This steak queso rice skillet is loaded with bold, satisfying flavor. Tender, seared steak pieces are nestled into a bed of seasoned rice, then smothered with creamy, melted queso for the ultimate comfort food combo. Packed with savory spices and sautéed onions, this skillet meal brings together everything you love about a Tex-Mex feast—rich, cheesy, and full of smoky depth. It’s easy enough for a weeknight dinner, but indulgent enough to crave any time.
I used sirloin here, but you can use whatever steak you like. The key is to get your pan super hot and cook the steak in small batches so you can get a great sear, but not overcook the steak. Also, make sure to season the steak well. Any combo of seasonings you like can be used. I kept it simple and seasoned my steak with salt and pepper. You can make your own queso if you like for this and that would be fantastic. I was going for quick weeknight meal with this so I used Tostitos white queso in the jar, which was actually really good.
If you’d like to check out some of my other TexMex or more authentic Mexican recipes, click here.
Steak Queso Rice Skillet
Ingredients
For the rice:
- 1 cup basmati rice
- 1 3/4 cup water or chicken stock
- 1 tbsp oil
- 1 tsp kosher salt
- 1/2 tsp ancho or chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
For the rest of the skillet:
- 2 lbs steak trimmed and cut into cubes
- 1 onion sliced
- oil for searing use a high heat safe oil
- salt and pepper
- white queso
- cilantro
- tortillas optional
Instructions
- Make the rice by combining the oil, water, rice, and seasonings in a pot with a lid. Bring to a boil, then reduce heat to low and simmer for 13 minutes. Allow to sit for 5 minutes before fluffing with a fork.
- Heat a heavy duty cast iron skillet or a wok over high heat until very hot. Add a tbsp of oil and about 1/3 of your steak that you have seasoned well with salt and pepper. Cook without stirring until the steak is deeply browned on one side. Stir and brown another side. Monitor the steak so it doesn't overcook. I cooked mine until it was about 140 in the center.
- Add a bit more oil and cook the other batches of steak and set them aside. Add the onion and reduce heat to medium. Cook until lightly fried then add the rice and steak pieces. Briefly heat the queso so it is liquid and drizzle some over the top and top with cilantro.
- Serve with extra queso on the side and tortillas if you'd like.