There’s something deeply comforting about a one-skillet meal that delivers steakhouse flavor without the fuss. Steak & Cheese Rice combines browned sirloin or ribeye, tender rice, sautéed peppers and onions, and a gooey cheese finish for a filling weeknight dinner that comes together in about 30 minutes. If you enjoy melting cheese into savory rice dishes, you might also like this hearty Philly cheesesteak soup for another take on steak-and-cheese comfort food.
Why you’ll love this dish
This recipe hits a sweet spot: it’s quick, satisfying, and uses pantry-friendly staples. You get tender steak bites plus the creamy texture of queso or melted cheese folded into rice — comforting and familiar, but with bold flavor in every forkful. It’s a great candidate for busy weeknights, meal-prep lunches, or when you want something that pleases both adults and kids.
"Quick to make, big on flavor — we treat this like a cheat-day staple that still feels like home-cooking."
Reasons to try it:
- Ready in roughly 30–40 minutes (depending on rice choice).
- Flexible: queso dip, shredded cheese, white or brown rice.
- One-skillet cleanup when you use the same pan for steak and rice.
- Easily doubled for leftovers.
Step-by-step overview
In plain terms: sear the diced steak, remove it, sauté aromatics, toast the rice briefly, add beef broth and simmer until tender, fold in cheese for creaminess, and return the steak. The whole process relies on building layers of flavor — the fond from searing the beef, the caramelized onions and peppers, and the melted cheese tying everything together.
What to expect:
- High heat to brown the steak (flavor).
- Medium heat to soften the veggies (sweeter notes).
- Low-and-slow simmer for the rice (tender grains).
- Gentle folding of cheese and steak at the end to avoid overcooking.
What you’ll need
- 1 lb steak (sirloin or ribeye), diced — pat dry for a better sear; ribeye is richer, sirloin is leaner and cheaper.
- 1 cup rice (white long-grain or brown) — white cooks faster; see tips for brown rice adjustments.
- 2 cups beef broth — low-sodium works so you can control salt.
- 1 cup queso cheese dip or shredded cheese (cheddar, Monterey Jack) — queso melts extra creamy.
- 1 bell pepper, diced — any color.
- 1 onion, diced — yellow or white.
- 2 cloves garlic, minced.
- 1 tablespoon olive oil.
- Salt and pepper to taste.
- Optional: sour cream and chopped cilantro for garnish.
Substitutions and notes:
- Use chicken broth if you don’t have beef broth (slightly different flavor).
- For a lighter version, swap queso for reduced-fat shredded cheese and use lean sirloin.
- To make it vegetarian, replace steak with seasoned seared mushrooms and use vegetable broth.
How to prepare it
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the diced steak with salt and pepper. Place in the hot skillet without crowding; sear until browned — about 2–3 minutes per side depending on cube size. Work in batches if needed so the meat browns instead of steams.
- Remove the steak to a plate and tent loosely with foil. This keeps it warm and lets juices redistribute.
- In the same skillet, drop the heat to medium and add the diced onion and bell pepper. Sauté until softened and starting to brown, 4–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the rice for 1–2 minutes to toast lightly and pick up the pan flavors. Scrape the bottom of the skillet to loosen any browned bits (fond).
- Pour in the beef broth, bring to a boil, then reduce heat to low, cover, and simmer. For white rice, simmer 15–20 minutes; for brown rice, expect closer to 35–45 minutes and use an extra 1/4–1/2 cup broth if needed. Avoid lifting the lid while it cooks.
- Once the rice is tender and liquid absorbed, lower the heat. Stir in the queso or shredded cheese until it melts and the mixture becomes creamy.
- Return the cooked steak to the skillet and gently fold to combine and reheat the beef without drying it out. Taste and adjust salt and pepper.
- Serve hot with optional dollops of sour cream and a sprinkle of chopped cilantro.
How to prepare it (quick checklist)
- Sear steak → set aside.
- Sauté onions, peppers → add garlic.
- Toast rice → add broth → simmer covered.
