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Steak Queso Rice Recipe

Steak Queso Rice Recipe
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★★★★★

5.2 from 25 reviews

Steak Queso Rice is a flavorful, comforting dish combining tender, seasoned flank or sirloin steak with fluffy, perfectly cooked rice and a creamy, velvety queso made from cheddar and Monterey Jack cheeses. Enhanced by smoky spices and fresh garnishes like cilantro, lime, avocado, and jalapeños, this recipe delivers a satisfying balance of smoky, spicy, and fresh flavors in every bite.

Ingredients

Scale

For the Steak

  • 1 lb flank or sirloin steak
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste

For the Rice

  • 1 cup long grain white rice, rinsed
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 2 cups chicken or vegetable broth

For the Queso

  • 2 tbsp unsalted butter
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups whole milk
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and freshly ground black pepper, to taste

Garnishes

  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 ripe avocado, sliced
  • 1–2 jalapeños, sliced (optional, for extra heat)

Instructions

  1. Season and Rest the Steak: Pat the steak dry using paper towels. Rub it evenly with olive oil, then press in ground cumin, paprika, garlic powder, salt, and freshly ground black pepper. Let the steak rest at room temperature for 10-15 minutes to allow the spices to soak in and promote even cooking.
  2. Toast and Cook the Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch. In a medium pot, heat olive oil over medium heat. Add the rice and garlic powder, stirring constantly to coat the rice and lightly toast it for 2-3 minutes. Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest covered.
  3. Cook the Steak: Heat a large skillet over high heat until very hot. Place the seasoned steak in the skillet and cook for 4-5 minutes per side, depending on thickness and preferred doneness (medium rare to medium recommended). Remove the steak and let it rest on a cutting board for 5-10 minutes. Slice thin strips across the grain to ensure tenderness.
  4. Make the Queso: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Slowly add whole milk and bring to a gentle simmer, stirring frequently. Gradually add the shredded cheddar and Monterey Jack cheeses by handfuls, stirring continuously until fully melted and smooth. Season with ground cumin, chili powder, salt, and black pepper to taste, adjusting seasoning as needed.
  5. Assemble and Serve: Scoop the cooked rice into individual bowls or plates. Top with the sliced steak strips, then generously pour warm queso over everything. Garnish with chopped fresh cilantro, lime wedges, sliced avocado, and jalapeños if desired. Serve immediately to enjoy the steak tender and the queso warm and melty.

Notes

  • Use freshly shredded cheese for best melting texture rather than pre-shredded cheese which may contain anti-caking agents.
  • Letting the steak rest after seasoning and after cooking improves juiciness and tenderness.
  • Rinsing the rice removes surface starch and prevents clumping for fluffy grains.
  • Adjust the amount of jalapeños or chili powder in the queso to control the heat level.
  • Leftover steak queso rice can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Keywords: steak queso rice, Tex-Mex, cheesy rice bowl, skillet steak, creamy queso, spicy steak recipe

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