Creamy Queso Rice with Juicy Steak Strips
A bold, cheesy one-pan dinner with seared steak strips layered over creamy queso-stirred rice. Ready in 30 minutes and satisfying enough for family meals or a solo steak dinner.
Equipment
- Large skillet with lid
- Cutting Board
- Sharp knife
Ingredients
- 1 lb flank steak or sirloin, sliced thin against the grain
- 1 cup long-grain white rice
- 2 cups chicken or beef broth
- 1 cup queso dip store-bought or homemade, warmed
- 1/2 cup shredded cheddar cheese
- 1/2 cup white onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and black pepper to taste
- fresh cilantro optional, for serving
Instructions
- Season the steak strips with cumin, smoked paprika, salt, and pepper. Toss well and let rest for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Sear steak strips in a single layer for 2 to 3 minutes per side until nicely browned. Remove and cover loosely with foil.
- Reduce heat to medium. Cook diced onion in the same skillet for 3 minutes, then add garlic and stir for 30 seconds.
- Pour in the broth and add the rice. Stir once, bring to a gentle boil, then cover and cook on low heat for 18 minutes until the liquid is absorbed.
- Stir in the queso dip and shredded cheddar cheese until fully melted and creamy throughout the rice.
- Return the steak strips to the skillet, toss gently, and serve immediately topped with fresh cilantro if desired.
Notes
- Always slice steak against the grain for the most tender result.
- Warm the queso before stirring it into the rice to prevent clumping.
- Do not lift the lid while the rice is cooking - steam is key to proper absorption.
- Leftovers keep in the fridge for up to 3 days. Add a splash of broth when reheating.