Steak & Queso Rice Recipe

 

If you are looking for a dish that pairs bold, juicy steak with creamy, melty cheese and fluffy rice, then you absolutely need to try this Steak & Queso Rice. It’s a vibrant, comforting bowl where tender sirloin strips meet perfectly seasoned basmati rice simmered in rich tomato and broth, all topped off with a luscious layer of white queso. Every bite is a delicious celebration of textures and flavors, making it a perfect weeknight dinner or crave-worthy meal anytime you want to impress without stress.

Ingredients You’ll Need

This recipe brings together a handful of straightforward and accessible ingredients that come together harmoniously. Each one plays a special part—whether it’s lending a smoky depth, a bright punch, or that irresistible creamy finish that makes Steak & Queso Rice so memorable.

• 2 cups Basmati Rice: Its long grains stay separate and fluffy, ideal for soaking up all the flavors.
• 2 ½ cups Chicken Broth: Adds savory richness and moisture to the rice as it cooks.
• 1 cube Chicken Bouillon: Concentrates the broth’s flavor for an extra boost.
• 1 can (about 14 oz) Crushed Tomatoes: Provides a subtle tang and beautiful color; diced or tomato sauce works too.
• 2 cloves Garlic, minced: Infuses the dish with aromatic warmth and depth.
• 1 small Onion, finely chopped (optional): Brings sweetness and texture when sautéed.
• 1 teaspoon Paprika: Adds a mild smokiness and a lovely reddish hue.
• ½ teaspoon Cumin: Introduces earthiness and complexity.
• Salt and pepper to taste: Essential for balancing all the flavors.
• 2 tablespoons Olive Oil: For sautéing ingredients and helping the steak sear beautifully.
• 1 pound Sirloin Steak, cut into thin strips: Tender, juicy protein star of the dish.
• 2 tablespoons Butter: Adds richness when cooking the steak.
• Montreal steak seasoning, to taste: Provides a bold, peppery crust on the steak strips.
• White Queso, for topping: Creamy and cheesy, it melts over the rice for pure indulgence.
• Fresh Cilantro, for garnish: Brings a fresh, vibrant pop to each bite.
• Flour tortillas (optional): Great for wrapping bites or scooping up extra queso.

How to Make Steak & Queso Rice

Step 1: Prep and Toast the Rice

Start by rinsing the basmati rice under cold water until it runs clear to wash away excess starch. This little step keeps the rice from getting gummy and ensures a perfect fluffy texture. Then, in a large skillet with olive oil over medium heat, gently sauté the minced garlic and chopped onion until fragrant and translucent. Add the rinsed rice to the pan and toast it for about 2 minutes, stirring constantly, so each grain picks up the garlic and onion flavors and starts to smell wonderful.

Step 2: Simmer the Flavored Rice

Pour in the crushed tomatoes and chicken broth, then crumble in the chicken bouillon cube. Sprinkle in paprika, cumin, salt, and pepper, and stir everything to combine. Let this mixture come to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for about 18-20 minutes. This is when the rice absorbs all those rich, seasoned liquids and transforms into the heart of the dish. Once cooked, remove from heat and let it rest with the lid on for 5 minutes so the rice can fluff up beautifully.

Step 3: Season and Cook the Steak

While the rice is cooking, generously coat your thin sirloin steak strips with Montreal steak seasoning to give them an irresistible crust of spice. Heat 1 tablespoon of olive oil and butter together in a separate skillet over medium-high heat until shimmering. Add the steak strips and cook for about 4-5 minutes on each side to reach a perfect medium-rare—juicy and tender. The butter helps develop a glorious sear and adds richness that complements the beef wonderfully.

Step 4: Assemble and Top with Queso

Fluff the cooked rice gently with a fork, then transfer it to serving bowls or keep it in the skillet. Layer your beautifully seared steak strips on top and generously drizzle warm white queso all over. That creamy cheese is the crowning glory, turning this savory rice bowl into a luscious, melty dream you won’t want to stop eating.

How to Serve Steak & Queso Rice

Garnishes

Fresh cilantro is the ultimate finishing touch that brightens up the rich flavors of the dish. Sprinkle chopped leaves generously over the top to add a pop of color and a delicate herbal note that balances the creamy queso and spicy steak perfectly.

Side Dishes

This meal is satisfying on its own, but if you want to round it out, consider serving with a crisp green salad, crunchy pickled veggies, or warm flour tortillas. The tortillas are fantastic for scooping up extra queso or wrapping bites of the steak and rice for a fun, hand-held take on the meal.

Creative Ways to Present

For a shareable dinner, layer the steak, queso, and rice in a beautiful shallow serving dish so everyone can help themselves. Or serve in individual bowls topped with cilantro and a wedge of lime for a fresh zing. You can also turn this into a hearty burrito bowl by adding avocado slices, sour cream, or jalapeños for extra flavor and texture.

Make Ahead and Storage

Storing Leftovers

Store any leftover Steak & Queso Rice in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious second-day meal that reheats beautifully.

Freezing

If you want to freeze leftovers, separate the steak from the rice to avoid changing the texture too much. Store the rice in a freezer-safe bag or container for up to 2 months. Reheat gently to maintain flavor and consistency.

Reheating

Reheat refrigerated Rice & Steak gently in a skillet over medium-low heat with a splash of water or broth to prevent sticking and keep the rice moist. Add fresh white queso topping after warming for the best melty finish. Avoid the microwave if you want to keep textures intact.

FAQs

Can I use a different type of rice for Steak & Queso Rice?

Absolutely! While basmati rice offers a nice fluffy texture, you can substitute with jasmine or long-grain white rice. Just adjust the cooking time and liquid amounts slightly based on the rice type.

What cut of steak works best for this recipe?

Sirloin is a fantastic choice because it’s tender yet affordable and holds up well when sliced thin. But you can also use flank steak or ribeye if you prefer a fattier, more marbled bite.

Is the recipe very spicy?

Not at all! The seasoning is mild but flavorful with paprika and cumin adding warmth rather than heat. You can add diced jalapeños or hot sauce if you want to kick it up.

Can I make this dish vegetarian?

You can easily skip the steak and swap chicken broth for vegetable broth. Add sautéed mushrooms or hearty beans to keep it satisfying and top with plenty of queso.

What’s the best way to reheat the Steak & Queso Rice?

The best way is on the stovetop over medium-low heat with a little liquid to keep it moist. This reheats it evenly and preserves the rice’s fluffy texture better than the microwave.

Final Thoughts

Steak & Queso Rice is one of those meals you’ll want to make again and again because it combines simple ingredients into something truly special and crave-worthy. It’s comforting, flavorful, and easy enough for busy weeknights but impressive enough to share with friends and family. Give it a try soon—you’ll be hooked from the very first bite!

 

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