This One Pan Queso Steak and Rice is a hearty, cheesy dinner loaded with tender steak, fluffy seasoned rice, peppers, onions, and a creamy queso topping. Everything comes together in one skillet, making it an easy weeknight meal with bold Tex-Mex-inspired flavors and minimal cleanup.
Ingredients
For the Steak
- 1 lb sirloin steak, cut into small bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice
- 1 cup long-grain white rice
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups beef broth
- ½ cup diced tomatoes with green chiles
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
For the Queso
- 1 cup shredded cheddar cheese
- ½ cup Monterey Jack cheese, shredded
- ½ cup evaporated milk
- 2 tablespoons cream cheese
- ¼ teaspoon garlic powder
- Pinch of chili powder
For Garnish
- Fresh cilantro, chopped
- Diced green onions
- Sliced jalapeños, optional
- Fresh lime wedges
- Diced avocado, optional
Instructions
1. Season the Steak
Pat the steak dry with paper towels.
Place it in a bowl and toss with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
2. Sear the Steak
Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat.
Add the steak pieces in a single layer and sear for about 2–3 minutes per side, until nicely browned.
Transfer the steak to a plate and set aside. Don’t worry if it’s not completely cooked yet—it will finish later.
3. Sauté the Vegetables
Reduce the heat to medium.
Add another tablespoon of olive oil if needed, followed by the diced onion and bell pepper.
Cook for 3–4 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
4. Cook the Rice
Add the uncooked rice to the skillet and stir for 1–2 minutes to lightly toast it.
Pour in the beef broth and diced tomatoes with green chiles.
Add the chili powder, cumin, and salt. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for approximately 15–18 minutes, or until the rice is tender and the liquid has been absorbed.
Avoid lifting the lid too often while the rice cooks.
5. Make the Queso
While the rice is cooking, combine the evaporated milk, cream cheese, cheddar, Monterey Jack, garlic powder, and chili powder in a small saucepan.
Heat over low heat, stirring frequently, until the cheese is melted and the mixture is smooth.
If the queso is too thick, add another splash of evaporated milk.
6. Add the Steak
Once the rice is tender, return the seared steak and any accumulated juices to the skillet.
Gently stir to combine.
Cover and cook for another 2–3 minutes, or until the steak is cooked to your preferred doneness and heated through.
7. Add the Queso
Drizzle the warm queso generously over the steak and rice.
Alternatively, spoon the queso over individual servings for easier portioning.
Garnish with fresh cilantro, green onions, jalapeños, avocado, and a squeeze of lime.
Serve immediately.
Tips for the Best Queso Steak and Rice
Use a tender cut of steak: Sirloin works well, but ribeye or strip steak can also be used.
Sear quickly: A hot skillet gives the steak a flavorful crust without overcooking the pieces.
Don’t rinse the rice: The natural starch helps the rice cook into a cohesive, flavorful skillet meal.
Keep the queso warm: Cheese sauce thickens as it cools. Add a splash of milk if needed to bring it back to a smooth consistency.
Rest the steak briefly: Letting the steak sit while you prepare the rice helps retain its juices.
Easy Additions
Make this one-pan meal even heartier by adding:
- Black beans
- Corn
- Diced zucchini
- Extra bell peppers
- Green chiles
- Cooked bacon
- Chopped tomatoes
For extra heat, add cayenne pepper, jalapeños, or your favorite hot sauce.
What to Serve With It
This dish is filling enough on its own, but it pairs beautifully with a simple green salad, tortilla chips, fresh salsa, guacamole, or a side of black beans.
A squeeze of fresh lime just before serving adds a bright contrast to the rich queso.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet or microwave. Add a splash of beef broth or milk if the rice and queso have become too thick.
This One Pan Queso Steak and Rice is cheesy, savory, satisfying, and packed with Tex-Mex-inspired flavor. With tender steak, seasoned rice, colorful vegetables, and creamy queso all in one skillet, it’s an easy dinner that’s sure to become a family favorite.