Steak Queso Rice Recipe
Steak Queso Rice is a flavorful and comforting dish featuring tender, seasoned flank or sirloin steak served over fluffy white rice, all topped with a creamy, cheesy queso sauce. Enhanced with spices like paprika, cumin, and chili powder, this recipe brings together rich melted cheddar and Monterey Jack cheeses with fresh garnishes like cilantro, lime, avocado, and jalapeños for a vibrant, satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Ingredients
Scale
Steak and Seasoning
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Rice
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 cups broth or water
- Salt, as needed
Queso Sauce
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Season and Prepare the Steak: Pat the steak dry with paper towels. Rub the steak with olive oil, then evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to season thoroughly.
- Cook the Steak: Heat a large skillet over high heat until very hot. Add the seasoned steak and sear it for 4 to 5 minutes on each side, depending on thickness and your preferred level of doneness.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. Then slice the steak thinly across the grain to keep it tender.
- Prepare the Rice: Rinse the rice under cold water until water runs clear to remove excess starch. Heat olive oil in a pot over medium heat, add rice and garlic powder, stirring to coat and lightly toast the rice. Pour in the broth or water, season with salt as needed, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 18 to 20 minutes.
- Start the Queso Base: Using the same skillet that cooked the steak, melt butter over medium heat. Add the finely chopped garlic and cook gently until fragrant, about 1 minute. Then pour in the whole milk and bring to a gentle simmer, stirring frequently to prevent scorching.
- Finish the Queso Sauce: Gradually stir in the shredded cheddar and Monterey Jack cheeses, mixing continuously until the sauce is smooth and creamy. Season the queso sauce with ground cumin, chili powder, salt, and pepper to taste.
- Assemble the Dish: Spoon cooked rice onto each plate, top with the sliced steak, and ladle the warm queso sauce generously over the top. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños as desired for added freshness and spice.
Notes
- Resting the steak before slicing helps retain juiciness and tenderness.
- Rinsing the rice ensures fluffier texture by removing excess surface starch.
- Adjust the seasoning and spiciness of the queso sauce according to your preference.
- This dish can be paired with a simple green salad or beans for a more complete meal.
- Use freshly shredded cheese for best melting results in the queso sauce.
Keywords: Steak Queso Rice, cheesy steak recipe, Tex-Mex dinner, quick steak meal, creamy queso sauce, flank steak recipe, easy rice dish
Find it online: https://lucabites.com/steak-queso-rice-recipe/
