Easy Dinner Steak Queso Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/easy-dinner-steak-queso-rice-recipe/
