It is 6pm and you need a win. You want something warm, cheesy, and satisfying without a sink full of dishes. This Steak Queso Rice is the answer to your busy weeknight prayers.
As the air turns crisp this fall, your family will crave comfort. This recipe delivers a hug in a bowl. It is fast enough for a Tuesday but feels like a treat. You are going to love how simple and delicious this feels.
Why You’ll Love This Recipe
This dish is a total game-changer for busy fall weeknights. Everything happens in just one single skillet. That means you spend less time cleaning and more time relaxing. It is budget-friendly because it uses simple pantry staples.
Your kids will dive right into the creamy, cheesy rice. The steak stays tender and flavorful in every bite. It is a complete meal that feels fancy but stays humble. You will reach for this recipe again and again.
Simple Method
Don’t worry if you are new to cooking steak. We start by searing the meat quickly to lock in juices. Then, the rice simmers right in the same pan. This builds a deep, savory flavor that is totally irresistible.
The magic happens at the very end. You simply fold in your favorite queso dip. It creates a velvety texture that coats every grain of rice. Even a beginner can master this in one try.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh peppers add a bright pop of color and crunch.
- 1 lb flank steak, cubed into 0.5-inch pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1.5 cups long-grain white rice
- 3 cups low-sodium beef broth
- 1 cup prepared white queso dip
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- Season the cubed steak with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak cubes until browned on all sides, approximately 3-4 minutes. Remove steak and set aside.
- Add the remaining tablespoon of oil to the same skillet. Sauté the onion and bell pepper for 5 minutes until softened.
- Add the dry rice to the skillet and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes or until the liquid is fully absorbed and rice is tender.
- Stir the cooked steak back into the rice.
- Fold in the queso dip until the mixture is uniform and creamy.
- Remove from heat and garnish with chopped cilantro before serving.
Best Ways to Enjoy It
Serve this Steak Queso Rice steaming hot straight from the skillet. It looks beautiful with a few extra lime wedges on the side. You can top it with fresh avocado slices for extra creaminess. A dollop of sour cream or salsa adds a nice zing.
This is a hearty meal all on its own. If you want more greens, serve it with a simple side salad. It also pairs perfectly with warm flour tortillas. Gather the family around the table and dig in together.
Storage & Reheating
Leftovers make a fantastic lunch the next day. Keep them in an airtight container in the fridge for 3 days. To reheat, add a tiny splash of milk or water. This helps restore the creaminess of the queso sauce. Microwave for 1-2 minutes until heated through.
Tips for Best Results
- Don’t skip searing the steak first to get that golden crust.
- Use long-grain white rice for the best fluffy texture.
- Avoid lifting the lid while the rice is simmering.
- Stir the rice occasionally during the toasting phase for extra flavor.
- Pick a queso you love, as it is the star of the sauce.
- Add a pinch of red pepper flakes if you like a little heat.
- Double the recipe if you are feeding a large crowd for a potluck.
Ways to Switch It Up
- Swap the flank steak for chicken breast for a lighter option.
- Add a can of drained black beans for extra protein.
- Use brown rice but remember to increase the liquid and cook time.
- Stir in some frozen corn during the last 5 minutes of simmering.
- Try a spicy pepper jack queso for a bold flavor kick.
Common Questions
Can I make this ahead of time?
You can definitely prep the steak and veggies the night before. However, the rice is best when served fresh and creamy. If you make it early, just add a splash of broth when reheating.
What if I don’t have flank steak?
Sirloin or skirt steak also work beautifully in this dish. Just make sure to cut the meat into small, even cubes. This ensures everything cooks quickly and stays tender.
Is this recipe very spicy?
Not at all! It has a warm, savory flavor from the cumin and chili powder. It is very kid-friendly. You can always add hot sauce at the table if you want heat.
I hope this cheesy steak rice brings a little extra joy to your table tonight. It is the perfect way to slow down and enjoy a cozy meal together. Happy cooking!
— Lidia
Incredible Mouthwatering Steak Queso Rice
Ingredients
- 1 lb flank steak, cubed into 0.5-inch pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 1.5 cups long -grain white rice
- 3 cups low -sodium beef broth
- 1 cup prepared white queso dip
- 0.25 cup fresh cilantro, chopped
Instructions
- Season the cubed steak with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak cubes until browned on all sides, approximately 3-4 minutes. Remove steak and set aside.
- Add the remaining tablespoon of oil to the same skillet. Sauté the onion and bell pepper for 5 minutes until softened.
- Add the dry rice to the skillet and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes or until the liquid is fully absorbed and rice is tender.
- Stir the cooked steak back into the rice.
- Fold in the queso dip until the mixture is uniform and creamy.
- Remove from heat and garnish with chopped cilantro before serving.
