Steak and Queso Rice
Tender, seared sirloin steak bites served over fluffy rice that has been folded into a creamy, homemade queso sauce. A one-skillet dinner ready in 30 minutes.
Equipment
- Large Skillet with Lid
- Chef's knife
- Cheese grater
Ingredients
- 1 lb Top Sirloin Steak, cut into 1-inch cubes
- 1 tsp Garlic Powder
- Salt and Black Pepper to taste
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1/2 small White Onion, diced
- 2 cloves Garlic, minced
- 1 cup Long Grain White Rice, uncooked and rinsed
- 2 cups Beef Broth
- 1/2 cup Whole Milk (or half-and-half)
- 1 can (4 oz) Diced Green Chiles
- 1.5 cups Monterey Jack or Cheddar Cheese, freshly grated
- Fresh Cilantro for garnish
Instructions
- Season Steak: Pat steak cubes dry with a paper towel. Season generously with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer. Sear for 2-3 minutes per side until browned. Remove steak to a plate and set aside (it doesn't need to be fully cooked yet).
- Sauté: In the same skillet, add the butter and diced onions. Sauté for 2-3 minutes until soft. Stir in the minced garlic and uncooked rice. Toast the rice for 1-2 minutes.
- Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Make Queso: Remove the skillet from the heat. Pour in the milk and green chiles. Stir in the grated cheese until melted and creamy.
- Combine: Add the cooked steak and any juices back into the skillet. Toss to combine and warm the steak through.
- Serve: Garnish with fresh cilantro and serve immediately.
Notes
For an extra creamy sauce, you can stir in 2 ounces of cream cheese along with the shredded cheese. Ensure the pan is off the heat when adding dairy to prevent curdling.