- Stir in cheese → fold in steak → serve.
Best ways to enjoy it
Serve Steak & Cheese Rice straight from the skillet for a rustic, family-style meal. Pairings that work well:
- A crisp green salad or steamed broccoli to cut the richness.
- Warm tortillas or a side of chips if you want hand-held bites.
- A spoonful of fresh pico de gallo or pickled jalapeños for brightness.
If you prefer another slow-cooked, creamy comfort dish, try this rich Crock-Pot cream cheese chicken chili for a different but equally cozy weeknight option.
Storage and reheating tips
- Refrigerate within two hours of cooking in an airtight container.
- Keeps 3–4 days in the fridge. Reheat on the stovetop over low heat with a splash of broth to restore creaminess, or microwave in short bursts, stirring between intervals.
- Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Pat the steak cubes dry and don’t overcrowd the pan. Good browning is the secret to deep flavor.
- Use the fond: deglaze the skillet with a splash of broth after searing to capture those browned bits before adding the rice.
- If using queso dip, add it off the heat or on very low heat to prevent separation—stir until just melted.
- For the creamiest texture, let the rice rest covered for 5 minutes after cooking, then stir in cheese and steak.
- To keep steak tender, reheat briefly at the end rather than simmering it with the rice from the start.
Creative twists
- Mexican-style: add a teaspoon of cumin and smoked paprika, top with salsa and jalapeños.
- Low-carb: use cauliflower rice and omit the broth quantities; cook veggies until tender then stir in cauliflower and cheese to heat through.
- Mediterranean: swap bell pepper for roasted red peppers, use feta instead of queso, finish with chopped parsley and lemon zest.
- Vegetarian: replace steak with seared portobello or extra-firm tofu and use vegetable broth.
- Cheesy bake: transfer to a baking dish, top with extra shredded cheese, and broil briefly for a melty crust.
Your questions answered
Q: Can I use frozen steak?
A: Yes. Thaw completely and pat dry before searing. Searing frozen meat will steam rather than brown, and you’ll miss the fond that builds flavor.
Q: How do I adapt this for brown rice?
A: Brown rice needs more liquid and time. Use about 2 1/4 to 2 1/2 cups broth for 1 cup brown rice and simmer 35–45 minutes until tender. You can also par-cook the brown rice separately to shorten total time.
Q: Is this safe to make ahead and freeze?
A: Absolutely. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
Q: Can I replace queso with shredded cheese?
A: Yes. Shredded cheddar, Monterey Jack, or a Mexican blend work well. Stir in over low heat until melted. Queso yields a silkier, saucier finish.
Q: Is this gluten-free?
A: The basic recipe is gluten-free if your beef broth and queso or shredded cheese are labeled gluten-free. Always check ingredient labels.
If you have any dietary constraints or want a version tailored to a specific rice type or protein, tell me what you have on hand and I’ll suggest an adjusted method.
Print
Steak & Cheese Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting one-skillet meal featuring tender steak, creamy cheese, and sautéed vegetables mixed with fluffy rice.
Ingredients
- 1 lb steak (sirloin or ribeye), diced
- 1 cup rice (white long-grain or brown)
- 2 cups beef broth (low-sodium)
- 1 cup queso cheese dip or shredded cheese (cheddar, Monterey Jack)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sour cream and chopped cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the diced steak with salt and pepper. Sear the steak in the hot skillet until browned, about 2–3 minutes per side. Set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté until softened and starting to brown, about 4–6 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the rice and toast for 1–2 minutes. Scrape the bottom of the skillet to loosen any browned bits.
- Pour in the beef broth, bring to a boil. Reduce heat to low, cover, and simmer. For white rice, simmer 15–20 minutes; for brown rice, about 35–45 minutes.
- Once the rice is tender, stir in the queso or shredded cheese until melted.
- Return the cooked steak to the skillet, folding gently to combine and reheat.
- Serve hot with optional sour cream and cilantro.
Notes
For a vegetarian version, replace steak with seasoned seared mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American