Steak Cheese Rice Skillet

This steak cheese and rice skillet has become a go-to for quick and satisfying weeknight dinners in our household. It combines tender, flavorful steak with a cheesy, herbed rice base, creating a dish that feels hearty yet simple to prepare. Whether it’s a Taco Tuesday or a casual family meal, this recipe has you covered.

The first time I made this, I was in a pinch for time but wanted to serve something comforting and homemade. The combination of ingredients came together seamlessly, and it immediately became a favorite.

Ingredients

• Rice Base
• 1 cup long grain white rice: This provides the perfect fluffy texture as the base of this dish
• 2 tbsp olive oil: Adds richness and prevents the rice from sticking while toasting
• 1 small onion, chopped: Adds a savory sweetness to the dish
• 1 tbsp minced garlic: Enhances the overall flavor with a punch of aroma
• 2 cups chicken broth: Provides flavorful moisture for cooking the rice
• 8 oz tomato sauce: Adds tanginess while coating the rice evenly
• 1/2 tsp salt: Enhances all the flavors and balances the dish
• 1/2 tsp pepper: Creates a gentle kick of heat and depth
• 1 tsp cumin: Adds a smoky, earthy flavor to complement the steak
• 1 tsp dried cilantro: Brings a light, herby essence to the rice

• Steak
• 1 pound sirloin steak: Perfectly tender and flavorful when seasoned and cooked right
• 2 tbsp butter: Helps to sear the steak deeply while enhancing its richness
• Montreal steak seasoning as needed: Adds bold and balanced spice for effortless seasoning

• Toppings & Optional Additions
• Pancho’s White Queso: Creamy and indulgent for that extra layer of flavor
• Fresh cilantro: Brightens the dish with a pop of freshness
• Flour tortillas: Optional for serving as wraps or scooping the rice

How To Make Steak Cheese and Rice Skillet

Toast the Rice:

Rinse one cup of long grain white rice thoroughly. Heat a skillet over medium-high heat, adding two tablespoons of olive oil. Once hot, pour in the rice, stirring continuously so it toasts lightly without sticking to the skillet.

Cook the Rice Base:

Add the chopped onion and minced garlic directly into the skillet with the rice. Stir until fragrant and well-combined. Slowly pour in the chicken broth and tomato sauce. Season with salt, pepper, cumin, and dried cilantro. Mix all components thoroughly, and reduce the heat slightly to bring to a soft simmer. Cover the skillet with a lid and let the rice absorb the liquid for approximately 15 minutes, stirring occasionally to avoid sticking.

Prepare the Steak:

While the rice cooks, heat a separate skillet on medium-high heat. Season the sirloin steak generously with Montreal steak seasoning. Melt two tablespoons of butter to coat the pan, then place the steak in the skillet. Sear each side for four to six minutes, depending on your preferred level of doneness. Once cooked, remove the steak from the skillet and let it rest for five minutes before slicing thinly.

Combine and Garnish:

Once the rice is cooked through, fluff it gently using a fork. Top the rice mixture with slices of the rested steak. Drizzle the dish with Pancho’s White Queso and garnish with fresh cilantro for added brightness. Serve with optional flour tortillas if desired.

One of my favorite elements in this dish is the cumin-spiced rice, as it pairs so beautifully with the juicy steak slices. Watching my family serve second helpings and savor their bowls makes this recipe truly worthwhile.

Storage Tips

Leftovers keep well for up to three days when stored in an airtight container in the refrigerator. To reheat, simply warm in a skillet with a splash of chicken broth to restore moisture to the rice.

Ingredient Substitutions

If you’re out of sirloin steak, flank steak or ribeye work wonderfully as substitutes. For a lighter variation, you could use cooked ground beef in place of sliced steak. Feel free to use Monterey Jack cheese instead of white queso for a different cheese topping.

Serving Suggestions

This skillet pairs wonderfully with a simple side salad of fresh greens and zesty dressing. Add a dollop of sour cream or salsa on the side if you enjoy extra toppings. It’s also a fun dish to serve alongside tortilla chips for a finger-food feel.

Cultural Context

While this dish has American roots, it draws inspiration from Tex-Mex flavors with its use of cumin, cilantro, and queso. Its one-skillet simplicity is a nod to comfort food traditions across many cuisines, adapted for busy households today.

Bringing It All Together

This steak cheese and rice skillet is the ultimate lazy-night dish that doesn’t sacrifice flavor. The combination of cumin-seasoned rice, golden-brown steak slices, and a generous drizzle of queso creates a meal everyone will adore. Make it your own by exploring different toppings or trying it as a burrito filling for something fun. Whether for a family dinner or a quick weeknight fix, this recipe brings flavor and ease to your table.

Recipe FAQs

→ What steak cut works best for this dish?

Sirloin steak is ideal for this skillet dish due to its tenderness and rich flavor. However, you can also use flank steak or ribeye if preferred.

→ Can I use a different type of rice?

Yes, you can substitute long grain white rice with jasmine or basmati rice. Just ensure you adjust cooking times slightly based on the type of rice used.

→ Is there a vegetarian option for the dish?

You can replace the steak with hearty vegetables like mushrooms, zucchini, or eggplant, and use vegetable broth instead of chicken broth.

→ What can I serve alongside this dish?

This skillet pairs well with a crisp side salad, roasted vegetables, or even warm tortillas for making wraps.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave until warmed through.