Introduction
Steak Queso Rice is a filling, flavorful one-skillet dish that brings together juicy steak, tender rice, and a smooth, cheesy queso sauce. This recipe gives you a satisfying meal with a great balance of textures — the tender meat, fluffy rice, and velvety cheese make it perfect for weeknight dinner or a comforting lunch that feels special.
Why You’ll Love This Recipe
- Protein-rich: Features hearty steak for a satisfying and nutritious meal.
- Creamy and cheesy: The queso sauce clings to the rice for a rich, indulgent finish.
- Easy to make: Simple ingredients and minimal cleanup.
- Customize your spice: Add jalapeños or chili powder to adjust heat.
- Great for leftovers: Reheats beautifully, making it perfect for meal prep.
Ingredients (Serves ~4–6)
- Steak (sirloin, flank, or your preferred cut), sliced or cubed
- Olive oil or cooking oil
- Salt, pepper, garlic powder, paprika (for seasoning the steak)
- Long-grain rice
- Beef broth (or water)
- Butter
- Heavy cream or milk
- Cream cheese (optional, for extra richness)
- Shredded cheddar, Monterey Jack, or queso-style cheese
- Garlic powder
- Cayenne pepper or chili powder (optional, for extra heat)
- Optional toppings: chopped cilantro, diced tomatoes, jalapeños, sour cream
Step‑by‑Step Instructions
- Cook the Steak
- Season steak pieces with salt, pepper, garlic powder, and paprika.
- Heat oil in a large skillet over medium-high heat.
- Add the steak and sear for 2‑3 minutes per side, until browned and cooked to your liking. Remove from the skillet and set aside.
- Prepare the Rice
- In the same skillet, melt the butter and add the rice. Stir for about a minute to toast slightly.
- Pour in the beef broth. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and fluffy. Drain any excess liquid if needed.
- Make the Queso Sauce
- Add cream or milk to a separate saucepan over low heat.
- Stir in cream cheese if using, until melted and smooth.
- Gradually whisk in shredded cheese until the sauce is creamy and thick.
- Season with garlic powder and cayenne or chili powder, adjusting to your spice preference.
- Combine Everything
- Once the rice is cooked, return the steak to the skillet.
- Pour the queso sauce over the steak and rice. Stir gently to coat everything evenly and let it warm through.
- Serve
- Serve the steak queso rice hot.
- Garnish with optional toppings such as cilantro, tomatoes, jalapeños, or sour cream.
Tips & Tricks
- Use cold or leftover rice if you want a firmer texture and less risk of the rice becoming mushy.
- Shred your own cheese for better melting power and smoother queso.
- If the queso becomes too thick, thin it with a little extra milk or broth.
- Control the spice by adjusting the cayenne or using mild cheese blends.
Variations
- Vegetarian version: Replace steak with sautéed mushrooms or plant-based protein.
- Alternate proteins: Use chicken, ground beef, or shrimp instead of steak.
- Cheese mixtures: Try different combos like pepper jack, Colby Jack, or queso blanco.
- Lighter option: Use half milk, half cream, or low-fat dairy.
- Extra toppings: Black beans, corn, or roasted peppers make excellent additions.
Frequently Asked Questions (FAQ)
Q: Can I make this ahead?
Yes — cook steak and rice, make queso, then combine when ready to serve.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently, stirring in extra milk if sauce has thickened.
Q: Can I freeze it?
Yes. Freeze cooled leftovers in freezer-safe containers. Thaw overnight, then reheat on the stove.
Final Thoughts
Steak Queso Rice is a fantastic option when you want something hearty, cheesy, and satisfying. With minimal effort, you get a restaurant-style Tex‑Mex dish that’s perfect for feeding a crowd or just treating yourself. The combination of steak, creamy queso, and tender rice is a go-to comfort meal that’s sure to become a favorite.