Steak Cheese and Rice

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Steak Cheese and Rice has always been my go-to comfort dish at our neighborhood Mexican restaurant. After ordering it one too many times, I decided to bring those bold, creamy flavors home and now it’s a regular favorite in our kitchen. It’s the perfect way to shake up your usual Taco Tuesday routine!

Why You’ll Love Steak, Cheese, and Rice

Steak, Cheese, and Rice is one of those no-fuss meals that delivers comfort and bold flavor in every bite. It’s simple, hearty, and always hits the spot—whether you’re feeding a family or just craving something cozy and satisfying.

Rich and Flavorful: Tender steak and gooey cheese create the ultimate savory combo.
Quick and Easy: With minimal prep, this dish comes together fast—perfect for busy weeknights.
One-Pan Wonder: Less cleanup, more enjoyment—everything cooks up beautifully in a single pan.
Family-Friendly: The comforting blend of steak, cheese, and rice is a hit with kids and adults alike.

What You’ll Need to Make Steak Cheese and Rice

1 cup long grain white rice – for a fluffy, comforting base
2 tablespoons olive oil – to sauté the aromatics and toast the rice
1 small onion, finely chopped – adds sweetness and depth
1 tablespoon minced garlic – for bold, savory flavor
2 cups chicken broth – infuses the rice with rich, savory goodness
1 (8 oz) can tomato sauce – gives the rice a warm, zesty hue
½ teaspoon salt and ½ teaspoon black pepper – perfectly balanced seasoning
1 teaspoon cumin + 1 teaspoon dried cilantro – warm, earthy spices that elevate the dish
1 pound sirloin steak – thinly sliced for quick, tender cooking
2 tablespoons butter – for a rich finish when searing the steak
Montreal steak seasoning – adds bold, peppery kick to the meat
Pancho’s White Queso (or your favorite white cheese sauce) – for that creamy, melty topping
Fresh cilantro – chopped, for a bright, fresh finish
Flour tortillas – optional, perfect for scooping or wrapping up the goodness

How to Make Steak Cheese and Rice

1. Prep the Ingredients

Start by dicing the onion and slicing your steak into thin strips. Get all your spices and ingredients ready to make cooking smoother and quicker.

2. Toast and Cook the Rice

Rinse the rice, then sauté it in olive oil until lightly golden. Add onions and garlic for flavor, then stir in broth, tomato sauce, and seasonings. Let it simmer and cook covered until tender.

3. Sear the Steak

While the rice cooks, melt butter in a hot skillet. Add the seasoned steak strips and cook until browned and juicy. Set aside once done.

4. Bring It All Together

Fluff the rice, top it with the cooked steak, and pour over warm queso. Finish with fresh cilantro for a pop of color and flavor.

5. Serve and Enjoy

Enjoy it in a bowl or scoop it into tortillas for tacos. Add salsa, Pico de Gallo, or your favorite taco toppings to make it your own.

Pro Tips for the Best Steak, Cheese, and Rice

Use Thin-Cut Steak: Thinly sliced sirloin or strip steak cooks quickly and stays juicy—ideal for quick meals.
Toast the Rice: Lightly browning the rice before adding broth adds a delicious nutty depth of flavor.
Cook in Batches: Avoid overcrowding the pan when searing steak to get a nice golden crust.
Warm Queso Separately: Heat your cheese sauce gently on the side for a creamy finish without clumps.
Let It Rest: Allow the assembled dish to sit for a few minutes before serving—this helps the flavors settle beautifully.

Variations

Swap the Protein: Try grilled chicken, shrimp, or even ground beef for a different take on the dish.
Add Veggies: Toss in bell peppers, corn, black beans, or even spinach for extra texture and color.
Make It Spicy: Add jalapeños, chili flakes, or your favorite hot sauce to give it a little kick.
Low-Carb Option: Serve it over cauliflower rice for a lighter, keto-friendly version.

Serving Suggestions

Serve in a bowl with a drizzle of extra queso on top.
Spoon it into warm flour or corn tortillas for easy tacos.
Top with fresh Pico de Gallo, avocado slices, or salsa for a refreshing contrast.
Pair it with a side of salad, roasted veggies, or tortilla chips and guac.