Steak Queso Rice Recipe
If you’re craving a dish that brings together savory steak, molten cheese, and fluffy rice in every comforting forkful, let me introduce you to Steak Queso Rice. This Tex-Mex inspired favorite layers seared, cumin-rubbed steak over perfectly cooked rice, then smothers it all with a luxuriously creamy queso sauce. Every bite delivers just the right balance of rich, cheesy goodness and warm, bold seasonings. Whether you need a weeknight pick-me-up or a shareable dinner for friends, Steak Queso Rice is a guaranteed crowd-pleaser — and so easy to make, you’ll want it on repeat!
Ingredients You’ll Need
Pulling together Steak Queso Rice is easier than you might think! Each ingredient has a special role, building layers of flavor and texture — from the juicy steak to the melty cheeses and fragrant spices. Here’s what you’ll need to create the magic:
- Flank or sirloin steak: Quick-cooking and flavorful, these cuts stay tender with the right prep and slicing.
- Paprika: Adds warm, smoky undertones that pair perfectly with the steak.
- Salt and pepper: Simple seasoning heroes that make every component pop.
- Ground cumin: Earthy and aromatic, this spice is the heartbeat of Tex-Mex flavor.
- Olive oil: Helps develop a crust on the steak and keeps the rice fluffy.
- Garlic powder: Delivers all the garlicky goodness throughout the dish, without the fuss of peeling.
- Whole milk: Creates that luscious, velvety base for your queso sauce.
- Cheddar cheese: Brings sharp, creamy richness to the queso — fresh-shredded melts best!
- Monterey Jack cheese: Offers gooey meltability with a mild, buttery flavor.
- Butter: Adds depth and silkiness to the queso sauce.
- Chili powder: Brings a gentle heat and beautiful color to the final sauce.
- Fresh garlic: Sautéed for aroma that hits you the moment you start the queso.
- Long-grain white rice: Stays separate, light, and fluffy — the perfect steak and cheese carrier.
- Broth or water: Cooks the rice; opt for broth for extra flavor.
- Fresh cilantro: Chopped as a garnish for fresh-herb brightness.
- Lime wedges: Squeeze over to cut the richness and add zesty zing.
- Avocado slices: A creamy, cooling finish for every bowl.
- Sliced jalapeños: For those who want to bring the heat!
How to Make Steak Queso Rice
Step 1: Season and Prepare the Steak
Start by patting your steak dry with paper towels — this helps get that irresistible sear. Drizzle both sides with a little olive oil, then sprinkle generously with paprika, ground cumin, garlic powder, salt, and pepper. Give it a gentle rub to make sure the spices really cling. Let the steak rest at room temperature while you move on to the rice — this little pause helps it cook up juicy and flavorful.
Step 2: Cook the Steak
Heat a large skillet over high heat until it’s sizzling hot — you want that satisfying steakhouse crust. Add your seasoned steak and sear for about 4–5 minutes per side (depending on thickness and your preferred doneness). Hear that sizzle? That’s the flavor developing! Once done, transfer to a cutting board and let rest at least 5 minutes so the juices redistribute (and not all over your counter).
Step 3: Rest and Slice the Steak
Letting steak rest isn’t just chef-y lingo — it keeps your steak slices juicy. After 5–10 minutes, grab a sharp knife and slice thinly against the grain. This step is key for extra-tender bites that practically melt over your rice.
Step 4: Prepare the Rice
Meanwhile, rinse your rice under cold water until the water runs clear. In a medium pot, heat olive oil over medium heat. Stir in the rice and 1 teaspoon garlic powder, tossing to coat and lightly toast (about 1–2 minutes). Pour in your broth (or water) plus a pinch of salt, bring to a boil, then cover and reduce heat to low. Let simmer for 18–20 minutes — no peeking! — until fluffy and tender. Set aside, fluffing gently with a fork.
Step 5: Start the Queso Base
Here’s where your Steak Queso Rice starts to really shine. In that same skillet (wipe out any big steak bits but keep the flavor!), melt 2 tablespoons butter over medium heat. Add in your chopped garlic, stirring until fragrant (about 1 minute). Gently pour in the whole milk and let it come to a soft simmer — watch closely and don’t let it boil.
Step 6: Finish the Queso Sauce
Working in small handfuls, add your shredded cheddar and Monterey Jack, stirring constantly so the cheese melts smoothly into the milk. Sprinkle in cumin, chili powder, salt, and pepper to taste. Keep stirring until the sauce is glossy and pourable — perfect for draping over steak and rice.
Step 7: Assemble the Dish
Time for the grand finale! Spoon generous heaps of rice onto each plate or into deep bowls. Layer on those glistening steak slices, then absolutely blanket everything with your hot queso sauce. Top with fresh cilantro, a wedge of lime, creamy avocado, and jalapeño slices if you love a spicy finish. Steak Queso Rice is ready to wow!
How to Serve Steak Queso Rice
Garnishes
The final touches make all the difference! Add a shower of fresh chopped cilantro, tangy lime wedges, avocado slices for creaminess, and jalapeños for a pop of heat. You can even sprinkle extra cheese or a dollop of sour cream if you want to double down on richness.
