Steak Queso Rice Recipe
If you’re craving a dish that wraps comfort, bold Tex-Mex flavors, and a little bit of indulgence in one beautiful bowl, then you absolutely need to try Steak Queso Rice. This dish features tender, spice-rubbed steak paired with fluffy long-grain rice, all smothered in a creamy, homemade queso sauce that’s savory, cheesy, and just begging to be topped with fresh cilantro, lime, and avocado. Whether you’re cooking for a busy weeknight dinner or impressing friends with something flavorful and hearty, Steak Queso Rice brings a satisfying, cheesy punch without any fuss.
Ingredients You’ll Need
Getting ready to make Steak Queso Rice couldn’t be simpler with a handful of everyday ingredients. Each one plays a crucial role — from deepening the flavor of the steak to creating that luscious, cheesy queso sauce and making the rice wonderfully fluffy. Grab these essentials, and you’re halfway to a dinner everyone will ask for again.
- 450g flank or sirloin steak: Choose tender cuts that cook quickly and stay juicy for the perfect mouthfeel.
- 1 tsp paprika: Adds a smoky warmth and a vibrant red hue to the steak rub.
- Salt and pepper: Essential for seasoning both steak and queso, making all flavors pop.
- 2 tsp ground cumin: Provides earthy depth that’s key to classic Tex-Mex taste.
- 1 tbsp olive oil: Helps create a beautiful sear and keeps the rice from sticking.
- 1 tsp garlic powder: A pantry staple that boosts flavor effortlessly in steak and rice.
- 1½ cups whole milk: Creates the creamy base for the queso sauce without heaviness.
- ½ tsp ground cumin: Just a pinch inside the queso amps the savory notes.
- 2 cups shredded cheddar cheese: Sharp and melty, it’s the star cheese for the queso sauce.
- 2 tbsp butter: Adds richness when melting the garlic and building the sauce.
- 1 tsp chili powder: Brings subtle heat and a pop of color to the queso.
- 2 garlic cloves, finely chopped: Fresh garlic elevates the aroma and depth of the queso beautifully.
- 1 cup shredded Monterey Jack cheese: Smooth and creamy, it balances the cheddar perfectly.
- 2 cups broth or water: Cooking the rice in broth boosts flavor beyond plain water.
- 1 cup long-grain white rice: Rinsed well, it delivers fluffy, separate grains ideal for soaking up queso.
- Fresh cilantro, chopped: Adds a bright, herbal zing for garnish.
- Lime wedges: Spritz for refreshing acidity that lifts all the flavors.
- Avocado slices: Creamy texture that compliments the spicy, cheesy elements.
- Sliced jalapeños: Optional kick for those who like it hot.
How to Make Steak Queso Rice
Step 1: Season and Prepare the Steak
Start by patting your steak dry using paper towels to ensure a great sear. Rub both sides with olive oil, then press in paprika, cumin, garlic powder, salt, and pepper thoroughly. This spice mix is your flavor foundation; letting the steak rest with these spices allows the flavors to penetrate evenly, which means every bite is deliciously seasoned.
Step 2: Cook the Steak
Heat a large skillet until it’s very hot. Placing the steak in a hot pan ensures a caramelized crust that locks in juices. Cook the steak for about 4 to 5 minutes each side depending on its thickness and how you like it cooked—4 minutes if you prefer medium-rare, 5 for medium. Once seared, transfer it to a cutting board to rest; this step lets the fibers relax and keeps the meat tender and juicy.
Step 3: Prepare the Rice
While your steak rests, rinse the rice thoroughly under cold water until the water runs clear—this removes excess starch and prevents clumping. Heat olive oil in a medium pot, stir in the rice and garlic powder to coat and lightly toast the grains. Next, add broth or water and bring it to a boil, then cover and reduce to a gentle simmer for 18-20 minutes until the rice is tender and fluffy, ready to soak up all that queso goodness.
Step 4: Make the Queso Sauce
Using the same skillet where you cooked the steak ensures you get all those beautiful browned bits in the queso. Melt butter over medium heat, add finely chopped garlic and cook until fragrant—about a minute. Pour in whole milk and bring to a gentle simmer. Gradually add shredded cheddar and Monterey Jack cheeses in batches, stirring often until you have a silky smooth queso sauce. Finish by seasoning with cumin, chili powder, salt, and pepper to taste. This sauce is what turns all the components into one harmonious comforting dish.
Step 5: Assemble and Serve
Time to bring it all together. Spoon warm rice onto plates, layer on your thinly sliced steak, and ladle generous amounts of the warm queso sauce on top. The melty cheese cascading over the steak and rice is pure satisfaction. Don’t forget the garnishes! Sprinkle chopped fresh cilantro, add a few avocado slices, a wedge of lime, and if you’re feeling bold, some sliced jalapeños for heat and crunch.
How to Serve Steak Queso Rice
Garnishes
The garnishes are a fun way to personalize your Steak Queso Rice. Fresh cilantro offers a bright herbal punch that contrasts perfectly with the creamy queso. Lime wedges add vibrant acidity, bringing each bite to life. Creamy avocado slices cool down the richness and add buttery texture, while jalapeños are there for a spicy pop if you want to turn the heat up.
Side Dishes
Steak Queso Rice really shines as a standalone meal, but if you want to round out the plate, simple sides work best. Consider a crisp mixed green salad with a tangy vinaigrette or some roasted vegetables to add freshness and balance. Black beans or grilled corn also pair beautifully, reinforcing the Tex-Mex vibe with added fiber and texture.
