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Cheesy Steak & Queso Rice

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

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

  1. 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.
  2. In the same skillet, sauté the diced onion, garlic, and bell pepper until soft and fragrant.
  3. Stir the cooked rice into the skillet with the veggies, mixing well until heated through.
  4. Add shredded cheese and stir until melted.
  5. Fold in the cooked steak slices.
  6. Drizzle warm queso sauce over the mixture and gently stir to combine everything.
  7. 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