Cheesy Steak Rice Skillet
A fast, comforting American/Tex‑Mex skillet recipe ready in just 30 minutes. Loaded with seared steak, veggies, rice, and melted queso—perfect for a quick family dinner!
Equipment
- Large Skillet
Ingredients
Steak and Rice
- steak, sliced
- cooked rice
Vegetables & Cheese
- bell peppers, diced
- onion, diced
- garlic, minced
- queso (or cheese sauce)
Instructions
- Dice the bell peppers and onion, mince the garlic, and slice the steak into bite-size pieces.
- Heat a skillet over medium-high heat. Sear the steak until browned but still slightly pink inside, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, add a bit of oil if needed and sauté garlic, onion, and bell peppers until softened, about 4–5 minutes.
- Add the cooked rice and your choice of spices (e.g., cumin, chili powder, salt, pepper). Stir to combine and warm through, about 2–3 minutes.
- Stir in the queso until everything is creamy and evenly coated.
- Return the steak to the skillet, mixing it into the cheesy rice and vegetables. Heat for another 1–2 minutes.
- Garnish as desired (e.g., cilantro, sliced jalapeños) and serve hot.
Notes
This is a flexible, one-pan weeknight dinner—feel free to swap in different vegetables, use a vegan cheese if needed (though it will no longer be classic queso), or adjust the spice level to taste.
