Steak & Queso Rice
If you’re craving bold Tex-Mex flavors and crave-worthy comfort all in one bowl, this Steak & Queso Rice is about to become your new go-to dinner. Juicy seared steak slices, rich creamy queso, and perfectly seasoned rice come together for a one-pan meal that delivers restaurant-quality taste right at home—without the hassle or takeout bill.
This dish is packed with sizzling flavor from the skillet-seared steak, made even better with a smooth, melty cheese sauce that coats every grain of rice. Whether you serve it for a quick weeknight dinner or meal-prep it for lunches, this is the kind of hearty bowl that satisfies every time. Easy to customize, easy to love—let’s dive in.
Why You’ll Love This Recipe
- One-Pan Meal: Steak, queso, and rice all in one skillet—less cleanup, more flavor.
- Creamy & Cheesy: The homemade queso brings creamy richness and melty goodness.
- Steakhouse Meets Tex-Mex: The savory steak and cheesy rice combo hits both comfort and crave levels.
- Fast and Flexible: Ready in under 40 minutes and easy to adapt with veggies or spice.
- Family-Friendly: Kids love the cheesy rice, adults love the steak—it’s a win for everyone.
Ingredients You’ll Need
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (or water with bouillon)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 tablespoon butter
For the Queso Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1½ cups shredded cheddar cheese (or Mexican blend)
- 1/4 cup diced green chilies (canned or fresh)
- Salt and pepper, to taste
- Optional: a dash of hot sauce or cayenne for heat
Toppings (Optional):
- Chopped cilantro
- Diced tomatoes
- Jalapeño slices
- Sour cream
- Green onions
Step-by-Step Instructions
1. Cook the Rice
In a medium saucepan, bring chicken broth to a boil. Stir in rice, cumin, onion powder, and butter. Cover, reduce heat to low, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
2. Prepare and Sear the Steak
While rice cooks, pat steak dry and season with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer and sear for 2–3 minutes per side until browned and just cooked through. Transfer to a plate and cover to keep warm.
3. Make the Queso
In the same skillet (wipe clean if necessary), melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly add milk, whisking constantly until smooth. Cook until thickened slightly, 2–3 minutes.
Reduce heat to low and stir in shredded cheese a handful at a time until fully melted. Add green chilies and stir. Season with salt, pepper, and optional heat. Keep warm on low, stirring occasionally.
4. Assemble the Dish
To serve, layer cooked rice in the bottom of a bowl or plate. Top with steak slices, then generously spoon queso sauce over the top. Add any desired toppings and serve hot.
Variations & Customizations
- Make It Spicy: Add jalapeños, cayenne, or hot sauce to the queso.
- Switch the Cheese: Pepper Jack, Monterey Jack, or queso blanco also melt beautifully.
- Try Other Proteins: Swap steak for grilled chicken, shrimp, or sautéed mushrooms.
- Add Veggies: Stir sautéed bell peppers, corn, or black beans into the rice for a full Tex-Mex bowl.
- Use Brown Rice or Quinoa: For a whole grain version.
How to Serve Steak & Queso Rice
- In a Bowl: Classic rice bowl with toppings—perfect for lunch or dinner.
- With Tortillas: Use it as a filling for burritos or tacos.
- As a Casserole: Layer rice, steak, and queso in a baking dish and broil with extra cheese on top.
- Party Platter: Serve as a build-your-own rice bowl bar with toppings on the side.
- Leftover Remix: Spoon over nachos or inside quesadillas for a second-day dinner.
Pro Cooking Tips
- Slice steak thinly and against the grain for tenderness.
- Don’t overcook the steak—sear quickly on high heat for best texture.
- Shred cheese fresh for smoother queso (pre-shredded can clump).
- Use whole milk or cream in the queso for a richer, smoother finish.
- Warm the cheese sauce gently—high heat can cause it to separate.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave or gently warm in a skillet with a splash of milk to loosen the cheese.
- Freeze: Not recommended as queso sauce may separate upon thawing.
Nutrition Info (Approximate per serving)
- Calories: 680
- Protein: 40g
- Carbs: 38g
- Fat: 38g
- Sodium: 820mg
- Fiber: 2g
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 bowls
FAQs
Can I use store-bought queso?
Yes, but homemade queso has better texture and flavor. If using store-bought, warm it gently and thin with a little milk if needed.
What steak works best?
Flank, sirloin, skirt, or ribeye all work. Just slice thin and cook fast.
Can I make this ahead?
Yes! Cook the components ahead and store separately. Reheat and assemble when ready to eat.
Is this dish gluten-free?
Use cornstarch instead of flour for the roux and ensure broth and cheese are gluten-free.
Can I double the recipe?
Absolutely. Just sear the steak in batches to avoid overcrowding the pan.
Conclusion
Steak & Queso Rice is the ultimate comfort meal for cheese lovers, meat lovers, and Tex-Mex fans alike. It’s simple, satisfying, and packed with bold flavors that make every bite better than the last. Whether you enjoy it fresh off the stove or save some for tomorrow’s lunch, this cheesy rice bowl is always a win. Make it once, and it just might become a weekly favorite.
