Steak Queso Rice Recipe
Introduction
Steak Queso Rice is a flavorful, comforting dish that combines tender steak, savory rice, and creamy queso sauce. It’s perfect for a weeknight dinner when you want something hearty yet easy to prepare. This recipe brings together bold spices and melty cheese for a satisfying meal.
Ingredients
- 1 lb steak (sirloin or ribeye, sliced into bite-sized pieces)
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
For the Queso Sauce:
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp salt
Optional Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sour cream
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and season with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear the steak for 3-4 minutes per side until browned and cooked to your preference. Remove from skillet and set aside.
- Step 2: In the same skillet, add the uncooked rice and stir for about 1 minute to lightly toast it. Pour in the beef broth, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender.
- Step 3: While the rice cooks, heat milk and heavy cream in a small saucepan over low heat. Slowly add the shredded cheese while stirring constantly until fully melted. Stir in chili powder, cumin, and salt. Keep the queso sauce warm on low heat.
- Step 4: Once the rice is cooked, return the steak to the skillet. Pour the queso sauce over the rice and steak, gently stirring to combine. Garnish with cilantro, jalapeños, or diced tomatoes if desired. Serve immediately and enjoy!
Tips & Variations
- For extra flavor, marinate the steak briefly in lime juice and garlic before cooking.
- Use a Mexican cheese blend for a more authentic queso flavor.
- Replace beef broth with chicken broth or vegetable broth for slight variations.
- To make it spicier, add more jalapeños or a pinch of cayenne pepper to the queso sauce.
- For a lighter version, substitute half-and-half for the heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, stirring occasionally to maintain creamy texture. Avoid high heat to prevent the queso sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this recipe?
Yes, sirloin and ribeye are recommended for their tenderness and flavor, but you can use flank or skirt steak if sliced thinly. Adjust cooking time to avoid overcooking tougher cuts.
Can I make this dish vegetarian?
You can omit the steak and use vegetable broth instead of beef broth. Add sautéed mushrooms or beans for extra protein and texture while keeping the queso sauce for richness.
PrintSteak Queso Rice Recipe
Steak Queso Rice is a flavorful one-pan meal combining tender seared steak, perfectly cooked beef-infused rice, and a creamy, spicy queso sauce. This hearty dish brings together savory seasonings and melty cheese for a comforting and satisfying dinner option with optional fresh garnishes for added zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Steak and Rice
- 1 lb steak (sirloin or ribeye, sliced into bite-sized pieces)
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Queso Sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp salt
Optional Garnishes
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sour cream
Instructions
- Cook the Steak: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced steak and season it evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear the steak pieces for 3-4 minutes on each side until they are browned and reach your desired level of doneness. Remove the steak from the skillet and set aside.
- Cook the Rice: Using the same skillet, add the uncooked rice and stir it around for about 1 minute to toast it slightly. Pour in the beef broth and stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover the skillet, and allow the rice to simmer gently for 15-18 minutes or until the rice is tender and has absorbed the liquid.
- Make the Queso Sauce: While the rice is cooking, heat the milk and heavy cream together in a small saucepan over low heat. Gradually add the shredded cheese, stirring constantly until the cheese is fully melted and smooth. Mix in chili powder, cumin, and salt for additional flavor. Keep the queso sauce warm on low heat until ready to serve.
- Combine & Serve: After the rice is cooked, return the seared steak pieces to the skillet. Pour the warm queso sauce over the rice and steak, gently stirring to combine everything evenly. Garnish with chopped cilantro, sliced jalapeños, or diced tomatoes if you like. Serve immediately and enjoy a warm, cheesy steak and rice meal.
Notes
- Use sirloin or ribeye steak for the best flavor and tenderness.
- Adjust the seasoning and spice levels according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a lower fat option, substitute heavy cream with a lighter cream or whole milk, but the sauce will be less rich.
- Garnishes like sour cream or jalapeños add a nice cooling or spicy contrast to the dish.
Keywords: steak queso rice, steak and rice recipe, queso sauce recipe, creamy steak rice, one pan meal, Mexican fusion dinner
