Cheesy Steak & Rice Recipe

I absolutely love this Cheesy Steak & Rice Recipe because it strikes the perfect balance between quick weeknight convenience and mouthwatering flavor. When I first tried it, I was blown away by how easy it was to whip up a satisfying, restaurant-quality dish right from my home kitchen. You’ll find that the combination of tender, spiced steak with cheesy, fragrant rice is just downright addictive.

This recipe truly shines when you want a filling meal that doesn’t require hours of prep or cleanup. Whether you’re cooking for the family or need a fast but impressive dinner for friends, this Cheesy Steak & Rice Recipe works like a charm. Plus, with ready-made rice packs and simple seasonings, it’s foolproof even if you’re new to cooking steak.

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Ingredients You’ll Need

Each ingredient in this Cheesy Steak & Rice Recipe plays a key role, and I love how the spices complement the steak without overwhelming it. The Ben’s Original Ready Rice Cilantro Lime packs bring in a fresh, tangy lift that pairs beautifully with the creamy queso.

• NY Strip Steak: This cut stays tender and has great beefy flavor when sliced thin.
• Avocado oil: A high smoke point oil that’s perfect for searing steak on a griddle.
• Salt: Essential to bring out the natural flavors of the steak and rice.
• Pepper: Adds just a little heat and earthiness to the seasoning.
• Cumin: Provides a warm, slightly nutty depth to the spice blend.
• Dried cilantro: Brings a subtle herbal note without the moisture of fresh leaves.
• Chili powder: Adds smoky warmth, rounding out the steak seasoning perfectly.
• Cayenne: Gives a gentle kick, but feel free to adjust if you want it milder.
• Ben’s Original Ready Rice Cilantro Lime: This is my secret convenience—zesty, perfectly cooked rice ready in minutes.
• Water: To help cook the rice evenly on the griddle.
• Pancho’s queso: The cheesy topping that elevates everything with creamy, melty goodness.
• Pico de gallo: Freshness and brightness to balance the richness.
• Fajita size flour tortillas: For making tacos or wraps that soak up all the tasty juices.
• Cilantro: Fresh garnish to finish with vibrant color and flavor.

Variations

I love making this recipe my own by swapping out a few ingredients here and there. Feel free to tweak the spice levels or swap in alternatives that suit your taste or dietary preferences.

• Swap the steak: I’ve tried flank steak or skirt steak in a pinch, and they work beautifully with a little extra marinating time.
• Dairy-free version: Use a plant-based cheese or omit the queso for a lighter option—still just as tasty!
• Veggie boost: Adding sautéed bell peppers and onions with the steak makes the dish even more vibrant and hearty.
• Spice it up: When I want more heat, I add sliced jalapeños or sprinkle extra cayenne—it wakes everything up.

How to Make Cheesy Steak & Rice Recipe

Step 1: Slice and Season the Steak

Start by slicing your NY strip steak into thin, even strips—this helps it cook quickly and stay tender. Then, toss the strips in a bowl with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Make sure each piece is well coated; I like to use my hands here to really massage in the spices. This step is where the flavor starts building!

Step 2: Cook the Rice on the Griddle

Heat your griddle to medium-high and add a touch of avocado oil. Open your Ben’s Original Ready Rice Cilantro Lime packs and pour them onto the griddle with about half a cup of water. Stir occasionally and cook until the rice is heated through and tender—usually about 5-7 minutes. This step is my favorite because the rice picks up those great griddle flavors alongside the steak.

Step 3: Sear the Steak Strips

Clear a space on your griddle and crank up the heat slightly. Add a little more avocado oil if needed, then lay down the spice-coated steak strips in a single layer. Let them sear without moving for about 2 minutes, then flip and cook another 1-2 minutes until they’re nicely browned but still juicy. This quick sear locks in flavor and keeps the steak tender.

Step 4: Combine and Melt the Cheese

After you’ve cooked the steak, mix it gently into the warm rice. Then, spoon generous dollops of Pancho’s queso on top and let it melt right on the griddle or cover briefly to get that ooey-gooey goodness. Sprinkle fresh cilantro over everything for that final burst of color and herbal freshness.

Step 5: Warm the Tortillas and Serve

Warm your fajita-sized flour tortillas on the griddle or microwave for a few seconds. Serve the cheesy steak and rice mixture wrapped in tortillas alongside fresh pico de gallo for brightness. Trust me, this combo is such a crowd-pleaser and perfect for handheld meals.

How to Serve Cheesy Steak & Rice Recipe

Garnishes

I’m big on fresh garnishes here—hands down cilantro and a spoonful of bright pico de gallo are my go-tos, adding freshness that cuts through the richness perfectly. Sometimes I toss on sliced avocado or a squeeze of lime juice for extra zing. It just makes the whole dish pop.

Side Dishes

My favorite sides with this cheesy steak & rice meal include a simple black bean salad or charred corn on the cob. If you want veggies, a crisp green salad dressed with lime vinaigrette complements the dish beautifully. When I’m craving something heartier, roasted sweet potatoes are a great fit, too.

Creative Ways to Present

For special occasions, I’ve served this recipe as a burrito bowl—just skip the tortillas and layer the rice, steak, queso, and toppings in pretty bowls. Adding colorful diced tomatoes, sliced jalapeños, and a dollop of sour cream makes it festive and fun. You can also stuff warm tortillas and cut them into bite-size pinwheels for parties, which always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cheesy Steak & Rice Recipe keep well refrigerated in an airtight container for up to 3 days. I usually separate the steak and rice from the tortillas to keep them from getting soggy, then reheat the components separately.

Freezing

I’ve frozen the cooked steak and rice mixture before with great results. Just cool completely, pack it in freezer-safe containers, and freeze for up to 2 months. When thawing, I recommend thawing overnight in the fridge to retain moisture and flavor.

Reheating

Reheat leftovers gently on the stovetop with a splash of water or broth to keep the rice moist and prevent the steak from drying out. Covering the pan helps trap steam and bring back that fresh, just-cooked texture. I avoid microwaving directly because it can overcook the steak quickly, but if you’re in a hurry, go for short bursts and stir in between.

FAQs

Final Thoughts

This Cheesy Steak & Rice Recipe has become one of those dinners I reach for when I want something tasty, comforting, and effortlessly delicious. I love how it brings together simple ingredients to create a dish that feels special every time. If you’re looking for a recipe that delivers big on flavor without the fuss, trust me—give this one a try. You’ll end up with happy taste buds, a satisfied belly, and maybe even a cheesy smile.

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