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Steak and queso rice served hot in a cast iron skillet topped with fresh cilantro, sour cream, and avocado slices

Steak and Queso Rice

Steak and queso rice is a bold one-skillet dinner featuring juicy seared sirloin steak, creamy melted cheese, and seasoned long-grain rice with Tex-Mex spices. Ready in about 30 minutes and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak ribeye also works well
  • 1 cup shredded queso cheese Monterey Jack, cheddar, or a blend; freshly shredded preferred
  • 1 cup long-grain white rice cooked; day-old rice preferred
  • 1 medium onion diced
  • 2 cloves garlic minced fresh
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 bell pepper diced, any color
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro for topping
  • sour cream for topping
  • avocado slices for topping

Equipment

  • Large skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Prep all ingredients before turning on the stove. Dice the onion and bell pepper, mince the garlic, and ensure your rice is already cooked.
  2. Heat olive oil in a large skillet over medium-high heat. Season the steak generously on both sides with salt and pepper. Sear for 4 to 5 minutes per side until deeply browned. Remove from the pan and let rest on a cutting board for at least 5 minutes before slicing.
  3. In the same skillet, reduce heat to medium and saute the diced onion and bell pepper for 3 to 4 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant. Do not wipe the skillet clean as the steak drippings add flavor.
  4. Add the cooked rice along with paprika, cumin, chili powder, salt, and pepper. Stir well and cook for 2 minutes until everything is heated through.
  5. Reduce heat to low and gradually fold in the shredded cheese, stirring slowly until fully melted and creamy. Do not rush this step and avoid high heat which causes the cheese to seize.
  6. Slice the rested steak thinly against the grain and fold it into the queso rice. Serve immediately topped with fresh cilantro, sour cream, and avocado slices.

Notes

Always slice steak against the grain for maximum tenderness. Use freshly shredded cheese for the smoothest melt. Day-old cooked rice works best. Substitute chicken or ground beef if preferred. Add jalapenos or hot sauce to boost heat. Reheat leftovers on the stovetop with a splash of broth.