Steak and Rice Skillet with Queso

Name: Steak and Rice Skillet with Queso
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice, rinsed; 2 tbsp olive oil; 1 medium onion, diced; 1 tbsp garlic, minced; 2 cups chicken broth; 1 (8 oz) can tomato sauce; 2 tbsp butter; 1 lb sirloin steak, thinly sliced; steak seasoning, to taste; 1 cup queso; fresh cilantro, for garnish; flour tortillas, for serving; hot sauce, for serving

This steak and rice skillet combines tender sirloin, seasoned long-grain rice, and creamy queso in one pan for a 30-minute Mexican-inspired meal that tastes like restaurant takeout.

🌍Mexican 🏷️Steak and rice 🏷️Skillet meal 🏷️Mexican rice 🏷️Queso Sirloin steak

🏷️

🏷️30-minute meal

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup long-grain white rice, rinsed
2 tbsp olive oil
1 medium onion, diced
1 tbsp garlic, minced
2 cups chicken broth
1 (8 oz) can tomato sauce
2 tbsp butter
1 lb sirloin steak, thinly sliced
steak seasoning, to taste
1 cup queso
fresh cilantro, for garnishoptional
flour tortillas, for servingoptional
hot sauce, for servingoptional

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Instructions

1
Heat a large skillet over medium heat. Add the rinsed rice and olive oil, and toast until the rice is lightly browned and fragrant.
2
Add the diced onion and minced garlic to the skillet. Sauté for another minute until the onion softens.
3
Pour in the chicken broth and tomato sauce. Stir everything together to combine.
4
Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it cook for about 20 minutes, or until the liquid is absorbed.
5
While the rice is cooking, heat a separate skillet (preferably cast iron) over medium-high heat. Add the butter and let it melt.
6
Add the thinly sliced sirloin to the hot skillet and season generously with steak seasoning.
7
Cook the steak, stirring occasionally, until it's browned and cooked through, about 5-7 minutes.
8
Once the rice is done, remove the lid and fluff it with a spatula.
9
Top the rice with the cooked steak, then pour the queso all over the top.
10
Garnish with fresh cilantro and serve immediately, either from the skillet or in warm flour tortillas with hot sauce.

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Tips & Notes

Pro tips

Rinse rice before cooking to remove excess starch and prevent a gummy texture.
Slice steak thin (¼-inch) against the grain and cook in batches on high heat—crowding the pan lowers temperature and steams meat instead of searing.
Toast the rinsed rice in butter for 1–2 minutes before adding broth; this enhances nutty flavor and prevents sogginess.
Add queso at the end off heat to prevent scorching; stir gently so it coats evenly.

Substitutions

Long-grain white rice → jasmine or basmati rice (cooks in same time, slightly different texture)
Chicken broth → beef broth (deeper savory note that pairs better with steak)
Sirloin steak → flank or skirt steak (leaner, equally tender when sliced thin)
Queso → mozzarella or a 1:1 blend of cheddar and Monterey Jack (adjust heat to prevent breaking)

Storage & make-ahead

Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth; top with fresh queso after reheating to restore creaminess.

Common Questions

Can I use a different cut of steak?

Yes. Flank, skirt, or ribeye work well; slice thin for even cooking. Avoid thick cuts like filet mignon—they're harder to cook evenly in 30 minutes.

What if I don't have queso?

Substitute with melted Oaxaca cheese, mozzarella, or a mix of cheddar and Monterey Jack. Queso dip from a jar also works in a pinch.

Can I make this ahead?

Cook the rice and steak together, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth, then top with fresh queso.