Steak & Queso Rice Recipe
You know those meals that hit the table and instantly silence the room? That’s exactly what happened the first time I served this Steak & Queso Rice. It was one of those “Wow, what IS this?!” kind of moments. The tender steak, infused with just the right amount of smoky spice, the fluffy, savory rice underneath, and then that blanket of molten queso? Absolute magic.
This isn’t just a recipe. It’s a weeknight win, a crowd pleaser, and honestly, one of my proudest kitchen moments. I’ve been making variations of this dish for years, usually after a fridge scavenge turns up a little leftover steak and a jar of queso. But this version right here? It’s refined, tested, and full of the tricks I’ve picked up along the way to make it fast, fabulous, and foolproof.
What makes this dish stand out? It’s the balance. The seasoning is bold but not overpowering. The queso—whether homemade or a trusty store-bought favorite—is rich without being heavy. And the rice? Fluffy, flavorful, and never soggy, thanks to a few key steps I’ll walk you through.
Let’s dig into this easy, satisfying, and wildly delicious steak and cheese rice recipe.
Ingredients
Let’s keep this smart and simple. I’ll break it into three parts for clarity: the steak, the rice, and the queso.
For the Steak
1 lb flank steak (or sirloin/skirt steak), thinly sliced against the grain
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and freshly ground black pepper to taste
For the Rice
1.5 cups long-grain white rice, rinsed
3 cups chicken broth (or water, but broth adds big flavor)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
Salt and freshly ground black pepper to taste
The Queso
Option A: Homemade Queso
1 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1 cup shredded white American cheese
1/4 cup diced green chilies
Salt to taste
Option B: Store-Bought Queso
1 (15 oz) jar of high-quality queso blanco or cheese dip (look for ones with simple, real ingredients)
Step-by-Step Instructions
1. Marinate the Steak
Toss the sliced steak with olive oil, chili powder, cumin, salt, and pepper. Let it marinate for at least 15 minutes. You can even prep this in the morning and leave it covered in the fridge for dinner time.
Pro Tip: Slicing the steak while it’s slightly frozen makes those thin cuts much easier.
2. Cook the Rice
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until it starts to soften and turn golden. And add the garlic and cook another minute until fragrant.
Add your rinsed rice, chili powder, cumin, salt, and pepper. Stir for a few minutes to toast the rice lightly—this step adds depth of flavor. Pour in the broth, bring to a boil, then cover and simmer on low for about 18-20 minutes.
No peeking! Let it cook undisturbed. When it’s done, fluff with a fork.
3. Cook the Steak
While the rice simmers, heat a skillet over high heat. Sear the steak in batches if necessary to avoid overcrowding the pan (crowding = steamed steak, not seared). Cook for about 2-3 minutes per side, depending on thickness. Remove from heat.
4. Make the Queso (if homemade)
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth and slightly thickened. Stir in cheese and green chilies. Stir until creamy and smooth. Season to taste.
5. Assemble
Spoon the fluffy rice into a large serving dish or individual bowls. Top with the seared steak. Pour the queso generously over the top. Garnish with cilantro, avocado, or a little extra chili powder if you like.
Choosing Your Queso: Homemade vs. Store-Bought
I’ve done it both ways, and honestly, there’s no wrong choice. When I’ve got time, I love whipping up my own queso. It’s silkier, cheesier, and you can adjust the heat to your liking. But when I’m pressed for time (which is often), there are some great jarred options out there. Look for ones labeled “queso blanco” or “cheese dip” with real cheese high up on the ingredient list.
If you want a little something more, this garlic butter steak bites and potatoes dish pairs beautifully with leftover queso!
Getting the Perfect Steak for Your Rice Dish
Best Cuts for Steak & Queso Rice:
Flank Steak: My go-to. It’s lean, flavorful, and great for quick searing.
Sirloin: A little more tender, perfect if you want a less chewy bite.
Skirt Steak: Bold flavor, excellent if cooked and sliced right.
Steak Tips from My Kitchen:
Slice against the grain for maximum tenderness.
Searing in a cast iron pan adds that crave-worthy crust.
A quick marinade of olive oil, garlic, and lime juice makes a world of difference.
