Lu-Ann Simon January 20, 2026

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One-Pan Steak Queso Rice

Name: One-Pan Steak Queso Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb steak, diced; 1 cup uncooked rice; 2 cups beef broth; 1 cup queso cheese; 1 onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil

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A warm skillet bubbles gently, the air filling with the savory scent of seared beef, garlic, and softened peppers. One-Pan Steak Queso Rice is one of those cozy, all-in-one dinners that delivers creamy comfort without a pile of dishes, perfect for weeknight family meals or a relaxed weekend supper. If you love the idea of a cheesy, saucy rice dish that finishes in one pan, you might also enjoy the silky texture of a one-pan creamy Parmesan chicken and rice, which shares the same spirit of easy, satisfying cooking.

Why This One-Pan Steak Queso Rice Works

This dish is a winning combination because it layers flavors and textures in a single pan, so every spoonful is melted cheese, tender beef, and fluffy rice. Browning the steak first creates rich caramelized notes, the vegetables bring a soft crunch and sweet aromatics, and the queso adds a luscious, silky finish that binds everything together.

What makes this recipe especially appealing is its simplicity, no-fuss cleanup, and versatility. It feels indulgent yet approachable, making it ideal for hungry weeknights, potlucks, or casual dinner parties. Quick reasons to love it
Comforting, creamy elements, all cooked in one pan for easy cleanup
Flexible ingredient swaps to suit what you have on hand
Builds flavor efficiently by browning meat and toasting rice in the same skillet

What You’ll Need

Think of ingredients as roles, the steak for savory richness, the rice for body and texture, the queso for creaminess, and the vegetables for brightness. You can adjust quantities or swap cheese styles if you prefer a sharper or milder finish.

1 lb steak, diced
1 cup uncooked rice
2 cups beef broth
1 cup queso cheese
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
Salt and pepper to taste
Olive oil

Notes, feel free to use a short grain rice for creamier texture or long grain for fluffier separate grains, and choose a queso that melts well, or substitute a blend of Monterey Jack and cheddar for a milder option.

How to Cook One-Pan Steak Queso Rice

In a large pan, heat olive oil over medium heat. Add the diced steak and cook until browned, letting the pieces develop a deep crust on the outside, about 4 to 6 minutes. You want a nice brown color for rich flavor, but do not overcrowd the pan or the meat will steam instead of sear.
Add chopped onion, bell pepper, and garlic to the pan and cook until vegetables are tender, stirring so the onion becomes translucent and the pepper softens, about 4 minutes. The pan will smell fragrant and slightly sweet as the aromatics release their oils.
Stir in the rice and beef broth, scraping any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low and cover, so the rice simmers gently and absorbs the liquid fully. You should see gentle bubbles and steam rising through the lid.
Cook for about 18 to 20 minutes, or until the rice is fully cooked, with grains tender but still holding their shape. Lift the lid to check, the rice should have absorbed most of the broth and look plump.
Once the rice is cooked, stir in the queso cheese until melted and creamy, folding it through until everything is slick and glossy. The mixture should be richly colored and smooth, clinging to each grain.
Season with salt and pepper to taste and let the dish rest off the heat for a couple of minutes to allow the flavors to settle. Serve warm, spooned into bowls and garnished if you like with fresh herbs or a squeeze of lime.

Prep ~10 minutes, Cook ~30 minutes, Total ~40 minutes, Servings ~4, Kcal ~550

Make-Ahead and Prep Tips

You can shave time on a busy night by doing a few components ahead. Dice the onion and bell pepper up to 24 hours in advance and store them in an airtight container in the refrigerator. Mince the garlic and keep it in a small covered dish or wrapped in plastic.

If you prefer, sear the diced steak earlier in the day and refrigerate it, then add it when you build the rice. Cooked steak holds well for up to 2 days in the fridge and will reheat quickly in the pan as you simmer the rice. You can also make the entire dish, cool it quickly, and refrigerate for an easy reheat, though the texture will be best when freshly cooked. For potluck transport, assemble the cooked rice with warm queso in an oven safe dish, then rewarm covered at a low temperature before serving.

Storing and Reheating

Refrigerate leftover One-Pan Steak Queso Rice in an airtight container within two hours of cooking. It will keep well for 3 to 4 days in the refrigerator. If you want to freeze portions, cool the dish completely, portion into freezer-safe containers, and freeze for up to 2 months for best quality.

To reheat gently, thaw frozen portions overnight in the fridge when possible, then reheat on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce and stir until heated through. In the microwave, reheat in short bursts at medium power, stirring between intervals to redistribute heat and revive creaminess. A freshness cue is the aroma and color, if the dish smells fresh and the peppers keep a bright tone, it should be fine to eat.

Perfect Pairings

A simple green salad with lime or cilantro vinaigrette for brightness
Roasted corn or street corn off the cob, which adds sweet charred notes
Warm flour tortillas for scooping and making quesadilla style bites
Pickled jalapeños or a crisp slaw to cut through the richness
Sliced avocado or a dollop of plain yogurt for cooling creaminess

In one sitting you can pair this bowl with a crisp side like a citrusy salad, and if you enjoy layered one-pan dinners, the crunchy contrast of a side can balance the velvety queso, similar to how different textures lift a dish such as one-pan honey BBQ chicken and rice in family meals.

