Steak Queso Rice Recipe

Introduction

Steak Queso Rice is a flavorful and comforting dish that combines tender, seasoned steak with creamy cheese sauce and fluffy rice. This recipe brings together simple ingredients to create a satisfying meal perfect for any night of the week.

Ingredients

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tsp ground cumin
• 1 tbsp olive oil (plus extra as needed)
• 1 tsp garlic powder (plus extra as needed)
• 1½ cups whole milk
• 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
• 2 cups broth or water
• 1 cup long-grain white rice
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Avocado slices (for serving)
• Sliced jalapeños (optional, for serving)

Instructions

1. Step 1: Pat the steak dry with paper towels. Rub it with 1 tablespoon olive oil, then evenly coat both sides with paprika, 2 teaspoons ground cumin, 1 teaspoon garlic powder, salt, and pepper.
2. Step 2: Heat a large skillet over high heat until very hot. Sear the steak for 4 to 5 minutes per side, depending on thickness and desired doneness.
3. Step 3: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice thinly across the grain to keep the meat tender.
4. Step 4: Rinse the rice under cold water until water runs clear. In a pot, heat 1 tablespoon olive oil and stir in the rice and 1 teaspoon garlic powder. Toast lightly for a minute, then add 2 cups broth or water. Bring to a boil, cover, reduce heat to low, and simmer for 18–20 minutes until rice is cooked.
5. Step 5: Using the same skillet from the steak, melt 2 tablespoons butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute. Pour in 1½ cups whole milk and bring to a gentle simmer.
6. Step 6: Gradually add 2 cups shredded cheddar and 1 cup shredded Monterey Jack cheese, stirring constantly until the sauce is smooth. Season the queso with ½ teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper to taste.
7. Step 7: To serve, spoon the cooked rice onto plates, top with sliced steak, and ladle warm queso sauce over the top. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños if desired.

Tips & Variations

• For extra smoky flavor, use smoked paprika instead of regular paprika.
• Swap flank steak for skirt steak or sirloin if preferred.
• Add a splash of hot sauce to the queso for a spicy kick.
• Use vegetable broth instead of water for more depth in the rice.
• To make it vegetarian, omit the steak and add sautéed mushrooms or grilled peppers.

Storage

Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk to loosen the queso sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar and Monterey Jack with other melting cheeses like Colby or mozzarella, depending on your taste preference.

How do I know when the steak is done?

Use a meat thermometer or press the steak to check firmness: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. Resting the steak after cooking helps retain juices.

Steak Queso Rice Recipe

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★★★★★

4.6 from 143 reviews

This hearty Steak Queso Rice recipe combines tender seared flank or sirloin steak with creamy, cheesy queso sauce served over flavorful garlic-infused white rice. Garnished with fresh cilantro, lime wedges, avocado slices, and spicy jalapeños, it’s a perfect savory meal with a southwestern flair that’s easy to prepare on the stovetop.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Steak Seasoning and Steak

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tbsp olive oil (for steak)
• 1 tsp garlic powder
• Salt and pepper, to taste

Queso Sauce

• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 1 tsp chili powder
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin (½ tsp mentioned separately, combined to 1 tsp for better flavor balance)
• Salt and pepper, to taste
• 1 cup shredded Monterey Jack cheese

Rice

• 1 tbsp olive oil (for rice)
• 1 cup long-grain white rice
• 1 tsp garlic powder
• 2 cups broth or water
• Salt, as needed

Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Avocado slices
• Sliced jalapeños

Instructions

1. Season and Prepare the Steak: Pat the flank or sirloin steak dry using paper towels. Rub the steak evenly with 1 tablespoon olive oil, then coat both sides with paprika, 2 teaspoons ground cumin, 1 teaspoon garlic powder, salt, and pepper to taste to infuse the meat with bold southwestern spices.
2. Cook the Steak: Heat a large skillet over high heat until very hot. Add the steak and sear for 4 to 5 minutes on each side, depending on thickness and your preferred doneness, achieving a flavorful browned crust while keeping the inside tender.
3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5 to 10 minutes so the juices redistribute. Then, slice thinly against the grain to maximize tenderness.
4. Prepare the Rice: Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch. Heat 1 tablespoon olive oil in a pot over medium heat. Add the rinsed rice and 1 teaspoon garlic powder, stir to coat and lightly toast the rice for about 1-2 minutes. Pour in 2 cups of broth or water, season with salt as needed, bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is fluffy and fully cooked.
5. Start the Queso Base: Using the same skillet from the steak, reduce heat to medium and melt 2 tablespoons butter. Add finely chopped garlic and sauté until fragrant, about 1 minute. Pour in 1½ cups whole milk and bring just to a gentle simmer, stirring occasionally to prevent scorching.
6. Finish the Queso Sauce: Gradually add 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese to the milk mixture, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Season with 1 teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper to taste to enhance the rich flavor of the queso.
7. Assemble the Dish: Spoon the cooked garlic rice onto serving plates. Arrange the thinly sliced steak over the rice, then ladle warm queso sauce generously on top. Garnish with freshly chopped cilantro, lime wedges, avocado slices, and sliced jalapeños according to your preference for added freshness, creaminess, and heat.

Notes

• Resting the steak is crucial to keep it juicy and tender when sliced.
• Rinsing rice removes excess starch and prevents it from becoming gummy.
• You can substitute broth with water if desired, but broth adds extra flavor to the rice.
• Adjust the amount of jalapeños depending on your preferred spice level.
• Using the same skillet for queso sauce picks up flavorful browned bits from the steak.
• This dish is best served immediately to enjoy the creamy queso texture at its peak.

Keywords: steak queso rice, cheesy steak rice, southwestern steak recipe, creamy queso sauce, garlic rice, easy steak dinner