Steak Cheese and Rice

Steak Cheese and Rice Skillet combines tender sirloin, aromatic rice infused with warming spices, and a creamy queso that ties it all together. Fresh onion, garlic, and cilantro brighten the dish while tomato sauce and chicken broth keep the rice perfectly moist and flavorful. The steak is seared to juicy perfection and layered over the golden rice with melted queso for a hearty meal that everyone will love. You can serve it scooped onto plates or wrapped in warm tortillas, making it versatile and satisfying for busy weeknights or casual gatherings.

I first made this after finding leftover steak in the fridge and now it’s become my weekly go to. My family always lights up when I say we’re having this on the menu.

Ingredients

• Long grain white rice: Comes fluffy and soaks up all the delicious flavors. Choose one without extra starch for the best texture
• Olive oil: Key for toasting the rice and adding a subtle richness. Use a good quality extra virgin for the best taste
• Onion: Adds natural sweetness and a depth of flavor. Yellow or white onions work equally well here
• Minced garlic: Brings an aromatic kick that boosts the whole dish. Fresh garlic is preferred but jarred can work in a pinch
• Chicken broth: Infuses savory depth into the rice. Low sodium is best so you control the seasoning precisely
• Tomato sauce: Lends gentle acidity and a rich color. Use a smooth, unseasoned variety for balance
• Salt and pepper: Essential to balance and elevate all the flavors. Kosher salt and freshly ground pepper do best
• Cumin: Adds warm, earthy notes. Buy small amounts to keep it fresh and potent
• Dried cilantro: Brings herbal brightness when fresh isn’t available
• Sirloin steak: Perfect for juicy, tender bites. Look for well marbled steak without too much fat for the best results
• Butter: Helps the steak develop a beautiful brown crust and adds richness
• Montreal steak seasoning: Gives the meat a bold flavor with a satisfying crust
• Pancho’s White Queso: Melts creamy and smooth. Pick a queso that liquefies well and tastes fresh
• Fresh cilantro: Adds color and a vibrant finish at the end
• Flour tortillas: Optional but make it easy to turn this into wraps or soft tacos

Instructions

Toast the Rice:

Rinse the long grain white rice under cold water until the water runs clear to remove excess starch. Heat a large skillet over medium high and swirl in the olive oil. Add the rice and keep it moving with a spoon or spatula, toasting for a few minutes until it smells nutty and some grains turn a light golden color. This step builds a rich flavor base that distinguishes this rice from any plain side dish.

Cook the Rice Mixture:

Add finely chopped onion and minced garlic directly into the toasted rice. Stir so they combine evenly. Pour in the chicken broth followed by the tomato sauce. Sprinkle salt, pepper, cumin, and dried cilantro evenly over the mix and stir thoroughly. Raise the heat just until the mixture starts to bubble gently. Cover the skillet, reduce heat to medium low, and let it simmer for about twenty minutes. The rice will absorb the savory broth and spices, becoming tender and flavorful throughout.

Cook the Steak:

While the rice simmers, heat a separate skillet over medium high heat and add the butter, letting it melt and foam. Place the sirloin steak pieces in a single layer avoid crowding so the meat sears instead of steams. Season generously with Montreal steak seasoning. Cook to your preferred doneness flipping once to develop an even crust. Once ready remove the steak from heat right away to keep the meat juicy and tender.

Assemble the Dish:

Either spoon the cooked rice into a serving dish or keep it in the skillet if you prefer less cleanup. Top the rice with the cooked steak pieces. Warm the white queso until it becomes pourable and drizzle it generously over the top. Finish with a sprinkle of fresh cilantro for a fresh herbal brightness. Serve immediately as is or wrapped inside warmed flour tortillas to create satisfying wraps everyone can customize with extra cheese or salsa.

My favorite part of this recipe is definitely the creamy white queso drizzled on top. I still remember the first time my son asked for seconds just because of that sauce. It always disappears fast at our table.

Storage Tips

Store leftovers in an airtight container and keep in the fridge for up to three days. Reheat gently either in the microwave or on the stove with a splash of broth to keep the rice moist. If you want to meal prep store steak and rice separately and combine only before serving which preserves the steak’s juicy texture.

Ingredient Substitutions

Sirloin can be swapped with any tender cut of beef such as strip steak or skirt steak. For a lighter twist chicken pieces work well too. If you can’t find white queso try Monterey Jack or mozzarella with a splash of milk for a creamy melt. You can also swap cumin for smoked paprika if you want a smoky note or add a squeeze of fresh lime juice before serving for brightness.

Serving Suggestions

This skillet is great on its own but goes beautifully with fresh salsa Pico de Gallo or sautéed peppers on the side. For a fun and interactive meal set out warmed tortillas and toppings like sour cream sliced avocado and shredded lettuce so everyone can build their own wraps.

Serve immediately so the queso stays creamy and the steak remains juicy. Leftovers reheat well for quick lunches.

Common Questions About the Recipe

→ What steak cut is best for this dish?

Sirloin is ideal for its tenderness and rich flavor, though flank or skirt steak also work well when sliced thinly.

→ Can other cheeses be used instead of white queso?

Yes, melting cheeses like Monterey Jack or mozzarella are great substitutes, lending creamy texture and mild taste.

→ How can I prevent the rice from sticking to the pan?

Toast the rice with oil first and stir frequently before adding liquids. This creates a flavorful base and prevents sticking.

→ Is this dish spicy by default?

The base is mild and savory, but you can add hot sauce or fresh jalapeños for extra heat if desired.

→ Are flour tortillas necessary for serving?

No, the dish can be enjoyed on its own or with crunchy taco shells, making it versatile for different preferences.