Print

Steak Queso Rice Recipe

Steak Queso Rice Recipe
Print Recipe

★★★★★

5.2 from 27 reviews

Steak Queso Rice is a flavorful, comforting dish featuring tender seared flank or sirloin steak served over fluffy garlic-infused rice, generously topped with a creamy, cheesy queso sauce spiced with cumin and chili powder. Perfect for a hearty weeknight dinner, it combines rich Mexican-inspired flavors with an easy preparation method and optional fresh garnishes like cilantro, lime, avocado, and jalapeños to customize each bite.

Ingredients

Scale

For the Steak

  • 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

For the Queso Sauce

  • 1½ cups whole milk
  • Salt and pepper, to taste
  • 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

For the Rice

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

Optional Garnishes

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

Instructions

  1. Prepare the Steak: Pat steak dry with paper towels. Rub both sides with olive oil and then coat evenly with paprika, cumin, garlic powder, salt, and pepper. This seasoning creates a flavorful crust upon cooking.
  2. Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side, adjusting time depending on thickness and preferred doneness. This high heat searing seals in juices and flavor.
  3. Rest and Slice Steak: Transfer cooked steak to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute. Then slice thinly across the grain to ensure tenderness in every bite.
  4. Prepare the Rice: Rinse rice under cold water until water runs clear. In a pot, heat olive oil over medium heat. Add rice and garlic powder, stirring to coat and lightly toast the rice. Pour in broth or water, season with salt as needed, bring to a boil, then cover and simmer on low heat for 18–20 minutes until rice is tender and water absorbed.
  5. Make the Queso Sauce: In the same skillet used for steak, melt butter over medium heat. Add chopped garlic and cook about 1 minute until fragrant. Slowly pour in milk and bring to a gentle simmer. Gradually stir in shredded cheddar and Monterey Jack cheeses until smooth and melted. Season with ground cumin, chili powder, salt, and pepper to taste.
  6. Assemble and Serve: Spoon 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 jalapeños as desired for added flavor and freshness.

Notes

  • Use flank or sirloin steak for best texture and flavor; skirt steak can also work well.
  • Adjust chili powder amount according to your preferred spice level.
  • Rinsing the rice removes excess starch for fluffier, separate grains.
  • Letting the steak rest before slicing helps retain juiciness.
  • Use broth instead of water when cooking rice for additional flavor.
  • Queso sauce is best served immediately but can be kept warm over very low heat, stirring occasionally.

Nutrition

Keywords: steak queso rice, cheesy steak recipe, Mexican rice dish, flank steak recipe, queso sauce recipe

Find it online: https://leofoster.com/steak-queso-rice-recipe/