ULTIMATE QUESO RICE WITH STEAK

Is your weeknight dinner routine feeling a little…blah? Craving something that’s both comforting and exciting? This Queso Rice With Steak recipe is your answer, bringing together the savory goodness of perfectly cooked steak, the creamy decadence of queso, and the satisfying heartiness of rice for a meal that will become a new family favorite. Get ready to ditch the takeout menus and create restaurant-quality deliciousness right in your own kitchen – you’ve got this!

What You’ll Need: The Ingredients

For the Steak:

• 1.5 lbs steak (such as sirloin, ribeye, or flank), about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

For the Queso Rice:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), undrained
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 4 ounces cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro, for garnish

Optional Toppings:

• Sour cream
• Guacamole
• Salsa
• Jalapeños, sliced

Let’s Get Cooking: Step-by-Step Instructions

Prepping the Steak:

1. Pat the steak dry with paper towels. This helps achieve a nice sear.
2. In a small bowl, combine salt, pepper, garlic powder, and chili powder.
3. Rub the spice mixture evenly over both sides of the steak.

Cooking the Steak:

1. Heat olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the steak.
2. Carefully place the steak in the hot skillet.
3. Cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare, 135-145°F for medium).
4. Remove the steak from the skillet and let it rest for at least 5 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender steak.

Making the Queso Rice:

1. In a large saucepan or Dutch oven, heat olive oil over medium heat.
2. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Add the rinsed rice and cook, stirring constantly, for 1-2 minutes until lightly toasted. This helps enhance the rice’s flavor.
5. Pour in the chicken broth and diced tomatoes and green chilies. Stir in cumin and chili powder.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Be sure not to lift the lid during simmering, as this can release steam and affect the cooking time.
7. Remove from heat and stir in the softened cream cheese until melted and smooth.
8. Stir in the Monterey Jack and cheddar cheeses until melted and the queso rice is creamy and cheesy.

Bringing It All Together:

1. Slice the rested steak against the grain into thin strips.
2. Serve the sliced steak over the queso rice.
3. Garnish with chopped cilantro and any desired toppings.

Selecting the Perfect Steak: A Guide

Choosing the right steak can make or break this dish. While the recipe is flexible, here’s a rundown of my favorite cuts and why they work so well:

• Sirloin: A great everyday choice that’s relatively lean and affordable. Sirloin benefits from a good sear and is best cooked to medium or medium-rare.
• Ribeye: Known for its rich marbling, ribeye delivers a ton of flavor and stays incredibly tender. This is a splurge-worthy option if you’re looking to impress!
• Flank Steak: This cut is thinner and takes well to marinades. Be sure to slice it thinly against the grain for maximum tenderness. It is also perfect for a Steak Fajita Bowl.

Troubleshooting Tips & Tricks for Queso Perfection

Sometimes, even the best recipes can hit a snag. Here’s how to tackle common queso rice challenges:

• Rice Too Sticky? You might have used too much liquid. Next time, reduce the chicken broth by 1/4 cup. Rinsing your rice before cooking helps remove excess starch, preventing stickiness.
• Queso Not Melting Smoothly? Make sure your cream cheese is fully softened before adding it to the rice. If it’s still lumpy, try stirring in a tablespoon of milk or cream to help it melt.
• Queso Too Thick? Add a splash of milk or chicken broth to thin it out to your desired consistency.
• Want to Kick Up the Spice? Add a pinch of cayenne pepper to the queso rice or use a spicier variety of diced tomatoes and green chilies.

Variations: Make It Your Own!

This recipe is fantastic as is, but feel free to customize it to your liking:

• Add Veggies: Stir in cooked bell peppers, corn, or black beans for added flavor and nutrition.
• Spice It Up: Add a diced jalapeño or a pinch of red pepper flakes to the rice for a spicier kick.
• Use Different Cheeses: Experiment with different cheese combinations, such as pepper jack for extra heat or queso fresco for a more authentic Mexican flavor.
• Make It Vegetarian: Skip the steak and add more veggies, such as sautéed mushrooms or zucchini.

