Steak Queso Rice Recipe

There is something irresistibly comforting and vibrant about Steak Queso Rice that makes it a true crowd-pleaser for any occasion. This dish brilliantly combines tender, perfectly seasoned steak with creamy, cheesy queso sauce cascading over fluffy, flavorful rice. Every bite delivers a blend of smoky spices, rich textures, and fresh toppings that dance on your palate, turning a simple dinner into a celebration of flavors. Whether you’re cozying up for a weeknight meal or impressing friends, Steak Queso Rice is your go-to for delicious satisfaction in one skillet-friendly plate.

Ingredients You’ll Need

The magic of this Steak Queso Rice lies in using straightforward, accessible ingredients that each bring something special to the table—whether it’s depth of flavor, creaminess, or a splash of color to brighten your plate.

• 450g (1 lb) flank or sirloin steak: Choose well-marbled cuts for juicy, tender meat.
• 1 tsp paprika: Adds smoky warmth and beautiful color to the steak.
• Salt and pepper, to taste: Essential for seasoning and enhancing natural flavors.
• 2 tsp ground cumin: Brings an earthy, slightly spicy note that complements the steak and queso.
• 1 tbsp olive oil: For searing the steak and toasting the rice, providing a subtle richness.
• 1 tsp garlic powder: Delivers a mellow garlic flavor without overpowering the dish.
• 1½ cups whole milk: Creates a creamy base for the luscious queso sauce.
• ½ tsp ground cumin: Added to the queso for layered seasoning.
• 2 cups shredded cheddar cheese: Melts smoothly to give the queso its signature cheesy tang.
• 2 tbsp butter: Adds richness and helps cook fragrant garlic for the cheese sauce.
• 1 tsp chili powder: Gives a subtle kick and warmth to the queso.
• 2 garlic cloves, finely chopped: Fresh garlic infuses the sauce with aromatic flavor.
• 1 cup shredded Monterey Jack cheese: Adds creaminess and meltability to the queso blend.
• 2 cups broth or water: Cooks the rice perfectly for a fluffy, flavorful base.
• 1 cup long-grain white rice: Holds texture well and absorbs flavors beautifully.
• Fresh cilantro, chopped: A fresh herb garnish that adds a pop of vibrant green and bright notes.
• Lime wedges: For squeezing fresh citrus zest over the finished dish.
• Avocado slices: Creamy topping that balances out the spicy and cheesy elements.
• Sliced jalapeños: Optional, for those who want to turn up the heat.

How to Make Steak Queso Rice

Step 1: Season and Prepare the Steak

First things first, give your steak the VIP treatment by patting it dry—this helps develop a fantastic crust. Rub every inch with olive oil, then coat generously on both sides with paprika, ground cumin, garlic powder, salt, and pepper. These spices lay the flavor foundation so don’t be shy!

Step 2: Cook the Steak

Heat a large skillet until it’s hot enough to sizzle the steak on contact. Sear the steak for 4 to 5 minutes on each side, depending on thickness and your preferred doneness. This high heat seals in the juices while creating that irresistible caramelized exterior.

Step 3: Rest and Slice the Steak

Resting the steak is crucial. Transfer it to a cutting board and let it rest for 5 to 10 minutes. This step allows the juices to redistribute so every bite is juicy and tender. When slicing, cut thinly across the grain to maximize tenderness.

Step 4: Prepare the Rice

Rinse the rice under cold water to remove excess starch, preventing it from becoming gummy. In a pot, heat olive oil and toss in the rice with garlic powder, toasting lightly to add depth of flavor. Pour in broth (or water), bring to a boil, then cover and simmer on low for 18 to 20 minutes until fluffy and perfectly cooked.

Step 5: Start the Queso Base

In the same skillet that cooked your steak, melt butter over medium heat. Add the finely chopped garlic cloves and sauté until fragrant, about one minute—this sets the stage for a deeply flavorful queso sauce.

Step 6: Finish the Queso Sauce

Gradually stir in the whole milk, bringing it to a gentle simmer. Slowly add shredded cheddar and Monterey Jack cheeses, stirring until the sauce is luxuriously smooth and creamy. Season with additional cumin, chili powder, salt, and pepper to taste. This rich queso is what makes this dish wonderfully decadent.

Step 7: Assemble the Dish

Now for the fun part! Spoon a generous mound of the fluffy rice onto each plate, layer on those thin slices of steak, and lavish the entire dish with warm, gooey queso sauce. Don’t forget to sprinkle chopped cilantro, add lime wedges, avocado slices, and jalapeño slices if using, to brighten and enliven every mouthful.

How to Serve Steak Queso Rice

Garnishes

Fresh cilantro, lime wedges, creamy avocado, and spicy jalapeños are more than just pretty additions—they bring vibrant freshness, creamy texture, zingy acidity, and a little heat, balancing the richness of the queso and steak perfectly.

