Name: Steak Queso Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 450g (1 lb) flank or sirloin steak; 1 tsp paprika; 2 tsp ground cumin; 1 tsp garlic powder; 1 tbsp olive oil; Salt and pepper, to taste; 1 cup long-grain white rice; 1 tbsp olive oil; 1 tsp garlic powder; 2 cups broth or water; Salt, as needed; 1½ cups whole milk; 2 tbsp butter; 2 garlic cloves, finely chopped; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; Fresh cilantro, chopped; Lime wedges; Avocado slices; Sliced jalapeños

Introduction

This easy dinner Steak Queso Rice is a flavorful and satisfying meal perfect for busy weeknights. Tender steak, cheesy queso sauce, and seasoned rice come together for a delicious, comforting dish that’s sure to please the whole family.

Ingredients

450g (1 lb) flank or sirloin steak
1 tsp paprika
Salt and pepper, to taste
2 tsp ground cumin
1 tbsp olive oil (plus 1 tbsp for rice)
1 tsp garlic powder (plus 1 tsp for rice)
1½ cups whole milk
½ tsp ground cumin
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
Lime wedges
Avocado slices
Sliced jalapeños

Instructions

Step 1: Pat the steak dry with paper towels. Rub both sides with 1 tablespoon olive oil, then coat evenly with paprika, 2 teaspoons cumin, 1 teaspoon garlic powder, salt, and pepper.
Step 2: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side, adjusting time based on thickness and desired doneness.
Step 3: Transfer the steak to a cutting board and let it rest for 5–10 minutes to retain juices. Then, slice thinly across the grain for maximum tenderness.
Step 4: Rinse the rice under cold water until water runs clear. In a pot, heat 1 tablespoon olive oil over medium heat. Stir in the rice and 1 teaspoon garlic powder to coat and toast lightly for about a minute.
Step 5: Add 2 cups broth or water to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
Step 6: In the same skillet used for steak, melt butter over medium heat. Add the chopped garlic and cook until fragrant, about 1 minute. Pour in the milk and bring to a gentle simmer.
Step 7: Gradually stir in the shredded cheddar and Monterey Jack cheeses until the sauce is smooth. Season with ½ teaspoon cumin, chili powder, salt, and pepper to taste.
Step 8: To serve, spoon the cooked rice onto plates. Top with sliced steak and ladle warm queso sauce over the top. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired.

Tips & Variations

Use chicken broth instead of water for richer rice flavor.
For a spicier queso, add a pinch of cayenne pepper or hot sauce.
Swap flank steak for skirt steak if preferred; just adjust cooking time accordingly.
Add diced tomatoes or roasted peppers to the queso for extra texture and flavor.

Storage

Store leftover steak, rice, and queso sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring queso sauce to restore creaminess. Avoid overheating to prevent cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, skirt, or ribeye can be used. Just adjust cooking time based on thickness and desired doneness for best results.

How can I make this dish vegetarian?

Replace the steak with sautéed mushrooms or grilled vegetables, and use vegetable broth for the rice and queso sauce to keep it meat-free.

Steak Queso Rice Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

This easy dinner recipe combines tender seared steak with creamy queso sauce served over flavorful spiced rice. Perfect for a satisfying meal, the dish balances juicy flank or sirloin steak seasoned with paprika, cumin, and garlic, paired with cheesy Monterey Jack and cheddar queso poured over fluffy long-grain rice. Fresh garnishes like cilantro, lime, avocado, and jalapeños add vibrant color and zest.

Author: Lila
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Ingredients

Scale

Steak Seasoning

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

Rice

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

Queso Sauce

1½ cups whole milk
2 tbsp butter
2 garlic cloves, finely chopped
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

Season and Prepare the Steak: Pat the steak dry with paper towels. Rub it with olive oil and evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to season thoroughly.
Cook the Steak: Heat a large skillet over high heat until very hot. Add the steak and sear for 4 to 5 minutes on each side, depending on thickness and desired doneness, to develop a flavorful crust.
Rest and Slice the Steak: Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5 to 10 minutes to allow juices to redistribute. Then slice thinly against the grain to maintain tenderness.
Prepare the Rice: Rinse the rice under cold water until water runs clear to remove excess starch. Heat olive oil in a pot over medium heat, stir in rice and garlic powder to coat, and lightly toast for a couple of minutes. Add broth or water, season with salt as needed, and bring to a boil. Cover, reduce heat to low, and simmer gently for 18 to 20 minutes until rice is cooked through.
Start the Queso Base: In the same skillet used for steak, melt butter over medium heat. Add the finely chopped garlic and cook until fragrant, about one minute. Pour in the whole milk and bring to a gentle simmer, stirring occasionally to prevent scorching.
Finish the Queso Sauce: Gradually add shredded cheddar and Monterey Jack cheeses to the milk, stirring constantly until melted and smooth. Season the queso with ground cumin, chili powder, salt, and pepper to taste for a rich and flavorful sauce.
Assemble the Dish: Spoon cooked rice onto plates, top with sliced steak, and generously ladle the warm queso sauce over the top. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños to add freshness and spice.