Steak, Cheese, and Rice Skillet

Name: Steak, Cheese, and Rice Skillet (One-Pan Mexican)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup long-grain white rice; 1 tbsp vegetable oil; 1/2 cup yellow onion, diced; 1 tbsp minced garlic; 1 (8 oz) can tomato sauce; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups chicken broth; 1.5 lbs steak, thinly sliced; Montreal steak seasoning, to taste; 1 cup queso blanco; 1/4 cup fresh cilantro, chopped; Flour tortillas, for serving; Pico de gallo, for serving; Lime wedges, for serving

This one-pan Steak, Cheese, and Rice Skillet combines savory Mexican-style rice with crispy steak and a generous layer of melted queso for a complete, no-fuss weeknight dinner.

🌍Mexican 🏷️Steak and rice 🏷️Skillet dinner 🏷️Mexican food 🏷️Tex-mex Cheesy rice

🏷️

🏷️Queso

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 cup long-grain white rice
1 tbsp vegetable oil
1/2 cup yellow onion, diced
1 tbsp minced garlic
1 (8 oz) can tomato sauce
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1.5 lbs steak, thinly sliced
Montreal steak seasoning, to taste
1 cup queso blanco
1/4 cup fresh cilantro, choppedoptional
Flour tortillas, for servingoptional
Pico de gallo, for servingoptional
Lime wedges, for servingoptional

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Instructions

1
In a large skillet over medium heat, add oil and toast the rice until lightly browned.
2
Add the diced onion and minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
3
Stir in the tomato sauce, seasonings (cumin, oregano, salt, pepper), and chicken broth.
4
Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 18 minutes, or until the liquid is absorbed and the rice is tender.
5
While the rice is cooking, heat a separate skillet (preferably cast iron) over high heat. Add the thinly sliced steak and season generously with Montreal steak seasoning.
6
Cook the steak, stirring occasionally, until it's browned and crispy.
7
Once the rice is cooked, fluff it with a spoon or fork.
8
Top the cooked rice with the crispy steak.
9
Sprinkle with chopped fresh cilantro and drizzle with as much queso as you like.
10
Serve immediately in the skillet, or assemble into tacos with flour tortillas, pico de gallo, and extra queso.

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Tips & Notes

Pro tips

Toast the rice in oil for 1–2 minutes before adding broth—this prevents mushiness and builds nutty flavor.
Cook steak separately in a hot skillet until crispy edges form, then slice thin against the grain; add to the rice skillet just before serving to maintain crispness.
Use chicken broth (not water) and don't skip the tomato sauce, cumin, and oregano—they build the authentic Mexican rice base.
Let the rice rest 2 minutes off heat before topping with queso so it absorbs liquid without becoming mushy.

Substitutions

Chicken broth → beef broth (richer, works well with steak)
Ground cumin → smoked cumin or chili powder (adds smokiness)
Yellow onion → white onion (slightly sharper flavor, same result)
Tomato sauce → salsa roja (adds texture and spice; use 3/4 cup)

Storage & make-ahead

Store leftovers in an airtight container refrigerated up to 3 days. Reheat rice and steak separately on the stovetop or microwave to prevent sogginess; add fresh queso when serving.

Common Questions

Can I make this recipe ahead of time?

Yes. Cook the rice mixture up to 2 days ahead, refrigerate covered, then reheat on the stovetop or microwave. Add the steak and queso just before serving for best texture.

What cut of steak works best for this skillet?

Flank steak, skirt steak, or sirloin work well. Cook to medium-rare (130–135°F internal temp), then slice thin against the grain for tenderness.

Can I use a different type of rice?

Yes, but adjust the liquid ratio. Brown rice needs more broth and longer cooking (45–50 minutes). White rice cooks in 15–20 minutes as written.

What kind of queso should I use?

Melting queso blanco, Oaxaca, or a mild cheddar blend work best. Avoid low-moisture cheeses like aged Cotija, which won't melt smoothly.

How do I keep the steak crispy after adding queso?

Layer the queso directly over the rice, then top with sliced steak just before serving, or drizzle queso over individual portions to prevent steaming.