Name: Steak & Queso Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 450g (1 lb) flank or sirloin steak; 1 tsp paprika; A sprinkle of salt and pepper, to your taste; 2 tsp ground cumin; 1 tbsp olive oil; 1 tsp garlic powder; 1½ cups whole milk; A pinch of salt and pepper, to your liking; 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; 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; Fresh cilantro, chopped; Wedges of lime; Slices of avocado; Cut jalapeños

If you’ve ever craved something hearty and packed with flavor, let me introduce you to your new obsession: Steak & Queso Rice. Imagine tender strips of juicy steak nestled atop perfectly cooked rice, all draped in a luxuriously creamy queso sauce that melts into every bite. Whether it’s a weeknight family dinner or a little Tex-Mex feast with friends, this dish is a spectacular centerpiece. It’s easy enough for a cozy night in, yet special enough to wow any gathering. Just wait until your kitchen smells like sizzling steak and warm cheese — trust me, everyone gets hungry in an instant!

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Steak & Queso Rice may look impressive, but it’s all about those basic, unpretentious flavors working together. Each component, from the spices on the steak to the creamy cheeses in the sauce, brings something unique to the table — and when you combine them, it’s magic.

Flank or sirloin steak (450g/1 lb): Go for these cuts for tenderness and rich, beefy flavor; slice against the grain for best results.
Paprika (1 tsp): Adds warmth and a hint of smoky sweetness to the steak.
Salt and pepper: Essential for bringing out all the natural flavors — season to your personal preference.
Ground cumin (2 tsp for steak, ½ tsp for queso): Brings earthy Tex-Mex depth to both the steak rub and cheese sauce.
Olive oil (1 tbsp for steak, 1 tbsp for rice): Helps the seasoning stick and gives a golden sear (don’t scrimp on a good oil).
Garlic powder (1 tsp for steak, 1 tsp for rice): An easy way to infuse garlicky richness throughout.
Whole milk (1½ cups): The base for your queso; whole milk creates a silky, luscious sauce.
Cheddar cheese, shredded (2 cups): Choose sharp cheddar for a bolder, tangier queso.
Monterey Jack cheese, shredded (1 cup): Melts ultra-smooth and makes the sauce extra gooey.
Butter (2 tbsp): Adds gloss and flavor to the queso sauce, plus a touch of richness.
Chili powder (1 tsp): This gives your queso its Tex-Mex personality and a gentle kick.
Garlic cloves, chopped (2 for queso): Sautéed right at the start to build aromatic flavor.
Broth or water (2 cups): Cooking the rice in broth adds more flavor, but water works too.
Long-grain white rice (1 cup): Fluffy, non-sticky, and a perfect canvas for all those toppings.
Salt (for rice): Adjust to your taste — a little goes a long way for flavorful rice.
Optional garnishes (cilantro, lime, avocado, jalapeños): Each garnish adds color, vibrancy, and a pop of freshness to your plate.

How to Make Steak & Queso Rice

Step 1: Prep and Season the Steak

Start by patting your steak dry with paper towels, which helps create that irresistible sear later. Rub the meat with a drizzle of olive oil all over, then generously sprinkle over the paprika, cumin, garlic powder, salt, and pepper on both sides, pressing it in so every bite is full of flavor.

Step 2: Cook the Steak

Heat a large skillet over high heat until it’s almost smoking — this is key for a gorgeous seared crust. Lay your seasoned steak in and cook for about 4-5 minutes on each side. Aim for 4 minutes per side for a juicy medium-rare, or 5 per side for a slightly more well-done finish. Keep in mind, every pan and cut has its quirks, so peek if you need to!

Step 3: Rest and Slice the Steak

Resist the urge to cut immediately! Set the steak aside on a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, making every slice succulent and tender. Slice the steak against the grain into thin strips for the ultimate texture.

Step 4: Make the Rice

Rinse your rice thoroughly under cold water — this removes excess starch for fluffier grains. In a saucepan, warm olive oil over medium heat, add the washed rice and garlic powder, stirring to coat. Toast the rice for 2-3 minutes, then add the broth (or water) and a pinch of salt. Bring it to a boil, cover, lower heat, and let it simmer quietly for 18-20 minutes, until the rice is tender and the liquid is absorbed.

