Description
A hearty Tex-Mex–inspired one-pan meal featuring juicy sirloin steak, creamy queso cheese, and perfectly spiced rice. Ready in about 35 minutes, this comforting dish delivers cheesy, smoky flavors with minimal cleanup—ideal for busy weeknights or when you need a crowd-pleaser fast.
Ingredients
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1 lb (450 g) sirloin steak
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1 cup (240 ml) queso cheese (Monterey Jack or cheddar)
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1 cup (200 g) long-grain white rice (cooked)
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1 medium onion, diced
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2 cloves garlic, minced
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1 bell pepper, diced (any color)
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1 tsp paprika
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1 tsp cumin
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1 tsp chili powder
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2 tbsp olive oil
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Salt and pepper, to taste
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Optional garnishes: fresh cilantro, sour cream, avocado slices
Instructions
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Dice onion and bell pepper, and mince garlic. Set aside.
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Heat olive oil in a large skillet over medium-high heat. Sear sirloin steak for 4–5 minutes per side until browned. Remove and rest.
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In the same skillet, sauté onion and bell pepper for 3–4 minutes until softened.
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Stir in cooked rice, paprika, cumin, chili powder, salt, and pepper. Mix thoroughly so spices coat the rice.
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Add queso cheese and stir until fully melted and creamy.
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Slice the rested steak thinly and return it to the skillet. Toss gently with cheesy rice.
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Serve hot with cilantro, sour cream, or avocado slices if desired.
Notes
Resting the steak ensures juicy slices and prevents flavor loss.
For extra heat, add jalapeños, cayenne, or salsa.
Use leftover steak or brown rice for a quick variation.
Reheat gently with a splash of broth or milk to restore creaminess.
Freezes well for up to 2 months—perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex / American Fusion