Ingredients
Scale
- 1 lb steak (sirloin, flank, or ribeye – thinly sliced or cubed)
- 2 cups cooked white or brown rice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt & black pepper, to taste
- 1 cup store-bought queso dip (or homemade)
- ½ cup shredded cheddar cheese (optional)
- ¼ cup chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (optional)
- Optional: ½ cup sautéed bell peppers or onions
- Optional: ½ cup canned black beans, drained and rinsed
- Optional: Diced jalapeños
Instructions
- Slice or cube your steak into bite-sized pieces. Season with garlic powder, chili powder, salt, and pepper.
- In a large skillet over medium-high heat, heat the olive oil. Add the steak and cook for 4–6 minutes, or until browned and cooked to your liking. Remove from skillet and set aside.
- In the same skillet, lower the heat to medium and add your queso dip. Stir until it’s warm and melty.
- Add the cooked rice and shredded cheddar (if using) to the skillet. Stir until everything is creamy and well combined.
- Return the cooked steak to the pan. Stir everything together and heat for 1–2 minutes until everything is hot and coated in queso goodness.
- Sprinkle with chopped cilantro and a squeeze of lime juice, if desired. Serve hot and enjoy!
Notes
Customize with different proteins, veggies, or spicy additions. Great for meal prep and quick dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: steak, queso, rice, one-pan, cheesy dinner, weeknight meal