Description

Steak & Queso Rice is a hearty and flavorful one-pan dish featuring tender slices of steak cooked with aromatic spices, fluffy rice, and creamy queso blanco. This comforting meal combines the richness of melted cheese and sour cream with the zest of cumin and chili powder, making it a perfect weeknight dinner that’s easy to prepare and full of bold flavors.

Ingredients

Meat

1 lb steak (ribeye, sirloin, or flank), thinly sliced

Vegetables & Aromatics

1 small onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro (optional)

Grains & Dairy

1 cup rice (white or brown)
1 cup queso blanco or melted cheese of choice
1/2 cup sour cream

Liquids & Fats

2 tablespoons olive oil
2 cups beef broth

Spices & Seasonings

1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until browned and cooked through. Remove the steak from the skillet and set it aside.
Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until they become softened and fragrant.
Toast the Rice: Add the rice to the skillet with the onion and garlic. Stir and cook for 1-2 minutes to lightly toast the rice grains, enhancing their flavor.
Simmer the Rice: Pour in the beef broth, and add cumin, chili powder, salt, and black pepper. Stir well to combine everything, then cover the skillet and reduce the heat to low. Let the rice simmer gently for 15-20 minutes, or until the rice is fully cooked and tender.
Add Creamy Cheese Mixture: Once the rice is cooked, stir in the queso blanco or your melted cheese of choice along with the sour cream. Mix thoroughly until the dish becomes creamy and well combined.
Combine Steak and Rice: Return the cooked steak slices to the skillet and stir everything together. Cook for an additional 2-3 minutes to ensure the steak is heated through and flavors meld.
Garnish and Serve: Sprinkle the chopped cilantro on top if using, and serve the steak and queso rice hot for a satisfying meal.

Notes

You can substitute ribeye, sirloin, or flank steak depending on your preference or availability.
For a lighter option, use low-fat sour cream or Greek yogurt instead of regular sour cream.
Adjust the chili powder according to your spice tolerance.
Using brown rice will increase the cooking time by about 10 minutes; ensure the broth is fully absorbed and rice is tender.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.