Cheesy Steak & Queso Rice
Steak and Queso Rice is a flavorful, comforting Tex-Mex meal featuring tender steak, creamy queso sauce, and fluffy rice. It’s quick, easy, and perfect for a weeknight dinner, packed with rich flavors that are sure to satisfy the whole family
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Tex-Mex, Main Dish
- Method: Stovetop, Skillet
- Cuisine: Tex-Mex
- Diet: Gluten Free
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
Instructions
Make the Queso Sauce:
In a skillet over medium heat, melt butter and sauté the chopped garlic for about 1 minute until fragrant. Add the whole milk and bring it to a simmer. Gradually stir in the shredded cheddar and Monterey Jack cheeses, melting them into a smooth sauce. Season with chili powder, cumin, salt, and pepper. Set aside.
Cook the Rice:
Rinse the rice under cold water. In a pot, heat olive oil and add the rinsed rice and garlic powder. Toast for about 2 minutes. Add the broth or water, a pinch of salt, and bring to a boil. Cover and reduce the heat to low, simmering for 18–20 minutes until the rice is tender and the liquid is absorbed.
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 black pepper, pressing 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, then slice it thinly against the grain.
Assemble:
Serve the cooked rice on plates, top with sliced steak, and generously spoon the warm queso sauce over both. Garnish with cilantro, lime wedges, avocado slices, and jalapeños if desired. Serve immediately.
Notes
Adjust the seasoning in the queso sauce to your taste, adding more chili powder or cumin for extra depth of flavor.
If you want a spicier dish, consider adding diced jalapeños or cayenne pepper to the queso sauce or topping.
This recipe can be made ahead by preparing the rice and queso sauce, then reheating when ready to serve
Find it online: https://cheftinaskitchen.com/cheesy-steak-queso-rice/
