Description
A warm, cheesy one-pan dinner featuring tender steak and creamy queso rice that’s quick and easy to prepare.
Ingredients
Scale
- 2 cups cooked long-grain white rice (about 1 cup dry), warm
- 1 cup shredded cheddar or Mexican blend cheese
- 1 pound skirt or flank steak, thinly sliced against the grain
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 cup milk or half-and-half
- 4 ounces cream cheese, softened
- 1/4 cup salsa or diced tomatoes with green chiles
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for brightness)
Instructions
- Pat steak dry, slice thin across the grain, and season with salt, pepper, and smoked paprika. Warm the cooked rice if it’s cold.
- Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, add steak in a single layer. Cook 2–3 minutes per side until browned but not overdone, then remove steak to a plate and keep warm.
- In the same skillet, lower heat to medium and add the diced onion and bell pepper. Sauté until soft and slightly golden, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in the milk and cream cheese. Cook gently, stirring, until the cream cheese melts and the mixture becomes smooth. Add salsa or diced tomatoes and mix.
- Add shredded cheese to the sauce gradually, stirring until melted and creamy. Taste and adjust salt as needed.
- Fold in the warm rice and return the steak to the pan. Stir until everything is evenly coated and heated through, about 2–3 minutes.
- Finish with chopped cilantro and a squeeze of lime if desired. Serve hot and enjoy.
Notes
Use unsalted butter or olive oil if you prefer. Allow cream cheese to sit at room temperature for easier melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg