Easy Recipes: Steak Queso Rice Skillet Dinner
A hearty one-pan meal with tender steak, creamy queso, and flavorful rice.
Servings: 6 servings
Ingredients
- 1.5 lbs ribeye steak, cut into bite-sized pieces
- 2 cups jasmine rice, uncooked
- 4 cups beef broth
- 1 packet taco seasoning
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 can Rotel tomatoes (10 oz)
- 2 cups shredded Mexican blend cheese
- 1 cup queso dip
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season steak pieces with salt, pepper, and half the taco seasoning.
- Sear the steak on all sides until browned, about 3–4 minutes. Remove and set aside.
- Add minced garlic to the same skillet. Sauté for 30 seconds.
- Pour in beef broth, remaining taco seasoning, Rotel, corn, and jasmine rice.
- Bring to a boil, then cover and reduce heat to low. Simmer for 15–18 minutes until rice is tender.
- Stir in shredded cheese and queso dip until creamy.
- Return steak to the pan and gently combine.
- Garnish with chopped cilantro and serve warm.