Ingredients
- Steak (Sirloin or Ribeye) – 1 pound
- Cooked Rice – 2 cups
- Velveeta Cheese – 8 ounces, cubed
- Diced Tomatoes and Green Chilies (Rotel) – 1 (10 ounce) can, undrained
- Milk – 1/4 cup
- Onion – 1/2, chopped
- Olive Oil – 1 tablespoon
- Cumin – 1 teaspoon
Instructions
- Step 1: Season steak with salt, pepper, and any desired steak seasoning. Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare, or until cooked to desired doneness. Remove steak from skillet and let rest for 5-10 minutes before slicing into bite-sized pieces.
- Step 2: While the steak is resting, in the same skillet (or a separate saucepan), combine the Velveeta cheese, Rotel, and milk. Heat over low heat, stirring constantly until the cheese is completely melted and smooth.
- Step 3: Add the cooked rice and chopped onion to the cheese mixture. Stir well to combine, ensuring the rice is evenly coated in the queso. Season with cumin.
- Step 4: Gently fold the sliced steak into the queso rice mixture.
- Step 5: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave with a splash of milk to restore creaminess, stirring frequently.
- Garnish with fresh cilantro and a squeeze of lime for a vibrant flavor boost.
- Don't overcrowd the skillet when searing the steak; sear in batches if needed to get a good crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American