Step 5: Prepare the Queso Sauce

Use the same skillet you seared the steak in (hello, instant flavor boost!) and melt butter over medium heat. Toss in the chopped garlic, letting it become fragrant but not browned — about a minute. Pour in the milk, gently bringing it to a light simmer. Now, add the shredded cheeses slowly, a handful at a time, stirring after each addition so everything melts smoothly. Season your queso with cumin, chili powder, salt, and pepper. Keep stirring until your sauce is velvety and creamy!

Step 6: Assemble Your Steak & Queso Rice

Time for the magic! Spoon a fluffy mound of rice onto each plate, layer the tender steak strips on top, and drizzle generously with your warm, silky queso sauce. Sometimes, I go in with an extra spoonful for good measure — no shame in loving queso! The rice soaks up all that cheesy, savory goodness.

Step 7: Add Finishing Touches

Garnish with a shower of chopped cilantro, fresh jalapeño slices for a spicy burst, creamy avocado, and a bright squeeze of lime. Serve immediately, while the queso is molten and the steak is still glistening and warm. It’s pure comfort food, Tex-Mex style!

How to Serve Steak & Queso Rice

Garnishes

A sprinkle of cilantro adds a pop of freshness, while rings of sliced jalapeño give a bold punch if you’re up for heat. Creamy avocado slices cool things down, and a wedge of lime squeezed on top pulls all the bright Tex-Mex flavors together in a flash. Never underestimate how your choice of garnish can transform the whole experience!

Side Dishes

Steak & Queso Rice already shines on its own, but a crisp side salad with cool romaine, chopped tomatoes, and tangy vinaigrette adds great contrast. Consider a bowl of black beans or a pile of charred corn off the cob for extra hearty goodness. If you’re planning a full spread, some warm corn tortillas to scoop up stray bits are always a hit.

Creative Ways to Present

For a crowd, serve Steak & Queso Rice as a DIY bar — set out bowls of garnishes and let everyone customize their plate. To amp things up, layer everything inside a burrito, stuff bell peppers for a fun twist, or scoop over crispy tortilla chips for an epic nacho situation. Don’t be afraid to get playful; this dish loves a little creativity on the plate!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the rice, steak, and queso sauce in separate airtight containers in the fridge for up to 3 days. Keeping them apart helps preserve the texture and flavor of each component, so you’re guaranteed a delicious meal the next day.

Freezing

You can freeze cooked steak and rice for up to one month, though it’s best to make the queso fresh when you’re ready to eat. Cheese sauces can split in the freezer, but the steak and rice hold up well; just pack in freezer bags for easy reheating.

Reheating

For the rice and steak, a quick spin in the microwave or a warm skillet works wonders. To reheat queso sauce, do it gently on the stove over low heat, stirring often, and add a splash of milk if it seems too thick. Keeping things low and slow will help avoid a grainy texture.

FAQs

Can I use a different cut of steak for Steak & Queso Rice?

Absolutely! Skirt steak, ribeye, or even sirloin tip can work beautifully. The key is not to overcook the steak and to slice it thinly across the grain so it stays tender and juicy.

Is there a vegetarian version of Steak & Queso Rice?

Yes! Swap the steak for sliced portobello mushrooms or grilled vegetables. The queso sauce brings plenty of flavor, so the dish still feels rich and satisfying without the meat.

What can I substitute for Monterey Jack cheese?

If you don’t have Monterey Jack, try mozzarella for that same melt-factor, or even use just more cheddar. Pepper Jack adds extra spice if you like it hot!

How do I keep the queso sauce silky and lump-free?

Add your cheese slowly, sprinkle by sprinkle, and stir continuously over gentle heat. Don’t let the sauce boil — low and slow is the secret to a glossy, creamy finish.

Can I make Steak & Queso Rice ahead of time for a party?

Definitely! Cook everything in advance and keep the components separate. Right before serving, gently reheat the steak, rice, and queso, then assemble and garnish for show-stopping results without the last-minute stress.

Final Thoughts

If you’re ready to upgrade your Tex-Mex repertoire, give Steak & Queso Rice a spot on your table. It’s cozy, impressive, endlessly adaptable, and just downright delicious. One bite, and you’ll wonder how you ever went without this dreamy trio of steak, rice, and silky cheese. Go on, give it a whirl — I can’t wait to hear what you think!