Steak and Rice
Steak and Rice is a one-skillet Tex-Mex dinner with juicy fajita-seasoned sirloin, tomato-tinted rice, and a generous drizzle of warm white queso, ready in 45 minutes.
Sliced thin against the grain, sirloin browns in minutes and stays tender, while tomato sauce and chicken broth carry seasoning into every grain of rice, and warm white queso lays a creamy finish over the top.
The first time I made this, I stirred all the queso into the pan and watched it seize into a strange, sticky mess. Now I warm it separately and drizzle it over each plate, which keeps it creamy and lets people add as much or as little as they want.
Steak and Rice Recipe Highlights
- One skillet from sear to simmer, fewer dishes to wash
- 45 minutes from raw steak to plates on the table
- Cheaper than takeout for a family of four
- Pantry shortcuts welcome, like pre-cut fajita strips and store-bought queso
- Easy to dress up with pico de gallo, sour cream, or jalapeños
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SIRLOIN STEAK – Look for top sirloin in the 1-pound range. Slice it against the grain into thin strips, about ¼-inch thick, so it cooks fast and stays tender. Flank steak, skirt steak, or chuck steak strips also work and usually run 30 to 40 percent less per pound at the grocery store.
FAJITA SEASONING – A 1-ounce packet works perfectly for 1 pound of steak, or use 1 tablespoon of bulk seasoning if you have a jar. Salt content varies between brands, so taste before adding extra salt to the rice. Old El Paso, McCormick, and Mrs. Dash all do the job.
TOMATO SAUCE – You want plain tomato sauce here, not paste, not crushed tomatoes, and not pasta sauce. One 8-ounce can equals 1 cup, which is exactly what this recipe needs. Hunt’s, Contadina, or any store brand works.
CHICKEN BROTH – Low-sodium chicken broth gives you more control over the salt, especially since the fajita seasoning is already doing some of that work. Box, can, or made from bouillon cubes all work the same.
WHITE RICE – Long-grain white rice or basmati are the best fit. Avoid instant rice or minute rice because they cook too fast and turn mushy with this much liquid. Rinse the rice in a fine-mesh strainer first for a less starchy, fluffier result.
WHITE QUESO DIP – This means jarred white queso dip, not queso blanco cheese (the unmelted block kind). Pancho’s from Sam’s Club is the cult favorite. Tostitos Creamy Queso, Herdez Queso Blanco, and Costco’s Kirkland brand all work too. Skip anything labeled “salsa con queso” because the texture turns watery.
|
Cheese Option |
Melt Behavior |
Flavor |
When to Pick |
|
Jarred white queso dip |
Smooth and scoopable |
Mild Tex-Mex restaurant style |
When you want the easiest pour-and-go option |
|
Velveeta and Rotel |
Very creamy and stretchy |
Tangy and slightly spicy |
When you want big cheese pull and bold flavor |
|
Homemade queso |
Pour-perfect texture |
Customizable heat level |
When you already have shredded cheese and milk on hand |
|
Shredded Monterey Jack |
Melty when stirred in |
Mild and buttery |
When you don’t have queso dip and need a fast swap |
How To Make Steak and Rice
Please check the printable recipe card below for more detailed instructions.
- Season and sear the sirloin strips in olive oil. Remove to a plate.
- Soften the onion and garlic in the same skillet.
- Add tomato sauce, broth, rice, and seasonings. Simmer covered until the rice is tender.
- Return the steak to the pan and drizzle warm queso over each serving.
Leftovers and Storage
STORE – Refrigerate leftover Steak and Rice in a sealed container for up to 3 days. Store any extra queso separately so it stays fresh and ready to warm up.
FREEZE – The rice and steak freeze well for up to 2 months in a freezer-safe container. Skip freezing the queso because the texture tends to break and turn grainy after thawing.
REHEAT – Microwave a single plate for about 1 minute, stirring halfway through, with a small splash of broth or water so the rice doesn’t dry out. Warm fresh queso to drizzle on top.
MAKE AHEAD – Slice the steak and toss it with the fajita seasoning in the morning, then store it covered in the fridge. The actual cooking takes about 30 minutes when you’re ready for dinner.
More Easy and Delicious Recipes
Serving Suggestions
WARM FLOUR TORTILLAS – Scoop the steak and rice into soft tortillas with a little queso for a quick burrito-style dinner.
FRESH PICO DE GALLO – The cool tomato, onion, and cilantro mix cuts through the rich queso and adds the bright color you see in the photos.
Cilantro Lime Slaw – This crunchy, zingy slaw works as a side or piled right on top of the steak and rice.
SLICED JALAPEÑOS AND SOUR CREAM – One for heat, one for cooling things down. Pickled jalapeños from a jar work just as well as fresh.
EXTRA QUESO ON THE SIDE – Warm up another batch of Queso Dip for the table so everyone can drown their plate to taste.
Recipe Success Tips
SLICE THE STEAK THIN AGAINST THE GRAIN – This is the single biggest tenderness trick. Look at the lines running through the meat, then cut at a 90-degree angle to them. Thin slices cook in just a few minutes and stay easy to chew.