Check out my recipe for garlic butter slow cooker steak bites for another delicious way to cook steak.
Tips for Fluffy, Flavorful Rice
After too many mushy rice mishaps, I’ve cracked the code:
Always rinse your rice until the water runs clear. This removes excess starch.
Use broth instead of water for deeper flavor.
Let the rice sit, covered, for 5-10 minutes after cooking before fluffing.
Want another rice-friendly dish? You’ll love this steak gorgonzola alfredo too.
Variations & Customizations
This recipe is endlessly adaptable. Here are a few ways to make it your own:
Spicy: Add jalapeños to your queso, use chipotle powder, or serve with hot sauce.
Veggies: Sauté bell peppers, corn, or even spinach into the rice.
Protein Switch: Swap the steak for ground beef, shredded chicken, or black beans.
Toppings Bar: Cilantro, avocado, cotija cheese, pico de gallo, or sour cream? Go wild.
And if you’re craving more Tex-Mex comfort, check out this philly cheesesteak recipe—it’s another weeknight favorite.
Serving Suggestions & Pairings
Serve your beef queso rice bowl in a hot skillet for that tableside wow factor or scoop it into bowls for easy serving. Pair with:
A crisp green salad with lime vinaigrette
Warm tortilla chips
Grilled or roasted vegetables
And for a veggie-heavy pairing, I love these roasted cabbage steaks alongside.
Storage & Reheating Instructions
Storage: Keep leftovers in an airtight container for up to 3 days.
Reheating: Add a splash of broth or milk before microwaving to keep things creamy. Stir halfway through for even heating.
FAQs
Can I make Steak & Queso Rice ahead of time?
Yes! Cook everything and keep components separate until ready to serve.
Can I freeze this dish?
The steak and rice freeze well. The queso may get grainy, so freeze with care or use fresh queso when reheating.
What can I substitute for flank steak?
Sirloin or skirt steak are great swaps. Even ground beef in a pinch.
Can I use brown rice?
Absolutely. Just increase the cooking time and liquid slightly.
How do I keep queso from clumping?
Heat gently and stir constantly. Don’t let it boil!
Why You’ll Love This Steak & Queso Rice Recipe
If you’re craving a hearty, flavor-packed meal that delivers on comfort and convenience, Steak & Queso Rice is it. From the juicy steak to the gooey cheese and perfect rice base, this dish is all about balance and bold flavor. It’s the kind of recipe that becomes a weekly repeat—not just because it’s easy, but because it’s genuinely unforgettable.
Steak & Queso Rice
Ingredients
For the Steak:
- 1 lb flank steak or sirloin/skirt steak, thinly sliced against the grain
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and freshly ground black pepper to taste
For the Rice:
- 1.5 cups long-grain white rice rinsed
- 3 cups chicken broth or water
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and freshly ground black pepper to taste
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Crumbled cotija cheese
- Pico de gallo
For Homemade Queso:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded white American cheese
- 1/4 cup diced green chilies
- Salt to taste
Or Use Store-Bought Queso:
- 1 15 oz jar queso blanco or high-quality cheese dip
Instructions
- In a bowl, combine sliced steak with olive oil, chili powder, cumin, salt, and pepper. Let marinate for at least 15 minutes.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion, cook until translucent. Add garlic, sauté for 1 more minute.
- Stir in rice, chili powder, cumin, salt, and pepper. Toast for 2-3 minutes. Pour in broth, bring to boil, then cover and simmer on low for 18-20 minutes.
- In a separate skillet, cook steak in batches over high heat, 2-3 minutes per side. Set aside when done.
- For homemade queso: melt butter, stir in flour and cook 1 minute. Slowly add milk while whisking. Add cheese and chilies, stir until melted and smooth. Season with salt.
- To serve: Layer rice on a plate or bowl, top with cooked steak, drizzle with warm queso, and garnish with desired toppings.
Notes
- Marinate the steak ahead for more flavor.
- Rinse rice thoroughly to avoid clumps.
- Store components separately to maintain texture.
- Spice it up with jalapeños or chipotle for a kick.
Did you make this recipe? Leave a comment and star rating below.
Share this with a queso-loving friend—trust me, they’ll thank you.
