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Steak & Queso Rice

Steak & queso rice made in one skillet with tender sliced steak over creamy queso-covered long-grain rice. You get charred, medium-rare steak slices and cheesy queso pools over perfectly simmered grains.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Steak and rice base
  • 2 tbsp olive oil
  • 1.5 lb steak flank or skirt, seasoned with salt and pepper
  • 1 onion medium, diced
  • 3 garlic cloves, minced
  • 1.5 cup long-grain white rice
  • 2.5 cup beef broth
  • 1 red bell pepper diced
  • 1 cup corn
  • 2 cup white queso dip
  • 0.25 fresh cilantro for garnish
  • 0.5 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Sear the steak
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the seasoned steak for 4-5 minutes per side until medium-rare, then remove to rest for 5 minutes.
  2. Slice the steak thinly after resting. Arrange the sliced steak so it’s ready to fan over the rice later.
Toast and simmer the rice
  1. In the same skillet, sauté the diced onion over medium-high heat for 2 minutes until it begins to soften. Add the minced garlic and long-grain white rice, and toast for 2 minutes.
  2. Pour in the beef broth and bring it to a boil. Reduce heat to low, cover, and simmer for 12 minutes until the rice is nearly tender.
Finish with queso and steak
  1. Stir in the diced red bell pepper and corn, then cook for 2-3 minutes until the vegetables are tender. Turn off the heat.
  2. Stir in the white queso dip until fully melted and creamy. Top with sliced steak, garnish with fresh cilantro, and serve with lime wedges.

Notes

For the best charred edges, make sure the skillet is truly hot before searing the steak and don’t move it for the first 2-3 minutes per side. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of broth to loosen the queso. Freezing isn’t recommended because rice texture can soften after thawing. For a lighter option, use reduced-fat queso dip while keeping the same simmering times for the rice.