Savor bold flavor with this Steak & Queso Rice Skillet Recipe—juicy steak, melty cheese, and seasoned rice make the ultimate one-pan weeknight dinner.
Ingredients You’ll Need
This Steak & Queso Rice Skillet comes together with just a handful of simple but game-changing ingredients. Each one brings its own magic, transforming a straightforward skillet into a weeknight winner that never fails to impress.
- Basmati rice: Its light, fluffy texture soaks up all the flavorful juices, making it the perfect base for this skillet.
- Chicken broth: Infuses the rice with an extra dimension of savory goodness from the very start.
- Chicken bouillon cube: A concentrated flavor booster that adds richness and body to the dish.
- Crushed tomatoes (or tomato sauce): Brings brightness, color, and a rich tang to balance the spices and beef.
- Garlic, minced: Adds aromatic depth — there’s truly no substitute for fresh garlic here.
- Onion, chopped (optional): Softens and sweetens as it cooks, building that irresistibly classic base for the rice.
- Paprika: Lends a gentle smokiness and beautiful color, setting the tone for that Tex-Mex vibe.
- Ground cumin: Subtle earthiness and warmth that underscore all the other flavors.
- Salt and pepper: The essential final note to draw out and balance the flavors.
- Olive oil, divided: Used at different stages to sauté and sear — it’s the unsung hero that brings everything together.
- Sirloin steak, thinly sliced: Tender, quick-cooking, and absolutely perfect for those craveable steak bites.
- Butter: Helps create that irresistible steakhouse sear and adds richness to the skillet.
- Montreal steak seasoning: Your shortcut to perfectly seasoned steak every single time.
- White queso (store-bought or homemade): Creamy, cheesy, and the crown jewel melting over the top.
- Fresh cilantro, chopped: A bright, fragrant finish that lifts the whole skillet.
- Warm flour tortillas (optional): The perfect scoop or wrap for those who want to go all-in on the comfort factor.
How to Make Steak & Queso Rice Skillet
Step 1: Prep and Rinse the Rice
The secret to light, fluffy rice begins here. Rinse your basmati rice under cold water until it runs clear, which removes excess starch and ensures your rice won’t be gummy. Set it aside while you get ready for the main event.
Step 2: Sauté Aromatics
Heat a tablespoon of olive oil in your largest skillet over medium heat. Sauté the minced garlic and onion (if using) until they’re aromatic and just beginning to soften — about 2 to 3 minutes. This is the flavor foundation of your Steak & Queso Rice Skillet, so don’t rush it!
Step 3: Toast the Rice
Add your rinsed rice directly into the skillet and stir for about 2 minutes. Lightly toasting the rice amplifies its natural nuttiness and gives your final dish extra character.
Step 4: Build the Flavorful Rice Base
Next, add in the crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, and a sprinkle of salt and pepper. Mix everything together and bring it to a gentle boil. Lower the heat, cover tightly, and let it simmer for 18 to 20 minutes until the rice is perfectly cooked and the liquid has been absorbed.
Step 5: Rest and Fluff the Rice
Turn off the heat and let the skillet sit, still covered, for five more minutes. This simple step lets the steam finish working its magic, resulting in beautiful, tender grains every single time.
Step 6: Sear the Steak
While the rice is resting, season your thinly sliced steak with plenty of Montreal steak seasoning. In a separate skillet, heat the remaining olive oil and two tablespoons of butter over medium-high heat. Sear the steak for 4 to 5 minutes, letting it get gorgeously caramelized and cooked just the way you like it.
Step 7: Assemble and Finish
Fluff the rice and spread it evenly in the skillet. Top with your juicy steak, then pour over a generous drizzle of warm white queso. That creamy, melty finish transforms the Steak & Queso Rice Skillet into pure dinnertime heaven. Shower with fresh cilantro and serve right away with warm tortillas, if you like!
How to Serve Steak & Queso Rice Skillet
Garnishes
Finish your Steak & Queso Rice Skillet with a flurry of chopped fresh cilantro for undeniable color and zing. If you adore a bit of heat, add thinly sliced jalapeños or a squeeze of fresh lime over the top. Even a handful of crumbled tortilla chips adds crunch and a fun twist!
Side Dishes
Pair this dish with a crisp side salad tossed in lime vinaigrette, charred corn on the cob, or creamy refried beans. The skillet is so filling that you can easily keep your sides light and fresh, making your Steak & Queso Rice Skillet the true star of dinner.
Creative Ways to Present
Try serving the Steak & Queso Rice Skillet family-style, letting everyone scoop into the bubbling hot pan. For a trendy twist, stuff the mixture into taco shells or roll up in burritos with avocado and salsa — a sure crowd-pleaser for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Steak & Queso Rice Skillet keeps beautifully! Transfer cooled leftovers to an airtight container and refrigerate for up to three days. The flavors continue to mingle, making day-two servings even more irresistible.
