Description
This Steak and Queso Rice is the ultimate Tex-Mex comfort dish—creamy, cheesy, and loaded with flavor. Tender slices of sirloin steak meet perfectly seasoned rice and melted queso in one easy skillet meal. Ready in just 35 minutes, it’s a quick, hearty dinner that satisfies cravings for something indulgent without spending all night in the kitchen. Think of it as a warm, cheesy hug in a bowl—comfort food with a kick!
Ingredients
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450 g sirloin steak
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240 ml queso cheese (Monterey Jack or cheddar)
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200 g cooked long-grain white rice
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1 medium onion, diced
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1 bell pepper, diced (any color)
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2 garlic cloves, minced
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1 tsp paprika
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1 tsp ground 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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Fresh cilantro, sour cream, and avocado slices for garnish
Instructions
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Prep the veggies: Dice onion and bell pepper; mince garlic. Set aside.
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Sear the steak: Heat olive oil in a large skillet over medium-high heat. Sear steak for 4–5 minutes per side until browned. Remove and rest before slicing.
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Sauté the veggies: In the same skillet, cook onion and bell pepper for 3–4 minutes until softened. Add garlic and sauté for 1 more minute.
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Season the rice: Add cooked rice to the skillet. Sprinkle with paprika, cumin, chili powder, salt, and pepper. Stir well to combine.
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Add the queso: Gradually pour in queso cheese, stirring gently until creamy and smooth.
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Combine: Slice the rested steak and toss it back into the skillet. Mix everything together until evenly coated.
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Serve: Spoon into bowls and top with cilantro, sour cream, and avocado slices.
Notes
Let the steak rest before slicing to lock in juices.
Use day-old rice—it holds up best with the queso.
Mix Monterey Jack and cheddar for a richer flavor.
Adjust spice levels by adding jalapeños or cayenne.
Add a splash of milk or broth if the rice thickens too much when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex