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To make this dish, gather the following items: - 1 lb flank steak, cut into small strips - 1 cup uncooked jasmine rice - 2 cups beef broth - 1 cup queso blanco (or queso dip) - 1 medium onion, diced - 1 bell pepper, diced (any color) - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients create a rich and flavorful meal. The flank steak gives a tender bite, while the queso adds a creamy touch. If you can’t find certain ingredients, here are some swaps: - Use chicken or turkey instead of flank steak. - Swap jasmine rice for basmati or brown rice. - Substitute vegetable broth for beef broth for a vegetarian option. - Try cheddar cheese if you can’t find queso blanco. - Use any bell pepper color you prefer. These changes can still keep the dish tasty. Each serving of this delicious skillet contains: - Calories: 520 - Protein: 36g - Carbohydrates: 45g - Fat: 22g - Fiber: 2g This meal is balanced, providing protein and carbs. It’s a great option for a hearty dinner. {{ingredient_image_1}} Start by cutting the flank steak into small strips. Use a sharp knife for clean cuts. Next, season the steak well. I like to use salt, pepper, smoked paprika, and cumin. These spices add great flavor. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil. Once the oil is hot, add the seasoned steak strips. Sear them for about 3-4 minutes. Make sure they brown nicely on all sides. This step locks in the flavors. After searing, remove the steak from the skillet and set it aside. In the same skillet, add the diced onion, bell pepper, and minced garlic. These vegetables add color and taste. Sauté them for about 5 minutes. You want them to soften but not lose their crunch. Stir them often to avoid burning. This step brings out their natural sweetness. Now it’s time to add the rice. Pour in 1 cup of uncooked jasmine rice and mix it with the veggies. Stir for 1-2 minutes to toast the rice lightly. This enhances the rice's flavor. Next, pour in 2 cups of beef broth. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes. This cooks the rice and absorbs the broth. After the rice is done, add the steak back into the skillet. Pour in 1 cup of queso blanco. Stir gently until everything combines and heats through. Finally, garnish with fresh cilantro and serve with lime wedges. Enjoy your savory steak and queso rice skillet! To sear steak well, start with a hot skillet. Heat your skillet over medium-high heat for a few minutes. Add one tablespoon of olive oil and let it shimmer. Season the flank steak strips with salt, pepper, smoked paprika, and cumin. This adds great flavor. Place the steak in the skillet, but do not overcrowd. Sear for about 3-4 minutes. Flip the steak only once to get a nice brown crust. Once browned, remove it from the skillet and set it aside. To make fluffy rice, rinse the jasmine rice under cold water. This removes excess starch. In the skillet, add the rice to the sautéed vegetables and stir for 1-2 minutes. Toasting the rice enhances its flavor. Pour in the beef broth and bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes. Avoid lifting the lid during cooking. This helps the rice absorb moisture and become fluffy. You can adjust the spice level to fit your taste. For a mild dish, use less smoked paprika. If you crave heat, add some chili powder or diced jalapeños. You can also use a hot queso dip instead of queso blanco. Always taste your dish as you cook. This way, you can balance the spices to your liking. Don’t be afraid to experiment! Pro Tips Choose the Right Cut: Flank steak is great for this dish, but you can also use skirt steak or sirloin for different flavors and textures. Toast the Rice: To enhance the flavor, make sure to toast the rice with the vegetables before adding the broth; this adds a nutty aroma. Monitor Liquid Levels: Keep an eye on the liquid while the rice cooks; if it absorbs too quickly, add a bit more broth or water as needed. Garnish with Freshness: Fresh cilantro and lime wedges really elevate the dish, adding brightness and balancing the richness of the queso. {{image_2}} You can make this dish more colorful and healthy by adding vegetables. Try some chopped zucchini, corn, or diced tomatoes. These add great flavor and nutrition. Just sauté them with the onion and bell pepper. You can also add spinach at the end. It wilts quickly and adds a nice touch. If you like heat, add some spice! You can use jalapeños or red pepper flakes. Stir them in with the garlic for a nice kick. If you want more flavor, try adding chipotle powder. It gives a smoky taste along with the heat. Adjust the spice to your taste to make it just right. Queso blanco is creamy and tasty, but you can switch it up. Try cheddar cheese for a sharper flavor. Pepper jack is great for a spicy twist. You can also mix cheeses for a unique taste. Just make sure to melt it well into the rice and steak for a creamy finish. To store your Steak and Queso Rice Skillet, let it cool down first. Then, place the leftovers in an airtight container. This will keep the dish fresh. Store it in the fridge for up to three days. When you are ready to enjoy your leftovers, heat them in a skillet. Add a splash of beef broth to keep it moist. Heat over medium heat for about five to seven minutes. Stir often to ensure even warming. You can also use a microwave. Place the dish in a microwave-safe bowl. Heat for two to three minutes, stirring halfway through. If you want to keep your dish longer, freezing is a great option. Use a freezer-safe container or a heavy-duty bag. Make sure to remove as much air as possible to avoid freezer burn. You can freeze the dish for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can! While flank steak works great, feel free to try sirloin or ribeye. Both are tender and flavorful choices. Just cut them into small strips like the flank steak. This will help them cook evenly in the skillet. Definitely! You can prepare the steak and rice mixture ahead. Cook everything up to adding the queso. Store it in the fridge for up to two days. When you're ready to eat, heat it up, add the queso, and mix it well. This makes for a quick meal when you're short on time. This dish is tasty on its own, but you can add sides too. Consider serving it with fresh guacamole or a simple salad. You can also pair it with tortilla chips for some crunch. Lime wedges add a zesty kick that enhances the flavors well. In this post, we covered the ingredients needed for a delicious skillet dish. We explored steps to prepare the steak, cook vegetables, and mix all ingredients. I shared tips for searing steak, making fluffy rice, and adjusting spice levels. You learned about variations with vegetables, cheese, and more. Lastly, we discussed storage and reheating for leftovers. As you cook, remember these tips to create a tasty meal. Enjoy customizing it to your taste!

Steak and Queso Rice Skillet

A flavorful one-pan dish featuring flank steak, jasmine rice, and creamy queso.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb flank steak, cut into small strips
  • 1 cup uncooked jasmine rice
  • 2 cups beef broth
  • 1 cup queso blanco (or queso dip)
  • 1 medium onion, diced
  • 1 bell pepper diced (any color)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat.
  • Season the flank steak strips with salt, pepper, smoked paprika, and cumin.
  • Add the steak to the skillet and sear for about 3-4 minutes until browned on all sides. Remove the steak from the skillet and set aside.
  • In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
  • Add the uncooked jasmine rice into the skillet and stir it well with the vegetables for 1-2 minutes to toast the rice slightly.
  • Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for about 15 minutes or until the rice is cooked and has absorbed most of the liquid.
  • Once the rice is ready, add the cooked steak back into the skillet. Pour in the queso blanco and gently stir until everything is well combined and heated through.
  • Remove from heat and garnish with fresh cilantro. Serve immediately with lime wedges on the side for an added burst of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword one-pan meal, queso, Rice, skillet, steak