Print

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/steak-queso-rice-recipe/