Instructions
- Prepare the steak: Pat the steak dry with paper towels to ensure a good sear. In a small bowl, mix the paprika, cumin, garlic powder, salt, and black pepper. Rub the spice blend evenly over both sides of the steak, pressing gently to help it adhere. Let the steak rest at room temperature for about 10 minutes while you heat your pan — this helps the meat cook evenly.
- Sear and cook the steak: Heat the olive oil in a large skillet over medium-high heat. When hot and shimmering, add the steak and cook for 3–4 minutes per side (for medium doneness), depending on thickness. The surface should develop a rich, brown crust. Remove from the skillet and let it rest on a cutting board for 5 minutes before slicing thinly across the grain. Resting helps lock in the juices, keeping the meat tender.
- Prepare the rice base: If using leftover or pre-cooked rice, fluff it with a fork to separate the grains. For best texture, slightly warm the rice before mixing — this helps it absorb the queso sauce evenly.
- Make the cheesy queso mixture: In the same skillet used for the steak (do not wipe clean), lower the heat to medium and pour in the queso dip. Stir gently, scraping up any browned bits left from the steak for extra flavor. Add the shredded cheese and stir until melted and creamy. If the sauce is too thick, add a splash of milk or beef broth to loosen it slightly.
- Combine and heat through: Add the cooked rice to the skillet with the queso mixture, stirring until the rice is evenly coated and creamy. Fold in the sliced steak and diced tomatoes (if using). Continue to cook for 2–3 minutes until everything is hot and well combined. Taste and adjust seasoning with salt or pepper as needed.
- Serve and garnish: Spoon the cheesy steak and rice mixture into bowls or onto plates. Top with chopped green onions or cilantro for freshness and color. For an extra touch, drizzle a bit more queso on top or serve with tortilla chips on the side for dipping.
- Optional variations: Try adding sautéed peppers or onions for extra flavor and color, or mix in black beans or corn for a heartier, Tex-Mex–inspired meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or broth to restore the creamy texture, or microwave in short bursts, stirring occasionally. This dish also freezes well — portion into freezer-safe containers and reheat as needed for quick, satisfying meals.
With its tender steak, creamy queso, and comforting rice, this Cheesy Steak and Queso Rice delivers big flavor with simple ingredients — a cheesy, savory dinner that’s as easy as it is delicious.
