Name: Cheesy Steak Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 450 g flank or sirloin steak, sliced into strips; 1 cup long‑grain white rice; 2 tablespoons olive oil; 2 tablespoons butter; 1 tsp paprika; 2 tsp ground cumin; 1 tsp chili powder; 2 tsp garlic powder; Salt and pepper, to taste; 2 cups broth (chicken or beef); 1½ cups whole milk; 2 cups cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; Optional topping: sliced avocado, fresh cilantro, jalapeños, lime wedges

A hearty Tex-Mex inspired one-pan meal featuring tender steak strips, fluffy rice, and a creamy queso cheese sauce, all ready in about 45 minutes. Cheesy Steak Rice

Why You’ll Love This Recipe

I love how this dish turns simple ingredients into a filling dinner that’s bursting with flavor. It’s got juicy steak, savory spices, and that irresistible melty cheese all in one skillet. Plus, it’s a great way to use pantry staples like rice and broth while still feeling totally decadent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

450 g flank or sirloin steak, sliced into strips
1 cup long-grain white rice
2 tablespoons olive oil
2 tablespoons butter
1 tsp paprika
2 tsp ground cumin
1 tsp chili powder
2 tsp garlic powder
Salt and pepper, to taste
2 cups broth (chicken or beef)
1½ cups whole milk
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Optional topping: sliced avocado, fresh cilantro, jalapeños, lime wedges

Directions

Prep the steak by seasoning strips with paprika, cumin, chili powder, garlic powder, salt, and pepper.
In a large skillet over medium-high heat, heat olive oil. Add steak strips and cook until browned but still tender, about 2–3 minutes per side. Remove and set aside.
In the same skillet, melt butter. Stir in rice and toast for about 1 minute.
Add broth and milk; bring to a simmer. Cover, reduce heat, and cook until rice is tender, about 15–18 minutes.
Remove lid and stir in both cheeses until melted into a smooth queso sauce. Return steak to the skillet and stir everything together.
Top with jalapeños, cilantro, sliced avocado, and a squeeze of lime, if desired.

Servings and timing

Servings: 4
Total time: 45 minutes (10 minutes prep, 35 minutes cooking)

Variations

Spice it up by adding chipotle chili powder or diced green chiles for smokier heat
Make it vegetarian by replacing steak with seasoned black beans or sautéed mushrooms
Try different cheeses like pepper jack, queso blanco, or a Mexican cheese blend
Swap in brown rice or cauliflower rice; adjust cook time and liquid accordingly

Storage/reheating

Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. I reheat it in a skillet over low heat or in the microwave with a splash of broth or milk to keep it creamy. If it thickens too much, I stir in a bit more liquid while reheating.

FAQs

Can I use a different cut of steak?

I often use flank, sirloin, or even ribeye—just slice it thin and cook it quickly so it stays tender.

Can I cook the rice ahead of time?

Yes. If I do, I just reduce the broth by about half so it doesn’t get too soupy, then stir everything together with cheese and steak at the end.

What if I don’t have broth?

I’ve used a mix of water and bouillon cubes before. It works well—just make sure to taste and adjust seasoning if needed.

Can I make this gluten-free?

Absolutely. All ingredients are naturally gluten-free, but I always double-check spice and broth labels just to be safe.

How do I make it creamier?

For extra creaminess, I stir in a few tablespoons of cream cheese or a splash of heavy cream when adding the shredded cheese.

Conclusion

I find this Cheesy Steak Rice to be the perfect comfort food—rich, flavorful, and easy to pull together. It hits all the right notes for an indulgent weeknight meal, and leftovers are fantastic. I hope it becomes a favorite for you, too!