I made this Steak & Queso Rice on a random Tuesday when we were all tired and starving. I had steak to use up, queso in the fridge, and rice already in the pantry. One skillet later, dinner was on the table—and everyone devoured it. It’s now a regular in our house.
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Why You’ll Love This Steak & Queso Rice
Steak & Queso Rice is rich, easy, and full of flavor. It’s a full meal in one pan—juicy steak, fluffy rice, and warm white queso. You can throw it together in under an hour, and the cleanup’s a breeze.
Perfect for busy nights, picky eaters, or anyone craving cheesy, hearty comfort food. My kids love it with tortillas. I love it with a spoon straight from the skillet. No shame.
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Steak & Queso Rice (Easy One-Pan Dinner Loaded with Flavor)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is an easy one-pan dinner with juicy steak, fluffy tomato rice, and creamy white queso. Simple to make, big on flavor, and perfect for busy weeknights.
Ingredients
2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (14 oz) Crushed Tomatoes
2 cloves Garlic, minced
1 small Onion, chopped (optional)
1 tsp Paprika
½ tsp Cumin
Salt & Pepper to taste
2 tbsp Olive Oil
1 lb Sirloin Steak, thinly sliced
2 tbsp Butter
Montreal Steak Seasoning
White Queso Dip
Fresh Cilantro, chopped
Flour Tortillas (optional)
Instructions
1. Rinse the basmati rice under cold water until the water runs clear.
2. Heat olive oil in a skillet. Sauté garlic and onion until softened.
3. Stir in the rice and toast for about 2 minutes.
4. Add crushed tomatoes, chicken broth, bouillon cube, paprika, cumin, salt, and pepper.
5. Bring to a boil. Cover, reduce heat, and simmer for 18–20 minutes.
6. Turn off heat and let rice sit covered for 5 minutes. Then fluff with a fork.
7. Season steak slices with Montreal seasoning.
8. Heat butter and a bit of oil in a pan. Sear steak for 4–5 minutes per side until cooked.
9. Top the rice with steak slices.
10. Warm queso dip and drizzle over the steak and rice.
11. Garnish with chopped cilantro and serve with warm tortillas if desired.
Notes
You can use leftover steak or substitute with grilled chicken or vegetables.
Add jalapeños or hot sauce if you like it spicy.
Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
Reheat with a splash of broth or water to keep it moist.
Nutrition
- Serving Size: 1 plate
- Calories: 629
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 87mg
Ingredients for Steak & Queso Rice
Here’s what you need to bring this Steak & Queso Rice to life:
Rice & Base Flavor
- 2 cups basmati rice – rinse it well
- 2 ½ cups chicken broth
- 1 cube chicken bouillon
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped (optional but tasty)
- 1 tsp paprika
- ½ tsp cumin
- Salt & pepper to taste
Steak & Seasonings
- 1 lb sirloin steak, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- Montreal steak seasoning – or your favorite
Queso & Toppings
- White queso dip – the star of this Steak & Queso Rice
- Fresh cilantro, chopped
- Flour tortillas (optional but highly recommended)
How to Make Steak & Queso Rice
This Steak & Queso Rice is simple and fast. One pan, easy steps, big flavor.
Toast & Simmer the Rice
First, rinse your rice. That step keeps it from getting sticky.
In a large skillet, heat olive oil. Add garlic and onion. Cook until soft. Stir in the rice. Toast it for 2 minutes.
Add the tomatoes, broth, bouillon, and spices. Stir. Bring to a boil. Cover and simmer for 18–20 minutes. Turn off the heat and let it sit for 5 minutes. Then fluff.
Sear the Steak
While the rice cooks, season your steak. Heat butter and a little oil in a pan. Sear the steak slices for 4–5 minutes per side. I like mine a little pink inside.
Combine & Finish with Queso
Add steak to the top of the rice. Warm your queso and pour it on generously. Garnish with cilantro. Serve hot. Wrap it in tortillas or eat it straight from the bowl.
I usually do both.
Storage and Reheating Tips
- Store Steak & Queso Rice in the fridge up to 3 days.
- Reheat in the microwave or skillet with a splash of broth.
- Freeze for up to 2 months. Thaw overnight before heating.
Smart Swaps & Flavor Variations
- No steak? Use grilled veggies or shredded chicken.
- Spice it up: Add jalapeños or chipotle powder.
- Swap the rice: Jasmine, long-grain, or cauliflower rice work too.
I’ve even added chopped zucchini once—still good.
Pro Cooking Tips
- Always rinse your rice. It makes it fluffier.
- Let the rice rest before fluffing.
- Drizzle queso right before serving.
- Use a big skillet so everything cooks evenly.
FAQ
Can I make this ahead of time?
Yes! Cook the rice and steak, store separately, and reheat together when ready.
What steak works best?
Sirloin, flank, or skirt steak are great. Just slice thin for quick cooking.
Is queso necessary?
Technically no. But Steak & Queso Rice without queso isn’t the same.
If you love Steak & Queso Rice, don’t miss our Garlic Butter Steak Bites and Potatoes or these Steak Bites with Garlic Butter. Or try the Street Corn Chicken Rice Bowl—it’s got that same hearty Tex-Mex vibe.
For more inspiration, check out this Flavor-packed Steak & Queso Rice recipe from Sweet Tea and Sprinkles or this Easy Chicken Fried Rice. Craving cozy? Try their Savory French Onion Soup Rice too.