Ingredients
Scale
- 1 pound flank steak or sirloin steak
- 1 cup long-grain white rice
- 2 tablespoons olive oil, divided
- 2 cups low-sodium beef broth
- 8 ounces white queso blanco (or Velveeta), cubed
- 1 tablespoon taco seasoning (or preferred steak seasoning)
- 1/2 small white onion, finely diced
Instructions
- Step 1: Season the steak liberally with the taco seasoning. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 3-5 minutes per side until desired doneness is reached. Remove the steak, let it rest for 5 minutes, then thinly slice it against the grain.
- Step 2: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the white rice and toast for 1 minute until the edges become translucent.
- Step 3: Pour in the beef broth. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet tightly and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
- Step 4: Once the rice is cooked, remove the lid and stir in the cubed queso blanco (or Velveeta) until it is completely melted and the rice is coated in a thick, creamy sauce. If the queso is too thick, add a splash of water or milk to reach desired consistency.
- Step 5: Fold the sliced steak and any accumulated steak juices into the queso rice mixture. Serve immediately, garnished with optional cilantro or hot sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the mixture is cooled completely before sealing to prevent excess condensation.
- To bring back the velvety texture when reheating, gently warm the rice in a skillet over low heat, adding a splash of extra beef broth or milk to rehydrate the creamy queso sauce.
- Brighten up the rich, savory dish by adding a fresh topping like a sprinkle of chopped cilantro, sliced avocado, or a dollop of cool sour cream just before serving.
- For guaranteed tenderness, maximize the flavor and juiciness of the steak by letting it rest for the full five minutes after searing before slicing it against the grain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American