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A high-angle shot of a steak and queso rice bowl. The bowl is filled with white rice, topped with the cheesy steak and queso mixture, and garnished with cilantro.

Steak and Queso: The Ultimate Cheesy Skillet Recipe

This Steak and Queso recipe delivers juicy, seasoned steak in a velvety, spicy cheese sauce. A versatile, one-skillet dish perfect as a dip or a main course, ready in just 40 minutes for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin or flank steak thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup onion finely diced
  • 1 jalapeño finely diced, seeds removed for less heat
  • 2 cloves garlic minced
  • 12 oz evaporated milk
  • 8 oz sharp cheddar cheese shredded from a block
  • 4 oz Monterey Jack cheese shredded from a block
  • 10 oz diced tomatoes with green chiles (Ro-Tel) undrained
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Sharp Knife

Method
 

  1. Pat the steak dry and slice it into thin, bite-sized strips against the grain. In a bowl, toss the steak strips with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 2-3 minutes per side, until browned and just cooked through. Remove the steak from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium. Add the diced onion and jalapeño. Sauté until softened, about 4-5 minutes.
  4. Add the minced garlic to the skillet and cook for another minute until fragrant.
  5. Pour in the evaporated milk and bring the mixture to a gentle simmer. Reduce the heat to low.
  6. Add the shredded cheddar and Monterey Jack cheeses to the skillet, one handful at a time. Stir continuously and allow each handful to melt completely before adding the next. This ensures a smooth, creamy queso.
  7. Once all the cheese is melted, stir in the undrained can of diced tomatoes and green chiles.
  8. Return the cooked steak and any accumulated juices to the skillet. Stir to combine everything and allow the steak to heat through.
  9. Garnish with fresh chopped cilantro and serve immediately.

Notes

For the creamiest queso, shred your own cheese from a block. Pre-shredded cheese contains starches that can make the sauce grainy.
Do not boil the cheese sauce, as high heat can cause it to separate. Keep it on a low, gentle heat.
For a spicier queso, leave the seeds in the jalapeño or add a pinch of cayenne pepper.