Steak Queso Rice Recipe
Steak Queso Rice is a flavorful and comforting dish featuring tender, seasoned steak slices served over fluffy, garlicky rice and topped with a rich, creamy homemade queso sauce. Garnished with fresh cilantro, avocado slices, lime wedges, and jalapeños, this recipe combines bold American and Mexican-inspired flavors for a hearty meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Mexican Fusion
Ingredients
Scale
For the Steak
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
For the Queso Sauce
- 1½ cups whole milk
- Salt and pepper, to taste
- ½ tsp ground cumin
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- 1 cup shredded Monterey Jack cheese
For the Rice
- 2 cups broth or water
- Salt, as needed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
Optional Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Prepare the Steak: Pat the steak dry with paper towels. Rub it evenly with olive oil, then coat both sides generously with paprika, cumin, garlic powder, salt, and pepper to infuse flavor.
- Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4 to 5 minutes per side depending on thickness and desired doneness, aiming for medium-rare to medium.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5 to 10 minutes so the juices redistribute. Then, slice the steak thinly across the grain to ensure tenderness.
- Prepare the Rice: Rinse the rice thoroughly under cold water to remove excess starch. In a medium pot, heat olive oil over medium heat, then add the rice and garlic powder. Stir to coat the grains and toast lightly for about 1-2 minutes. Add broth or water and salt, bring to a boil, then cover and reduce heat to low. Simmer gently for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- Make the Queso Sauce: Using the same skillet, melt butter over medium heat. Add finely chopped garlic and sauté until fragrant, about 1 minute. Pour in whole milk and bring to a gentle simmer, stirring frequently to prevent scorching.
- Add Cheeses and Seasonings: Gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste, adjusting seasoning for your preferred flavor balance.
- Assemble the Dish: Spoon the cooked rice onto plates, top with thin slices of the rested steak, and ladle generous amounts of warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired for added color and flavor.
Notes
- Slice the steak against the grain for maximum tenderness.
- For richer rice flavor, use low-sodium chicken broth instead of water.
- Adjust the heat level of the queso by adding cayenne pepper or minced jalapeños.
- Cooking steak 4 minutes per side achieves medium-rare; 5 minutes per side yields medium.
Keywords: steak queso rice, creamy queso sauce, flank steak recipe, cheesy rice dish, easy dinner recipe, Mexican-inspired steak, homemade queso
Find it online: https://biteandenjoy.com/steak-queso-rice-recipe/
