Easy Dinner Steak Queso Rice Recipe

Introduction

This easy dinner Steak Queso Rice combines tender, flavorful steak with creamy, cheesy queso sauce over fluffy rice. It’s a comforting and satisfying meal that’s perfect for busy weeknights or casual gatherings.

Ingredients

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tsp ground cumin
• 1 tbsp olive oil (divided)
• 1 tsp garlic powder (divided)
• 1½ cups whole milk
• 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
• 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 (for serving)

Instructions

1. Step 1: Pat the steak dry with paper towels. Rub it with 1 tablespoon olive oil, then evenly coat both sides with paprika, 2 teaspoons ground cumin, 1 teaspoon garlic powder, salt, and pepper.
2. Step 2: Heat a large skillet until very hot. Sear the steak for 4–5 minutes per side, adjusting time based on thickness and your preferred doneness.
3. Step 3: Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. Slice thinly across the grain to keep it tender.
4. Step 4: Rinse the rice under cold water until the water runs clear. In a pot, heat 1 tablespoon olive oil over medium heat, add the rice and 1 teaspoon garlic powder, and toast lightly for about 1–2 minutes.
5. Step 5: Add 2 cups of broth or water to the rice. Bring to a boil, cover, reduce heat to low, and simmer for 18–20 minutes until rice is tender and liquid absorbed.
6. Step 6: In the same skillet used for steak, melt 2 tablespoons butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute.
7. Step 7: Pour in 1½ cups whole milk and bring to a gentle simmer. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the sauce is smooth.
8. Step 8: Season the queso sauce with ½ teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper to taste. Keep warm over low heat.
9. Step 9: To serve, spoon the cooked rice onto plates, top with sliced steak, and ladle warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired.

Tips & Variations

• For a spicier kick, add extra jalapeños or a dash of hot sauce to the queso sauce.
• Swap flank steak for skirt steak or ribeye if preferred for different flavors and textures.
• If you want a lighter version, use reduced-fat cheese and milk, though the sauce may be less creamy.
• Leftover steak works well in this dish—just reheat gently before slicing and serving.

Storage

Store leftover steak, rice, and queso sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the queso sauce gently over low heat to prevent curdling, and warm the steak and rice in the microwave or on the stove before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the queso sauce?

Yes, you can substitute Monterey Jack and cheddar with other melty cheeses like mozzarella, pepper jack, or a mild Colby for a slightly different flavor and texture.

How do I know when the rice is done?

The rice is done when it has absorbed all the liquid and is tender when tasted. If it’s still firm or there is liquid left, cover and cook a few minutes longer while checking periodically.

Easy Dinner Steak Queso Rice Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This easy dinner recipe combines tender seared steak with creamy queso sauce and flavorful rice, topped with fresh garnishes like cilantro, avocado, and jalapeños for a satisfying Tex-Mex inspired meal perfect for weeknights.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 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

Queso Sauce

• 1½ cups whole milk
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 1 tsp chili powder
• 2 garlic cloves, finely chopped
• 1 tsp garlic powder
• ½ tsp ground cumin
• Salt and pepper, to taste
• 1 cup shredded Monterey Jack cheese

Rice

• 1 tbsp olive oil
• 1 cup long-grain white rice
• 1 tsp garlic powder
• 2 cups broth or water
• Salt, as needed

Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Avocado slices
• Sliced jalapeños

Instructions

1. Season and Prepare the Steak: Pat the steak dry with paper towels. Rub both sides with olive oil and evenly coat with paprika, cumin, garlic powder, salt, and pepper to infuse flavor.
2. Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4 to 5 minutes per side, adjusting cooking time based on thickness and desired doneness.
3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then slice thinly across the grain to keep the meat tender.
4. Prepare the Rice: Rinse the white rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat. Stir in rice and garlic powder to lightly toast the rice. Add broth or water and salt, bring to a boil, then cover and simmer on low for 18 to 20 minutes until rice is tender and liquid absorbed.
5. Start the Queso Base: In the same skillet used for cooking the steak, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute. Pour in the whole milk and bring to a gentle simmer, preparing the base for the cheese sauce.
6. Finish the Queso Sauce: Gradually add the shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring constantly until the cheese melts and the sauce is smooth. Season with cumin, chili powder, salt, and pepper to taste.
7. Assemble the Dish: Spoon the cooked rice onto plates, place sliced steak on top, and ladle warm queso sauce generously over the steak and rice. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and jalapeños as desired for a bright, flavorful finish.

Notes

• Resting the steak after cooking is crucial to keep it juicy and tender when sliced.
• Toast the rice before cooking to enhance its nutty flavor and prevent mushiness.
• Adjust the amount of chili powder and jalapeños to control the spiciness according to your preference.
• Use broth instead of water for cooking rice to add more depth of flavor.
• For a creamier queso, use whole milk and do not let the milk boil vigorously—just a gentle simmer.

Keywords: Steak Queso Rice, Tex-Mex dinner, easy steak recipe, queso sauce, cheesy steak and rice, weeknight dinner, skillet steak, creamy cheese sauce