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This hearty Steak Queso Rice combines tender, cumin-spiced steak with a creamy homemade queso sauce poured over fluffy long-grain rice. It offers a bold and comforting Tex-Mex flavor that fits perfectly into weeknight dinners or special occasions. Easy to customize and gluten-free, this dish hits the spot when you want something both rich and simple.
I first made this on a hectic weeknight when I needed comfort fast. Since then it has become a staple I turn to whenever I crave something satisfying but fuss-free.
Ingredients
- Flank or sirloin steak: provides rich meaty texture and cooks quickly choose fresh cuts for best results
- Paprika: adds a smoky warmth try to find a bright red powder for the most vibrant flavor
- Ground cumin: brings earthy depth select a fresh quality spice for full aroma
- Garlic powder: simplifies prep and offers a solid flavor base
- Olive oil: creates a crisp crust on the steak and keeps the rice fluffy
- Cheddar cheese: brings creamy sharpness use freshly shredded whenever possible for smooth melting
- Monterey Jack cheese: melts smoothly balancing the sharper cheddar
- Whole milk: forms the velvety base of the queso sauce
- Chili powder: gives gentle heat and a lovely color
- Fresh garlic: enhances aroma mince finely for perfect blending
- Long-grain white rice: cooks up fluffy and separate rinse it well before cooking for the best texture
- Broth: instead of water adds rich flavor to the rice
- Fresh cilantro: adds a bright, fresh finish to the dish
- Lime wedges: give a refreshing zing that lifts all flavors
- Avocado slices: provide creamy contrast when added just before serving
- Jalapeños: bring heat for those who want it spicy
Step-by-Step Instructions
- Season and Rest the Steak:
- Pat the steak dry thoroughly with paper towels then rub lightly with olive oil. Press in ground cumin, paprika, garlic powder, salt and pepper evenly on all sides. Let it rest for at least 10 minutes while you prepare everything else to allow the spices to fully penetrate and the meat to cook more evenly.
- Toast and Cook the Rice:
- Rinse the rice under cold water repeatedly until the water runs clear. Heat olive oil in a medium pot over medium heat. Add the rice along with garlic powder and stir continuously for 2 to 3 minutes to lightly toast and coat the grains. Pour in broth and bring to a boil. Cover with a tight lid, reduce heat to low, and simmer gently for about 20 minutes until the rice is tender and fluffy.
- Cook the Steak:
- Heat a large skillet over high heat until very hot. Add the seasoned steak and cook for about 4 to 5 minutes per side depending on thickness and your preferred doneness. Remove the steak from the pan and let it rest for 5 to 10 minutes. Then slice thinly across the grain to maximize tenderness.
- Make the Queso:
- In the same skillet, melt butter over medium heat. Add finely minced garlic and cook just until fragrant but not browned. Stir in whole milk and heat slowly until it just begins to simmer. Gradually add shredded cheddar and Monterey Jack cheeses by handfuls, stirring constantly until the sauce is smooth and fully melted. Season with ground cumin, chili powder, salt, and pepper to taste.
- Assemble and Serve:
- Spoon the cooked rice into bowls or plates. Top with sliced steak strips and pour warm queso sauce evenly over the top. Garnish with fresh chopped cilantro, lime wedges, creamy avocado slices, and jalapeños if you want an extra kick. Serve immediately while the dish is hot and the cheese is melty.
One of my favorite things about this dish is the warm, earthy cumin mixed with the creamy queso. It instantly reminds me of family dinners when we craved comfort food but wanted a little excitement on the plate.
Storage Tips
Keep the rice, steak, and queso sauce stored separately in airtight containers in the refrigerator for up to three days. Reheat the queso gently over low heat to keep it smooth and creamy. Avoid microwave reheating queso directly or it may separate.
Ingredient Substitutions
You can swap flank steak with chicken breast for a lighter protein option or with portobello mushrooms for a vegetarian twist. Use vegetable broth if you prefer to avoid meat in the broth while keeping the rice flavorful.
Serving Suggestions
Leftover Steak Queso Rice makes great filling for soft warm tortillas turning it into quick tasty tacos. Add black beans or sautéed onions to bulk the meal up further or to add more texture and flavor.
Cultural Note
This dish draws from Tex-Mex traditions combining American comfort food with Mexican-inspired flavors. The queso sauce is a nod to traditional dips but upgraded here to become a hearty dinner centerpiece.
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Frequently Asked Questions About Recipes
- → How do I keep the steak tender?
Let the steak rest for 5–10 minutes after cooking and slice thinly against the grain. This helps maintain juiciness and tenderness with every bite.
- → Can I use different cheeses for the queso?
Absolutely. Pepper jack or Mexican cheese blends can replace cheddar and Monterey Jack to add spiciness or varied flavor profiles.
- → Is it possible to prepare this dish ahead of time?
Yes, cook the steak and rice separately in advance, then reheat and pour fresh queso sauce over before serving for best texture and taste.
- → How spicy is the queso sauce?
The queso carries a mild warmth from chili powder and cumin. Adjust spiciness by adding jalapeños or cayenne according to preference.
- → Can I make this dish without meat?
For a vegetarian version, omit steak and substitute with sautéed vegetables or black beans to keep it hearty and flavorful.