Side Dishes
While Steak Queso Rice is plenty hearty on its own, you can round out your meal with a crisp green salad, roasted sweet corn, or simple black beans. Warm tortillas on the side are fantastic for scooping up every bit of melty queso–drenched rice!
Creative Ways to Present
Try serving Steak Queso Rice in individual bowls for a cozy vibe, or arrange it dramatically on a big platter for sharing. Use leftovers to fill burritos or quesadillas, or even bake them in a casserole for a next-day treat with extra cheese on top.
Make Ahead and Storage
Storing Leftovers
For easy lunches or quick dinners, store leftover steak, rice, and queso sauce separately in airtight containers in the fridge — they’ll stay fresh for up to three days. This also keeps everything from getting soggy or losing its bold flavors.
Freezing
You can freeze cooked steak and rice for up to two months; wrap tightly to prevent freezer burn. Queso sauce, on the other hand, is best enjoyed fresh, but if you must freeze, reheat gently and whisk well as cheese sauces can separate.
Reheating
To reheat Steak Queso Rice, microwave or warm gently on the stove. For the queso, add a splash of milk and stir frequently over low heat to bring it back to creamy perfection. Reheat steak just until warmed through to avoid overcooking.
FAQs
Can I use a different cut of steak?
Absolutely! While flank and sirloin are classics for Steak Queso Rice, you can use ribeye, New York strip, or even thinly sliced skirt steak — just adjust cooking time as needed for different thicknesses.
What can I do if my queso sauce is too thick?
If your queso sauce tightens up, simply whisk in an extra splash of warm milk until it thins out. Queso thickens as it cools, so always reheat slowly and stir often to keep it silky.
Is Steak Queso Rice gluten-free?
It sure can be! All the main ingredients are naturally gluten-free. Just double-check your broth and spices to ensure no hidden gluten, and you’re all set for a safe, delicious meal.
Can I make Steak Queso Rice vegetarian?
You bet! Swap out the steak for sautéed portobello mushrooms, grilled veggies, or plant-based “steak” strips. Use vegetable broth to keep the rice flavorful, and you’ll still get all that cheesy, hearty satisfaction.
How spicy is this dish, and how can I adjust the heat?
Steak Queso Rice has mild warmth from chili powder, but the real heat is optional. For more kick, add sliced jalapeños or a pinch of cayenne to your queso. For less, simply skip spicy garnishes or use less chili powder.
Final Thoughts
There’s a reason Steak Queso Rice always turns an ordinary night into taco-Tuesday-level excitement! Now that you know all the steps and secrets, give it a go and watch it become a new comfort food favorite. You’ll be amazed how quickly this cheesy, steak-loaded rice disappears once you set it on the table — so don’t forget to make extra and savor those leftovers!
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Steak Queso Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This hearty dish combines tender, cumin-spiced steak with a creamy homemade queso sauce poured over fluffy long-grain rice. Packed with flavor and finished with optional toppings like avocado, cilantro, or lime for a fresh Tex-Mex touch. Easy enough for weeknights, yet satisfying enough for special occasions. Make it gluten-free and customize the heat level to suit your crowd. A warm, comforting meal that comes together in under an hour.
Ingredients
For the Steak:
450g (1 lb) flank or sirloin steak
1 tsp paprika
Salt and pepper, to taste
2 tsp ground cumin
1 tbsp olive oil
1 tsp garlic powder
For the Queso Sauce:
1½ cups whole milk
Salt and pepper, to taste
½ tsp ground cumin
2 cups shredded cheddar cheese
2 tbsp butter
1 tsp 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 tbsp olive oil
1 cup long-grain white rice
1 tsp garlic powder
Optional Garnishes:
Fresh cilantro, chopped
Lime wedges
Avocado slices
Sliced jalapeños
Instructions
- Season and Rest the Steak:
- Toast and Cook the Rice:
- Cook the Steak:
- Make the Queso:
- Assemble and Serve:
Pat the steak dry using paper towels. Rub with olive oil then press in cumin, paprika, garlic powder, salt, and pepper. Let it rest while you prep the other parts. This helps the spices soak in and the meat cook more evenly.
Rinse rice under cold water until clear. Heat olive oil in a medium pot. Add rice and garlic powder, stirring constantly to coat and toast lightly. Pour in broth, bring to a boil, then cover and simmer over low heat for about twenty minutes or until tender.
Heat a large skillet over high heat. When it is very hot, add the steak. Cook for four to five minutes per side depending on thickness and preferred doneness. Remove and let it rest five to ten minutes before slicing across the grain into thin strips.
In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in milk and bring to a gentle simmer. Slowly add cheese by handfuls, stirring until fully melted and smooth. Season with cumin, chili powder, salt, and pepper.
Scoop rice into bowls or plates. Top with steak strips and pour warm queso over everything. Garnish with fresh cilantro, lime, avocado, and jalapeños if desired. Serve immediately while everything is still hot and melty.
Notes
- Always slice steak against the grain for maximum tenderness
- Toast the rice before adding broth to boost flavor
- Grate cheese fresh from the block to avoid clumping in the queso
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Steak Queso Rice, Tex-Mex, Main Dish, Gluten-Free, Comfort Food
