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- 1 lb flank steak, cut into bite-sized pieces - 1 cup long grain rice - 2 cups beef broth - 1 cup diced tomatoes with green chilies - 1 cup shredded queso cheese (like Chihuahua or Monterey Jack) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon chili powder - ½ teaspoon cumin - Salt and pepper to taste Gathering the right ingredients is key to making this Steak Queso Rice Skillet a success. First, I always choose flank steak. It has great flavor and cooks well. Next, I use long grain rice because it absorbs the broth nicely. The beef broth is crucial, as it adds depth to the dish. For a kick, I add diced tomatoes with green chilies. They bring both heat and flavor. Shredded queso cheese melts beautifully on top. I often go for Chihuahua or Monterey Jack for their creamy texture. Don't forget the onion and garlic. They add a savory base that makes every bite tasty. For seasonings, I stick with chili powder and cumin. They enhance the steak's natural flavors. Finally, I always keep salt and pepper close. They help balance the dish perfectly. With these ingredients, you set the stage for a flavorful meal that everyone will love. {{ingredient_image_1}} 1. Heating olive oil and cooking onion Start by heating one tablespoon of olive oil in a large skillet over medium heat. Add one diced medium onion and cook it for about 2-3 minutes. The onion should soften and become fragrant. 2. Adding garlic and steak to the skillet Next, stir in two minced garlic cloves. Cook this mixture for one more minute, stirring to avoid burning. Then, add one pound of bite-sized flank steak pieces. Sprinkle salt, pepper, one teaspoon of chili powder, and half a teaspoon of cumin over the steak. Sear the steak for about 4-5 minutes until it turns a nice brown color. 1. Incorporating rice and toasting Now it’s time to add one cup of long grain rice. Stir the rice into the skillet, making sure it gets coated with all the delicious flavors. Let it toast in the skillet for about a minute to enhance its nutty flavor. 2. Adding tomatoes and beef broth Pour in one cup of diced tomatoes with green chilies, along with two cups of beef broth. Bring this mixture to a gentle simmer. Once you see bubbles, reduce the heat to low, cover the skillet, and let it cook for 20 minutes. The rice will soak up most of the liquid and become tender. 1. Melting cheese and garnishing When the rice is done, remove the skillet from the heat. Sprinkle one cup of shredded queso cheese on top. Cover the skillet and let it sit for about 5 minutes. This will allow the cheese to melt perfectly. 2. Fluffing the rice and serving Finally, fluff the rice with a fork to mix in the melted cheese. Garnish with fresh cilantro. If you like, you can also serve this dish with sour cream and avocado slices for extra creaminess and flavor. Enjoy your delicious Steak Queso Rice Skillet! - How to achieve the best sear on the steak: Start with a hot skillet. Heat the olive oil before adding the steak. This helps create a nice crust. Make sure not to overcrowd the pan. If the pieces touch, they won’t sear well. Sear each side for about 4-5 minutes. You want a rich brown color. - Importance of resting the cheese: After cooking, let the cheese rest for about 5 minutes. This helps it melt evenly. If you cut into it right away, the cheese will slide off. Letting it sit keeps it creamy and gooey. - Best toppings to enhance flavors: Top your skillet with fresh cilantro for a burst of brightness. You can add sour cream for creaminess. Slices of avocado add a rich texture. You can even sprinkle some extra chili powder for heat. - Ideal side dishes to pair with the skillet: Serve with tortilla chips for crunch. A side salad with lime vinaigrette adds freshness. You could also enjoy it with grilled corn for a sweet contrast. Pro Tips Let the Steak Rest: After searing the steak, let it rest for a few minutes before adding it to the skillet. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Customize the Heat: Adjust the level of spice by using mild or hot diced tomatoes with green chilies, or by adding more or less chili powder to suit your taste. Use a Lid: Keeping the skillet covered while the rice cooks helps trap steam, ensuring the rice cooks evenly and absorbs all the delicious flavors. Experiment with Cheese: While queso cheese adds a creamy texture, feel free to mix in other types of cheese like cheddar or pepper jack for additional flavor variations. {{image_2}} You can swap out flank steak for other meats. Chicken and shrimp are great choices. They cook fast and soak up flavors well. Just make sure to adjust the cooking time. For a vegetarian twist, try tofu or beans. Tofu adds protein and takes on the taste of spices. Beans like black or pinto can make this dish hearty and filling. Changing up the cheese can take this dish to new levels. You can try pepper jack for a spicy kick. Or go for a sharp cheddar for a bold flavor. Adding spices like smoked paprika or cayenne can give a nice depth. You can also experiment with different tomatoes. Fire-roasted tomatoes add a sweet, smoky taste. This small change can really brighten the dish. To store leftovers of your steak queso rice skillet, let it cool. Place the dish in an airtight container. This helps keep it fresh and prevents odors from mixing. Store it in the fridge for up to 3 days. To reheat, use the stovetop for best results. Heat a skillet over low heat. Add a splash of beef broth to keep the dish moist. Stir often until heated through. For longer storage, you can freeze the skillet. Wait for it to cool, then transfer it to a freezer-safe container. It can last up to 3 months. To thaw, move it to the fridge overnight before reheating. Can I use brown rice instead of long grain rice? Yes, you can use brown rice. Brown rice adds a nutty taste and is healthier. Just remember it needs more cooking time. Use 2 ½ cups of beef broth and cook for about 30-35 minutes. How do I substitute for queso cheese? If you cannot find queso cheese, use Monterey Jack or cheddar. Both melt well and add great flavor. Cream cheese can also work for a creamy texture. Can I make this dish ahead of time? Yes, you can prepare it ahead. Cook the steak and rice, then cool them down. Store in the fridge for up to three days. Reheat when ready to serve. What to do if the rice is not cooking properly? If the rice is still hard, add a bit more beef broth. Cover the skillet and cook for a few more minutes. Check often to avoid burning. In this blog post, we covered how to make a flavorful skillet dish using flank steak, rice, and rich seasonings. You learned about key ingredients, detailed steps, and helpful tips for the best results. I shared variations for different proteins and flavors to fit your taste. Finally, we looked at storage tips to keep your meal fresh. With this knowledge, you can create a delicious dish your family will love. Enjoy cooking and experimenting with your own flavors!

Steak Queso Rice Skillet

A hearty and flavorful skillet dish featuring flank steak, rice, and melted queso cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb flank steak, cut into bite-sized pieces
  • 1 cup long grain rice
  • 2 cups beef broth
  • 1 cup diced tomatoes with green chilies
  • 1 cup shredded queso cheese (like Chihuahua or Monterey Jack)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving sour cream and avocado slices (optional)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 2-3 minutes until it begins to soften.
  • Stir in the minced garlic and cook for an additional minute while stirring.
  • Add the steak pieces to the skillet, seasoning with salt, pepper, chili powder, and cumin. Sear the steak for about 4-5 minutes until browned.
  • Pour in the rice, stirring it into the mixture to coat it with the flavors. Let it toast for about a minute.
  • Add the diced tomatoes (with their juices) and beef broth. Bring to a simmer, then reduce the heat to low, cover the skillet, and cook for 20 minutes or until the rice is tender and has absorbed most of the liquid.
  • Once cooked, remove the skillet from heat and sprinkle the shredded queso cheese on top. Cover and let it sit for about 5 minutes until the cheese has melted.
  • Fluff the rice with a fork, then garnish with fresh cilantro.

Notes

Serve directly from the skillet for a rustic presentation, drizzling sour cream on top and adding avocado slices around the edge for color.
Keyword one-pan meal, queso, rice, skillet, steak