Freezing
You can freeze portions of the rice and steak mixture (without queso and cilantro for best results) in freezer-safe containers for up to two months. Just add fresh queso and herbs after reheating for a just-made finish.
Reheating
To reheat, simply microwave in 30-second bursts until steaming hot or gently warm everything on the stove over medium-low, adding a splash of broth or water if needed. Top with fresh queso and cilantro just before serving to bring back that just-cooked glory.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is awesome for its tenderness and quick cook time, flank steak or even ribeye both work beautifully in the Steak & Queso Rice Skillet. Just make sure to cut against the grain for maximum tenderness.
Is it possible to make this dish vegetarian?
Definitely! Swap the steak for sautéed mushrooms, grilled veggies, or even plant-based steak strips. Use veggie broth and skip the bouillon cube, and you’ll have a hearty vegetarian version that’s just as satisfying.
What kind of white queso should I use?
Choose your favorite store-bought queso for convenience, or whip up a quick homemade one if you’re feeling adventurous. Fresh, real cheese melts like Monterey Jack or Oaxaca make a dreamy topping for this skillet.
Can I make the Steak & Queso Rice Skillet ahead of time?
Yes! Prep the rice and steak in advance and refrigerate separately. Assemble and warm everything with queso just before serving for the best texture and flavor.
Is this recipe gluten free?
All the main ingredients in the Steak & Queso Rice Skillet are naturally gluten free, but double-check your bouillon cube, steak seasoning, and queso for any hidden gluten if you’re serving someone with a sensitivity.
Final Thoughts
The Steak & Queso Rice Skillet truly celebrates everything we love about fuss-free comfort food that still feels special. Whether you serve it straight from the pan or get creative with tacos and burritos, it’s a recipe worth keeping in regular rotation. Give it a try — dinner is about to get a whole lot more delicious!
More One-Pan Comfort Recipes to Try Next
If this Steak & Queso Rice Skillet satisfied your craving for something hearty, cheesy, and easy to clean up — you’ll love these other comfort-forward, one-pan and skillet-style meals:
- Craving that same creamy, bold flavor? Try the Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni & Cheese.
- For a family favorite with a Tex-Mex twist, the One-Pot Cheesy Stuffed Pepper Casserole is weeknight-ready and full of flavor.
- This Philly Cheese Steak Grilled Cheese Casserole is the perfect fusion of sandwich and casserole — rich, melty, and satisfying.
- Want something low-carb and spicy? Go for the Buffalo Chicken Zucchini Boats.
- Need a crispy, classic comfort option? Check out the Crispy Buttermilk Chicken Fried Steak with Country Gravy — a Southern staple.
Steak & Queso Rice Skillet Recipe
- Total Time: 45 minutes
- Yield: 4 servings
Description
Steak & Queso Rice Skillet—juicy steak, melty cheese, and seasoned rice in one sizzling pan. A bold, easy dinner perfect for busy weeknights.
Ingredients
For the Rice
- 2 cups basmati rice
- 2½ cups chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 tsp paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 Tbsp olive oil
For the Steak
- 1 lb sirloin steak, thinly sliced
- Montreal steak seasoning, to taste
- 1 Tbsp olive oil
- 2 Tbsp butter
For Serving
- 1 cup white queso (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
- Warm flour tortillas (optional)
Instructions
- Rinse the Rice: Thoroughly rinse the basmati rice in cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains. Set the rinsed rice aside.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and chopped onion (if using), and sauté for 2–3 minutes until softened and fragrant.
- Toast the Rice: Add the rinsed rice to the skillet, stirring well for about 2 minutes so the rice toasts lightly and absorbs the flavors.
- Add Liquids and Seasonings: Stir in the crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, salt, and pepper. Mix until everything is evenly combined.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Remove the skillet from the heat. Let the rice rest, covered, for 5 minutes. Then uncover and fluff with a fork.
- Cook the Steak: While the rice rests, season the steak strips generously with Montreal steak seasoning. In a separate pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Add the steak strips and sear for 4–5 minutes until browned and cooked to your preferred doneness. Avoid overcrowding so the steak sears properly.
- Assemble and Serve: Fluff the cooked rice and spread evenly in the skillet. Top with the seared steak, pour over the warm white queso, and garnish with chopped cilantro. Serve hot, with warm flour tortillas on the side if desired.
Notes
- Swap sirloin steak for ribeye or flank, if preferred.
- For extra heat, add a diced jalapeño when sautéing the aromatics.
- Try a homemade white queso or your favorite store brand.
- Substitute vegetable broth for chicken broth to make it pescatarian-friendly and use plant-based steak alternatives for a vegetarian version.
- Leftovers keep well—store in an airtight container in the fridge and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 629
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg