Steak Cheese Rice Skillet (Printable Version)
Tender steak paired with cheesy rice and fresh cilantro, perfect for easy weeknight meals or Taco Tuesday.
# Everything You’ll Need:
→ Rice Base
01 -
1 cup long grain white rice
02 -
2 tbsp olive oil
03 -
1 small onion, chopped
04 -
1 tbsp minced garlic
05 -
2 cups chicken broth
06 -
8 oz tomato sauce
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
09 -
1 tsp ground cumin
10 -
1 tsp dried cilantro
→ Steak
11 -
1 lb sirloin steak
12 -
2 tbsp butter
13 -
Montreal steak seasoning, to taste
→ Toppings & Optional Additions
14 -
Pancho’s White Queso, for topping
15 -
Fresh cilantro, for garnish
16 -
Flour tortillas, optional for serving
# Steps to Cook:
01 -
Rinse the long grain rice thoroughly. Heat olive oil in a large skillet over medium-high heat and toast the rice, stirring frequently, until lightly golden.
02 -
Add chopped onion and minced garlic to the skillet with rice. Stir well, then pour in chicken broth and tomato sauce. Season with salt, pepper, cumin, and dried cilantro. Mix thoroughly and bring to a simmer.
03 -
Cover the skillet and reduce heat to medium-low. Cook for about 20 minutes until the rice is tender and liquid is absorbed.
04 -
In a separate skillet, melt butter over medium-high heat. Season the sirloin steak with Montreal steak seasoning and cook to desired doneness. Remove from heat and let rest.
05 -
Top the cooked rice with sliced steak and drizzle with Pancho’s White Queso. Garnish with fresh cilantro and serve as-is or wrapped in flour tortillas.
# Extra Suggestions:
01 -
Pairs well with salsa, fresh Pico de Gallo, or taco sauce.