooks, season the steak with salt, pepper, garlic powder, and chili powder if using. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the steak for about 4-5 minutes per side for medium-rare, or adjust timing for your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing it against the grain into thin strips.
Make the Queso Sauce: In the same skillet, lower the heat to medium. Add the shredded queso cheese or Velveeta and allow it to melt, stirring frequently to prevent burning. For extra creaminess, add sour cream and stir until well combined and smooth. Optionally, stir in diced bell peppers for added flavor and color.
Assemble the Dish: Fluff the cooked rice with a fork and stir in the cheesy queso sauce until the rice is fully coated. Top the cheesy rice with the sliced steak and sprinkle with fresh cilantro and a drizzle of lime juice if desired.
Serve: Serve the Steak & Queso Rice immediately while warm and enjoy this rich, flavorful, and cheesy meal.

Notes

Use Velveeta for a smoother, creamier queso sauce.
For a spicier kick, add extra chili powder or a pinch of cayenne pepper.
Slicing the steak against the grain helps keep it tender.
Bell peppers add crunch and color but can be omitted if preferred.
Adjust cooking times based on steak thickness and preferred doneness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve creaminess.