This steak and cheesy rice skillet combines seasoned sirloin with creamy queso-topped jasmine rice, all cooked in one or two skillets and ready to serve in warm tortillas. It's a complete weeknight dinner that comes together in about 30 minutes.
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In a bowl, combine the thinly sliced steak with 1 tbsp of olive oil, salt, pepper, cumin, dried cilantro, garlic powder, onion powder, and chili powder. Mix until the steak is well coated.
In a large skillet over medium-high heat, add the rinsed jasmine rice and the remaining 1 tbsp of olive oil. Stir and toast the rice for 4-5 minutes.
Add the chopped onion and tomato bouillon powder to the skillet with the rice. Stir well to combine.
Pour in the chicken broth, stir, and bring the mixture to a bubble.
Once bubbling, cover the skillet with a lid, reduce the heat to medium-low, and let it cook for about 18 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat a separate skillet over medium-high heat. Add the seasoned steak and cook for about 10 minutes, or until cooked to your liking.
Once the rice is cooked, top it with the cooked steak.
Pour the white queso over the steak and rice, then garnish with fresh chopped cilantro.
Serve the steak, cheese, and rice mixture in warm flour tortillas, topped with fresh pico de gallo and a squeeze of lime if desired.
Store cooled components separately in airtight containers for up to 3 days; reheat rice and steak gently over medium heat before combining and adding queso.
Large skillet with lid · Separate skillet for steak
Yes. Any tender cut works—flank, skirt, or ribeye. Thinner slices cook faster; thicker cuts may need 12-15 minutes instead of 10.
Cook for about 10 minutes over medium-high heat, stirring occasionally. For medium doneness, the meat should be browned on the outside and no longer pink inside.
Cook the rice and steak separately, then reheat gently before combining with queso. Store covered in the refrigerator for up to 3 days.
Substitute with shredded white cheddar, Monterey Jack, or a combination of both. Stir into the hot rice until melted.
Yes. Double all ingredients and use two skillets or a larger pot. Keep cooking times the same for the rice (18 minutes) and steak (10 minutes).
