Cheesy Steak & Queso Rice

Why You’ll Love This Recipe

Flavor-packed: The combination of well-seasoned steak, rich queso sauce, and perfectly cooked rice creates a mouthwatering experience.

Quick & Easy: This recipe comes together in just 45 minutes, making it a great choice for busy nights when you want something delicious but not time-consuming.

Customizable: Add your favorite garnishes like cilantro, avocado, or jalapeños for an extra touch of freshness or heat.

Perfect Balance: The creamy queso sauce complements the hearty steak, while the rice soaks up all the delicious flavors.                                                                                         

Ingredients

For the Steak

1 pound flank or sirloin steak

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 teaspoons ground cumin

1 tablespoon olive oil

1 teaspoon garlic powder

For the Queso Sauce

1 and 1/2 cups whole milk

Salt and freshly ground black pepper, to taste

1/2 teaspoon ground cumin

2 cups cheddar cheese, shredded

2 tablespoons butter

1 teaspoon chili powder

2 garlic cloves, finely chopped

1 cup Monterey Jack cheese, shredded

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

Chopped fresh cilantro

Lime wedges

Avocado slices

Sliced jalapeños

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Queso Sauce: In a skillet over medium heat, melt butter and add the chopped garlic. Sauté for about 1 minute until fragrant. Stir in the whole milk and bring to a simmer. Gradually add the shredded cheddar and Monterey Jack cheeses to the milk, stirring until fully melted and smooth. Season with chili powder, ground cumin, salt, and black pepper. Set aside.

Cook the Rice: Rinse the rice thoroughly under cold water. In a pot, heat olive oil, add the rinsed rice and garlic powder, and toast for about 2 minutes. Pour in broth or water with a pinch of salt, bring to a boil, then cover and reduce the heat to low. Let it simmer for 18–20 minutes, or until the rice is tender.

Prepare the Steak: Pat the steak dry with paper towels. Rub olive oil on all sides, then season with paprika, cumin, garlic powder, salt, and black pepper. Press the spices into the meat.

Cook the Steak: Heat a large skillet until very hot. Add the seasoned steak and sear for 4–5 minutes per side, depending on your preferred doneness (4 minutes for medium-rare, 5 minutes for medium). Let the steak rest for 5–10 minutes before slicing it thinly against the grain.

Assemble: Divide the cooked rice onto plates, place sliced steak on top, and generously spoon the warm queso sauce over both. Garnish with cilantro, lime wedges, avocado slices, and jalapeños, if desired. Serve immediately.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Variations

Rice Substitutes: Swap white rice for brown rice or cauliflower rice for a lower-carb option.

Add More Spice: If you like a spicier dish, add a pinch of cayenne to the queso sauce or use spicy Monterey Jack cheese.

Vegetarian Version: Replace the steak with grilled veggies or beans for a hearty vegetarian alternative.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the steak and queso rice in a skillet over medium heat. You may want to add a splash of milk to the queso sauce to bring it back to its creamy consistency.

FAQs

Can I use a different type of cheese for the queso sauce?

You can experiment with other cheeses like Pepper Jack for a spicy kick or Gouda for a smokier flavor. The key is to choose a cheese that melts well.

How can I ensure the steak stays tender?

Use a meat thermometer to monitor the steak’s internal temperature. For medium-rare, aim for 130°F (54°C), and for medium, aim for 140°F (60°C). Let the steak rest before slicing to retain its juices.

Can I make the queso sauce ahead of time?

Yes, the queso sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring in a bit of milk if it thickens too much.

How do I know when the rice is done?

The rice should be tender and all the liquid should be absorbed. If it’s still firm, let it cook for a few more minutes, adding a little more liquid if necessary.

Can I use a different cut of steak?

Flank or sirloin steak works best in this recipe, but you can also use skirt steak or rib-eye if you prefer.

Is this dish spicy?

The queso sauce is mildly spiced with chili powder and cumin. For extra heat, add minced jalapeños or cayenne to the sauce.

Can I make this dish without milk?

While milk helps create a creamy queso sauce, you can substitute it with heavy cream for a richer texture or use a non-dairy milk alternative like oat milk.

How do I make the steak more flavorful?

For even more flavor, marinate the steak in the seasoning blend for 30 minutes before cooking.

Can I serve this dish with a side?

A fresh salad or some crispy tortilla chips would be great additions to this hearty meal.

Can I freeze leftovers?

Yes, you can freeze the steak and queso rice separately in airtight containers. Reheat thoroughly before serving.

Conclusion

Steak and Queso Rice is a flavorful, comforting dish that brings together perfectly seared steak, creamy queso sauce, and fluffy rice for a satisfying Tex-Mex meal. It’s quick, delicious, and perfect for a weeknight dinner or meal prep. With endless options for customization and garnishes, it’s sure to become a favorite at your dinner table!

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