I adore this Cheesy Steak & Rice recipe—seared, tender steak combined with fluffy rice and a rich queso sauce makes for a truly comforting, hearty weeknight meal.

Why You’ll Love This Recipe

I love how this dish brings together my favorite flavors—steak, cheese, and rice—all in one pan. It’s simple enough for busy nights, but the creamy queso sauce takes it to another level. Plus, it's flexible: I often serve it wrapped in tortillas or topped with extras like avocado or fresh cilantro.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

450 g (1 lb) flank or sirloin steak
1 teaspoon paprika
Salt and pepper, to taste
2 teaspoon ground cumin
2 tablespoon olive oil
1 cup long-grain white rice
2 cups broth (chicken or beef)
2 tablespoon butter
1½ cups whole milk
2 cups cheddar cheese
1 cup Monterey Jack cheese
Optional: sliced avocado, fresh cilantro, lime wedges, diced jalapeños, minced garlic

Directions

I season the steak with paprika, cumin, salt, and pepper.
I heat a large skillet over medium-high, add 1 tablespoon olive oil, and sear the steak for 2–3 minutes per side until browned and cooked to my preferred doneness. Then I remove it and let it rest.
In the same skillet, I add the remaining olive oil and stir in the rice, coating it lightly.
I pour in the broth, bring it to a simmer, cover, reduce the heat to low, and cook for about 20 minutes until the rice is tender.
While the rice cooks, I thinly slice the rested steak.
Once the rice is done, I stir in the butter, milk, cheddar, and Monterey Jack cheese, mixing until everything is melted and creamy.
I gently fold in the steak slices.
I serve it hot, topped with avocado, cilantro, jalapeños, and lime wedges if I’m feeling fancy.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Variations

Spice it up with chili powder or diced green chiles.
Swap white rice for brown rice—just allow more broth and cooking time.
Try different cheeses like pepper Jack or Cotija for a unique twist.
Make it Tex-Mex by adding black beans, corn, or topping with pico de gallo.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either microwave it or warm it gently on the stovetop with a splash of milk to bring back the creamy texture.

FAQs

How can I tell when the steak is properly cooked?

I look for a nice brown sear and cook it for 2–3 minutes per side. An internal temperature of about 130°F gives me a medium-rare result, which I prefer.

Can I use a different cut of steak?

Yes, I sometimes use strip, skirt, or ribeye steaks. Flank and sirloin are just more affordable and still very flavorful.

What if I don't have queso sauce?

I make a quick queso by melting cheddar and Monterey Jack cheese with milk and seasoning it with garlic powder and cumin.

Is it freezer-friendly?

I don’t usually freeze the cheesy version since dairy can separate, but I do freeze the steak and rice part. I add fresh cheese when reheating.

Can I make this vegetarian?

Yes, I swap the steak for sautéed mushrooms or tofu and use vegetable broth to make it vegetarian-friendly.

Conclusion

I truly enjoy making Cheesy Steak & Rice—it’s filling, flavorful, and endlessly customizable. Whether I’m in the mood for a simple skillet dinner or a loaded, cheesy dish with toppings, this recipe hits the spot every time.

Cheesy Steak & Rice

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Author: Sue
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex
Diet: Gluten Free

Print Recipe

Description

Seared, tender steak combined with fluffy rice and a rich queso sauce make this Cheesy Steak & Rice a comforting, hearty weeknight meal that's simple yet satisfying.

Instructions

Season the steak with paprika, cumin, salt, and pepper.
Heat a large skillet over medium-high, add 1 tbsp olive oil, and sear steak 2–3 minutes per side until browned and cooked to desired doneness. Remove and let rest.
In the same skillet, add remaining olive oil, then stir in rice, coating it lightly.
Pour in broth, bring to a simmer, then cover, reduce heat to low, and cook for about 20 minutes until rice is tender.
Meanwhile, thinly slice the rested steak.
Once rice is cooked, stir in butter, whole milk, cheddar, and Monterey Jack cheese. Mix until melted and creamy.
Gently fold in the steak slices.
Serve immediately, topped with avocado, cilantro, jalapeños, and lime wedges if desired.