Name: Steak Queso Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 450g (1 lb) flank or sirloin steak; 1 tsp paprika; 2 tsp ground cumin; 1 tsp garlic powder; Salt and pepper, to taste; 1 tbsp olive oil; 1 cup long-grain white rice; 1 tbsp olive oil; 1 tsp garlic powder; 2 cups broth or water; Salt, as needed; 1½ cups whole milk; 2 tbsp butter; 2 garlic cloves, finely chopped; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; Fresh cilantro, chopped; Lime wedges; Avocado slices; Sliced jalapeños

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Introduction

Steak Queso Rice is a flavorful, comforting dish combining tender seasoned steak, creamy cheese sauce, and fluffy rice. It’s perfect for a satisfying weeknight dinner that feels a bit special. With simple ingredients and straightforward steps, this recipe brings rich Mexican-inspired flavors to your table.

The dish shows a close-up of a white plate filled with fluffy white rice as the bottom layer, topped with chunks of browned beef scattered evenly. Over the beef and rice, a creamy light brown gravy with a smooth texture covers much of the surface, pooling between the pieces of meat. Small bright green parsley leaves are sprinkled on top, adding fresh color contrast. The white marbled texture beneath the plate is slightly visible around the edges. 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, plus 1 tbsp for rice
1 tsp garlic powder, plus 1 tsp for rice
1½ cups whole milk
½ tsp ground cumin (for queso sauce)
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
1 cup long-grain white rice
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Avocado slices (for serving)
Sliced jalapeños (optional, for serving)

Instructions

Step 1: Pat the steak dry with paper towels. Rub both sides with olive oil, then evenly coat with paprika, cumin, garlic powder, salt, and pepper.
Step 2: Heat a large skillet until very hot. Sear the steak for 4–5 minutes per side, depending on thickness and your preferred doneness level.
Step 3: Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. Then slice thinly across the grain to keep it tender.
Step 4: Rinse the rice under cold water until the water runs clear. In a pot, heat 1 tablespoon olive oil, stir in rice and garlic powder to coat and toast lightly. Add broth or water, bring to a boil, then cover and simmer on low for 18–20 minutes until rice is tender.
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 add shredded cheddar and Monterey Jack cheeses, stirring constantly until smooth. Season the queso sauce with cumin, chili powder, salt, and pepper to taste.
Step 7: To serve, spoon the cooked rice onto plates, top with sliced steak, then ladle warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños if desired.

Tips & Variations

For extra flavor, marinate the steak in a mixture of lime juice, olive oil, and spices for 30 minutes before cooking.
Use chicken or shrimp instead of steak for a lighter option.
Add diced tomatoes or green chilies to the queso sauce for a tangy twist.
Substitute whole milk with half-and-half or cream for a richer cheese sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk to loosen the queso sauce if needed. Rice may firm up when chilled, so stirring while reheating helps maintain creaminess.

How to Serve

The image shows a close-up of a layered dish with three distinct layers. The bottom layer is white, fluffy rice, arranged evenly across the plate. On top of the rice is a layer of creamy beige sauce that looks smooth and thick, partially covering the rice. The top layer consists of medium-sized chunks of cooked brown beef, slightly shiny, scattered over the sauce with small green parsley leaves sprinkled on top for color. The entire dish sits on a white plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, flank or sirloin steak works best for tenderness and flavor, but ribeye or skirt steak can also be used. Just adjust cooking time based on the thickness and cut.

Is it possible to make the queso sauce dairy-free?

To make a dairy-free version, substitute the milk and cheeses with plant-based alternatives like almond milk and vegan cheddar cheese. Keep in mind the sauce texture and flavor will differ slightly.