Introduction

Steak Queso Rice is a comforting and flavorful dish that combines tender, seasoned steak with creamy queso sauce over savory rice. Perfect for a satisfying weeknight meal, it’s easy to prepare and sure to please the whole family.

The dish shows one layer of creamy white rice with a soft, slightly shiny texture at the bottom. On top, there is a layer of small, dark brown beef pieces that look tender and slightly seared. Over the beef, a thick, light beige creamy sauce is poured, covering parts of the meat and rice, giving a rich and smooth appearance. Green chopped parsley is scattered on top, adding bright color and freshness to the dish. All of this is placed in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g (1 lb) flank or sirloin steak
1 tsp paprika
Salt and pepper, to taste
2 tsp ground cumin
1 tbsp olive oil (for steak)
1 tsp garlic powder (for steak)
1½ cups whole milk
Salt and pepper, to taste (for queso)
½ tsp ground cumin (for queso)
2 cups shredded cheddar cheese
2 tbsp butter
1 tsp chili powder
2 garlic cloves, finely chopped
1 cup shredded Monterey Jack cheese
2 cups broth or water (for rice)
Salt, as needed (for rice)
1 tbsp olive oil (for rice)
1 cup long-grain white rice
1 tsp garlic powder (for rice)
Optional Garnishes: Fresh cilantro, chopped; lime wedges; avocado slices; sliced jalapeños

Instructions

Step 1: Pat the steak dry with paper towels. Rub both sides with olive oil and coat evenly with paprika, cumin, garlic powder, salt, and pepper.
Step 2: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes on each side, adjusting for thickness and desired doneness.
Step 3: Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly across the grain to ensure tenderness.
Step 4: Rinse the rice under cold water. In a pot, heat olive oil, add rice and garlic powder, and toast lightly while stirring. Add broth or water, bring to a boil, cover, and reduce heat to simmer for 18–20 minutes.
Step 5: In the same skillet used for the steak, melt butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute. Pour in the milk and bring to a gentle simmer.
Step 6: Gradually stir in cheddar and Monterey Jack cheeses until smooth. Season with cumin, chili powder, salt, and pepper to taste.
Step 7: Serve the cooked rice on plates, top with sliced steak, and spoon warm queso sauce over. Garnish with cilantro, lime wedges, avocado slices, and jalapeños as desired.

Tips & Variations

Slice the steak against the grain for optimal tenderness.
Use low-sodium chicken broth instead of water for richer rice flavor.
Adjust the queso’s heat by adding cayenne pepper or minced jalapeños.
Cooking the steak 4 minutes per side yields medium-rare; 5 minutes per side yields medium.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to the queso sauce to restore creaminess.

How to Serve

A close-up view of a dish with three layers, served in a white bowl; the bottom layer is soft white rice with a glossy texture, the middle layer consists of thick beige gravy with a smooth, creamy look, and the top layer shows several pieces of browned beef cubes with a slightly crispy outer texture, all garnished with fresh, bright green chopped herbs scattered over the gravy and beef, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or flank steak works best, but you can substitute with ribeye or skirt steak if preferred. Just adjust cooking times based on thickness.

Is it possible to make this recipe dairy-free?

You can use dairy-free milk and cheese alternatives for the queso sauce, such as almond milk and vegan cheese, though the texture and flavor will be slightly different.