Name: Steak & Queso Rice Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 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’re craving something satisfying, bold, and guaranteed to earn rave reviews at the dinner table, Steak & Queso Rice is about to become your new go-to dish. Imagine: juicy strips of perfectly seared steak, fluffy seasoned rice, and a luxuriously creamy queso sauce—all in one balanced, flavor-packed plate! Whether you’re looking to impress guests or simply treat yourself, this comforting favorite brings the best of Tex-Mex right to your kitchen.

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

Each part of Steak & Queso Rice is simple yet crucial, combining for maximum flavor and wonderful textures in every bite. Here’s everything you’ll need and why it matters—no ingredient is here by accident!

Flank or sirloin steak (450g/1lb): Choose a tender cut for juicy, flavorful results.
Paprika (1 tsp): Adds smoky color and a gentle warmth to your steak rub.
Salt and pepper, to your taste: The backbone of seasoning, unlocking other flavors.
Ground cumin (2 tsp): Earthy and robust, this spice ties in the Tex-Mex vibe beautifully.
Olive oil (1 tbsp for steak, 1 tbsp for rice): Helps create that irresistible sear and gives the rice luscious richness.
Garlic powder (1 tsp for steak, 1 tsp for rice): An easy way to punch up flavor in both the steak and rice.
Whole milk (1½ cups): The heart of a creamy, velvety queso sauce.
Butter (2 tbsp): For richness and a smooth base in the queso.
Cheddar cheese, shredded (2 cups): Melty, tangy, and classic for queso.
Monterey Jack cheese, shredded (1 cup): Melts like a dream for ultra-creamy queso.
Chili powder (1 tsp): Adds a little kick and deep complexity to the cheese sauce.
Garlic cloves, chopped finely (2): Infuses the queso sauce with fresh, fragrant flavor.
Salt and pepper for queso sauce, to your liking: Tailor your cheese sauce perfectly to taste.
Ground cumin for queso (½ tsp): All about those warm, earthy undertones in the sauce.
Broth or water (2 cups): Cooking your rice in broth boosts flavor, but water works too.
Salt for rice, as needed: Just enough to make the rice sing.
Long-grain white rice (1 cup): Fluffy, absorbs flavors, and never turns mushy.
Fresh cilantro, chopped (optional): For a pop of color and herbaceous freshness.
Lime wedges (optional): A squeeze brightens every bite.
Avocado slices (optional): Creamy, cooling contrast to the warm steak and queso.
Cut jalapeños (optional): Brings extra heat for spice lovers.

How to Make Steak & Queso Rice

Step 1: Prep and Season the Steak

Begin by patting your steak dry with paper towels—this is key for achieving a beautiful sear. Rub both sides with olive oil, then sprinkle over paprika, cumin, garlic powder, salt, and pepper, gently pressing the spices in so every inch is coated. Let the steak sit at room temperature while you get the rice started; this helps it cook more evenly later on.

Step 2: Cook the Rice

Rinse the rice thoroughly under cold water until it runs mostly clear; this removes excess starch and guarantees fluffier results. In a medium pot, heat a tablespoon of olive oil and stir in the rinsed rice and garlic powder. Toast the grains for a couple of minutes—they’ll start to look shiny—then pour in your broth (or water) and a pinch of salt. Bring it all to a boil, cover, and simmer gently on low for about 18 to 20 minutes. No peeking! Let it steam without lifting the lid, then fluff with a fork for perfect rice to soak up your queso later.

Step 3: Sear the Steak

Heat a large skillet or cast iron pan until it’s seriously hot. Add your seasoned steak and cook for 4 to 5 minutes on each side, depending on thickness and how well done you like it. For medium-rare, aim for four minutes per side; for medium, give each side an extra minute. Searing locks in those smoky, spiced flavors and creates a gorgeous crust.

Step 4: Rest and Slice the Steak

Once done, transfer the steak to a cutting board and let it rest, uncovered, for 5 to 10 minutes. This short waiting period makes all the difference: the juices will stay inside, not all over your cutting board. When ready, slice the steak thinly across the grain to keep each piece tender and succulent for your Steak & Queso Rice.

