Easy Dinner Steak Queso Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thehungrymason.com/easy-dinner-steak-queso-rice-recipe/
