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This steak cheese and rice recipe is my secret for shaking up Taco Tuesday when the usual ground beef tacos start feeling routine. The combination of juicy sirloin, creamy white queso, and flavorful Spanish-style rice comes together quickly for a family dinner that feels both festive and cozy.
The first time I made this was on a whim with leftover steak and now it is my go to for busy weeknights. My family always gets excited when I mention it is on the menu.
Ingredients
- Long grain white rice: adds a fluffy base that soaks up all the flavors choose a rice without added starch for best texture
- Olive oil: helps toast the rice and brings a subtle richness use a good quality extra virgin
- Onion: brings sweetness and depth yellow or white onions work well
- Minced garlic: intensifies the flavor and gives the rice an aromatic kick fresh is best but jarred works too
- Chicken broth: creates savory depth in the rice choose low sodium for more control
- Tomato sauce: brings gentle acidity and color use a smooth unseasoned variety
- Salt and pepper: balance all the flavors opt for kosher salt and freshly ground pepper
- Cumin: adds aromatic warmth and a hint of earthiness buy small batches for potency
- Dried cilantro: provides herbal notes when fresh is unavailable
- Sirloin steak: cooks up juicy and tender look for well marbled steak without excess fat
- Butter: ensures the steak browns beautifully and brings extra flavor use real butter
- Montreal steak seasoning: gives the steak bold flavor and a nice crust
- Pancho’s White Queso: delivers gooey cheesy goodness look for a queso that melts well and tastes fresh
- Fresh cilantro: adds brightness and a pop of color to finish
- Flour tortillas: are optional but make it easy to turn the dish into wraps or soft tacos
Step-by-Step Instructions
- Toast the Rice:
- Rinse the long grain rice under cold water until the water runs clear. In a large skillet over medium high heat swirl in the olive oil and add the rice stirring constantly. Let it toast for a few minutes until it smells nutty and some grains are golden. Toasting the rice forms the hearty base of the dish and builds deep flavor.
- Cook the Rice Mixture:
- Add chopped onion and minced garlic right into the toasted rice and stir well. Pour in chicken broth and tomato sauce. Add salt pepper cumin and dried cilantro. Stir everything thoroughly. Wait for the mixture to come to a gentle bubble so all the flavors meld. Once it begins bubbling cover the skillet with a lid and reduce heat to medium low. Simmer for about twenty minutes until the rice is tender and fully cooked. This step infuses every grain with savory spices and tangy tomato goodness.
- Cook the Steak:
- While the rice cooks heat another skillet over medium high and add butter letting it melt and foam. Add the sirloin steak pieces and spread them out in a single layer so they brown instead of steam. Sprinkle generously with your favorite steak seasoning and cook to your desired doneness. When finished remove from the heat so the steak stays juicy and tender.
- Assemble the Dish:
- Spoon the hot cooked rice into a serving dish or keep it right in the skillet. Top generously with the cooked steak. Warm the white queso until pourable and drizzle it over the steak and rice. Sprinkle fresh cilantro for a vibrant finish. Serve immediately either as is or inside warm flour tortillas to make filling and flavorful wraps.
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My favorite part of this recipe is the creamy white queso drizzled over everything. I still remember the first time my son asked for seconds because of that sauce. It always disappears fast at our table.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. For best results reheat gently in the microwave or on the stove with a splash of broth to keep the rice moist. If making ahead store steak and rice separately and combine just before serving to maintain the steak’s texture.
Ingredient Substitutions
You can swap sirloin for any tender cut of beef like strip steak or even chicken for a lighter option. If white queso is not available try any good melting cheese like Monterey Jack mixed with a splash of milk. For a subtle flavor twist use smoked paprika instead of cumin or add a squeeze of lime before serving.
Serving Suggestions
This steak cheese and rice is hearty on its own but it shines when served with fresh salsa Pico de Gallo or even sautéed peppers on the side. For a fun meal set out flour tortillas and toppings like sour cream sliced avocado and shredded lettuce so everyone can build their own wraps.
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Cultural Context
Spanish style rice has roots in Mexican and Tex Mex cooking especially paired with proteins and melted cheese. My family loves this recipe as a flavorful alternative to tacos or burritos bringing together the festive feel of Tex Mex with American comfort food traditions.
Recipe FAQs
- → What type of steak works best?
Sirloin is recommended for its tenderness and flavor, but flank or skirt steak are tasty alternatives.
- → Can I use a different cheese?
Yes, Monterey Jack, mozzarella, or any creamy melting cheese pairs well if white queso isn’t available.
- → How do I keep the rice from sticking?
Use enough oil to coat the skillet and stir frequently while toasting the rice before adding any liquids.
- → Is this dish spicy?
The base is mild, but you can add hot sauce or fresh jalapeños for more heat if desired.
- → Do flour tortillas have to be used?
No, enjoy it alone, in a bowl, or try serving with crunchy taco shells for a twist.