Queso Steak and Rice Recipe

Introduction

Queso Steak and Rice is a flavorful and comforting dish that combines tender sirloin steak with creamy queso cheese and perfectly cooked rice. This easy recipe is perfect for a satisfying weeknight dinner that the whole family will love.

Ingredients

• 1 cup white rice
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 8 ounces tomato sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1 pound sirloin steak, sliced to your liking
• 2 tablespoons butter
• 16 ounces Gordo’s queso cheese dip (original flavor)
• Chopped parsley for topping (optional)

Instructions

1. Step 1: In a large skillet, add the rice and vegetable oil. Cook over medium heat, stirring occasionally, until the rice turns slightly brown and toasty.
2. Step 2: Add the chopped onion and minced garlic to the skillet. Stir and cook on medium-low heat for 1-2 minutes until fragrant.
3. Step 3: Pour in the chicken broth and tomato sauce, stirring to combine. Bring to a boil, let it boil for 2 minutes while stirring occasionally, then cover and reduce heat to low. Simmer for 20 minutes.
4. Step 4: While the rice cooks, heat butter in another large skillet over medium-high heat. Add the sliced steak and seasonings (cumin, smoked paprika, onion powder, chili powder). Cook the steak to your preferred doneness, stirring to coat with butter and spices. Remove from heat once done.
5. Step 5: After 20 minutes, turn off the heat under the rice but keep it covered. Let it sit for an additional 10 minutes without uncovering.
6. Step 6: Fluff the rice with a fork and plate it. Top the rice with the cooked steak, drizzle warm queso cheese over everything, and garnish with chopped parsley or cilantro if desired. Serve immediately and enjoy!

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when cooking the steak.
• If you don’t have Gordo’s queso, use your favorite store-bought queso or a combination of melted Velveeta and Monterey Jack cheese.
• Try swapping sirloin steak with chicken breast or shrimp for a different protein option.
• Use low-sodium chicken broth to control the saltiness of the dish.

Storage

Store any 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 broth or water to keep the rice from drying out. The queso may thicken when chilled, so warm it slowly to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the rice and steak separately ahead of time and reheat when ready. Add the queso just before serving to keep it fresh and creamy.

What can I use if I don’t have chicken broth?

If you don’t have chicken broth, you can substitute with vegetable broth or water, though broth adds more flavor to the rice.

Queso Steak and Rice Recipe

Print Recipe

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4.7 from 93 reviews

Queso Steak and Rice is a hearty, flavorful dish featuring toasty white rice cooked in a seasoned tomato broth, topped with tender skillet-seared sirloin steak and smothered in creamy Gordo’s queso cheese dip. This comforting one-pan meal combines smoky spices, savory tomato sauce, and melted cheese for a satisfying Tex-Mex inspired dinner that’s quick and easy to prepare.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Rice and Sauce

• 1 cup white rice
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 8 ounces tomato sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder

Steak

• 1 pound sirloin steak, sliced to your liking
• 2 tablespoons butter

Toppings

• 16 ounces Gordo’s queso cheese dip (original flavor)
• Chopped parsley or cilantro for topping (optional)

Instructions

1. Toast the Rice: In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add 1 cup of white rice and cook, stirring occasionally, until the rice becomes slightly browned and toasty. This process enhances the rice’s flavor and texture.
2. Sauté Onions and Garlic: Add the chopped onion and minced garlic to the skillet with the toasted rice. Reduce heat to medium-low and cook for 1-2 minutes, stirring frequently to soften the onions and release the garlic aroma without burning.
3. Cook the Rice: Stir in 2 cups of chicken broth and 8 ounces of tomato sauce until well combined. Bring the mixture to a boil and allow it to boil for 2 minutes, stirring occasionally to prevent sticking. Then, cover with a lid, reduce heat to low, and simmer the rice for 20 minutes until the liquid is absorbed and the rice is tender.
4. Prepare the Steak: While the rice simmers, heat a separate large skillet over medium-high heat and add 2 tablespoons of butter. Add the sliced sirloin steak along with cumin, smoked paprika, onion powder, and chili powder. Stir to coat the steak evenly with the butter and seasonings. Cook the steak to your desired doneness, then remove from heat and set aside.
5. Let the Rice Rest: After the 20 minutes of simmering, turn off the heat but keep the skillet covered. Let the rice sit undisturbed for an additional 10 minutes to fully absorb moisture and finish cooking through steam.
6. Assemble and Serve: Fluff the rice gently with a fork and transfer to serving plates. Top the rice with the cooked steak slices. Warm the Gordo’s queso cheese dip separately and drizzle it generously over the steak and rice. Garnish with chopped parsley or cilantro if desired, then serve immediately and enjoy your delicious queso steak and rice!

Notes

• Use a non-stick skillet or well-seasoned pan to prevent the rice from sticking while toasting.
• Adjust the spice levels by modifying the amount of chili powder to your taste preference.
• For a vegetarian version, omit the steak and substitute with grilled vegetables or beans, and use vegetable broth instead of chicken broth.
• If you cannot find Gordo’s queso cheese dip, substitute with any creamy queso or a blend of melted cheese like Monterey Jack and cheddar.
• Letting the rice sit covered off the heat is crucial for fluffy, evenly cooked grains.

Keywords: queso steak, rice recipe, Gordo’s queso, skillet steak, Tex-Mex dinner, easy skillet meals, one-pan rice dish