Easy Dinner Steak Queso Rice Recipe

Introduction

This easy dinner Steak Queso Rice combines tender, flavorful steak with creamy, cheesy sauce over fluffy rice. Ready in just 45 minutes, it’s a comforting and satisfying meal perfect for busy weeknights.

Ingredients

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tsp ground cumin
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1½ cups whole milk
• ½ tsp ground cumin
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 1 tsp chili powder
• 2 garlic cloves, finely chopped
• 1 cup shredded Monterey Jack cheese
• 2 cups broth or water
• 1 tbsp olive oil (additional for rice)
• 1 cup long-grain white rice
• Fresh cilantro, chopped
• Lime wedges
• Avocado slices
• Sliced jalapeños

Instructions

1. Step 1: Pat the steak dry with paper towels. Rub it with olive oil, then coat both sides evenly with paprika, cumin, garlic powder, salt, and pepper.
2. Step 2: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side, adjusting for thickness and your preferred doneness.
3. Step 3: Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly across the grain to keep it tender.
4. Step 4: Rinse the rice under cold water until clear. In a pot, heat olive oil over medium heat. Stir in the rice and garlic powder to lightly toast it, then add the broth or water. Bring to a boil, cover, reduce heat to low, and simmer for 18–20 minutes until rice is tender and liquid absorbed.
5. Step 5: In the same skillet used for the steak, melt butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute. Pour in the milk and bring to a gentle simmer.
6. Step 6: Gradually stir in the shredded cheddar and Monterey Jack cheeses until smooth and melted. Season the queso sauce with cumin, chili powder, salt, and pepper to taste.
7. Step 7: To serve, spoon the cooked rice onto plates, top with sliced steak, and ladle warm queso sauce over everything.
8. Step 8: Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired for extra flavor and freshness.

Tips & Variations

• For a smoky kick, add a pinch of smoked paprika or chipotle powder to the queso sauce.
• Use broth instead of water when cooking rice for added flavor.
• Swap flank steak for ribeye or skirt steak for a different texture and taste.
• Make it vegetarian by replacing steak with grilled vegetables or sautéed mushrooms.

Storage

Store any leftover steak, rice, and queso sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring the queso sauce to maintain its creaminess. Avoid overheating the steak to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the queso sauce?

Yes, you can substitute cheddar and Monterey Jack with cheeses like pepper jack or mozzarella, but keep in mind this may alter the flavor and texture slightly.

How do I know when the steak is cooked to my liking?

Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done. Resting the steak after cooking helps retain juices and improves tenderness.

Easy Dinner Steak Queso Rice Recipe

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★★★★★

4.6 from 120 reviews

This easy dinner recipe combines tender seared steak with creamy, flavorful queso sauce served over fluffy white rice. Seasoned with aromatic spices like cumin, paprika, and chili powder, the steak is cooked to perfection and complemented by a cheesy, garlicky sauce. Garnished with fresh cilantro, lime wedges, avocado slices, and jalapeños, this dish offers a comforting, satisfying meal with a Mexican-inspired flair.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Steak Seasoning

• 450g (1 lb) flank or sirloin steak
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Rice

• 1 cup long-grain white rice
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 cups broth or water
• Salt, as needed

Queso Sauce

• 1½ cups whole milk
• 2 tbsp butter
• 2 garlic cloves, finely chopped
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Avocado slices
• Sliced jalapeños

Instructions

1. Season and Prepare the Steak: Pat the flank or sirloin steak dry with paper towels. Rub it with 1 tablespoon of olive oil, then coat both sides evenly with paprika, ground cumin, garlic powder, salt, and pepper to create a flavorful crust.
2. Cook the Steak: Heat a large skillet over high heat until very hot. Place the seasoned steak in the skillet and sear for 4 to 5 minutes per side, depending on the thickness and your preferred doneness level, to get a nice charred exterior and juicy interior.
3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to allow the juices to redistribute. After resting, slice the steak thinly across the grain to ensure tenderness.
4. Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a pot, heat 1 tablespoon of olive oil over medium heat, then stir in the rice and garlic powder to coat and lightly toast it. Add the broth or water and a pinch of salt. Bring to a boil, cover, then reduce heat to low and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.
5. Start the Queso Base: In the same skillet used for cooking steak, melt 2 tablespoons of butter over medium heat. Add the finely chopped garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the whole milk and bring to a gentle simmer to form the base of the queso sauce.
6. Finish the Queso Sauce: Gradually add the shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring continuously until the cheese melts smoothly into a creamy sauce. Season with ground cumin, chili powder, salt, and pepper to taste.
7. Assemble the Dish: Spoon the cooked rice onto serving plates, layer the sliced steak on top, and generously ladle the warm queso sauce over. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños for added flavor and freshness.

Notes

• Resting the steak before slicing is crucial to keep it juicy and tender.
• Adjust the chili powder in the queso to your preferred spice level.
• You can substitute broth with water for cooking rice, but broth adds more flavor.
• Use fresh lime and cilantro to brighten the final dish.
• Thin slicing of steak against the grain enhances tenderness.

Keywords: Steak Queso Rice, cheesy steak dinner, easy Mexican recipe, flank steak recipe, sirloin steak quesadilla, cheesy rice with steak, dinner with queso sauce, skillet steak, one pan steak dinner