Sizzling Skillet Steak & Queso Rice
This Sizzling Skillet Steak & Queso Rice is a harmonious blend of tender, seasoned steak, fluffy rice, and a dreamy, creamy queso sauce, ready in about 30 minutes for a comforting weeknight meal.
Equipment
- Large skillet
- Dutch Oven
Ingredients
- 1 lb Sirloin Steak seasoned generously with Montreal steak spice or your preferred steak seasoning
- 2 tbsp Olive Oil
- 1 small Onion chopped
- 1 tbsp Garlic minced
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Ground Cumin
- 1 cup Long-Grain White Rice Basmati or jasmine would also work beautifully
- 2 cups Chicken Broth
- 8 oz Tomato Sauce
- 2 tbsp Butter
- 2 tbsp White Queso Dip such as Pancho's or your preferred brand
- 1 tsp Dried Cilantro
- Fresh Cilantro chopped, for garnish
- Flour Tortillas for serving
Instructions
- Step 1: Sear Your Steak: Grab your favorite large skillet or Dutch oven and set it over medium-high heat. Add the olive oil. Once it's shimmering, carefully place your seasoned sirloin steak into the pan. You're looking for a beautiful brown crust on both sides, so let it sear for a few minutes per side. Don't worry about cooking it through completely; it will finish cooking with the rice. Once it's nicely browned, remove the steak from the skillet and set it aside on a plate.
- Step 2: Sauté the Onion: Without cleaning the pan (those browned bits are flavor gold!), add your chopped onion to the same skillet. Cook them down for about 5 minutes, stirring occasionally, until they're softened and translucent.
- Step 3: Add the Garlic: Now, stir in that fragrant minced garlic. Let it cook for just about 1 minute until it's wonderfully aromatic. You don't want it to burn, so keep an eye on it!
- Step 4: Season the Aromatics: Sprinkle in the salt, black pepper, and ground cumin. Give it a good stir to combine everything and let the spices bloom in the heat for about 30 seconds.
- Step 5: Toast the Rice: Add your long-grain white rice to the skillet. Stir it around to coat each grain evenly with the onion, garlic, and spice mixture. This step helps the rice cook up beautifully and prevents it from getting mushy.
- Step 6: Liquid Love: Pour in the chicken broth and tomato sauce. Give it a gentle stir to make sure nothing is sticking to the bottom, then bring the mixture to a gentle boil.
- Step 7: Simmer to Perfection: Carefully return your seared steak to the skillet, nestling it into the rice mixture. Reduce the heat to low, put a lid on tightly, and let it simmer for 15-20 minutes. Resist the urge to peek! You want that steam to do its magic. The rice should be cooked through, and all the liquid should be absorbed.
- Step 8: Stir in the Goodness: Once the rice is done, remove the skillet from the heat. Stir in the butter and your glorious white queso dip until everything is fully melted and wonderfully creamy.
- Step 9: Final Flavor Boost: Stir in the dried cilantro. This one-pan wonder is perfect for when you're craving something hearty and comforting.
- Step 10: Serve it Up: Garnish generously with fresh chopped cilantro. Serve it warm straight from the skillet, with soft flour tortillas on the side for scooping and enjoying every single bite!
Notes
Substitutions & Additions: Feel free to use flank steak, skirt steak, ground beef, chicken breast, or thighs instead of sirloin. For extra nutrients and texture, stir in frozen corn, diced bell peppers, or a can of drained black beans with the rice. Add a pinch of chili powder, a dash of cayenne pepper, or finely diced jalapeño for a kick. If you don't have white queso, a blend of Monterey Jack and a splash of milk or mild cheddar can work. Brown rice can be used, but adjust cooking time and liquid. Always check package directions.
Tips for Success: Don't overcrowd the pan when searing the steak to ensure a beautiful sear. Let the rice rest for a few minutes (still covered) after cooking to absorb moisture and become fluffier. Always taste and adjust seasoning to your preference. Chop your onion and mince garlic ahead of time to speed up dinner, and season your steak the night before for maximum flavor.
How to Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or gently in a skillet over low heat, adding a splash of chicken broth or water if dry. While safe to freeze, the texture of rice-based dishes can change; store in a freezer-safe container for up to 2-3 months and thaw overnight in the refrigerator before reheating.