Introduction

Remember those nights when you craved something comforting, something that felt like a warm hug in a bowl, but you just didn’t have the energy for a complicated meal? This Steak & Queso Rice recipe is that hug! It’s ridiculously simple, comes together surprisingly fast, and tastes like you spent hours in the kitchen. Perfect for a busy weeknight or when you just want to treat yourself without the fuss.

Why You’ll Love This Recipe

Lightning Fast: You can have dinner on the table in under 30 minutes!
So Easy: Seriously, if you can chop and stir, you can make this.
The Perfect Gift: Package it up in a cute jar for friends or neighbors!
A Total Crowd-Pleaser: Even the pickiest eaters will gobble this up.

Ingredients

Gather ’round, friends! Here’s what you’ll need:

1 lb Sirloin Steak: We love sirloin for its tender bite and great flavor.
1 Bell Pepper: Any color works! Red, yellow, or orange add a nice sweetness.
2 cloves Garlic: Because everything is better with garlic, right?
1 medium Onion: A staple for that savory base.
1 cup Long-grain White Rice: The classic choice for fluffy results.
1 tsp Chili Powder: Just a touch for warmth and depth.
1 tsp Paprika: Adds a beautiful color and a mild, smoky flavor.
1 tsp Salt: Don’t forget to season!
1 tsp Pepper: Freshly ground is always best if you have it.
2 tbsp Olive Oil: Our trusty cooking oil.
1 tsp Cumin: Brings a warm, earthy note that pairs perfectly with steak.
1 cup Queso Cheese: The creamy, dreamy star of the show!

How to Make It

Let’s get cooking! It’s so straightforward, you’ll be amazed.

Prep Your Steak: Grab your sirloin steak and sprinkle it generously with salt, pepper, chili powder, paprika, and cumin. Give it a little pat to make sure the seasonings stick.
Chop, Chop! Dice up your bell pepper and onion into bite-sized pieces. Then, mince your garlic nice and fine.
Sear That Steak: Heat 1 tablespoon of olive oil in a large skillet (one with a lid is perfect for this!) over medium-high heat. Carefully place your seasoned steak in the hot skillet. Sear it for about 3-4 minutes per side for a lovely medium-rare. Adjust the time based on how you like your steak cooked. Once it’s done, take it out of the skillet and let it rest on a cutting board. This is super important for juicy steak! Once it’s had a little rest, slice it thinly against the grain.
Veggie Sizzle: Add the remaining 1 tablespoon of olive oil to the same skillet you used for the steak. Toss in your diced onion and bell pepper. Sauté them until they start to soften, which usually takes about 5-7 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing and fragrant.
Rice Time: Now, pour the uncooked rice right into the skillet with the sautéed veggies. Give it all a good stir to coat the rice grains. Pour in 2 cups of water. If you want to take the flavor up a notch, you can use chicken or beef broth instead of water – it adds such a lovely depth! Bring everything to a boil.
Simmer Down: Once it’s boiling, reduce the heat to low, put the lid on your skillet, and let it simmer. This usually takes about 15-20 minutes. You’ll know it’s ready when all the liquid has been absorbed and the rice is perfectly cooked and tender.
Get Cheesy! Uncover the skillet and stir in that wonderful queso cheese. Keep stirring gently until it’s all melted and wonderfully creamy. Oh, it smells so good right now!
Steak Reunion: Gently add your sliced steak back into the skillet with the cheesy rice mixture. Give it a quick, gentle stir to combine everything and let it heat through for a minute or two.
Serve It Up: Ladle this deliciousness into bowls and serve it hot. Enjoy every comforting bite!

Substitutions & Additions

Feeling creative? Here are some ways to make this recipe your own:

Spice it Up: Add a pinch of cayenne pepper or some diced jalapeños along with the bell peppers for a little kick.
Veggie Power: Feel free to toss in some corn kernels, peas, or even some chopped spinach towards the end of the veggie sauté.
Different Protein: This would also be fantastic with seasoned chicken breast, ground beef, or even shrimp!
Cheese Dreams: If you don’t have queso cheese, a blend of cheddar and Monterey Jack cheese, melted with a splash of milk, can work in a pinch.
A Touch of Freshness: Top with chopped cilantro or a dollop of sour cream for an extra layer of flavor.

Tips for Success

A few little tricks to make this recipe absolutely perfect:

Don’t Overcrowd the Pan: When searing your steak, make sure the skillet isn’t too crowded. This helps the steak get a nice, even sear rather than steaming.
Rest Your Steak: I can’t stress this enough! Letting the steak rest is crucial for tenderness and juiciness.
Taste and Adjust: Before serving, give your rice and queso mixture a little taste. Does it need a touch more salt or pepper? Go for it!
Prep Ahead: You can chop your veggies and season your steak earlier in the day. Just keep them separate in airtight containers in the fridge until you’re ready to cook.

