Steak, Cheese, and Rice Skillet
Steak, Cheese, and Rice Skillet
Ingredients
For the Rice
- 1 cup long grain white rice, rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 fluid ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
For the Steak
- 1 1/2 pounds NY strip steak, cut into thin strips
- 2 tablespoons butter
- as needed Montreal steak seasoning
For Serving
- as needed Pancho’s White Queso
- as needed fresh cilantro, chopped
- as needed flour tortillas
- as needed salsa, for serving (optional)
- as needed fresh Pico de Gallo, for serving (optional)
- as needed taco sauce, for serving (optional)
Instructions
- 1
Rinse the long grain white rice thoroughly under cold water until the water runs clear. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the rinsed rice and stir constantly for 3-5 minutes, allowing it to toast slightly until some grains are translucent and some are lightly golden.
⏱️ 5 min
- 3
Add the chopped onion and minced garlic to the skillet with the rice. Stir well and cook for 2-3 minutes until the onion softens and becomes fragrant.
⏱️ 3 min
- 4
Pour in the chicken broth and tomato sauce. Add the salt, pepper, cumin, and dried cilantro. Stir everything together until well combined.
⏱️ 2 min
- 5
Increase the heat to bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min
- 6
While the rice is cooking, heat 2 tablespoons of butter in a separate skillet over medium-high heat.
⏱️ 1 min
- 7
Add the thinly sliced NY strip steak to the hot skillet. Season generously with Montreal steak seasoning. Cook the steak for 3-5 minutes, flipping occasionally, until cooked to your desired doneness. Remove the skillet from the heat.
⏱️ 5 min
- 8
Once the rice is cooked, uncover the skillet. Top the cooked rice evenly with the prepared steak.
⏱️ 1 min
- 9
Generously pour Pancho’s White Queso over the steak and rice mixture in the skillet.
⏱️ 1 min
- 10
Garnish with fresh chopped cilantro.
⏱️ 1 min
- 11
Serve immediately, either directly from the skillet or scooped into warm flour tortillas. Offer optional accompaniments like salsa, fresh Pico de Gallo, or taco sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak, Cheese, and Rice Skillet
For the Rice
- 1 cup long grain white rice, rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 fluid ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
For the Steak
- 1 1/2 pounds NY strip steak, cut into thin strips
- 2 tablespoons butter
- as needed Montreal steak seasoning
For Serving
- as needed Pancho’s White Queso
- as needed fresh cilantro, chopped
- as needed flour tortillas
- as needed salsa, for serving (optional)
- as needed fresh Pico de Gallo, for serving (optional)
- as needed taco sauce, for serving (optional)
Instructions
- 1
Rinse the long grain white rice thoroughly under cold water until the water runs clear. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the rinsed rice and stir constantly for 3-5 minutes, allowing it to toast slightly until some grains are translucent and some are lightly golden.
⏱️ 5 min - 3
Add the chopped onion and minced garlic to the skillet with the rice. Stir well and cook for 2-3 minutes until the onion softens and becomes fragrant.
⏱️ 3 min - 4
Pour in the chicken broth and tomato sauce. Add the salt, pepper, cumin, and dried cilantro. Stir everything together until well combined.
⏱️ 2 min - 5
Increase the heat to bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min - 6
While the rice is cooking, heat 2 tablespoons of butter in a separate skillet over medium-high heat.
⏱️ 1 min - 7
Add the thinly sliced NY strip steak to the hot skillet. Season generously with Montreal steak seasoning. Cook the steak for 3-5 minutes, flipping occasionally, until cooked to your desired doneness. Remove the skillet from the heat.
⏱️ 5 min - 8
Once the rice is cooked, uncover the skillet. Top the cooked rice evenly with the prepared steak.
⏱️ 1 min - 9
Generously pour Pancho’s White Queso over the steak and rice mixture in the skillet.
⏱️ 1 min - 10
Garnish with fresh chopped cilantro.
⏱️ 1 min - 11
Serve immediately, either directly from the skillet or scooped into warm flour tortillas. Offer optional accompaniments like salsa, fresh Pico de Gallo, or taco sauce.
⏱️ 1 min