Steak Cheese and Rice

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Steak, Cheese, and Rice is a meal I order from our local Mexican Restaurant. I loved it so much I made this version to make at home. This is a great recipe for switching up Taco Tuesday!

Ingredients

• 1 cup long grain white rice
• 2 tbsp olive oil
• 1 small onion chopped
• 1 tbsp minced garlic
• 2 cups chicken broth
• 8 oz tomato sauce
• 1/2 tsp each of salt and pepper
• 1 tsp each of cumin and dried cilantro
• 1 pound sirloin steak
• 2 tbsp butter
• Montreal steak seasoning
• Pancho’s White Queso
• Fresh Cilantro
• Flour tortillas

Prep the Ingredients

This recipe is easy to make, but it does have several ingredients, so start by gathering all ingredients needed to make the recipe.

I like to start by chopping the onion and then slicing up the steak into small strips. I usually use sirloin or strip steak for this recipe.

Measure out the seasonings needed for the rice.

Make the Rice

Rinse 1 cup of long grain white rice. Add rice to a skillet over medium high heat. Next, add 2 tbsp of olive oil and stir the rice around the skillet letting it toast up a little bit.

Add the chopped onion and minced garlic. Stir well. Add 2 cups of chicken broth, 1 can of tomato sauce, and season with salt, pepper, cumin, and dried cilantro. Stir well and let cook until it starts bubbling.

Once bubbling, cover with a lid, lower the heat to medium low, and let cook for about 20 minutes or until rice is tender.

Make the Steak

Once the rice is about half way done cooking, heat a skillet over medium high heat and melt 2 tbsp of butter. Add the sliced steak and season with a little bit of Montreal Steak seasoning. I don’t use exact measurements for the steak seasoning.

If the steak is cut thin like mine it won’t take too long to cook. Once the steak is cooked to your liking, remove the skillet from the heat and set it aside.

Serve Steak Cheese and Rice

Once the rice is tender, fluff it up with a fork. Top the rice with the steak and pour some heated up white queso over the top! Top with some fresh cilantro and serve!

I usually use Pancho’s from Sam’s club but any store bought or homemade white queso will work. I also don’t use exact measurements for the queso.

This can be eaten as is or you can heat up some street taco sized tortillas and serve it inside the tortillas. This is so good topped with some salsa, fresh Pico de Gallo, or taco sauce.

If you are looking for other recipes similar to this one check out some of my other recipes perfect for Taco Tuesday!

• Steak and Cheese Tacos
• Beef and Potato Tacos
• Shredded Beef Tacos
• Buffalo Chicken Crunch Wraps
• Cool Ranch Dorito Crunch Wraps
• Easy Salsa Recipe
• Chicken Tacos
• Chicken Cheese and Rice

Tips and Frequently Asked Questions

• I use long grain white rice for this recipe (not the minute kind).
• Freshly minced garlic or jarred garlic works for this recipe.
• I typically cook with Olive Oil, but you can use any oil you normally use.
• Any store bought or homemade white queso will work for this recipe. I usually use Pancho’s from Sam’s Club.
• I used 1 lb of sirloin steak, but strip steak or skirt steak would also work well in this recipe.

Steak Cheese and Rice

I have been making this recipe for my family for years! It's the perfect way to switch up Taco Tuesday!

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Course: Dinner

Cuisine: American

Keyword: Dinner Recipe, Spanish Rice, Steak Cheese and Rice, Taco Tuesday

Servings: 6 people

Ingredients

• 1 cup long grain white rice
• 2 tbsp olive oil
• 1 small onion chopped
• 1 tbsp minced garlic
• 2 cups chicken broth
• 8 oz tomato sauce
• 1/2 tsp each of salt and pepper
• 1 tsp each of cumin and dried cilantro
• 1 pound sirloin steak
• 2 tbsp butter
• Montreal steak seasoning
• Pancho’s White Queso
• Fresh Cilantro
• Flour tortillas

Instructions

• Rinse 1 cup of long grain white rice. Add rice to a skillet over medium high heat. Add 2 tbsp of olive oil and stir the rice around the skillet letting it toast up a little bit.
• Add the chopped onion and minced garlic. Stir well. Add 2 cups of chicken broth, 1 can of tomato sauce, and all the seasonings. Stir well and let cook until it starts bubbling.
• Once bubbling, cover with a lid, lower the heat to medium low, and let cook for about 20 minutes or until rice is tender.
• While the rice is cooking add 2 tbsp of butter to a skillet over medium high heat. Add the cut up steak and season with some steak seasoning. Once the steak is cooked to your liking remove the skillet from the heat.
• Top the cooked rice with the steak and pour some white queso over the skillet of steak and rice. Top with fresh cilantro. Serve as is or inside of some flour tortillas.
• Enjoy! These are good with some salsa, fresh Pico de Gallo, or taco sauce.

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