Cheesy Steak Queso Rice Skillet
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.
Servings: 4 servings
Equipment
- Large Skillet
- Separate Skillet
Ingredients
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)
Instructions
- 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.
Notes
This Cheesy Steak Queso Rice Skillet is a guaranteed crowd-pleaser: simple to make, wallet-friendly, and endlessly satisfying.