What to Serve With Your Queso Rice With Steak

While this dish is a complete meal on its own, here are some delicious side dish ideas to round out your dinner:

• A Simple Salad: A fresh green salad with a light vinaigrette is a great way to balance the richness of the queso rice.
• Corn on the Cob: Grilled or boiled corn on the cob is a classic summer side dish that pairs perfectly with Mexican-inspired flavors.
• Refried Beans: Serve a side of warm refried beans for a more substantial meal. You can use leftover steak in Mexican Beef & Rice Soup.

Other Recipes You Might Enjoy

If you liked this recipe, you might also enjoy these other delicious and easy dishes:

• Cheesy Ground Beef Melt
• Garlic Butter Beef Bites
• Cheesy Dorito Casserole
• Looking for a similar version of this recipe? Check out this Steak & Queso Rice.

Storing and Reheating Leftovers

Got leftovers? Lucky you! Here’s how to store and reheat them properly:

• Storing: Allow the queso rice with steak to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or in a skillet over medium heat. Add a splash of milk or broth if the rice seems dry. Make sure the steak is heated through.

There you have it – a restaurant-worthy Queso Rice With Steak recipe you can easily make at home. With its layers of flavor and comforting texture, it’s bound to become a new favorite. Don’t be afraid to experiment with variations and toppings to create your own unique version. Happy cooking!

Ultimate Queso Rice with Steak

Alice Yowell

This Queso Rice with Steak recipe brings together perfectly cooked steak, creamy queso, and hearty rice for a comforting and exciting weeknight dinner. Ditch the takeout menus and create restaurant-quality deliciousness in your own kitchen with this flavorful and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 4

Calories 750 kcal

Equipment

• Large skillet
• Small bowl
• Meat thermometer
• Cutting board
• Knife
• Large saucepan or Dutch oven
• Measuring cups and spoons
• Paper towels

Ingredients

  

• 1.5 lbs steak sirloin, ribeye, or flank
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 1 tablespoon olive oil
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• 4 ounces cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• ¼ cup chopped cilantro, for garnish
• Optional: Sour cream, for topping
• Optional: Guacamole, for topping
• Optional: Salsa, for topping
• Optional: Jalapeños, sliced, for topping

Instructions

 

• Pat the steak dry with paper towels.
• In a small bowl, combine salt, pepper, garlic powder, and chili powder.
• Rub the spice mixture evenly over both sides of the steak.
• Heat olive oil in a large skillet over medium-high heat.
• Carefully place the steak in the hot skillet.
• Cook for 3-5 minutes per side for medium-rare (130-135°F), or longer depending on desired doneness. Use a meat thermometer to ensure accuracy (135-145°F for medium).
• Remove the steak from the skillet and let it rest for at least 5 minutes before slicing against the grain.
• In a large saucepan or Dutch oven, heat olive oil over medium heat.
• Add diced onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add the rinsed rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
• Pour in the chicken broth and diced tomatoes and green chilies. Stir in cumin and chili powder.
• Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
• Remove from heat and stir in the softened cream cheese until melted and smooth.
• Stir in the Monterey Jack and cheddar cheeses until melted and the queso rice is creamy and cheesy.
• Slice the rested steak against the grain into thin strips.
• Serve the sliced steak over the queso rice.
• Garnish with chopped cilantro and any desired toppings.

Notes

For sticky rice, reduce chicken broth by 1/4 cup and rinse rice well. If queso isn’t melting smoothly, ensure cream cheese is fully softened and add a tablespoon of milk or cream. Thin thick queso with milk or chicken broth. Add cayenne pepper or spicier diced tomatoes for extra spice. Add cooked bell peppers, corn, or black beans for added flavor and nutrition. Experiment with different cheese combinations. For a vegetarian option, skip the steak and add sautéed mushrooms or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of milk or broth if the rice seems dry.