Steak Cheese and Rice Skillet (Print-Friendly Version)
Steak, cheesy rice, and fresh cilantro come together for a family favorite perfect for busy weeknights.
# Ingredients You'll Need:
→ Rice Base
01 -
1 cup long grain white rice, rinsed
02 -
2 tablespoons olive oil
03 -
1 small onion, chopped
04 -
1 tablespoon minced garlic
05 -
2 cups chicken broth
06 -
226 grams tomato sauce
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried cilantro
→ Steak and Toppings
11 -
454 grams sirloin steak, cut into bite-sized pieces
12 -
2 tablespoons butter
13 -
Montreal steak seasoning, to taste
14 -
Pancho’s White Queso, as needed
15 -
Fresh cilantro, chopped, for garnish
16 -
Flour tortillas, optional, for serving
# How to Make It:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the rinsed long grain white rice and stir frequently until lightly toasted.
02 -
Add chopped onion and minced garlic to the toasted rice. Sauté until the onion is translucent and fragrant.
03 -
Pour in chicken broth and tomato sauce. Add salt, black pepper, ground cumin, and dried cilantro. Stir thoroughly to combine.
04 -
Bring mixture to a gentle boil. Once bubbling, reduce the heat to medium-low, cover, and cook for 20 minutes or until the rice is tender and liquid is absorbed.
05 -
While rice simmers, melt butter in a second skillet over medium-high heat. Add sirloin steak pieces and season with Montreal steak seasoning. Cook, stirring, until steak reaches desired doneness. Remove from heat.
06 -
Top the cooked rice evenly with the prepared steak. Drizzle with warm Pancho’s White Queso and garnish with fresh chopped cilantro. Serve immediately as is or wrapped in flour tortillas.
# Extra Information:
01 -
For added freshness, serve with salsa, Pico de Gallo, or taco sauce alongside each portion.