Steak and Queso Rice Recipe
Few dishes hit the comfort-food sweet spot like a sizzling skillet of Steak and Queso Rice. It’s hearty, cheesy, and bursting with bold, savory flavors. Imagine juicy steak strips seared to perfection, nestled over a bed of spiced rice, and drenched in rich, creamy queso. This dish combines the best elements of a Tex-Mex feast in one glorious bowl.
Why You’ll Love This Dish
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Bold and flavorful: Steak, queso, and seasoned rice—what’s not to love?
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Versatile: Customize with different proteins, cheese sauces, or toppings.
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Hearty and filling: Perfect for dinner or meal prep.
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Comfort food at its best: Creamy, cheesy, meaty, and satisfying.
Serving Suggestions
This dish is a star on its own but can be paired with:
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Warm flour tortillas or tortilla chips
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Mexican street corn
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Simple side salad with lime vinaigrette
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Grilled vegetables
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Refried beans or pinto beans
Beverage Pairings:
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Classic margarita
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Sparkling lime water
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Cold Mexican beer (like Modelo or Pacifico)
Variations
Queso Blanco Chicken Rice Bowl:
Swap steak for grilled or shredded chicken and use white queso.
Tex-Mex Burrito Bowl:
Add pico de gallo, sour cream, lettuce, and black beans.
Vegetarian Option:
Skip the steak and load up on grilled veggies, beans, and extra queso.
Spicy Kick:
Mix hot sauce or chipotle in adobo into the queso. Add jalapeños to the steak marinade.
Low-Carb Version:
Swap rice for cauliflower rice and reduce the flour in the queso or thicken with cream cheese instead.
Tips for Best Results
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Slice steak thinly and against the grain for maximum tenderness.
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Let queso melt slowly over low heat to avoid grainy texture.
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Use freshly shredded cheese—pre-shredded cheese contains anti-caking agents that can affect melting.
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Use a heavy-bottomed pan like cast iron for a great sear on the steak.
Make-Ahead and Storage
Make-Ahead Tips:
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Cook and store rice and queso separately up to 3 days in advance.
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Marinate steak the night before for even better flavor.
Refrigeration:
Store leftover steak and rice in airtight containers for up to 4 days.
Freezing:
Freeze cooked steak and rice separately for up to 2 months. Queso may not freeze well due to dairy separation—best made fresh.
Reheating:
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Reheat rice and steak in a skillet with a splash of water or broth.
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Reheat queso over low heat, adding a little milk if needed.
Frequently Asked Questions (FAQ)
Can I use leftover steak?
Absolutely! Reheat gently in a skillet or microwave and use as directed.
Can I use store-bought queso?
Yes, for convenience. Just warm it gently and pour over the dish before serving.
Can I make this dish spicy?
Yes! Add crushed red pepper to the queso, fresh jalapeños to the steak, or drizzle with hot sauce.
What kind of steak is best?
Flank steak, skirt steak, or sirloin are great. Ribeye or NY strip works too for a more luxurious option.
Final Thoughts
This Steak and Queso Rice recipe is a satisfying, show-stopping dish that’s surprisingly simple to make. It blends bold spices, rich cheesy sauce, and tender meat into one unforgettable meal that’s sure to be a repeat request in your household.
Steak and Queso Rice Recipe
Ingredients
- For the Steak:
- 1 lb flank steak or sirloin, thinly sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper to taste
- Optional: squeeze of lime juice
- For the Rice:
- 2 cups cooked white or brown rice (fresh or leftover)
- 1 tbsp butter or oil
- 1 clove garlic, minced
- ½ cup diced onion (optional)
- Salt, to taste
- For the Queso:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1½ cups shredded cheddar or Monterey Jack cheese
- 1–2 tbsp diced green chilies or jalapeños (optional)
- Salt, to taste
Instructions
1. Cook the Steak:
- In a skillet over medium-high heat, heat olive oil.
- Toss steak with spices, then sear for 2–3 minutes per side, or until browned and cooked to desired doneness.
- Remove from heat and rest for a few minutes before slicing.
2. Make the Queso:
- In a small saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to create a roux.
- Slowly add milk, whisking constantly until smooth and slightly thickened (about 3–5 minutes).
- Reduce heat to low, stir in shredded cheese and chilies. Continue stirring until fully melted and creamy. Season to taste.
3. Prepare the Rice:
- In a pan, heat butter or oil. Sauté garlic (and onion if using) for 2–3 minutes.
- Stir in cooked rice and heat through. Season with salt.
4. Assemble:
- Plate the rice, top with steak slices, and pour warm queso generously over the top.
- Garnish with cilantro, avocado, or a dash of hot sauce if desired.