How to Store It

Leftovers? Lucky you! This Steak & Queso Rice stores beautifully:

Let the mixture cool down completely.
Transfer it to an airtight container and pop it in the refrigerator. It will keep well for about 3-4 days.
To reheat, you can gently warm it up in a skillet over low heat, stirring occasionally, or microwave individual portions. You might need to add a tiny splash of water or milk to bring back some creaminess.

FAQs

Got questions? I’ve got answers!

Can I use a different cut of steak? Absolutely! While sirloin is great, you could also use flank steak, skirt steak, or even ribeye if you’re feeling fancy. Just adjust the cooking time to your preferred doneness.
What if I don’t have a lid for my skillet? No worries! You can use aluminum foil to create a makeshift lid. Just make sure to seal the edges tightly.
Is this recipe spicy? This recipe has a gentle warmth from the chili powder, but it’s not overly spicy. If you like more heat, feel free to add extra chili powder or some diced chiles.

Steak & Queso Rice

This Steak & Queso Rice recipe is ridiculously simple, comes together surprisingly fast, and tastes like you spent hours in the kitchen. Perfect for a busy weeknight or when you just want to treat yourself without the fuss.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet one with a lid is perfect
Cutting board
aluminum foil for makeshift lid if needed

Ingredients

Main ingredients

1 lb Sirloin Steak We love sirloin for its tender bite and great flavor.
1 Bell Pepper Any color works! Red, yellow, or orange add a nice sweetness.
2 cloves Garlic Because everything is better with garlic, right?
1 medium Onion A staple for that savory base.
1 cup Long-grain White Rice The classic choice for fluffy results.
1 tsp Chili Powder Just a touch for warmth and depth.
1 tsp Paprika Adds a beautiful color and a mild, smoky flavor.
1 tsp Salt Don't forget to season!
1 tsp Pepper Freshly ground is always best if you have it.
2 tbsp Olive Oil Our trusty cooking oil.
1 tsp Cumin Brings a warm, earthy note that pairs perfectly with steak.
1 cup Queso Cheese The creamy, dreamy star of the show!
2 cups Water or chicken/beef broth for more flavor

Instructions

Prep Your Steak: Grab your sirloin steak and sprinkle it generously with salt, pepper, chili powder, paprika, and cumin. Give it a little pat to make sure the seasonings stick.
Chop, Chop! Dice up your bell pepper and onion into bite-sized pieces. Then, mince your garlic nice and fine.
Sear That Steak: Heat 1 tablespoon of olive oil in a large skillet (one with a lid is perfect for this!) over medium-high heat. Carefully place your seasoned steak in the hot skillet. Sear it for about 3-4 minutes per side for a lovely medium-rare. Adjust the time based on how you like your steak cooked. Once it's done, take it out of the skillet and let it rest on a cutting board. This is super important for juicy steak! Once it’s had a little rest, slice it thinly against the grain.
Veggie Sizzle: Add the remaining 1 tablespoon of olive oil to the same skillet you used for the steak. Toss in your diced onion and bell pepper. Sauté them until they start to soften, which usually takes about 5-7 minutes. Then, add your minced garlic and cook for just another minute until it smells amazing and fragrant.
Rice Time: Now, pour the uncooked rice right into the skillet with the sautéed veggies. Give it all a good stir to coat the rice grains. Pour in 2 cups of water. If you want to take the flavor up a notch, you can use chicken or beef broth instead of water – it adds such a lovely depth! Bring everything to a boil.
Simmer Down: Once it's boiling, reduce the heat to low, put the lid on your skillet, and let it simmer. This usually takes about 15-20 minutes. You'll know it's ready when all the liquid has been absorbed and the rice is perfectly cooked and tender.
Get Cheesy! Uncover the skillet and stir in that wonderful queso cheese. Keep stirring gently until it's all melted and wonderfully creamy. Oh, it smells so good right now!
Steak Reunion: Gently add your sliced steak back into the skillet with the cheesy rice mixture. Give it a quick, gentle stir to combine everything and let it heat through for a minute or two.
Serve It Up: Ladle this deliciousness into bowls and serve it hot. Enjoy every comforting bite!

Notes

You can package this up in a cute jar for friends or neighbors! Feel free to spice it up with cayenne pepper or jalapeños, add other veggies like corn or spinach, or use different proteins like chicken or shrimp. If you don't have queso cheese, a blend of cheddar and Monterey Jack cheese melted with a splash of milk can work. Top with chopped cilantro or sour cream for extra flavor. Don't overcrowd the pan when searing steak, and always rest your steak for juiciness. Taste and adjust seasonings before serving.