Steak Queso Rice Recipe

Introduction

Steak Queso Rice is a comforting and flavorful dish combining tender, seasoned steak with creamy cheese sauce over fluffy rice. It’s perfect for a satisfying weeknight meal that feels special without the fuss.

Ingredients

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tsp ground cumin, divided
• 1 tbsp olive oil, plus 1 tbsp for rice
• 1 tsp garlic powder, divided
• 1½ cups whole milk
• 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 both sides with olive oil, then evenly coat with paprika, 2 tsp ground cumin, garlic powder, salt, and pepper.
2. Step 2: 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.
3. Step 3: Transfer the steak to a cutting board and let it rest for 5–10 minutes to retain juices. After resting, slice thinly across the grain to keep it tender.
4. Step 4: Rinse the rice under cold water until the water runs clear. Heat 1 tbsp olive oil in a pot over medium heat, stir in rice and 1 tsp garlic powder to coat. Toast lightly for 1–2 minutes.
5. Step 5: Add broth or water to the rice, bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
6. Step 6: In the same skillet used for the steak, melt butter over medium heat. Add the finely chopped garlic and cook for about 1 minute until fragrant.
7. Step 7: Pour in the whole milk and bring to a gentle simmer. Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until the sauce is smooth and creamy.
8. Step 8: Season the queso sauce with ½ tsp ground cumin, chili powder, salt, and pepper to taste. Stir well to combine.
9. Step 9: To assemble, spoon rice onto plates, top with sliced steak, and ladle warm queso sauce over the top.
10. Step 10: Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños if desired. Serve immediately.

Tips & Variations

• For extra smoky flavor, use smoked paprika instead of regular paprika.
• Substitute the whole milk with half-and-half for a richer queso sauce.
• Use chicken broth or vegetable broth to add more depth to the rice.
• Add diced tomatoes or green chilies into the queso sauce for a spicy twist.
• Resting the steak before slicing is key to keeping it juicy and tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring the queso sauce occasionally to prevent separation. Add a splash of milk if the sauce thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, flank and sirloin are recommended for their tenderness and flavor, but skirt steak or ribeye can also work well. Adjust cooking times based on thickness and cut.

Is it possible to make this recipe dairy-free?

You can substitute the milk and cheese for plant-based alternatives, but the texture and flavor of the queso sauce will differ. Nutritional yeast can add cheesy flavor in dairy-free versions.

Steak Queso Rice Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This Steak Queso Rice recipe combines tender, perfectly seared flank or sirloin steak with creamy, cheesy queso sauce served over flavorful, garlicky rice. Garnished with fresh cilantro, lime wedges, avocado slices, and jalapeños, it’s a comforting and satisfying dish perfect for a hearty meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Steak Seasoning and Preparation

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

Rice

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

Queso Sauce

• 2 tbsp butter
• 2 garlic cloves, finely chopped
• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Garnishes

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

Instructions

1. Season and Prepare the Steak: Pat the steak dry with paper towels. Rub the steak with olive oil and evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to create a flavorful crust.
2. Cook the Steak: Heat a large skillet until very hot. Place the steak in the skillet and sear for 4 to 5 minutes on each side, depending on the thickness and your preferred doneness level, to achieve a nicely browned exterior and juicy interior.
3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5 to 10 minutes. Resting helps the juices redistribute, keeping the meat tender and moist. Slice the steak thinly across the grain for maximum tenderness.
4. Prepare the Rice: Rinse the rice thoroughly under cold water until the water runs clear. In a pot, heat olive oil over medium heat. Stir in the rice and garlic powder to coat the grains, then lightly toast for a couple of minutes. Add broth or water and salt to taste. Bring the mixture to a boil, then cover and reduce to low heat. Simmer for 18 to 20 minutes, or until the rice is tender and liquid is absorbed.
5. Start the Queso Base: In the same skillet used for the steak, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute. Pour in the whole milk and bring it to a gentle simmer, stirring frequently to prevent burning.
6. Finish the Queso Sauce: Gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste, adjusting for your preferred spice level.
7. Assemble the Dish: Spoon the cooked garlic rice onto plates. Arrange the sliced steak on top of the rice, then ladle the warm queso sauce generously over the steak and rice. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños for added flavor and freshness.

Notes

• Resting the steak is crucial for juicy, tender meat.
• You can substitute flank steak with sirloin or skirt steak for a similar texture and flavor.
• Adjust chili powder in the queso for preferred spice level.
• Use broth for cooking rice instead of water to enhance flavor.
• Leftover steak can be used for sandwiches or salads.
• Rinsing rice removes excess starch for fluffier texture.

Keywords: steak queso rice, cheesy steak recipe, skillet steak recipe, Mexican-inspired rice bowl, creamy queso sauce, flank steak dinner