Description
A quick and comforting one-pan meal featuring juicy steak, buttery rice, and creamy queso sauce—perfect for weeknight dinners.
Ingredients
- 1 lb ribeye, sirloin, or flank steak, thinly sliced
- 2 tbsp butter
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 3 cups cooked rice (preferably day-old)
- 1 cup queso cheese sauce (store-bought or homemade)
- 1 tsp chili powder or smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
- Slice the steak against the grain and season with salt, pepper, and chili powder or smoked paprika. Set aside.
- In a large skillet, melt butter and sauté onion and bell peppers until soft and caramelized. Add garlic and cook for 1 more minute.
- Push veggies to the side, add steak slices to the skillet, and cook 2–3 minutes per side until browned but tender. Mix with the veggies.
- Stir in the cooked rice and combine thoroughly, letting it heat through.
- Lower the heat and pour in queso sauce. Stir to coat everything evenly. Let it bubble gently for 1–2 minutes.
- Turn off the heat, top with fresh cilantro if desired, and serve hot.
Notes
- For added heat, mix in chopped jalapeños or hot sauce.
- To switch it up, try black beans, corn, or diced tomatoes for a Tex-Mex twist.
- For a low-carb version, substitute cauliflower rice.
- Alternative cheeses like shredded cheddar, Monterey Jack, or pepper jack can replace queso.