Name: Cheesy Steak Queso Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb Sirloin steak, cut into bite-sized pieces; 1 cup Long grain white rice, rinsed; 2 cups Chicken broth; 8 oz Tomato sauce; 1 cup Pancho’s White Queso (or your favorite white queso dip), warmed; 2 tbsp Olive oil; 2 tbsp Butter; 1 small Onion, chopped; 1 tbsp Minced garlic; 1 tsp Cumin; 1 tsp Dried cilantro; 1/2 tsp Salt; 1/2 tsp Black pepper; to taste Montreal steak seasoning; to taste Fresh cilantro, chopped (for garnish); optional Flour tortillas (for serving)

Jump to Recipe

Creamy, juicy, and packed with bold Tex-Mex flavor, this Cheesy Steak Queso Rice Skillet is the kind of dish that turns an ordinary weeknight into a celebration. Imagine tender sirloin bites seared to perfection, layered over tomato-scented rice, and finished with a generous drizzle of warm white queso — comfort in one skillet. Fun fact: skillet meals like this were born from the desire to keep dinner simple without sacrificing big flavor, and they’re perfect for busy families or last-minute guests.

This recipe stands out because it’s straightforward, comes together quickly, and satisfies everyone from picky kids to hungry adults. It’s similar in spirit to other skillet rice dishes on the blog but brings a steak-and-queso twist that feels a bit more indulgent. If you love easy one-pan meals and crave rich, cheesy comfort food, this is a must-try. Grab your skillet and let’s get cooking — you’re going to love every spoonful.

What is Cheesy Steak Queso Rice Skillet?

What’s in a name? Cheesy Steak Queso Rice Skillet is exactly what it sounds like — steak, rice, and queso all cozied up in one hearty skillet. Sounds simple, right? But don’t be fooled: this dish walks the line between weeknight convenience and restaurant-level comfort. Who decided to combine queso with rice and steak — a culinary genius or a very hungry home cook? Whatever the origin, it proves the old wisdom that “the way to a man’s heart is through his stomach.” Give it a try and see why people keep coming back for seconds.

Why You’ll Love This

Creamy, satisfying texture: The warm white queso makes the rice luxuriously creamy while tender steak bites add the perfect meaty contrast.
Grocery-budget friendly: Making this at home saves money compared to takeout steak-and-queso dishes, especially when you use budget-friendly sirloin and pantry staples like rice and tomato sauce.
Flavor-packed toppings: Fresh cilantro, a squeeze of lime (optional), and extra queso on top make each forkful bright and indulgent.

If you enjoy other rice skillet recipes on the blog, you’ll find this one even more comforting thanks to the steak and queso combo. Ready to make a cozy, crowd-pleasing meal tonight? Let’s do it.

How to Make

Quick Overview

This recipe is a one-pan wonder that’s easy, delicious, and satisfying. You’ll toast the rice for a nutty flavor, simmer it in a tomato-chicken broth base until tender, and finish by topping with seared steak and warm white queso. The standout elements are the creamy queso that ties everything together and the rich, savory sear on the steak. Prep time is about 10 minutes, and cooking time is about 25–30 minutes, so you can have dinner on the table in roughly 35–40 minutes.

Ingredients

1 lb sirloin steak, cut into bite-sized pieces
1 cup long grain white rice, rinsed
2 cups chicken broth
8 oz tomato sauce
Pancho’s White Queso (or your favorite white queso dip), warmed
2 tbsp olive oil
2 tbsp butter
1 small onion, chopped
1 tbsp minced garlic
1 tsp cumin
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp black pepper
Montreal steak seasoning, to taste
Fresh cilantro, chopped (for garnish)
Flour tortillas (optional, for serving)

Directions

In a large skillet over medium-high, heat the olive oil. Add rinsed rice and toast for 2–3 minutes, stirring occasionally.
Stir in chopped onion and minced garlic. Sauté for 1 minute until fragrant.
Pour in chicken broth, tomato sauce, cumin, dried cilantro, salt, and pepper. Stir to combine. Once it starts bubbling, reduce the heat to medium-low, cover, and simmer for 18–20 minutes, until the rice is tender and the liquid has absorbed.
While the rice cooks, heat a separate skillet over medium-high. Melt the butter and add steak pieces. Season generously with Montreal steak seasoning. Sear until browned and cooked to your preferred doneness. Remove from heat.
Layer the steak over the tomato rice in the skillet. Drizzle generously with warmed white queso.
Sprinkle with fresh cilantro. Serve as a skillet meal, or scoop into flour tortillas for cheesy steak wraps.

Cheesy Steak Queso Rice Skillet

What to Serve With

Simple side salad: Crisp romaine with lime vinaigrette cuts through the richness.
Grilled or roasted vegetables: Peppers, zucchini, and corn pair beautifully.
Black beans or refried beans: Add extra protein and a creamy contrast.
Pickled jalapeños or a squeeze of lime: Brighten the dish and balance the cheese.
Mexican street corn salad: Adds smoky, tangy flavor for a festive meal.
Margaritas, iced tea, or a light lager: Choose a refreshing drink to complement bold flavors.

Top Tips for Perfecting

Substitutions: If you don’t have sirloin, flank or skirt steak work well; slice thinly against the grain. For a budget option, use diced chuck but cook slightly longer to tenderize.
Rice choices: Long-grain white rice works best for timing; if you use brown rice, increase simmering time and liquid.
Queso alternatives: Any creamy white queso or even Monterey Jack cheese melted with a splash of milk works in a pinch.
Don’t over-stir the rice while simmering — let it absorb liquid undisturbed for fluffy grains.
Sear steak in a very hot pan to develop a flavorful crust; don’t overcrowd the pan or the meat will steam.
Avoid adding too much salt before searing; Montreal seasoning and broth already bring saltiness.
Make it spicier: Add chopped chiles, hot sauce, or a pinch of cayenne when simmering the rice.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze portions (without cilantro and queso) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to revive the rice and keep it creamy. Alternatively, microwave in short bursts, stirring between intervals. Warm the queso separately and drizzle before serving.
Note: Queso can thicken when cold; warm slowly and stir in a little milk if needed to loosen it.

FAQs

Can I use a different cut of steak?
Yes. Flank, skirt, or even ribeye can be used. Slice against the grain for flank or skirt to keep the steak tender. Adjust cooking time based on thickness.

Can I make this vegetarian?
Absolutely. Swap steak for seasoned and sautéed mushrooms, tempeh, seared tofu, or black beans for a vegetarian version that’s just as satisfying.

Is it okay to use leftover cooked rice?
Yes, but reduce the added liquid and simmer until heated through. The texture will be different — more like a creamy casserole than freshly cooked rice.

How do I prevent the rice from sticking to the skillet?
Use a heavy-bottomed skillet and keep the heat moderate when simmering. Stir once after adding liquid, then cover and let it cook undisturbed.

Can I prepare this ahead of time for a dinner party?
You can cook the rice and steak separately and reheat both before assembling. Warm queso just before serving and garnish with fresh cilantro for the best presentation.

Conclusion

This Cheesy Steak Queso Rice Skillet is a guaranteed crowd-pleaser: simple to make, wallet-friendly, and endlessly satisfying. It’s perfect for busy weeknights or casual gatherings when you want big flavor with minimal fuss. If you enjoyed this recipe and want to explore similar skillet rice ideas, check out Steak Cheese and Rice – Cooking in the Midwest or try the flavorful variation at Steak & Queso Rice – That Oven Feelin. Don’t forget to share this skillet with friends and family — it’s one of those recipes that tastes even better when everyone digs in together.