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A flavorful cooked steak queso rice dish, ready to be served.

Fiesta Steak Queso Rice: A One-Pan Delight

This one-pan Fiesta Steak Queso Rice recipe combines tender sirloin steak with creamy, cheesy rice for a delicious and easy weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin steak thinly sliced against the grain (or flank steak, skirt steak)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
For the Queso Rice
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 1 bell pepper (any color), finely diced
  • 2 cloves garlic minced
  • 1 cup uncooked white rice rinsed
  • 2 cups chicken broth
  • 1/2 cup milk (whole or 2%)
  • 4 oz cream cheese softened
  • 1 cup shredded Monterey Jack cheese (or a Mexican blend)
  • 1/4 cup pickled jalapeños chopped (optional, for extra kick)
  • Salt and black pepper to taste
  • Fresh cilantro chopped, for garnish

Equipment

  • medium bowl
  • large skillet
  • cast-iron pan
  • foil

Method
 

Prepare the Steak
  1. Toss the sliced sirloin steak in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper to ensure it's evenly coated.
Sear the Steak
  1. Heat olive oil in a large skillet over medium-high heat, then add steak in a single layer and cook for 2-3 minutes per side until browned. Remove the steak and set it aside to rest, covered loosely with foil.
Sauté Aromatics
  1. In the same skillet, add olive oil if needed, then sauté diced onion and bell pepper for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Cook the Rice
  1. Add rinsed rice to the skillet, stirring for 1-2 minutes to toast slightly. Pour in chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes until liquid is absorbed and rice is tender.
Make the Queso Rice
  1. Once rice is cooked, stir in milk, softened cream cheese, and shredded Monterey Jack cheese until melted and creamy. If using, stir in chopped pickled jalapeños, then taste and adjust seasoning with salt and pepper.
Combine and Serve
  1. Fold the rested steak into the queso rice mixture and garnish generously with fresh cilantro. Serve immediately.

Notes

For meal prep, store cooled steak and rice separately in airtight containers for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to restore creaminess.