Steak Queso Rice Recipe
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.
- 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.
Notes
- For juicier steak, let it rest covered loosely with foil after cooking.
- Adjust chili powder and jalapeño slices to control heat level.
- Use broth instead of water for more flavorful rice.
- If preferred, substitute whole milk with 2% milk for a lighter sauce.
- Serve immediately to enjoy the queso sauce at its creamiest texture.
Keywords: steak queso rice, easy dinner recipe, Tex-Mex dinner, creamy queso sauce, seared steak recipe, cheesy rice bowl
Find it online: https://platedandproud.com/steak-queso-rice-recipe/
