Why You’ll Love This Recipe
Steak & Queso Rice is a perfect balance of textures and flavors. The seared steak is tender and juicy, while the fluffy rice soaks up the creamy, cheesy queso sauce, making every bite irresistible. The dish is customizable with fresh garnishes like cilantro, lime, avocado, and jalapeños, allowing you to adjust the flavors to suit your taste. It’s a simple yet indulgent meal that’s perfect for anyone who loves rich, cheesy, and savory comfort food.
Ingredients
For the Steak:
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- A sprinkle of 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
- A pinch of salt and pepper, to taste
- ½ tsp ground cumin
- 2 cups cheddar cheese, shredded
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, chopped finely
- 1 cup Monterey Jack cheese, shredded
For the Rice:
- 2 cups broth (or water if you prefer)
- A bit of salt, as needed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
Optional Garnishes:
- Fresh cilantro, chopped
- Wedges of lime
- Slices of avocado
- Cut jalapeños
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Rice:
- Wash the rice under cold water to rinse off the extra starch.
- Heat olive oil in a pot over medium heat. Add the rice and garlic powder, stirring to coat it well. Toast the rice for a couple of minutes, then add the broth (or water).
- Bring to a boil, then cover the pot and reduce to low heat. Simmer for 18-20 minutes until the rice is soft and cooked through. Set aside.
2. Cook the Steak:
- Heat a large skillet over medium-high heat. While it’s heating, pat the steak dry with paper towels and rub it with a little olive oil.
- Sprinkle the paprika, cumin, garlic powder, salt, and pepper over both sides of the steak, pressing the seasonings into the meat.
- Once the skillet is hot, cook the steak for 4-5 minutes on each side, depending on your preferred doneness (4 minutes for medium-rare, 5 minutes for medium). Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
3. Prepare the Queso Sauce:
- In the same skillet you used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the milk, bringing it to a light simmer.
- Gradually add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring continuously until the cheese melts completely and the sauce is smooth.
- Season with cumin, chili powder, salt, and pepper to taste.
4. Assemble the Dish:
- Serve a portion of rice on each plate. Top with the sliced steak and drizzle the warm queso sauce over the top.
- Garnish with fresh cilantro, avocado slices, jalapeños, and lime wedges as desired.
5. Serve:
- Serve hot, enjoying the combination of juicy steak, creamy queso, and flavorful rice!
Servings and Timing
- Servings: 4
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Variations
- Vegetarian Version: Swap the steak for roasted vegetables, such as bell peppers, zucchini, and mushrooms, for a vegetarian version that’s still hearty and satisfying.
- Spicy Queso: Add minced jalapeños or a pinch of cayenne pepper to the queso sauce to make it spicier.
- Extra Protein: Add beans (like black beans or pinto beans) to the rice for extra protein and texture.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the rice and steak in the microwave or on the stovetop. If the queso has thickened, add a splash of milk to thin it out before reheating.
FAQs
Can I use a different cut of steak?
Yes, you can use other cuts of steak like ribeye or New York strip. Just make sure to adjust the cooking time based on the thickness of the steak.
Can I make the queso sauce ahead of time?
Yes, the queso sauce can be made in advance and stored in the refrigerator. Reheat it gently over low heat and add a bit of milk to restore its creamy texture.
How do I get my steak perfectly cooked?
For a medium-rare steak, cook it for 4 minutes on each side. For medium, cook it for 5 minutes per side. Use a meat thermometer if you want to be precise: 130°F for medium-rare and 140°F for medium.
Can I make this dish gluten-free?
Yes! This recipe is naturally gluten-free, but always check that your broth and seasonings do not contain gluten if you are strictly avoiding it.
How can I make the rice more flavorful?
Use low-sodium chicken or vegetable broth instead of water to cook the rice. You can also add a bay leaf or some diced onions to the rice while cooking for extra flavor.
Conclusion
Steak & Queso Rice is the ultimate Tex-Mex comfort food, combining savory steak, cheesy queso, and fluffy rice for a dish that’s hearty, satisfying, and full of flavor. With simple ingredients and quick preparation, it’s a great choice for both busy weeknights and special gatherings. Enjoy this indulgent yet easy-to-make dish and elevate your dinner experience with a rich, cheesy twist!
Steak & Queso Rice
- Total Time: 45 minutes
- Yield: 4 servings
Description
Steak & Queso Rice combines savory, seared steak with fluffy rice and a rich, creamy queso sauce for a hearty and flavorful Tex-Mex dish. This easy-to-make meal is perfect for both weeknight dinners and special gatherings.
Ingredients
For the Steak:
450g (1 lb) flank or sirloin steak
1 tsp paprika
1 tsp ground cumin
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
For the Queso Sauce:
1 1/2 cups whole milk
1/2 tsp ground cumin
2 cups cheddar cheese, shredded
2 tbsp butter
1 tsp chili powder
2 garlic cloves, minced
1 cup Monterey Jack cheese, shredded
For the Rice:
2 cups broth (or water)
1 tbsp olive oil
1 cup long-grain white rice
1 tsp garlic powder
Optional Garnishes:
Fresh cilantro, chopped
Wedges of lime
Slices of avocado
Cut jalapeños
Instructions
- Prepare the Rice: Wash the rice under cold water. Heat olive oil in a pot, add rice and garlic powder, and toast for 2 minutes. Add broth, bring to a boil, cover, and simmer for 18-20 minutes until soft. Set aside.
- Cook the Steak: Heat a skillet over medium-high heat. Pat steak dry and rub with olive oil. Season with paprika, cumin, garlic powder, salt, and pepper. Cook for 4-5 minutes per side. Rest the steak for 5-10 minutes before slicing thinly.
- Prepare the Queso Sauce: In the same skillet, melt butter and sauté minced garlic. Add milk, bring to simmer, then add cheeses, cumin, chili powder, salt, and pepper. Stir until smooth and thickened.
- Assemble the Dish: Serve rice on plates, top with sliced steak, and drizzle with queso sauce. Garnish with cilantro, avocado, jalapeños, and lime wedges.
- Serve: Enjoy hot, with your choice of garnishes!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat rice and steak in the microwave or on the stovetop. Thin the queso sauce with a splash of milk if needed.
Variations: For a vegetarian version, swap the steak for roasted vegetables. Add beans to the rice for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
