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
Scale
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
