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Steak Queso Rice

Section: Satisfying Main Dishes for Every Occasion

This hearty dish combines tender, cumin-spiced steak with a creamy homemade queso sauce poured over fluffy long-grain rice. It’s packed with flavor and finished with optional toppings like avocado, cilantro, or lime for a fresh Tex-Mex touch. Easy enough for weeknights, yet satisfying enough for special occasions. Make it gluten-free and customize the heat level to suit your crowd. A warm, comforting meal that comes together in under an hour.

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Last modified on Wed, 18 Jun 2025 21:01:17 GMT
A bowl of rice with steak and cheese on top. Pin it
A bowl of rice with steak and cheese on top. | dinabakery.com

This comforting dish brings together tender steak strips and warm queso poured over perfectly cooked rice. It is bold creamy satisfying and just right for evenings when you want something rich but not too fussy. I lean on this one when I need comfort in a bowl without a lot of prep.

The first time I made this was during a hectic weeknight and it instantly earned a place in our dinner rotation. Now we pull it out whenever we want something hearty that feels like a treat.

Ingredients

  • Flank or sirloin steak: adds a rich meaty texture and cooks quickly
  • Paprika: for smoky warmth look for fresh bright red powder
  • Ground cumin: brings earthy depth choose high quality for better flavor
  • Garlic powder: keeps prep easy while adding great base flavor
  • Olive oil: helps create a crisp crust on the steak and keeps rice fluffy
  • Cheddar cheese: brings creamy sharpness use freshly shredded if possible
  • Monterey Jack cheese: melts smoothly and balances the cheddar
  • Whole milk: helps achieve that velvety queso base
  • Chili powder: brings gentle heat and color
  • Fresh garlic: enhances the queso aroma mince it finely for smooth blending
  • Long grain white rice: stays separate and fluffy rinse well before cooking
  • Broth: instead of water brings more flavor to the rice base
  • Fresh cilantro: for a bright finish add right before serving
  • Lime: adds zing that lifts the dish
  • Avocado: for creamy contrast slice just before plating
  • Jalapeños: for those who want extra heat

Step-by-Step Instructions

Season and Rest the Steak:
Pat the steak dry using paper towels. Rub with olive oil then press in cumin paprika garlic powder salt and pepper. Let it rest while you prep the other parts. This helps the spices soak in and the meat cook more evenly.
Toast and Cook the Rice:
Rinse rice under cold water until clear. Heat olive oil in a medium pot. Add rice and garlic powder stirring constantly to coat and toast lightly. Pour in broth bring to a boil then cover and simmer over low heat for about twenty minutes or until tender.
Cook the Steak:
Heat a large skillet over high heat. When it is very hot add the steak. Cook for four to five minutes per side depending on thickness and preferred doneness. Remove and let it rest five to ten minutes before slicing across the grain into thin strips.
Make the Queso:
In the same skillet melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in milk and bring to a gentle simmer. Slowly add cheese by handfuls stirring until fully melted and smooth. Season with cumin chili powder salt and pepper.
Assemble and Serve:
Scoop rice into bowls or plates. Top with steak strips and pour warm queso over everything. Garnish with fresh cilantro lime avocado and jalapeños if desired. Serve immediately while everything is still hot and melty.
A bowl of steak and queso rice. Pin it
A bowl of steak and queso rice. | dinabakery.com

Storage Tips

Store rice steak and queso separately in airtight containers for up to three days. Reheat queso slowly over low heat to keep it smooth.

Ingredient Substitutions

Swap flank steak with chicken breast or portobello mushrooms for a lighter option. Use vegetable broth instead of chicken broth for a fully vegetarian version.

Serving Suggestions

Try stuffing leftovers into warm tortillas for easy next day tacos. Add black beans or sautéed onions to bulk it up further.

A bowl of steak and queso rice. Pin it
A bowl of steak and queso rice. | dinabakery.com

Cultural Note

This dish blends American comfort with Mexican inspired flavors. The queso sauce draws from traditional Tex Mex dips but gets a full meal makeover here.

Frequently Asked Questions

→ How do I keep the steak tender?

Let the steak rest for 5–10 minutes after cooking and slice it thinly against the grain to maintain tenderness.

→ Can I use a different cheese for the queso?

Yes, you can swap cheddar and Monterey Jack with pepper jack or a Mexican blend for added flavor or spice.

→ Is it possible to make this ahead?

You can cook the rice and steak ahead of time and store them separately. Reheat and add fresh queso before serving.

→ How spicy is the queso sauce?

It has a mild kick from chili powder and cumin, but you can adjust by adding jalapeños or cayenne to taste.

→ Can I make it without meat?

Yes, skip the steak and add sautéed vegetables or black beans for a vegetarian version that’s still hearty and delicious.

Steak Queso Rice

Seared steak with cheesy queso over fluffy rice—comforting, bold, and ideal for quick dinners.

Prep Time
15 minutes
Cooking Time
30 minutes
Total Preparation Time
45 minutes
By: Dina

Featured in: Main Dishes

Difficulty Level: Medium

Cuisine Type: Tex-Mex

Number of Portions: 4 Serving Size

Dietary Options: Gluten-Free

The Ingredients You'll Need

→ For the Steak

01 450g (1 lb) flank or sirloin steak
02 1 tsp paprika
03 Salt and pepper, to taste
04 2 tsp ground cumin
05 1 tbsp olive oil
06 1 tsp garlic powder

→ For the Queso Sauce

07 1½ cups whole milk
08 Salt and pepper, to taste
09 ½ tsp ground cumin
10 2 cups shredded cheddar cheese
11 2 tbsp butter
12 1 tsp chili powder
13 2 garlic cloves, finely chopped
14 1 cup shredded Monterey Jack cheese

→ For the Rice

15 2 cups broth or water
16 Salt, as needed
17 1 tbsp olive oil
18 1 cup long-grain white rice
19 1 tsp garlic powder

→ Optional Garnishes

20 Fresh cilantro, chopped
21 Lime wedges
22 Avocado slices
23 Sliced jalapeños

Step-by-Step Instructions

Step 01

Pat steak dry with paper towels. Rub with olive oil and coat both sides with paprika, cumin, garlic powder, salt, and pepper.

Step 02

Heat a large skillet until very hot. Sear steak for 4–5 minutes per side based on thickness and preferred doneness.

Step 03

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain to maintain tenderness.

Step 04

Rinse rice under cold water. Heat olive oil in a pot, stir in rice and garlic powder to coat, toast lightly, then add broth or water. Bring to boil, cover, and simmer on low for 18–20 minutes.

Step 05

In the same skillet used for steak, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in milk and bring to a gentle simmer.

Step 06

Gradually add shredded cheeses, stirring until smooth. Season with cumin, chili powder, salt, and pepper to taste.

Step 07

Spoon rice onto plates, top with sliced steak, and ladle warm queso sauce over. Add garnishes such as cilantro, lime, avocado, and jalapeños.

Extra Tips

  1. Slice steak against the grain for optimal tenderness.
  2. Use low-sodium chicken broth for richer rice flavor.
  3. Adjust queso heat by adding cayenne or minced jalapeños.
  4. Steak cooked 4 minutes per side yields medium-rare; 5 minutes gives medium.

Tools You'll Need

  • Lidded medium pot
  • Large skillet
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy. Check all ingredients for allergen content if uncertain.

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 550
  • Fat: 25 grams
  • Carbohydrates: 50 grams
  • Proteins: 35 grams