Steak Cheese Rice Skillet

This steak cheese and rice skillet combines tender sirloin steak with a flavorful cheesy rice base and fresh cilantro for a satisfying meal. It’s perfect for busy weeknights or a festive Taco Tuesday dinner. The mix of juicy steak and creamy cheese over spiced rice makes it a family favorite that brings comfort and ease to the table.

I first tried this on a hectic weekday and loved how everything cooked in one pan without sacrificing flavor. Now it’s a go-to when I want something filling and fuss-free.

Ingredients

Rice Base

• One cup long grain white rice: provides a fluffy texture, rinse before cooking to remove excess starch
• Two tablespoons olive oil: helps lightly toast the rice for added nuttiness
• One small onion, chopped: builds a savory flavor base, choose a firm onion without spots
• One tablespoon minced garlic: adds aromatic depth, fresh garlic works best
• Two cups chicken broth: for cooking rice, homemade or low-sodium store-bought enhances taste
• Eight ounces tomato sauce: brings richness and moisture to the rice
• Half teaspoon salt: brings out natural flavors, adjust to taste
• Half teaspoon pepper: adds mild heat
• One teaspoon cumin: introduces warm earthiness
• One teaspoon dried cilantro: provides herbal notes, substitute fresh if preferred

Steak

• One pound sirloin steak: tender and flavorful, choose a cut about one inch thick for even cooking
• Two tablespoons butter: adds richness when pan-searing the steak
• Montreal steak seasoning: boosts savory flavors, or use your favorite steak rub

Toppings and Optional Additions

• Pancho’s White Queso: creamy cheese topping, you can substitute with other melty cheeses like Monterey Jack
• Fresh cilantro: for garnish and freshness
• Flour tortillas: optional, if you want to turn it into a wrap

Step-by-Step Instructions

Sauté the rice:

Rinse one cup of long grain white rice under cold water until it runs clear to remove excess starch. Heat a large skillet over medium-high heat and pour in two tablespoons of olive oil. Add the rice and stir continuously for a few minutes until it starts to turn lightly golden and smells nutty. This step builds a great texture and flavor foundation.

Add aromatics and liquids:

Add the chopped onion and minced garlic to the skillet with the toasted rice. Stir them around for a minute to soften the onions and release the garlic’s aroma. Pour in two cups of chicken broth and eight ounces of tomato sauce. Season with half teaspoon salt, half teaspoon pepper, one teaspoon cumin, and one teaspoon dried cilantro. Stir everything together thoroughly to combine.

Simmer the rice:

Bring the mixture to a boil, then cover the skillet with a lid and lower the heat to medium-low. Let the rice cook undisturbed for about 20 minutes until it absorbs the liquid and becomes tender. Resist the urge to stir too much or remove the lid, as this lets steam cook the rice evenly.

Cook the steak:

While the rice simmers, heat two tablespoons of butter in another skillet over medium-high heat. Cut the sirloin steak into bite-sized pieces or strips. Season generously with Montreal steak seasoning. Cook the steak in the melted butter until it reaches your preferred doneness, about three to five minutes per side for medium rare to medium. Remove from heat.

Assemble and serve:

Once the rice is tender, top it with the cooked steak pieces. Drizzle generously with Pancho’s White Queso cheese so it melts slightly. Sprinkle fresh cilantro over the dish to brighten the flavors. Serve as is or wrap portions in warm flour tortillas to make steak and rice tacos.

Save

My favorite ingredient here is the Montreal steak seasoning which adds a smoky, garlicky punch that really elevates the steak. One time my family gathered around for Taco Tuesday with this dish, and the kids loved scooping up the cheesy rice with tortillas. It instantly became a tradition.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave adding a splash of broth or water to keep it moist. This skillet meal also freezes well. Just cool completely before freezing and thaw overnight in the fridge before reheating.

Ingredient Substitutions

• You can swap out the sirloin steak for flank or ribeye if you prefer more marbling
• Use vegetable broth instead of chicken broth to make it vegetarian friendly
• If you don’t have Pancho’s White Queso, shredded mozzarella or cheddar can work as a topping
• Fresh instead of dried cilantro will give a brighter, more herbal punch

Serving Suggestions

• Pair this skillet with a fresh salsa or pico de gallo to add a pop of acidity
• A side of sautéed bell peppers and onions complements the flavors nicely
• Serve alongside a crisp green salad or roasted vegetables for added nutrition and texture

Cultural Context

This dish takes inspiration from American Tex-Mex flavors, combining elements like cumin, cilantro, and Montreal steak seasoning with classic rice and cheese comfort food. It fits naturally into the lineup of easy weeknight meals that bring the family together with bold spice and simple ingredients.

Pro Tips

• Toast the rice well before adding liquids to boost its nuttiness and keep it from getting mushy
• Cook the steak in batches if your pan is crowded to ensure a nice sear and even cooking
• Don’t skip the fresh cilantro garnish for a fresh bright finish that balances the richness

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin steak is recommended for its tenderness and beefy flavor, but flank or ribeye can also be used if preferred.

→ Can I substitute chicken broth with something else?

Vegetable broth or beef broth can replace chicken broth to adjust the flavor while keeping the rice moist during cooking.

→ How do I prevent the rice from sticking to the skillet?

Toasting the rice lightly in olive oil before adding liquids helps prevent sticking. Using a well-sized skillet with a lid ensures even cooking and minimal sticking.

→ What are some good toppings or additions to enhance this skillet?

Fresh cilantro adds brightness, while Pancho’s White Queso provides creamy richness. Optional flour tortillas make it easy to wrap and eat.

→ How can I adjust the seasoning for more heat?

Adding a pinch of chili powder, jalapeño slices, or a dash of hot sauce will bring desired spiciness without overpowering other flavors.