One-Pan Steak and Queso Rice
Quick and flavorful one-pan steak and queso rice dish with tender beef, fluffy rice, and creamy cheese sauce ; ready in 30 minutes.
Print Pin Servings: 4
Calories: 610kcal
Cost: $15
Equipment
- 1 Large skillet or cast iron pan
- 1 Cutting board
- 1 Sharp knife
- 1 Small saucepan
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Tight-fitting lid
Ingredients
For the Steak
- 1 lb sirloin steak cut into bite-sized pieces
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- salt & pepper to taste
For the Rice
- 1.5 cups long-grain rice uncooked
- 3 cups beef broth
- 1 can diced tomatoes drained
- ½ cup diced onion
- 2 cloves garlic minced
For the Queso
- 1 cup shredded Mexican cheese blend
- ½ cup queso blanco or white American cheese
- ¼ cup heavy cream
- 2 tablespoon butter
Optional Toppings
- fresh cilantro chopped
- diced jalapeños
- sour cream
- avocado slices
Instructions
- Cut steak into cubes and season with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet and sear steak pieces until browned. Remove and set aside.
- In the same pan, sauté onion and garlic, then stir in rice and toast slightly.
- Add beef broth and drained tomatoes. Cover and simmer for 15–18 minutes until rice is cooked.
- In a small saucepan, melt butter, then add heavy cream and both cheeses. Stir until smooth and melted.
- Return steak to rice mixture and pour queso on top. Stir gently to combine. Serve warm with desired toppings.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 400g | Calories: 610kcal | Carbohydrates: 38g | Protein: 34g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 850mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 3.5mg