There’s something deeply satisfying about steak, cheese, and rice all coming together in one bite. Whether you’re craving something indulgent after a long day or looking for a reliable family dinner everyone will devour, Steak Queso Rice delivers every single time. The juicy seared steak, rich and velvety queso, and fluffy seasoned rice bring bold Tex-Mex flavor with comforting, familiar warmth.
This is the kind of dish you want in your regular rotation—easy enough for weeknights, impressive enough for a casual dinner party, and endlessly customizable depending on your mood.
Why You’ll Love This Recipe
-
Bold flavor in every bite – A balance of smoky, savory, and creamy.
-
Versatile and customizable – Switch out proteins or add toppings to suit your taste.
-
Naturally gluten-free – No flour or wheat-based ingredients needed.
-
Comfort food with flair – Like a burrito bowl, but way cheesier (and better).
-
One-pan potential – You can make the queso and steak in the same pan for easy cleanup.
The Ingredients You’ll Need
(Tip: You can find a full list of ingredients and measurements in the recipe card below.)
For the Steak:
-
Flank or sirloin steak
-
Olive oil
-
Paprika
-
Garlic powder
-
Cumin
-
Salt and black pepper
For the Queso Sauce:
-
Whole milk
-
Cheddar cheese
-
Monterey Jack cheese
-
Butter
-
Fresh garlic
-
Chili powder
-
Cumin
-
Salt and pepper
For the Rice:
-
Long-grain white rice
-
Garlic powder
-
Olive oil
-
Broth or water
-
Salt
Optional Garnishes:
-
Chopped cilantro
-
Lime wedges
-
Sliced avocado
-
Jalapeños (fresh or pickled)
Step-by-Step Instructions
1. Season and Sear the Steak
Pat the steak dry with paper towels. Rub it with olive oil, then coat both sides with paprika, cumin, garlic powder, salt, and pepper.
Heat a skillet over medium-high until very hot. Sear steak for about 4–5 minutes per side or until it reaches your desired doneness. Remove from heat and let it rest for 5–10 minutes. Then slice thinly across the grain.
2. Cook the Rice
Rinse the rice under cold water to remove excess starch. Heat olive oil in a medium saucepan over medium heat. Add the rice and garlic powder, stirring to coat. Lightly toast for 1–2 minutes. Add broth or water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 18–20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
3. Make the Queso Sauce
In the same skillet used for steak, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute). Pour in the milk and bring to a gentle simmer.
Gradually add the shredded cheeses while stirring constantly, until melted and smooth. Season with chili powder, cumin, salt, and pepper to taste.
4. Assemble Your Plate
Spoon fluffy rice into each serving bowl. Add a generous portion of sliced steak, and ladle warm queso sauce over the top. Garnish with fresh cilantro, a squeeze of lime, avocado slices, and jalapeños if desired.
Variations
-
Protein Swap: Use grilled chicken, shredded rotisserie chicken, or blackened shrimp instead of steak.
-
Vegetarian Version: Skip the meat and add sautéed mushrooms, grilled zucchini, or black beans.
-
Spicy Queso: Stir in a few tablespoons of diced green chiles or jalapeño for heat.
-
Add-ins: Mix cooked corn, black beans, or roasted bell peppers into the rice for more texture and color.
Heating and Storage
-
To Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Store rice, steak, and queso separately if possible.
-
To Reheat: Gently reheat the steak and queso over low heat on the stove or in short intervals in the microwave. Add a splash of milk to the queso to loosen it if it’s too thick.
-
Freezing: Not ideal for freezing due to the cheese sauce, which may separate.
FAQs
What cut of steak is best for this recipe?
Flank or sirloin steak works beautifully due to their balance of tenderness and flavor. Just don’t forget to slice against the grain.
Can I use pre-cooked rice?
Absolutely. Just warm it up and season it before serving to bring it back to life.
Is this recipe gluten-free?
Yes! As long as all your ingredients (especially the broth and cheese) are certified gluten-free.
What cheese melts best in queso?
A blend of cheddar and Monterey Jack gives the perfect texture and flavor, but you can also use pepper jack for a spicy kick.
How do I keep the queso smooth?
Use low heat and stir constantly while melting the cheese. Avoid overheating or it may become grainy.
Can I make this ahead?
Yes. Prep the rice and steak in advance. Reheat the queso gently right before serving.
What if I don’t have cumin or paprika?
You can still make it! Try chili powder or taco seasoning as substitutes.
Can I grill the steak instead?
Definitely! Grill over high heat for 4–6 minutes per side depending on thickness.
Is this kid-friendly?
Yes—just tone down the spice and leave off jalapeños if serving to little ones.
What sides go with this?
Cornbread, a side salad, or grilled veggies all work beautifully alongside.
Conclusion
This Steak Queso Rice recipe is comfort food with a bold Tex-Mex twist. It hits all the right notes—juicy seared steak, melty cheese sauce, and garlic-infused rice that ties everything together. You’ll love how customizable and hearty it is, and the fact that it comes together in under an hour makes it a total weeknight win. Bookmark this one—you’ll be making it often.
Print
Steak Queso Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Seared steak served over fluffy garlic rice with a silky, melty queso sauce. It’s a Tex-Mex dinner winner packed with bold flavor and easy comfort.
Ingredients
For the Steak:
450g (1 lb) flank or sirloin steak
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
2 tsp ground cumin
Salt and pepper, to taste
For the Queso Sauce:
2 tbsp butter
2 garlic cloves, finely chopped
1½ cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp chili powder
½ tsp ground cumin
Salt and pepper, to taste
For the Rice:
1 cup long-grain white rice
2 cups broth or water
1 tbsp olive oil
1 tsp garlic powder
Salt, as needed
Optional Garnishes:
Fresh cilantro
Lime wedges
Sliced avocado
Jalapeños
Instructions
-
Season Steak: Pat steak dry and rub with olive oil. Season with paprika, garlic powder, cumin, salt, and pepper.
-
Sear Steak: Heat skillet until very hot. Sear steak 4–5 min per side or until cooked to your liking. Let rest, then slice thinly across the grain.
-
Cook Rice: Rinse rice. Toast in olive oil with garlic powder. Add broth or water and salt. Bring to boil, cover, and simmer for 18–20 minutes.
-
Make Queso: In the steak pan, melt butter. Sauté garlic 1 min. Add milk and simmer. Stir in cheeses gradually until smooth. Season with chili powder, cumin, salt, and pepper.
-
Assemble: Spoon rice into bowls, top with steak slices, pour queso over, and garnish as desired.
Notes
- Let steak rest before slicing for maximum juiciness.
- Add milk to leftover queso when reheating to keep it smooth.
- For more spice, add diced jalapeños directly into the queso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sear, Simmer
- Cuisine: Tex-Mex
