Steak, Cheese and Rice is a one-skillet dinner of thinly sliced, well-seasoned steak, fluffy rice and a blanket of creamy white queso. Eat it straight from a bowl or pile it into warm tortillas with pico de gallo and a squeeze of lime for the best tacos you’ll make all year.
It is fast, filling and endlessly flexible — the kind of recipe that gets requested again and again. Below you will find how to slice steak thin, the seasoning that gives it that bold red color, and a 5-minute queso that never goes grainy.
Watch how it’s made
This recipe was inspired by a viral video from @cookinginthemidwest. Watch the original here:
@cookinginthemidwest Steak Cheese and Rice
What makes steak, cheese and rice so good?
Thinly sliced steak cooks in just a few minutes over high heat, so it stays tender and picks up lots of caramelized flavor from the pan. A bold chili-garlic seasoning gives it a smoky, slightly spicy taste and that deep red color.
Cooking the rice in the same pan after the steak means it soaks up all the seasoned drippings, and the white queso ties everything together into one creamy, cheesy bite.
The most common mistake? Slicing the steak with the grain. Always cut against the grain (across the lines in the meat) into thin strips. It is the difference between tender bites and chewy ones. Freezing the steak for 20 minutes first makes thin slicing much easier.
Key ingredients and why they matter
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Steak | Sirloin or New York strip, sliced thin | Tender cuts that cook in minutes. Flank or skirt also work. |
| Chili powder + paprika | Regular chili powder and smoked paprika | Gives the steak its smoky flavor and bold red color. |
| Rice | Long-grain white rice | Cooks up fluffy and separate, so it doesn’t turn mushy under the cheese. |
| White American cheese | Deli-sliced white American | Melts perfectly smooth into queso without splitting. |
| Green chiles | Canned diced, mild | Classic queso flavor and a little texture. |
| Pico de gallo | Fresh tomato, onion, cilantro, jalapeño | Fresh, bright crunch that cuts the richness. |
Steak, Cheese and Rice
Seasoned thin-sliced steak and rice in one skillet, smothered in creamy white queso — great in bowls or tacos.
Ingredients
- 1 1/2 lb sirloin or New York strip steak, sliced thin against the grain
- 1/2 teaspoon each salt, pepper and garlic powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika and 1 teaspoon ground cumin
- 2 tablespoons oil, divided
- 1 small onion, diced
- 1 cup long-grain white rice, rinsed
- 2 cups beef or chicken broth
- For the queso: 8 oz white American cheese, torn
- 1/2 cup milk
- 1 can (4 oz) diced green chiles
- To serve: chopped cilantro, pico de gallo, lime wedges and warm flour tortillas (optional)
Instructions
- Toss the sliced steak with the salt, pepper, garlic powder, chili powder, smoked paprika and cumin.
- Heat 1 tablespoon oil in a large skillet over high heat. Sear the steak in two batches for 2–3 minutes until browned and just cooked through. Transfer to a plate.
- Lower the heat to medium, add the remaining oil and the onion and cook 3 minutes. Stir in the rice and toast for 1 minute.
- Pour in the broth, scraping up the browned bits. Bring to a boil, cover, reduce the heat to low and cook for 18 minutes until the rice is tender.
- Meanwhile, warm the milk in a small saucepan over low heat and stir in the American cheese until smooth. Stir in the green chiles.
- Fluff the rice, return the steak and its juices to the pan and stir to combine.
- Pour the queso over the top and finish with cilantro. Serve in bowls or spoon into warm tortillas with pico de gallo and a squeeze of lime.
Best cuts of steak for this recipe
| Cut | Tenderness | Good To Know |
|---|---|---|
| Sirloin | Tender | Lean, affordable and the easiest to find. |
| New York strip | Very tender | More marbling and flavor; a little pricier. |
| Flank steak | Tender if sliced thin | Great beefy flavor; always slice against the grain. |
| Skirt steak | Tender if sliced thin | The classic taco cut; cooks very fast. |
| Ribeye | Very tender | Richest option; trim excess fat before slicing. |
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Chewy steak | Cut with the grain or overcooked | Slice thin against the grain and sear only 2–3 minutes. |
| Grainy queso | Cheddar or high heat | Use white American cheese and keep the heat low. |
| Mushy rice | Too much liquid or lid lifted | Measure the broth and keep the lid on for the full 18 minutes. |
| Bland flavor | Under-seasoned steak | Season generously and add a squeeze of lime at the end. |
| Queso too thick | Cooled down | Stir in a splash of warm milk. |
Ways to serve it
- Tacos: Warm flour tortillas, a scoop of steak and rice, queso, pico de gallo and lime.
- Burrito bowls: Add black beans, corn, avocado and sour cream.
- Burritos: Roll it all up in large tortillas and crisp them seam-side down in a skillet.
- Nachos: Spoon the steak and queso over tortilla chips.
More easy steak dinners: try our Cajun butter steak bites or Big Mac tacos.
Frequently Asked Questions
What cheese is best for steak, cheese and rice?
White American cheese melts into the smoothest queso. You can mix in some Monterey Jack or pepper jack for extra flavor and spice.
How do I slice steak thin?
Freeze the steak for 20–30 minutes until firm, then slice it thinly against the grain with a sharp knife.
Can I use leftover rice?
Yes. Skip the rice-cooking step and stir 3 cups of cooked rice into the pan with the steak until hot, then add the queso.
Can I make it with chicken?
Yes. Use thinly sliced chicken breast or thighs, cooked until they reach 165°F, with the same seasoning.
How long do leftovers keep?
Up to 4 days in an airtight container in the fridge. Reheat with a splash of milk to loosen the cheese sauce.
