This Steak Queso Rice is a flavorful and satisfying Tex-Mex dish that features seared steak, creamy queso sauce, and fluffy rice. It’s the perfect comfort food for busy weeknights, offering bold flavors and cheesy goodness all in one. Whether you’re serving it for dinner or sharing it with family and friends, it’s sure to be a hit!
Why You’ll Love This Recipe
This dish combines tender, perfectly seasoned steak with rich, cheesy queso sauce over fluffy rice for a meal that’s both comforting and filling. The queso sauce is creamy, cheesy, and has just the right amount of spice. Plus, it’s easy to make and can be ready in under an hour, making it ideal for a quick, delicious dinner.
Ingredients
For the Steak:
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450g (1 lb) flank or sirloin steak
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1 tsp paprika
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Salt and pepper, to taste
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2 tsp ground cumin
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1 tbsp olive oil
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1 tsp garlic powder
For the Queso Sauce:
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1 ½ cups whole milk
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Salt and pepper, to taste
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½ tsp ground cumin
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2 cups shredded cheddar cheese
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2 tbsp butter
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1 tsp chili powder
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2 garlic cloves, finely chopped
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1 cup shredded Monterey Jack cheese
For the Rice:
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2 cups broth or water
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Salt, as needed
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1 tbsp olive oil
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1 cup long-grain white rice
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1 tsp garlic powder
Optional Garnishes:
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Fresh cilantro, chopped
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Lime wedges
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Avocado slices
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Sliced jalapeños
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Steak:
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Pat the steak dry with paper towels and rub both sides with olive oil.
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Coat the steak with paprika, ground cumin, garlic powder, salt, and pepper.
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Heat a large skillet over high heat. Sear the steak for 4-5 minutes on each side, depending on the thickness of the steak and your desired doneness (4 minutes for medium-rare, 5 minutes for medium).
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Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing thinly against the grain for maximum tenderness.
2. Cook the Rice:
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Rinse the rice under cold water to remove excess starch.
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Heat olive oil in a pot over medium heat, then stir in the rice and garlic powder. Toast the rice lightly for about 1-2 minutes.
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Add the broth or water and bring it to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
3. Make the Queso Sauce:
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In the same skillet used for the steak, melt butter over medium heat.
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Add the chopped garlic and cook for about 1 minute until fragrant.
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Pour in the milk and bring it to a gentle simmer.
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Gradually stir in the shredded cheddar and Monterey Jack cheeses, continuing to stir until the sauce is smooth and creamy.
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Season with cumin, chili powder, salt, and pepper to taste.
4. Assemble the Dish:
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Spoon the cooked rice onto plates.
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Top with sliced steak, then ladle the warm queso sauce over the steak and rice.
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Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for added flavor and texture.
Servings and Timing
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Servings: 4 servings
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Preparation Time: 15 minutes
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Cooking Time: 30 minutes
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Total Time: 45 minutes
Variations
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Make it Spicy – Add a pinch of cayenne pepper or minced jalapeños to the queso sauce for more heat.
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Vegetarian Version – Skip the steak and substitute with grilled vegetables like bell peppers, zucchini, and mushrooms for a satisfying vegetarian version.
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Swap the Cheese – Try different cheese combinations, such as pepper jack or gouda, for a unique twist on the queso sauce.
Storage
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Storing Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak and queso in the microwave or on the stovetop with a splash of milk to restore the sauce’s creamy texture.
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Freezing – It’s best to freeze the rice and queso separately from the steak to maintain the quality. Store in freezer-safe containers for up to 2 months.
FAQs
Can I use a different type of steak?
Yes, you can use other cuts like ribeye or strip steak, though flank and sirloin work particularly well for this recipe because they’re easy to slice thinly and cook quickly.
Can I make the queso sauce ahead of time?
Yes, you can make the queso sauce in advance and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a bit of milk to restore its creaminess.
Can I make this dish without the queso sauce?
If you prefer a lighter dish, you can skip the queso sauce and use a salsa or guacamole as a topping instead.
How can I make this dish spicier?
To add more heat, try adding chopped jalapeños to the rice or stirring some hot sauce into the queso sauce.
Conclusion
This Steak Queso Rice is a flavorful, comforting dish that’s perfect for a quick and satisfying dinner. The seared steak pairs perfectly with the creamy, cheesy queso sauce and fluffy rice, while the fresh garnishes add a burst of brightness. Whether you’re serving it for a family meal or impressing guests at a BBQ, this dish is sure to become a favorite!
Print
Steak Queso Rice
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Steak Queso Rice recipe combines tender, seared steak with a creamy, cheesy queso sauce over fluffy rice. Perfectly seasoned and full of bold Tex-Mex flavors, this dish is ideal for a quick and comforting dinner. It’s easy to make, gluten-free, and sure to become a family favorite!
Ingredients
For the Steak:
450g (1 lb) flank or sirloin steak
1 teaspoon paprika
Salt and pepper, to taste
2 teaspoons ground cumin
1 tablespoon olive oil
1 teaspoon garlic powder
For the Queso Sauce:
1 ½ cups whole milk
Salt and pepper, to taste
½ teaspoon ground cumin
2 cups shredded cheddar cheese
2 tablespoons butter
1 teaspoon chili powder
2 garlic cloves, finely chopped
1 cup shredded Monterey Jack cheese
For the Rice:
2 cups broth or water
Salt, as needed
1 tablespoon olive oil
1 cup long-grain white rice
1 teaspoon garlic powder
Optional Garnishes:
Fresh cilantro, chopped
Lime wedges
Avocado slices
Sliced jalapeños
Instructions
Prepare the Steak: Pat the steak dry with paper towels. Rub it with olive oil and season both sides with paprika, cumin, garlic powder, salt, and pepper.
Sear the Steak: Heat a large skillet over high heat. Sear the steak for 4–5 minutes per side, depending on thickness and preferred doneness. For medium-rare, 4 minutes per side is ideal. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
Cook the Rice: Rinse the rice under cold water. Heat olive oil in a pot, add rice and garlic powder, and toast lightly. Add broth or water and bring to a boil. Cover and simmer on low for 18–20 minutes until rice is tender.
Make the Queso Sauce: In the same skillet used for the steak, melt butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute. Pour in milk and bring to a gentle simmer. Gradually add shredded cheddar and Monterey Jack cheese, stirring until smooth. Season with cumin, chili powder, salt, and pepper to taste.
Assemble the Dish: Spoon rice onto plates. Top with sliced steak and ladle warm queso sauce over the top.
Garnish and Serve: Add optional garnishes such as fresh cilantro, lime wedges, avocado slices, and sliced jalapeños. Serve immediately.
Notes
Steak Tenderness: Always slice the steak against the grain for optimal tenderness.
Flavorful Rice: Use low-sodium chicken broth for a richer rice flavor.
Adjust Heat: Add cayenne or minced jalapeños to the queso for extra heat, if desired.
Steak Doneness: For medium-rare steak, cook 4 minutes per side. For medium, cook 5 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