SEAR HOT AND DON’T CROWD THE PAN – A hot skillet with shimmering oil gives the steak that browned crust everyone loves. If your pan is full, the meat steams instead of searing, so cook in two batches when you have more than a pound.
WARM THE QUESO SEPARATELY – Stirring jarred queso into a hot pan can cause it to seize up and turn sticky. Warm it in the microwave for 30 seconds, then drizzle it over each plate at the table.
SALT TO TASTE, NOT BY THE BOOK – Fajita seasoning brands vary in salt content. After the rice has finished cooking, taste a forkful before adding any extra salt.
EXPERT TIP – Make a double batch of the seasoned rice on its own (no steak, no queso) and freeze half. You’ll have the Tex-Mex base ready for a future weeknight when you just want to add chicken or shrimp on top.
Commonly Asked Questions
What’s the Difference Between White Queso Dip and Queso Blanco Cheese?
Jarred white queso dip is a melted, pourable sauce, while queso blanco is a fresh, crumbly Mexican cheese that doesn’t melt smoothly. This recipe needs the dip, not the cheese. Look for queso in the chip aisle, the dip section, or near the salsa. Brands like Pancho’s, Tostitos, and Herdez all work.
Is Steak and Rice the Same as Steak Cheese and Rice?
Yes, they’re the same dish under different names that all describe a one-skillet Tex-Mex dinner with seasoned steak, tomato-tinted rice, and white queso. You may also see it called Steak and Queso Rice or Cheesy Mexican Steak and Rice. The cooking method is essentially the same across all the variations.
Can I Use Ground Beef or Chicken Instead of Sirloin?
Yes, ground beef and boneless chicken thighs both work well in this recipe. Brown 1 pound of ground beef and drain off the fat, or slice 1 pound of chicken thighs and cook them through. Keep the fajita seasoning and the rest of the recipe exactly the same. Shrimp also works for a faster cook time.
Why Did My Rice Turn Out Mushy or Underdone?
Mushy rice usually comes from instant or minute rice, and underdone rice usually means the heat was too high during the covered simmer. Use long-grain white rice or basmati and keep the heat on low once you cover the pan. Resist lifting the lid until the full 15 minutes are up.
Can I Make Steak and Rice Ahead of Time?
Yes, slice and season the steak in the morning and keep it covered in the fridge until dinner. The actual cooking takes 30 minutes from there. You can also cook the rice up to a day ahead and reheat it on the stovetop with a splash of broth before adding the steak.
More One-Skillet Dinners Worth Trying
Steak Rice Bowl – A build-your-own bowl format with all the same protein and rice satisfaction, perfect for meal-prepping the week.
Korean Beef Bowl – Sweet and savory ground beef over rice that comes together in about 20 minutes from start to finish.
Mongolian Beef – Tender beef strips in a sticky, sweet and savory sauce that beats any takeout version.
Ground Beef Stroganoff – A creamy, comforting skillet dinner that uses one pan and pantry staples.
Easy Steak and Rice (One-Skillet Tex-Mex Dinner)
Ingredients
For the Steak
- 1 tablespoon olive oil
- 1 pound sirloin steak sliced thin against the grain
- 1 tablespoon fajita seasoning or 1 packet, about 1 ounce
For the Rice
- ½ small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 2 cups low-sodium chicken broth
- 1 cup long-grain white rice uncooked, or basmati rice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving
- 1 cup jarred white queso dip warmed (such as Pancho’s or Tostitos)
- fresh pico de gallo chopped cilantro, sliced jalapeños, or sour cream (optional toppings)
Instructions
- Season the steak. Toss the sliced sirloin strips with the fajita seasoning in a medium bowl until the meat is evenly coated. Heat the olive oil in a large skillet or 10-inch cast iron pan over medium-high heat until the oil shimmers.
- Sear the steak. Add the seasoned steak to the skillet in a single layer. Sear, turning once, until browned on the outside and cooked to your preferred doneness, about 4 to 6 minutes total. Transfer the steak to a plate and tent loosely with foil. Keep the burner on.
- Build the rice base. Add the diced onion to the same skillet and cook, stirring, for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
- Simmer the rice. Pour in the tomato sauce, chicken broth, uncooked rice, cumin, garlic powder, salt, and black pepper. Stir to combine. Bring the liquid to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes.
- Return the steak. Remove the lid and fluff the rice with a fork. Return the steak and any resting juices to the skillet and stir gently to combine.
- Drizzle and serve. Warm the white queso dip in the microwave for 30 seconds. Drizzle the warm queso generously over individual servings of Steak and Rice and top with pico de gallo, fresh cilantro, sliced jalapeños, or sour cream if desired.
Notes
- Lower-cost cuts like flank steak, skirt steak, or chuck steak strips all work in place of sirloin and run 30 to 40 percent cheaper per pound.
- Warm the queso separately and drizzle over individual plates rather than stirring it into the skillet, which can cause the cheese to seize and turn sticky.
- Diced yellow onion and fresh garlic are not shown in the ingredient image.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.