Print

Loaded Steak Queso Rice Skillet

loaded steak queso rice skillet - featured image
Print Recipe

A hearty, one-pan Tex-Mex dinner featuring juicy steak, fluffy rice, vibrant bell peppers, and creamy queso. This easy skillet meal is perfect for busy weeknights or casual gatherings, delivering bold flavor and cheesy comfort with minimal cleanup.

Ingredients

Scale
  • 12 oz steak (sirloin or flank, sliced thin; ribeye also works)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
  • 2 cups beef broth (low-sodium recommended)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 1/2 cups shredded Mexican cheese blend (or cheddar-jack)
  • 1/2 cup half-and-half or whole milk
  • 1/4 cup cream cheese, softened
  • 1/4 cup pickled jalapeños, chopped (optional)
  • Fresh cilantro, chopped (for topping)
  • Sliced green onions (for topping)
  • Fresh lime wedges (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Tortilla chips or warm tortillas (optional, for serving)

Instructions

  1. Pat steak dry and slice into thin strips. Season with salt and pepper. Dice onion, chop bell peppers, and mince garlic.
  2. Heat olive oil in a large skillet over medium-high heat. Sear steak in a single layer for 1-2 minutes per side until browned. Remove steak to a plate.
  3. Lower heat to medium. Add onion and bell peppers to skillet; cook, stirring, until softened (about 4 minutes). Add garlic and cook 1 minute more.
  4. Add rice to skillet. Sprinkle in chili powder, cumin, smoked paprika, and a pinch of salt. Stir for 1-2 minutes until rice is glossy and coated.
  5. Pour in diced tomatoes (with juices) and beef broth. Stir, bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until rice is tender and liquid is mostly absorbed.
  6. While rice cooks, make queso: In a small saucepan over low heat, combine shredded cheese, half-and-half, cream cheese, and jalapeños. Stir constantly until melted and creamy. (Alternatively, add cheese and cream directly to skillet in step 7, cover, and let melt.)
  7. Once rice is cooked, turn off heat. Fold steak and any juices back into skillet. Pour warm queso over top and swirl gently. Top with cilantro, green onions, and lime. Serve hot with sour cream and chips or tortillas if desired.

Notes

For best results, sear steak in batches to avoid overcrowding. Rinse rice before cooking for fluffier texture. Adjust spice level by adding or omitting jalapeños. Leftovers keep well and taste even better the next day. For a vegetarian version, skip steak and add more veggies and black beans. Use plant-based cheese and coconut milk for dairy-free adaptation.

Nutrition

Keywords: steak skillet, queso rice, one-pan dinner, Tex-Mex, easy dinner, cheesy rice, comfort food, family meal, weeknight recipe, gluten-free

Find it online: https://yumnode.com/loaded-steak-queso-rice-skillet-recipe-easy-one-pan-hearty-dinner/