Side Dishes

Though this dish is very satisfying on its own, it pairs beautifully with a crisp green salad, charred roasted vegetables, or even some simple black beans. These sides add contrast and make for a well-rounded meal that will impress any guest.

Creative Ways to Present

For a fun twist, serve your Steak Queso Rice in warm tortillas for an irresistible burrito-style meal, or pile it into colorful bell pepper halves for natural edible bowls. Both options elevate the dish visually and add to the festive vibe.

Make Ahead and Storage

Storing Leftovers

Place any leftover Steak Queso Rice in an airtight container and refrigerate for up to 3 days. Keeping the queso separate from the rice and steak before storing helps maintain texture and flavor integrity.

Freezing

This recipe freezes well, especially if you separate the components. Freeze rice and steak together in freezer-safe containers, and freeze queso sauce in another container. Thaw overnight in the fridge before reheating gently to avoid separation.

Reheating

Reheat leftovers over low heat on the stovetop or in the microwave, stirring frequently. If the queso thickens, add a splash of milk to loosen the sauce for that luscious creaminess you love in Steak Queso Rice.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank or sirloin is recommended for their tenderness and rich flavor, ribeye or skirt steak will also work beautifully. Just adjust cooking times slightly based on thickness.

Is there a vegetarian version of Steak Queso Rice?

You could easily swap the steak for sautéed mushrooms or grilled vegetables and keep the queso and rice the same. It won’t be Steak Queso Rice anymore, but it will still be incredibly delicious!

Can I use low-fat milk or milk alternatives in the queso?

Whole milk is preferred for the creamiest sauce, but you can use 2% milk or unsweetened milk alternatives like oat or almond milk. Just expect a slight difference in richness and texture.

How spicy is this recipe? Can I adjust the heat?

It has a gentle warmth from paprika, cumin, and chili powder. If you prefer mild, reduce or omit the chili powder and jalapeños; for extra heat, add more jalapeños or a pinch of cayenne pepper.

Can I make this dish gluten-free?

Yes, as long as you use gluten-free broth or water and double-check that your spices are free of additives, Steak Queso Rice can be a perfectly gluten-free meal option.

Final Thoughts

There’s something truly special about Steak Queso Rice—it’s that warm, cheesy, meaty hug on a plate you never knew you needed. With its layers of flavor and comforting textures, it’s sure to become a favorite in your recipe rotation. So go ahead, give it a try, share with loved ones, and savor every luscious bite.

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Steak Queso Rice Recipe

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★★★★★

5 from 18 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Steak Queso Rice is a flavorful and hearty fusion dish combining tender, spiced flank or sirloin steak with creamy, cheesy queso sauce served over perfectly cooked long-grain rice. This recipe offers a delightful blend of smoky paprika, cumin, and chili powder with fresh garnishes like cilantro, avocado, and jalapeños, creating a satisfying and comforting meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Steak

• 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

Queso Sauce

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

Rice

• 1 tbsp olive oil
• 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

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Instructions

1. Season and Prepare the Steak: Pat the steak dry with paper towels to remove excess moisture. Rub the steak on both sides with olive oil. Then, evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to infuse flavor.
2. Cook the Steak: Heat a large skillet over high heat until very hot. Add the steak and sear it for 4–5 minutes per side depending on thickness and your preferred level of doneness, creating a beautiful crust while keeping the inside juicy.
3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5–10 minutes to let the juices redistribute. Once rested, slice the steak thinly across the grain to ensure tenderness in each bite.
4. Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a pot, heat olive oil over medium heat and add the rice along with garlic powder. Toast the rice lightly while stirring, then add broth or water and salt. Bring to a boil, then cover and reduce heat to a simmer for 18–20 minutes until the rice is tender and fluffy.
5. Start the Queso Base: Using the same skillet that cooked the steak, melt butter over medium heat. Add finely chopped garlic and sauté until fragrant, about 1 minute. Pour in the whole milk and bring the mixture to a gentle simmer to prepare for melting the cheese.
6. Finish the Queso Sauce: Gradually add shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring continuously until the cheese is completely melted and the sauce is smooth. Season with additional ground cumin, chili powder, salt, and pepper to taste to enhance the smoky, spicy flavor profile.
7. Assemble the Dish: Spoon the cooked rice onto serving plates. Top with thinly sliced steak. Ladle the warm queso sauce generously over the steak and rice. Finish by garnishing with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for a fresh, zesty, and spicy kick.

Notes

• Resting the steak is crucial for juicy slices.
• Use whole milk for a richer, creamier queso sauce.
• Adjust chili powder for desired spice level.
• Rinsing rice prevents it from becoming sticky.
• Garnishes like lime and jalapeños add brightness and heat but are optional.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Searing, Simmering
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 plate (about 350g)
• Calories: 620 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.3 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 110 mg

Keywords: Steak queso rice, cheesy steak rice, Tex-Mex rice bowl, flank steak recipe, queso sauce recipe, easy steak dinner