Description
Steak and queso rice brings together tender slices of beef nestled in creamy, cheesy rice that feels like a warm hug from your favorite Tex-Mex restaurant. Melted cheese and perfectly seasoned steak make this comfort meal a total crowd-pleaser your family will request again and again.
Ingredients
Scale
Proteins:
- 1 lb steak
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Base and Accompaniments:
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup diced green bell pepper
- ½ cup beef broth
- 1 cup queso cheese sauce
- ¼ cup shredded Mexican blend cheese
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Season 1 lb steak pieces with 1 teaspoon each of salt, garlic powder, onion powder, and smoked paprika. Get your skillet hot with 2 tablespoons olive oil at medium-high heat.
- Sear the seasoned steak for exactly 2-3 minutes per side until a golden brown crust develops. Transfer meat to a separate plate.
- Reduce heat to medium and melt 1 tablespoon butter in the same skillet. Sauté ½ cup diced onions and ½ cup green bell peppers for 3-4 minutes until softened.
- Pour ½ cup beef broth into the pan, scraping up all the delicious browned bits from the bottom of the skillet.
- Add 2 cups cooked white rice to the pan, stirring to combine with the vegetables and broth. Let the rice warm through for 2 minutes.
- Pour 1 cup queso cheese sauce into the rice mixture, stirring until the sauce coats everything smoothly and creamy.
- Gently return the seared steak to the skillet, mixing to distribute the meat evenly through the cheesy rice.
- Sprinkle ¼ cup shredded Mexican blend cheese over the top. Cover the skillet and let the cheese melt for 2-3 minutes.
- Optionally garnish with fresh chopped cilantro or green onions before serving directly from the skillet.
Notes
- For the juiciest steak, let it rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Slice the steak against the grain after cooking to guarantee tender, easy-to-chew pieces that melt in your mouth.
- Choose a high-quality queso that melts smoothly, preferably a blend of sharp cheddar and white cheese for rich, complex flavor.
- If watching carbs, swap white rice for cauliflower rice to make this dish lower-carb and more diet-friendly without losing the delicious essence.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg