Hey y'all! If you're craving a hearty, flavor-packed dish that's perfect for busy weeknights, family gatherings, or even meal prepping, you're going to love this Mexican Steak Queso Rice. It’s loaded with juicy steak, zesty spices, cheesy queso, and tender rice—all cooked in one skillet for convenience and maximum deliciousness. Whether you’re serving a hungry family or hosting a casual fiesta, this recipe always brings a fiesta of flavors to the table. Let's get cooking!
Why You'll Love This Mexican Steak Queso Rice
- One-pan wonder equals minimal cleanup and easy prep for busy nights.
- Melty cheese and savory steak combine for ultimate comfort food satisfaction.
- Customizable spice level to suit your family’s tastes.
- Perfect for leftovers—makes a fantastic next-day lunch or burrito filling.
- Ready in under 40 minutes, so dinner hits the table fast!
Ingredients for Mexican Steak Queso Rice
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (10 oz/280g) can diced tomatoes with green chilies (like Rotel)
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt & pepper, to taste
- 1 (8 oz/225g) block queso blanco (or substitute with Monterey Jack), cubed
- ½ cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges, jalapeños, avocado slices for serving
How to Make Mexican Steak Queso Rice
Step 1: Sear the Steak
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced steak, season with salt and pepper, and sear for 2-3 minutes per side until browned but still slightly pink in the center. Transfer steak to a plate and set aside.
Step 2: Sauté Aromatics and Veggies
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until veggies are softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Toast the Rice & Add Flavorings
Pour the uncooked rice into the skillet and stir to coat with the onion/pepper mixture. Toast for 1 minute, then sprinkle in the chili powder, cumin, and smoked paprika. Mix well.
Step 4: Simmer Everything Together
Add the canned tomatoes (with juices) and beef broth to the skillet, stirring well to combine. Bring to a gentle boil. Reduce heat to low, cover, and simmer for 16-18 minutes, or until the rice is tender and liquid is absorbed.
Step 5: Melt the Queso & Finish
Scatter the steak slices back into the skillet. Dot cubes of queso blanco over the surface and top with shredded cheddar. Cover and let sit on low heat for 2-4 minutes until the cheese is melted and gooey. Garnish with fresh cilantro.
Notes & Helpful Tips for Mexican Steak Queso Rice
- For the juiciest steak, slice against the grain after cooking (see this cutting guide).
- Short on queso blanco? Replace with shredded Monterey Jack or mozzarella.
- If your skillet is oven-safe, try a quick broil after adding cheese for a bubbly finish (learn more about oven-safe pans).
Mexican Steak Queso Rice Recipe Variations
- Chicken Queso Rice: Swap steak for diced chicken breast or thighs.
- Vegetarian Version: Omit steak and add black beans or sautéed mushrooms.
- Spicy Tex-Mex Twist: Stir in a minced chipotle pepper in adobo for smoky heat, or top with pickled jalapeños.
Required Equipment for Mexican Steak Queso Rice
- Large, deep skillet or sauté pan (preferably oven-safe)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Storage Instructions for Mexican Steak Queso Rice
Let leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in a microwave or skillet with a splash of broth to keep it moist. For more on safe food storage, check out FoodSafety.gov.
Serving Suggestions & Pairings for Mexican Steak Queso Rice
- Serve with warm flour or corn tortillas for stuffing or scooping.
- Add a crisp green salad or Mexican street corn (elote) on the side.
- Top with extra avocado, sliced jalapeños, or a dollop of sour cream for extra flavor.
Pro Tips for Perfect Mexican Steak Queso Rice
- Let the steak rest for a few minutes after searing to lock in juices.
- Be sure not to lift the lid while the rice cooks—steam is key for fluffy texture (find perfect rice tips here).
- Cut the queso blocks into even cubes for smooth, even melting throughout your dish.
FAQ: Mexican Steak Queso Rice
- Can I make Mexican Steak Queso Rice ahead of time?
- Absolutely! It reheats beautifully and can be stored for up to 4 days in the fridge.
- What’s the best steak cut for this recipe?
- Flank steak or sirloin work best for tenderness and flavor; slice thinly for quick cooking.
- Is this recipe spicy?
- It’s mild as written, but feel free to spice it up with extra chili powder or hot sauce if you like heat.
Prep time: 10 minutes
Cook time: 28 minutes
Total time: 38 minutes
Ingredients
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup long grain white rice
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- ¾ cup queso sauce
- 1 red bell pepper, diced
- ½ cup chopped onion
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
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1Season sliced flank steak with chili powder, cumin, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat.
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2Add steak strips and cook for 2-3 minutes per side until browned. Remove steak from skillet and set aside.
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3In the same skillet, add onion, red bell pepper, and garlic. Sauté for 2-3 minutes until softened.
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4Stir in uncooked rice and toast for 1-2 minutes. Add beef broth, bring to a boil, then reduce heat and cover. Simmer for 15 minutes, or until rice is tender and liquid is absorbed.
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5Return steak to the skillet. Stir in queso sauce and cheddar cheese. Mix until cheese is melted and everything is combined.
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6Garnish with fresh cilantro and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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