Hey y’all! If you’re looking for an irresistibly cheesy, hearty dish, this Steak Queso Rice recipe is your new dinnertime hero. Imagine juicy steak bites mingled with creamy queso, all nestled in fluffy seasoned rice—perfect for weeknights, meal prep, or impressing your friends at a potluck. It's a comfort food mashup that's both easy to make and absolutely delicious. Ready to dive in? Let’s get cooking!
Why You’ll Love This Steak Queso Rice
- Every bite has the perfect balance of creamy, cheesy, and smoky flavors.
- Quick enough for busy weeknights—just 10 minutes of prep and on the table in under 35 minutes!
- Great for meal prep or feeding a crowd at family gatherings.
- Customizable with your favorite veggies, heat level, and toppings.
- A one-pan recipe, which means minimal cleanup and maximum flavor!
Steak Queso Rice Ingredients
- 1 lb flank or sirloin steak, cut into ½-inch cubes
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 ¼ cups low-sodium beef broth
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 ½ cups prepared queso dip (store-bought or homemade)
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped cilantro, for garnish
- 1 jalapeño, sliced (optional, for garnish)
How to Make Steak Queso Rice
Step 1: Sear the Steak
Season the steak cubes with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the steak and sear for 2-3 minutes per side until browned but still tender. Transfer to a plate and cover with foil.
Step 2: Sauté Aromatics
In the same skillet, reduce heat to medium, then add the diced onion. Cook for 2-3 minutes until softened, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Cook the Rice
Stir the uncooked rice, smoked paprika, and cumin into the skillet. Toast for 1 minute, then pour in the beef broth and add the drained tomatoes with green chilies. Stir, bring to a boil, then lower heat to a simmer. Cover and cook for 18-20 minutes, until the rice is fluffy and liquid absorbed.
Step 4: Add Steak and Queso
Return the seared steak and any juices to the skillet. Pour in the queso dip and stir gently until everything is combined and warmed through, 2-3 minutes.
Step 5: Finish and Serve
Sprinkle Monterey Jack cheese over the top, cover the skillet for 2-3 minutes to let it melt. Garnish with chopped cilantro and optional sliced jalapeños. Serve hot!
Notes for Making Steak Queso Rice
- Use freshly shredded cheese for the smoothest, melty topping.
- Don’t overcook the steak—a quick sear keeps it juicy!
- For homemade queso, try this easy queso dip recipe.
Variations on Steak Queso Rice
- Chicken Queso Rice: Swap steak for diced chicken breast, and cook through before setting aside.
- Veggie Queso Rice: Bulk up with charred corn, black beans, or sautéed bell peppers for a vegetarian option.
- Spicy Steak Queso Rice: Add 1-2 diced chipotle peppers in adobo sauce to amp up the heat.
Equipment Needed for Steak Queso Rice
- Large nonstick skillet or sauté pan with lid
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Storage Instructions for Steak Queso Rice
Cool completely, then transfer Steak Queso Rice to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water for best texture. Freezing not recommended as dairy sauces may separate.
Serving Suggestions for Steak Queso Rice
- Top with tortilla strips, avocado slices, or extra jalapeños.
- Pair with a side of fresh guacamole or a crisp green salad.
- Enjoy with a cold cerveza or lime margarita on taco night!
Steak Queso Rice: Pro Tips for Success
- Use high-quality steak (sirloin or flank) for the juiciest, most flavorful result.
- Let the skillet cool a bit before adding queso to prevent curdling.
- For perfectly fluffy rice, resist the urge to lift the lid while it simmers—learn more about cooking perfect rice.
FAQ: Steak Queso Rice
- Can I use leftover steak? Yes! Slice leftover grilled steak and stir it in just before serving to prevent overcooking.
- Is this recipe spicy? Mild queso and diced tomatoes keep things mellow, but add jalapeños or hot sauce if you like heat.
- Can I make Steak Queso Rice in advance? Absolutely—reheat gently on the stovetop and add a splash of broth for best results.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup queso cheese sauce
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to taste
Instructions
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1Season the sliced flank steak with chili powder, cumin, salt, and black pepper.
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2Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes, or until browned and cooked through.
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3Reduce heat to medium. Stir in the cooked rice and diced tomatoes, mixing well to combine with the steak.
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4Pour the queso cheese sauce over the steak and rice mixture. Stir gently until everything is evenly coated and heated through.
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5Remove from heat. Garnish with chopped fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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