Description
This easy dinner Steak Queso Rice recipe combines tender seared flank or sirloin steak with creamy, cheesy queso sauce served over flavored white rice. Ready in just 45 minutes, it’s a flavorful and satisfying meal topped with fresh garnishes like cilantro, lime, avocado, and jalapeños for a delicious Tex-Mex inspired dinner.
Ingredients
Scale
Steak
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Queso Sauce
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- 1 cup shredded Monterey Jack cheese
- ½ tsp ground cumin
- Salt and pepper, to taste
Rice
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 2 cups broth or water
- Salt, as needed
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Season and Prepare the Steak: Pat the steak dry with paper towels. Rub both sides of the steak with olive oil, then evenly coat with paprika, ground cumin, garlic powder, salt, and pepper.
- Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4 to 5 minutes per side, adjusting time based on the steak’s thickness and your preferred doneness.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let rest for 5 to 10 minutes to retain juices. Slice thinly across the grain to maximize tenderness.
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat. Stir in the rice and garlic powder to lightly toast the grains. Add broth or water and salt, bring to a boil, then cover and reduce heat to low. Simmer for 18 to 20 minutes until the rice is cooked and liquid absorbed.
- Start the Queso Base: In the same skillet used for the steak, melt the butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute. Pour in the whole milk and bring to a gentle simmer, stirring occasionally.
- Finish the Queso Sauce: Gradually stir in the shredded cheddar and Monterey Jack cheeses, mixing until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste.
- Assemble the Dish: Spoon the prepared rice onto serving plates. Top with sliced steak, then ladle warm queso sauce over it. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired for added freshness and spice.
Notes
- Resting the steak before slicing is crucial to keep it juicy and tender.
- Using broth instead of water for the rice adds extra flavor.
- Adjust the amount of chili powder and jalapeños to control the spiciness of the dish.
- For best melting, shred cheese yourself rather than using pre-shredded cheese which may contain anti-caking agents.
- This recipe works well with flank or sirloin steak but other quick-cooking cuts can also be used.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: steak queso rice, easy dinner, cheesy steak rice, Tex-Mex recipe, skillet steak, creamy queso sauce, dinner recipe
