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Steak Cheese and Rice Recipe

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3.8 from 15 reviews

Steak Cheese and Rice is a flavorful and satisfying American dinner recipe that combines toasted long grain white rice cooked in a seasoned tomato and chicken broth base, tender seared sirloin steak, and creamy Pancho’s White Queso. This dish offers a delicious twist on classic Taco Tuesday, served with fresh cilantro and optional flour tortillas for a complete meal. Perfect for a quick 30-minute family dinner packed with bold Tex-Mex flavors.

Ingredients

Rice Mixture

  • 1 cup long grain white rice
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 8 oz tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp dried cilantro

Steak

  • 1 pound sirloin steak, cut into pieces
  • 2 tbsp butter
  • Montreal steak seasoning, to taste

Toppings and Serving

  • Pancho’s White Queso
  • Fresh cilantro, chopped
  • Flour tortillas, optional

Instructions

  1. Prepare the rice: Rinse 1 cup of long grain white rice under cold water. In a skillet over medium-high heat, add 2 tbsp olive oil and the rinsed rice. Stir the rice in the oil to toast it lightly, enhancing its flavor and texture.
  2. Add aromatics and liquids: Add the chopped onion and minced garlic to the skillet with the toasted rice. Stir well to combine, then pour in 2 cups chicken broth and 8 oz tomato sauce. Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp cumin, and 1 tsp dried cilantro. Stir all ingredients thoroughly and bring the mixture to a gentle boil.
  3. Simmer the rice: Once bubbling, cover the skillet with a lid and reduce heat to medium-low. Let the rice cook covered for about 20 minutes, or until tender and all the liquid is absorbed. Avoid removing the lid during cooking to retain steam and ensure even cooking.
  4. Cook the steak: While the rice is simmering, heat 2 tbsp butter in another skillet over medium-high heat. Add the cut-up sirloin steak and season with Montreal steak seasoning to your liking. Cook the steak pieces until they reach your preferred level of doneness, then remove the skillet from the heat.
  5. Assemble and serve: Top the cooked rice directly in the skillet with the cooked steak pieces. Pour Pancho’s White Queso over the steak and rice, then sprinkle fresh chopped cilantro on top for brightness. Serve the dish as is or wrapped inside warm flour tortillas for a delicious handheld meal. Enjoy with additional salsa, fresh Pico de Gallo, or taco sauce as desired.

Notes

  • Rinsing the rice removes excess starch and helps prevent it from becoming gummy.
  • Toasting the rice before cooking adds a nutty flavor and improves texture.
  • Using Montreal steak seasoning provides a robust and peppery flavor, but you can substitute with your preferred steak seasoning.
  • The cooking time for steak can be adjusted according to your desired doneness; consider thicker cuts may need longer cooking.
  • This recipe works well with other types of white cheese or queso if Pancho’s White Queso is unavailable.
  • Leftovers can be refrigerated and reheated for quick lunches or dinners.

Find it online: https://recipesbyliza.com/steak-cheese-and-rice-recipe/