This Creamy Queso Rice with Juicy Steak Strips is the definition of a one-pan wonder, a complete meal that brings savory, cheesy goodness to your table with minimal fuss. It’s the perfect weeknight dinner when you’re craving something truly satisfying.
I can still smell the searing steak from my dad James’s cast-iron skillet on a cool Sunday. He had a way of turning simple ingredients into the ultimate comfort food, a warm, delicious hug in a pan to end our day.
A Few Reasons You’ll Love This Dish
- One-Pan Meal: This entire dish comes together in a single skillet, making cleanup a breeze.
- Hearty & Flavorful: Combines tender steak, savory spices, and cheesy rice for a truly satisfying meal.
- Quick & Easy: Perfect for a busy weeknight dinner, ready in under 45 minutes.
- Customizable: Easily adjust the spice level or swap out proteins to fit your family’s tastes.
The Simple Ingredients for Our Skillet Dinner
- 1 lb flank steak or sirloin, cut into strips
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup uncooked long-grain rice
- 2 1/2 cups beef broth
- 1 (10 oz) can diced tomatoes with green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar + Monterey Jack)
- 1/4 cup queso dip or cheese sauce
- Fresh parsley or cilantro, chopped, for garnish
My Go-To Kitchen Tools for This Dish
Heavy-Bottomed Skillet
A good, heavy skillet, like my dad’s old cast iron, is perfect for getting that beautiful sear on the steak and cooking the rice evenly.
Sharp Chef’s Knife
Having a sharp knife makes slicing the strip steak into uniform pieces so much easier, which helps it cook perfectly.
From Skillet to Table: Our Simple Steps
Start with a Sizzling Sear
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer and sear them until they’re nicely browned but still have a bit of pink inside. The key to a juicy steak is to not overcook it at this stage! Remove the steak from the pan and set it aside for later.
Sautéing a Flavorful Foundation
In that same skillet, add the remaining tablespoon of oil. Add your diced onion, minced garlic, and diced bell pepper. Cook them for a few minutes until they soften and the onion becomes translucent. Your kitchen should be smelling wonderful right about now!
The Secret to Fluffy, Flavorful Rice
Stir the uncooked rice right into the pan with the vegetables, along with the chili powder, cumin, salt, and pepper. Let it toast for a minute or two, stirring constantly. This little step brings out a lovely, nutty flavor in the rice that makes all the difference.
A Gentle Simmer to Perfection
Pour in the beef broth and the can of diced tomatoes with their juices. Stir everything together and bring it to a boil. Once it’s bubbling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 18–20 minutes. Just be patient and let the rice absorb all that delicious liquid.
The Creamy, Dreamy Cheese Finale
Once the rice is tender, turn off the heat. Stir in the shredded cheese and the queso dip until everything is melted and beautifully creamy. This is where the magic really happens, turning it into that wonderful cheesy rice.
Welcoming the Steak Back Home
Gently place the seared steak strips back on top of the rice. You can nestle them in a little bit. Cover the pan again and let it sit for 2–3 minutes, just long enough for the residual heat to warm the steak through without overcooking it.
A Final Sprinkle of Freshness
Sprinkle fresh, chopped parsley or cilantro over the top for a bit of color and freshness. Serve it hot, straight from the skillet, for a cozy family meal.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred online calculator.
Making This Recipe Your Own
- Leaner Protein: You can easily substitute the beef with boneless, skinless chicken breast strips or even shrimp for a lighter dish.
- Whole Grains: For a boost of fiber, try using brown rice instead of white. You may need to increase the beef broth by about 1/2 cup and extend the simmering time.
- Lighter Cheese: To reduce fat, you can use a low-fat shredded cheese blend and a light or homemade queso sauce made with a Greek yogurt base.
Ideas for Serving and Sharing
- With a Fresh Salad: I love serving this with a simple side salad of mixed greens, cherry tomatoes, and a zesty lime vinaigrette to cut through the richness of the cheesy rice.
- Add Toppings: Set out small bowls of sour cream, diced avocado, or guacamole so everyone can customize their own plate. A few crushed tortilla chips on top adds a great crunch!
- In Warm Tortillas: For a fun twist, spoon the steak and rice mixture into warm flour or corn tortillas for hearty, delicious soft tacos.
A Few Little Secrets for Success
- Overcooking the Steak: The most common mistake is cooking the steak all the way through during the initial sear. Remember, it will be added back to the hot rice later, so keeping it slightly underdone at first ensures a tender steak in the final dish.
- Skipping the Toasting Step: Don’t be tempted to skip toasting the rice with the spices. This step is quick but crucial for developing a deeper, nuttier flavor that elevates the entire dish.
- Peeking While the Rice Cooks: Resist the urge to lift the lid while the rice is simmering! This releases the steam that is essential for cooking the rice evenly and making it fluffy.
Saving Some for Later
If you have leftovers, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or gently warm the mixture in a skillet over low heat. I find adding a splash of beef broth or water helps to loosen the rice and bring back its creamy texture.
From My Kitchen to Yours
This dish is more than just a quick meal; it’s a bowl of warmth and comfort. It’s the kind of food that brings everyone to the table, ready to share stories about their day. I hope this recipe brings as much joy and comfort to your home as it has to mine. May you create your own wonderful memories with every spoonful.
Your Questions, Answered
What other cuts of steak can I use?
Absolutely! While flank or sirloin steak works beautifully, you could also use skirt steak or even ribeye cut into strips. Just be sure to adjust your searing time based on the thickness of the cut to achieve that perfect, juicy steak.
How spicy is this recipe?
This dish has a mild, savory heat from the chili powder and the green chiles in the tomatoes. If you prefer more spice, you could add a pinch of cayenne pepper or a diced jalapeño along with the bell peppers. For a non-spicy version, use a can of plain diced tomatoes.
Can I prepare anything ahead of time?
Yes, to save time on a busy weeknight, you can slice the steak and chop the onion and bell pepper ahead of time. Store them in separate airtight containers in the refrigerator for up to a day. This makes the cooking process feel even faster.
Print
Creamy Queso Rice with Juicy Steak Strips
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Queso Rice with Juicy Steak Strips is the definition of a one-pan wonder, a complete meal that brings savory, cheesy goodness to your table with minimal fuss. It’s the perfect weeknight dinner when you’re craving something truly satisfying.
Ingredients
- 1 lb flank steak or sirloin, cut into strips
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup uncooked long-grain rice
- 2 1/2 cups beef broth
- 1 (10 oz) can diced tomatoes with green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar + Monterey Jack)
- 1/4 cup queso dip or cheese sauce
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add steak strips in a single layer and sear until browned but still slightly pink. Remove from pan and set aside.
- In the same skillet, add remaining tablespoon of oil. Add diced onion, minced garlic, and diced bell pepper. Sauté until softened and onion is translucent.
- Stir in uncooked rice, chili powder, cumin, salt, and pepper. Toast rice for 1–2 minutes, stirring constantly.
- Add beef broth and diced tomatoes with juices. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
- Once rice is tender, turn off heat. Stir in shredded cheese and queso dip until melted and creamy.
- Return steak strips to the skillet, nestling into the rice. Cover and let sit for 2–3 minutes to warm through.
- Garnish with chopped parsley or cilantro and serve hot from the skillet.
Notes
To save time, prep the steak and veggies in advance. Adjust spice level to taste. Substitute with chicken or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Keywords: queso rice, steak, one-pan dinner, cheesy skillet, weeknight meal