Steak and Rice Quesadilla
A hearty and flavorful meal combining steak, rice, and cheese in a convenient quesadilla form, perfect for quick dinners or fun lunches.
Ingredients
For the rice mixture
- 1 cup long grain white rice Rinsed
- 2 tbsp olive oil For toasting rice
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt Adjust to taste
- 1/2 tsp pepper Adjust to taste
- 1 tsp cumin
- 1 tsp dried cilantro
For the steak and assembly
- 1 pound sirloin steak Cut into pieces
- 2 tbsp butter For cooking steak
- to taste Montreal steak seasoning
- to taste Pancho’s White Queso
- to taste Fresh cilantro For garnish
- 4 large Flour tortillas For wrapping or serving
Instructions
Rice Preparation
- Rinse 1 cup of long grain white rice.
- In a skillet over medium-high heat, add rice with 2 tbsp olive oil and stir to toast.
- Add chopped onion and minced garlic, stirring well.
- Pour in 2 cups chicken broth and 8 oz tomato sauce along with salt, pepper, cumin, and dried cilantro. Stir well.
- Cover with a lid, lower heat to medium-low, and cook for about 20 minutes or until rice is tender.
Steak Cooking
- In a separate skillet over medium-high heat, melt 2 tbsp butter and add the cut-up steak, seasoning with Montreal steak seasoning.
- Cook steak until done to your liking.
Serving
- Top the cooked rice with the steak and drizzle with white queso.
- Garnish with fresh cilantro.
- Serve as is or wrapped inside flour tortillas.
Notes
Serve with salsa, guacamole, or fresh Pico de Gallo. Experiment with different cheeses and vegetables for added flavor and nutrition. For easy storage, allow leftovers to cool and store in an airtight container.