Description
A comforting, cheesy one-pan dish combining tender, seasoned steak, creamy queso, and fluffy rice—perfect for a satisfying weeknight meal.
Ingredients
- 1 lb flank or skirt steak, thinly sliced
- 2 cups cooked white or brown rice
- 1 cup shredded cheddar or Mexican cheese blend
- 1 cup queso dip or queso sauce (store-bought or homemade)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- 1 tsp cumin
- 1 tsp chili powder or taco seasoning
Instructions
- Season the thinly sliced steak with salt, pepper, cumin, and chili powder. Heat oil in a skillet and sear the steak until browned and cooked to desired doneness. Remove and set aside.
- In the same skillet, sauté the diced onion, garlic, and bell pepper until soft and fragrant.
- Stir the cooked rice into the skillet with the veggies, mixing well until heated through.
- Add shredded cheese and stir until melted.
- Fold in the cooked steak slices.
- Drizzle warm queso sauce over the mixture and gently stir to combine everything.
- Serve hot, optionally garnished with fresh cilantro, jalapeños, or a squeeze of lime.
Notes
- Use spicy queso or jalapeños for extra heat.
- Swap steak for chicken, chorizo, or black beans for variation.
- Store leftovers in the fridge for 3–4 days in an airtight container.
- Reheat with a splash of milk or broth to revive creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