Step 5: Make the Queso Sauce

In the same skillet you used for the steak (hello, built-in flavor!), melt the butter over medium heat. Toss in the chopped garlic and let it sizzle for a minute until fragrant. Carefully pour in the milk, bringing it to a gentle simmer. Slowly add the shredded cheddar and Monterey Jack cheeses by the handful, stirring until fully melted and smooth. Stir in chili powder, cumin, salt, and pepper. Your kitchen should smell incredible right about now!

Step 6: Assemble Your Steak & Queso Rice

Scoop some steamed rice onto each plate, arranging thinly sliced steak on top. Generously ladle or drizzle the silky queso sauce over everything. The hot, melty cheese blends with the rice and steak for a dish that’s truly comforting and impossible to resist.

Step 7: Add Optional Garnishes

Sprinkle with chopped cilantro, scatter on jalapeños for a punch of heat, fan out creamy avocado slices, and don’t forget a lime wedge for that final zesty touch. Serve Steak & Queso Rice immediately while deliciously warm!

How to Serve Steak & Queso Rice

Garnishes

Fresh cilantro and a squeeze of lime are the dream team, adding brightness to balance the cheesy richness. Sliced avocado brings that cool, creamy factor, while jalapeños offer a spicy edge if you like extra heat. Don’t skip these finishing touches—they make Steak & Queso Rice look and taste restaurant-worthy!

Side Dishes

Steak & Queso Rice is the star of any meal, but it also pairs beautifully with light sides. Try sautéed bell peppers, a simple green salad with a tangy dressing, or charred corn on the cob. For a fun twist, warm tortillas can help you scoop up every last bite of steak and gooey queso.

Creative Ways to Present

For a playful, crowd-pleasing approach, serve Steak & Queso Rice in individual bowls with all the garnishes laid out on a platter so everyone can build their own. Or, layer everything in a family-style casserole dish and let folks scoop out portions—it’s casual, inviting, and great for sharing!

Make Ahead and Storage

Storing Leftovers

If you have any Steak & Queso Rice left, store each component separately for best results. Pack the steak and rice in one airtight container and the queso sauce in another. This keeps flavors fresh and prevents the rice from becoming too soft in the melty cheese.

Freezing

Both rice and steak can be frozen (up to 2 months), but queso sauce is best made fresh due to its dairy content. If you must freeze the sauce, reheat slowly over low heat and give it a good whisk to restore creaminess. Thaw frozen components in the fridge overnight before reheating for the next meal.

Reheating

Rewarm steak and rice gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out. For the queso, heat on low, stirring constantly to bring back its smooth texture. Assemble just before serving so everything tastes just-made.

FAQs

Can I use a different cut of steak?

Absolutely! Flank or sirloin works best for Steak & Queso Rice, but you can swap in skirt steak, ribeye, or even a tender strip steak depending on what you have on hand. Just watch the cooking time, as some cuts cook faster than others.

Is there a way to make it spicier?

If you love extra heat, add minced jalapeños directly to your queso sauce or sprinkle in cayenne pepper to taste. You can also serve pickled jalapeños or hot sauce alongside for an extra fiery twist.

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

Yes! Prepare the steak and rice ahead, slice and refrigerate, and make the queso sauce right before serving so it stays luscious. Warm everything just before guests arrive, then assemble. It’s a fantastic make-ahead party dish.

What’s the best way to get tender steak?

The secret is slicing the steak thinly against the grain after it’s rested. This breaks up the fibers and ensures every bite of your Steak & Queso Rice is fork-tender and easy to enjoy.

Can I use a different kind of cheese for the queso?

Definitely! While cheddar and Monterey Jack are classics, you could mix in pepper Jack for extra spice, or try a bit of mozzarella for extra gooeyness. The key is to use good-melting cheeses for that signature queso sauce texture.

Final Thoughts

If you’re looking to spice up your weeknight dinner routine or wow friends and family, don’t hesitate—give Steak & Queso Rice a try. Every bite is creamy, zesty, and downright irresistible. Bring your appetite, grab your favorite garnishes, and dive in!