Make It Your Own

Swap the steak, try ground beef or diced chicken for a more economical or family-friendly variant, adjusting cooking time as needed. Ground beef integrates into the rice quickly and creates a hearty, crumbly texture.
For extra smoky flavor, stir in a little smoked paprika or a few chopped canned chipotles in adobo, adding heat and depth.
Add vegetables like corn, peas, or chopped spinach toward the end of cooking for color and nutrition, stirring them in during the last few minutes to keep them bright.
Make it lighter by swapping regular queso for a reduced-fat melting cheese, or use a half and half of queso and a bit of cream cheese for stability.
For crunch and a breakfast twist, top with crisped turkey bacon pieces, swap in turkey bacon for a lighter, leaner touch, and a fried egg on top.
Turn it into a Tex Mex casserole by baking it briefly under a broiler with extra cheese for a golden crust.
Serve with fresh herbs like cilantro or sliced green onions to add a lively herbal note that brightens the dish.
Try cauliflower rice instead of regular rice for a low-carb version, adjusting liquid slightly and shortening cooking time so it does not become mushy.

Pro Tips for Best Results

Heat and sear, do not crowd the pan when browning the steak so the meat gets a good crust.
Use hot broth when adding to the pan to reduce the time it takes to return to a simmer.
Keep a light hand with salt until the cheese is in, because queso and broth can already contain sodium.
Let the pan rest off the heat for a couple of minutes after mixing in the cheese, the residual warmth will give a silkier texture.
If using a meat thermometer, aim for 130 F to 140 F for medium rare to medium steak before dicing, or cook diced pieces until they reach your desired doneness.
Stir gently after the rice finishes so you do not break the grains, keep the texture distinct and pleasing.

Frequently Asked Questions

• Can I use a different cut of steak, and how will that change the dish?
You can use flank, skirt, sirloin, or even ribeye, but choose leaner cuts for economical weeknight meals. Tougher cuts benefit from slicing thin or dicing small, while tender cuts will stay juicy and brown quickly. Adjust cooking time so that bite sized pieces do not overcook.

• Is it safe to use leftover steak in this recipe?
Yes, leftover cooked steak works well and heats through faster, reducing total cooking time. Slice or dice the steak and add it toward the end of the simmer to prevent it from becoming tough.

• My rice was undercooked after the suggested time, what should I do?
If the rice is still firm and the liquid has been absorbed, add a few tablespoons of hot broth or water, cover, and let it steam on very low heat for another 5 minutes. Avoid raising the heat, which can scorch the bottom and dry out the dish.

• Can I make this recipe dairy free or vegan?
To make a dairy free version, use a plant based cheese that melts well and swap beef broth for a robust vegetable broth, then use a plant based steak substitute or seasoned mushrooms for umami depth. The texture will differ, but careful seasoning can keep the dish satisfying.

• How should I adjust seasoning if my queso is very salty?
Taste the dish after you add the queso and resist adding more salt until you have sampled a well mixed spoonful. You can balance excess salt with a squeeze of lime, a little plain yogurt, or extra rice to dilute the intensity.

• Can this be doubled for a crowd, and will the cooking time change?
You can double the recipe in a large enough pan or skillet, but be mindful that more volume will take longer to come to a simmer and may need a few extra minutes for the rice to cook. Stir carefully and watch for even heat distribution.

• What is the best way to get a silky queso texture?
Use low heat when incorporating the queso and stir gently until it melts smoothly. If the cheese seems grainy, add a small splash of hot broth and whisk it in to bring back creaminess.

Final Thoughts

One-Pan Steak Queso Rice is cozy comfort food that feels indulgent while staying straightforward to prepare, a perfect weeknight hero when you crave creamy, savory satisfaction with minimal cleanup. With simple swaps and easy make-ahead options, it adapts to many occasions and tastes, so give it a try and let the warm, cheesy aroma fill your kitchen soon.

One-Pan Steak Queso Rice

Author: anastasia-rice
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Beef

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Description

A cozy, creamy one-pan dish that combines seared beef, fluffy rice, and melted queso for a perfect weeknight dinner.

Ingredients

Scale

1 lb steak, diced
1 cup uncooked rice
2 cups beef broth
1 cup queso cheese
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
Salt and pepper to taste
Olive oil

Instructions

In a large pan, heat olive oil over medium heat. Add the diced steak and cook until browned, about 4 to 6 minutes.
Add chopped onion, bell pepper, and garlic to the pan and cook until vegetables are tender, about 4 minutes.
Stir in the rice and beef broth, scraping any browned bits from the pan. Bring to a boil, then reduce heat to low and cover.
Cook for about 18 to 20 minutes, or until the rice is fully cooked.
Once cooked, stir in the queso cheese until melted and creamy.
Season with salt and pepper, let rest for a couple of minutes, then serve warm.