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Steak Queso Rice: A Creamy One-Pan Dinner Ready in 40 Minutes

Steak queso rice in a skillet with melted cheese, cilantro garnish, and jalapeño slices
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This creamy, cheesy Steak Queso Rice is a one-pan meal packed with tender steak, fluffy rice, and a rich queso sauce. Quick and satisfying dinner ready in about 40 minutes.

Ingredients

Scale
  • 1 lb flank steak, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 cup uncooked long-grain white rice
  • 1 ½ cups chicken broth
  • 1 cup whole milk
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced green chiles, undrained
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh cilantro, for garnish
  • 1 jalapeño, thinly sliced, for garnish (optional)

Instructions

  1. Pat the steak cubes dry and season generously with salt and freshly ground black pepper on all sides. If using for garnish, slice the jalapeño now and set aside.
  2. Heat the olive oil in a large 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add the steak cubes in a single layer and sear for 2-3 minutes per side until browned but not cooked through. Remove steak from skillet and set aside.
  3. Reduce heat to medium. Add the uncooked rice to the same skillet and toast for 1 minute, stirring occasionally.
  4. Stir in the chicken broth, milk, cumin, chili powder, and a pinch of salt. Bring to a simmer.
  5. Cover the skillet and reduce heat to low (you should see gentle, occasional bubbles around the edges). Cook for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Stir in the shredded Monterey Jack cheese and diced green chiles until the cheese is melted and a creamy sauce forms.
  7. Return the seared steak to the skillet and stir to combine. Cook for 1-2 minutes until the steak is heated through and finishes cooking to medium. If using pre-cooked leftover steak, simply add here and warm for 1-2 minutes.
  8. Remove from heat and let it rest for 2-3 minutes. Garnish with fresh cilantro and sliced jalapeño before serving.

Notes

  • Do not rinse the rice before cooking to help it absorb the flavors and create a creamier sauce.
  • You can substitute flank steak with sirloin, ribeye, or even leftover cooked roast beef. If using cooked steak, skip the searing step and add it at the end with the cheese to warm through.
  • If the queso sauce is too thick, stir in an extra splash of milk or chicken broth until it reaches your desired consistency.
  • For extra flavor, add a finely diced small onion to the skillet after searing the steak and cook until softened before toasting the rice.
  • High altitude cooking: Add 2-3 minutes to rice cooking time and check for proper doneness.

Nutrition

Find it online: https://www.benefitiany.com/steak-queso-rice/