Discover the ultimate fusion of savory steak, creamy queso, and perfectly cooked rice with our Steak & Queso Rice recipe. This hearty dish combines tender, seared steak with a luscious, cheesy sauce and fluffy rice for an irresistible meal that’s perfect for a weeknight dinner or a casual gathering. Bursting with bold flavors and a satisfying texture, it’s a modern twist on comfort food that will quickly become a family favorite.
Ingredients for Steak & Queso Rice
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For the Steak:
- 1 lb flank or sirloin steak, thinly sliced
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
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For the Rice:
- 1 ½ cups long-grain white rice (or brown rice)
- 3 cups water or beef broth
- ½ teaspoon salt
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For the Queso Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- ½ cup heavy cream (or whole milk)
- 1/4 cup diced tomatoes (drained)
- 1 jalapeño, seeded and finely chopped (optional for heat)
- Salt and pepper, to taste
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For Garnish:
- Fresh cilantro or green onions, chopped
- Lime wedges (optional)
Substitutions for Steak & Queso Rice
- Protein Alternatives: Use skirt steak, ribeye, or even marinated chicken for a different twist.
- Dairy-Free Options: Substitute heavy cream with coconut cream and use dairy-free cheese to create a vegan-friendly queso.
- Rice Alternatives: Quinoa or cauliflower rice can be used for a lower-carb version.
- Spice Adjustments: Swap jalapeño for a milder pepper or add a dash of hot sauce to suit your heat preference.
How to Make Steak & Queso Rice
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Cook the Rice:
- In a medium pot, combine rice, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (or according to package instructions) until rice is tender and the liquid is absorbed.
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Prepare and Sear the Steak:
- Season the steak slices generously with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over high heat. Sear the steak for about 3–4 minutes per side until nicely browned yet still juicy. Remove from heat and let rest for a few minutes before slicing into thin strips if not already done.
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Make the Queso Sauce:
- In the same skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant.
- Stir in the heavy cream and diced tomatoes. Lower the heat, then gradually add the shredded cheese, stirring constantly until the sauce is smooth and creamy.
- Mix in the chopped jalapeño if using, and season with salt and pepper to taste.
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Combine and Serve:
- Fold the seared steak slices into the queso sauce until well coated.
- Serve the steak and queso mixture over a bed of warm rice. Garnish with chopped cilantro or green onions and a squeeze of lime for a fresh, zesty finish.
Mix-ins for Steak & Queso Rice
- Beans & Corn: Add black beans or corn kernels for extra texture and Southwestern flair.
- Veggies: Stir in sautéed bell peppers or spinach for a nutritional boost.
- Avocado: Top with diced avocado for a creamy, cool contrast.
- Salsa: Drizzle with your favorite salsa to enhance the vibrant flavors.
Recipe Tips for Steak & Queso Rice
- Uniform Slices: Ensure your steak is cut uniformly for even cooking and optimal tenderness.
- Rest the Steak: Allow the steak to rest after searing so the juices redistribute, keeping it moist and flavorful.
- Smooth Queso: Stir continuously when melting the cheese to avoid clumping and achieve a silky sauce.
- Adjust Consistency: If the queso sauce is too thick, add a splash more cream or broth to reach your desired consistency.
Storage for Steak & Queso Rice
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally; add a splash of cream or broth if needed to loosen the sauce.
- Freezer: Freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.
Steak & Queso Rice Variations
- Southwestern Style: Add diced green chilies, corn, and black beans for a more robust, regional twist.
- One-Pan Meal: Sauté the steak with onions and bell peppers first, then mix in pre-cooked rice and queso sauce for an easy, all-in-one skillet dinner.
- Cheesy Bake: Combine all ingredients in a baking dish, top with extra cheese, and bake until bubbly for a comforting casserole version.
FAQs for Steak & Queso Rice
Q: Can I use leftover steak for this recipe?
A: Absolutely! Leftover steak works wonderfully; just warm it gently in the queso sauce to avoid overcooking.
Q: How do I prevent the queso sauce from becoming too thick?
A: If your queso sauce thickens too much, simply add a little more cream or broth until you achieve your desired consistency.
Q: What type of cheese should I use for the best flavor?
A: A blend of cheddar and Monterey Jack provides a great balance of sharpness and meltability, but feel free to experiment with your favorite cheeses.
Q: Can this dish be made ahead of time?
A: Yes, prepare the components in advance and assemble just before serving. Reheat gently to preserve the texture of the steak and sauce.
Final Thoughts on Steak & Queso Rice
Our Steak & Queso Rice is a delicious, comforting dish that perfectly blends tender steak, creamy queso, and fluffy rice into a harmonious meal. Whether you’re looking for a hearty dinner or a flavorful lunch option, this recipe delivers a delightful combination of textures and bold flavors that will satisfy your cravings. Give it a try and enjoy the rich, satisfying taste of this modern comfort food classic!
Steak & Queso Rice
Equipment
- Skillet or grill pan
- Rice cooker or pot
- Cutting board & knife
Ingredients
For the Steak:
- 1 lb steak sirloin or flank steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Rice:
- 1 cup long-grain rice or basmati rice
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Queso:
- 1 ½ cups shredded cheddar cheese
- 1 cup milk
- ¼ cup cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon butter
For Garnish:
- 1 tablespoon cilantro chopped
- 1 lime cut into wedges
- 1 jalapeño sliced (optional for heat)
Instructions
Step 1: Cook the Rice
- In a pot or rice cooker, add rice, chicken broth, olive oil, and salt.
- Cook according to the rice cooker's instructions or simmer on the stove for 15-20 minutes until the rice is tender and the liquid is absorbed.
Step 2: Prepare the Steak
- In a skillet or grill pan, heat olive oil over medium-high heat.
- Season the steak pieces with salt, black pepper, chili powder, garlic powder, and onion powder.
- Cook the steak for 4-6 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove from the pan and set aside.
Step 3: Make the Queso Sauce
- In the same skillet, add butter and melt over medium heat.
- Add cream cheese and milk, stirring until smooth and melted.
- Stir in shredded cheddar cheese, garlic powder, and onion powder. Cook, stirring constantly, until the cheese is fully melted and the queso is smooth and creamy.
Step 4: Assemble the Dish
- In a large bowl or serving platter, layer the cooked rice at the bottom.
- Top with the steak pieces and drizzle generously with the queso sauce.
- Garnish with chopped cilantro, lime wedges, and sliced jalapeños (if using).
Serving Suggestions:
- ✅ Serve with Mexican street corn or a simple side salad.
- ✅ Pair with guacamole and tortilla chips for extra flavor.
- ✅ For a spicier version, add hot sauce to the queso or on top of the steak.
Pro Tips:
- ✔ For extra flavor, marinate the steak for 30 minutes in a mixture of lime juice, olive oil, and spices.
- ✔ If you prefer a richer queso, add extra cream cheese or a little bit of sour cream for creaminess.
- ✔ You can prep the rice and queso sauce in advance for a quicker assembly later.
Notes
Notes:
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the microwave or on the stove with a splash of milk to loosen the queso sauce.
