Why You’ll Love This Recipe
This dish is the ultimate comfort meal—warm, filling, and full of bold Tex-Mex flavor. The queso sauce brings richness and creaminess, while the tender steak adds a satisfying bite. Everything cooks in one pan, making cleanup effortless. You can easily adjust the spice level, swap proteins, or even add veggies for extra color and texture. It’s quick enough for a weekday dinner but indulgent enough for a weekend treat.
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Steak & Queso Rice – A Comforting, Flavor-Packed One-Pan Meal
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
Steak & Queso Rice is a hearty Tex-Mex inspired dish loaded with tender, juicy steak bites, creamy queso sauce, and fluffy rice. It’s an easy, one-pan comfort meal that combines the rich flavors of grilled steak and cheesy goodness — perfect for busy weeknights or meal prep.
Ingredients
- 1 lb sirloin or flank steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 cups cooked white or Mexican rice
- 1 cup queso dip or melted cheese sauce
- ½ cup diced tomatoes (optional)
- ¼ cup chopped green onions
- ¼ cup chopped cilantro (optional)
- Lime wedges, for serving
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the steak pieces with chili powder, cumin, garlic powder, salt, and pepper.
- Add the steak to the skillet and cook for 4–6 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove and set aside.
- In the same skillet, add cooked rice and stir to coat in the pan drippings.
- Reduce heat to medium and stir in queso dip until the rice is evenly coated and creamy.
- Return the cooked steak to the skillet and toss everything together.
- Top with diced tomatoes, green onions, and cilantro before serving.
- Serve hot with lime wedges on the side.
Notes
- Use leftover rice or pre-cooked rice packets to save time.
- For extra flavor, grill or sear the steak before slicing.
- Substitute cauliflower rice for a low-carb option.
- Spice it up by adding jalapeños or using spicy queso.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak: Use sirloin, flank, or ribeye for the best tenderness and flavor. Slice it thinly against the grain for perfectly juicy bites.
Cooked rice: Leftover or freshly cooked rice works well. Long-grain white rice or jasmine rice provides the best texture.
Queso cheese: The creamy star of the dish—use a good-quality jarred queso dip or homemade queso blanco for that rich, melty goodness.
Onion: Adds sweetness and depth to the savory base of the dish.
Bell pepper: A colorful addition that brings a mild crunch and balances the richness of the queso.
Garlic: Infuses the dish with aromatic flavor and complements the smoky steak perfectly.
Butter or olive oil: Helps sear the steak to perfection and gives the dish a rich, smooth base.
Cumin and smoked paprika: Classic Tex-Mex spices that add warmth, smokiness, and depth to the overall flavor.
Salt and black pepper: Essential for seasoning the steak and rice, enhancing every bite.
Beef broth: Used to moisten the rice and blend flavors into a creamy, cohesive texture.
Fresh cilantro: Optional but adds a bright, fresh contrast to the richness of the queso.
Lime juice: A squeeze of lime just before serving balances out the cheese and steak with a hint of acidity.
Directions
Start by seasoning your steak slices generously with salt, pepper, cumin, and smoked paprika. Heat a large skillet over medium-high heat and add butter or olive oil. Once hot, sear the steak for about 2–3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
In the same pan, add a little more butter if needed, then sauté the onion, bell pepper, and garlic for 3–4 minutes until softened and fragrant. Stir in the cooked rice and beef broth, mixing well to absorb all the flavors. Reduce the heat to low and pour in the queso, stirring until it melts and coats the rice evenly.
Add the steak slices back to the skillet and toss to combine everything. Let it warm through for a few minutes until creamy and bubbling. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice before serving. Enjoy hot, straight from the pan!
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat, adding a splash of beef broth or milk to bring back the creamy texture. Avoid microwaving for too long, as it can dry out the steak. You can also freeze the rice mixture (without the steak) for up to 2 months—add freshly cooked steak when reheating for the best flavor.
Variations and Customizations
Spicy Steak & Queso Rice: Stir in diced jalapeños or a dash of hot sauce for extra heat.
Chicken Queso Rice: Replace steak with grilled or shredded chicken for a lighter version.
Loaded Tex-Mex Bowl: Top with black beans, corn, and avocado for a complete meal in one bowl.
Cheesy Bacon Version: Add crispy bacon bits for smoky richness and crunch.
Mushroom & Pepper Blend: Add sautéed mushrooms for extra umami and texture.
Cilantro-Lime Twist: Mix fresh cilantro and lime zest into the rice before serving for brightness.
Queso Verde Style: Use green chile queso for a slightly tangy, spicy variation.
Vegetarian Option: Skip the steak and use grilled tofu or roasted vegetables instead.
Breakfast Queso Rice: Top leftovers with a fried egg and fresh salsa for a morning upgrade.
Elote-Inspired: Add roasted corn, cotija cheese, and chili powder for a Mexican street-corn flair.
FAQs
1. What’s the best steak cut for this recipe?
Sirloin or flank steak works best because they cook quickly and stay tender.
2. Can I use store-bought queso dip?
Yes, jarred queso works great for convenience—just warm it slightly before adding to the pan.
3. How can I make it spicier?
Add jalapeños, cayenne, or chipotle powder for extra heat.
4. Can I use brown rice instead of white?
Absolutely. Brown rice adds a nutty flavor, though it may require a bit more broth.
5. What’s the best way to reheat leftovers?
Use a skillet on low heat with a splash of broth or milk to restore creaminess.
6. Can I add vegetables?
Yes! Bell peppers, corn, and mushrooms all complement the dish perfectly.
7. How do I prevent the queso from becoming grainy?
Add it over low heat and stir gently—avoid overheating the cheese sauce.
8. Is this recipe gluten-free?
Yes, just ensure your queso and seasonings are gluten-free.
9. Can I grill the steak instead?
Definitely! Grilling adds smoky depth before slicing and mixing into the rice.
10. Can I make this ahead of time?
Yes, prepare the components separately and combine just before serving for the best texture.
Conclusion
The Steak & Queso Rice is a comforting, flavorful one-pan meal that blends creamy queso with perfectly seared steak and fluffy rice. Every bite delivers rich, cheesy goodness balanced by smoky spices and bright lime. It’s easy enough for weeknights yet delicious enough to impress guests. Whether served on its own or alongside a crisp salad or roasted veggies, this dish proves that comfort food can also be exciting and full of bold flavor. Once you try it, you’ll find yourself making it again and again.
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