Creative Ways to Present
Beyond the classic plate, try turning your leftovers into next-day meals. Use the Steak Queso Rice as a filling for warm tortillas to make irresistible quesadilla-style wraps or burritos. You can also spoon the mixture into baked potatoes or use it as a topping for nachos with jalapeños and sour cream for an ultra-comforting twist.
Make Ahead and Storage
Storing Leftovers
Store the components separately in airtight containers for best results—rice, steak slices, and queso sauce. This keeps the textures intact and prevents the queso from thickening too much. Refrigerate for up to three days. Keeping things separate means when you’re ready to serve again, you’ll get that fresh-out-of-the-kitchen taste with minimal effort.
Freezing
You can freeze the steak and rice but the queso sauce doesn’t freeze as well since cheese-based sauces can separate. Freeze the steak and rice separately in portions, and thaw overnight in the fridge before reheating. For the queso, it’s best to make a fresh batch when you’re ready to serve again.
Reheating
Reheat the queso sauce slowly over low heat, stirring constantly to bring back its silky smooth texture without breaking. Microwave or gently warm the steak and rice separately to avoid overcooking. Once everything is hot, assemble your Steak Queso Rice as fresh as the first time and enjoy!
FAQs
Can I use a different cut of steak?
Absolutely! While flank or sirloin steaks work beautifully for their quick cooking and tenderness, you can use ribeye for extra richness or skirt steak for bold flavor. Just adjust cooking times based on thickness to keep tenderness.
Is there a vegetarian version of Steak Queso Rice?
Yes! Simply swap the steak with sautéed mushrooms, grilled vegetables, or black beans for a protein-rich, flavorful vegetarian alternative that still pairs wonderfully with the queso and rice.
How spicy is the queso sauce?
The queso sauce has a mild warmth from chili powder and cumin, which you can easily customize. Add minced jalapeños or a pinch of cayenne pepper to kick it up if you love a spicy punch.
Can I prepare Steak Queso Rice in advance?
Definitely! Cook your rice and steak ahead, refrigerate separately, and make the queso sauce fresh when ready to serve for the best creamy texture. This makes dinner a breeze after a busy day.
What type of rice works best for this recipe?
Long-grain white rice is ideal because it cooks up fluffy and separate, perfect for soaking up the rich queso sauce without turning mushy.
Final Thoughts
Steak Queso Rice is one of those dishes that instantly feels like a warm hug after a busy day. It’s got heart, soul, and a little bit of cheesy magic that brings everyone to the table with happy smiles. Whether you’re making it for family, friends, or just treating yourself, this recipe delivers satisfying comfort with bold Tex-Mex flair. So go ahead, dive into a bowl of Steak Queso Rice and savor every cheesy, tender bite!
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Steak Queso Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Steak Queso Rice is a comforting and flavorful Tex-Mex dish featuring tender, cumin-spiced flank or sirloin steak served over fluffy long-grain rice and topped with a creamy homemade queso sauce. Garnished with fresh cilantro, lime, avocado, and jalapeños, this recipe provides a rich, satisfying meal perfect for weeknights or special occasions. Ready in under an hour and naturally gluten-free, it’s easy to customize and loved by both kids and adults.
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 Prepare the Steak: Pat the steak dry with paper towels. Rub olive oil over both sides then season with paprika, ground cumin, garlic powder, salt, and pepper. Let the steak rest while you prepare other components; this allows the spices to penetrate and the meat to cook more evenly.
- Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side depending on thickness and desired doneness. Remove the steak from the skillet and let it rest for 5–10 minutes before slicing.
- Slice the Steak: Slice the rested steak thinly across the grain to maximize tenderness and maintain juiciness.
- Prepare the Rice: Rinse rice thoroughly under cold water until water runs clear. Heat olive oil in a medium pot over medium heat. Add rice and garlic powder, stirring constantly to lightly toast. Pour in broth or water, add salt to taste, bring to a boil, then cover and simmer over low heat for 18–20 minutes until rice is tender and liquid absorbed.
- Start the Queso Base: In the same skillet used for cooking steak, melt butter over medium heat. Add finely chopped garlic and cook for about 1 minute until fragrant, stirring often to prevent burning.
- Finish the Queso Sauce: Slowly pour in whole milk and bring to a gentle simmer. Gradually add shredded cheddar and Monterey Jack cheeses by handfuls, stirring continuously until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste.
- Assemble the Dish: Spoon the cooked rice onto plates or bowls. Top with sliced steak, then ladle warm queso sauce over the top. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and jalapeños if desired. Serve immediately while hot and melty.
Notes
- Always slice steak against the grain for the most tender bites.
- Toast the rice before adding broth to enhance the flavor profile.
- Use low-sodium chicken broth to add depth without too much salt.
- Adjust queso heat by adding cayenne pepper or minced jalapeños to the sauce.
- Steak cooked 4 minutes per side typically achieves medium-rare; 5 minutes per side yields medium doneness.
- Store steak, rice, and queso separately in airtight containers for up to 3 days. Reheat queso slowly over low heat to preserve creaminess.
- For a vegetarian version, substitute steak with sautéed mushrooms or black beans, and use vegetable broth for the rice and queso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: steak queso rice, Tex-Mex recipe, cheesy rice bowl, flank steak recipe, homemade queso, weeknight dinner, gluten-free dinner, creamy queso sauce
