Steak Queso Rice is a delicious and satisfying dish that brings together tender pieces of steak, creamy melted cheese, and fluffy rice all in one bowl. The savory flavors blend perfectly, making each bite a tasty combination of juicy meat and cheesy goodness. It’s a dish that feels both comforting and exciting at the same time.
I love making this meal when I want something quick but still special. The steak cooks up fast, and the cheese sauce adds a rich, gooey layer that makes everything feel a little more indulgent. I often add a sprinkle of fresh cilantro or some diced jalapeños for an extra burst of flavor that wakes up the whole dish.
Serving Steak Queso Rice is always a hit with friends and family. I usually pair it with a simple side salad or some warm tortillas to scoop up the cheesy rice. It’s one of those easy, crowd-pleasing dinners that brings everyone back to the table with smiles and full bellies.
Key Ingredients & Substitutions
Steak: Flank or sirloin steak works well for this dish thanks to their beefy flavor and tenderness. If you prefer, skirt steak or even thin-cut ribeye are great substitutes. For a leaner option, try chicken or turkey strips.
Rice: Long-grain white rice gives a fluffy texture, but you can use brown rice for more fiber. Just remember brown rice takes longer to cook. Jasmine rice adds a nice aroma if you want a slightly different flavor.
Cheese: Cheddar cheese melts nicely and gives a rich taste. If you want a more traditional Mexican touch, use a Mexican cheese blend or Queso Oaxaca. For a dairy-free option, try a vegan cheese that melts well.
Beef broth: Using beef broth to cook the rice gives it more flavor than just water. If you don’t have broth, chicken broth or vegetable broth also work fine.
How Do You Cook Steak for Maximum Tenderness and Flavor?
Getting the steak right is key here. Start by patting the steak dry so it sears nicely. Season simply with salt and pepper for the best flavor.
- Heat your skillet well: Medium-high heat is perfect to get a good sear and lock in juices.
- Don’t overcrowd the pan: Cook steak in batches if needed to avoid steaming.
- Check doneness: About 4 minutes per side gives medium-rare on a 1-inch thick steak.
- Let it rest: Rest your steak 5 minutes after cooking. This keeps the meat juicy and easier to slice thin against the grain.
Following these tips will make your steak tender, juicy, and full of flavor for your queso rice!
Equipment You’ll Need
- Medium saucepan – perfect for cooking the rice evenly without spills.
- Large skillet – great for cooking steak fast and getting a nice sear.
- Sharp knife – helps you slice the steak thinly and cleanly.
- Cutting board – protects your counters while prepping steak and veggies.
- Measuring cups and spoons – to get the rice and spices just right.
Flavor Variations & Add-Ins
- Swap steak for grilled chicken or shrimp for a lighter, quicker meal.
- Add black beans or corn to the rice for extra texture and nutrients.
- Use pepper jack cheese instead of cheddar for a bit of spicy kick.
- Mix in sautéed bell peppers and onions for added sweetness and color.
How to Make Steak Queso Rice?
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups beef broth (or water with bouillon)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For the Steak:
- 12 oz flank steak or sirloin steak
- 1 tablespoon olive oil (for steak)
- Salt and pepper, to taste
For the Toppings:
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- ½ cup sour cream
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
- Optional: jalapeño slices or hot sauce for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, including resting time for the steak and melting the cheese. In total, you’ll need roughly 30 minutes from start to finish for a tasty, warm meal.
Step-by-Step Instructions:
1. Prepare the Rice:
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the rice and toast it for about 2 minutes, stirring sometimes. Then add beef broth, chili powder, garlic powder, onion powder, salt, and pepper. Stir, bring to a boil, reduce heat to low, cover, and let it cook for 15-18 minutes until all the liquid is gone and rice is soft.
2. Cook the Steak:
While the rice is cooking, pat your steak dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. When the oil is hot, add the steak. Cook about 4 minutes per side for medium-rare, or longer if you like it more done. Remove from heat and let the steak rest for 5 minutes to keep it juicy, then slice it thinly against the grain.
3. Melt Cheese and Assemble:
Once the rice is done, sprinkle shredded cheese evenly over it in the pot or skillet. Cover with the lid and let the cheese melt for a few minutes. Serve the cheesy rice in bowls, add the steak slices on top, then put a dollop of sour cream in the center. Spoon diced tomato over the sour cream and sprinkle fresh cilantro. Add jalapeño slices or hot sauce if you like a little extra heat.
Enjoy your flavorful, comforting Steak Queso Rice!
Can I Use Frozen Steak for This Recipe?
Yes, but make sure the steak is completely thawed before cooking. Thaw it overnight in the fridge or use a cold water bath in a sealed bag for faster thawing. Pat dry before seasoning to ensure a good sear.
Can I Substitute the Beef Broth?
If you don’t have beef broth, chicken or vegetable broth works fine. You can also use water with a bouillon cube for added flavor. Just be sure to adjust salt accordingly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the rice seems dry.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the steak with grilled veggies like bell peppers and mushrooms, and use vegetable broth for cooking the rice. Add your favorite plant-based cheese for a tasty alternative.
