ULTIMATE STEAK & QUESO RICE

Imagine tender, juicy steak melding with creamy, dreamy queso-infused rice – a flavor explosion that’s both comforting and exciting. This isn’t just another rice bowl; it’s a Steak & Queso Rice masterpiece ready to become your new weeknight staple. I promise, you’re about to create a dish so good, you’ll want to make it every single week.

Ingredients

For the Steak:

• 1 lb steak (sirloin, ribeye, or your favorite cut), about 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional, for extra flavor!)

For the Queso Rice:

• 1 tbsp butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1/2 cup milk (whole milk or 2% works best)
• 4 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 4 oz shredded Monterey Jack cheese
• 1/4 cup chopped cilantro, for garnish (optional)
• 1 jalapeño, seeded and minced (optional, for a kick!)

Optional Toppings:

• Salsa
• Guacamole
• Sour cream
• Chopped green onions

Let’s Talk Steak: Choosing Your Cut

Alright, let’s get down to the nitty-gritty about the star of our show: the steak! When it comes to Steak And Rice, the quality of your steak can truly make or break the dish. I usually opt for sirloin or ribeye because they’re readily available and deliver fantastic flavor. Sirloin is leaner and more budget-friendly, while ribeye boasts rich marbling for extra tenderness and flavor. Flank steak is another great option, especially if you like a bit more chew. Just remember to slice it thinly against the grain after cooking. Ultimately, choose your favorite cut and get ready to make some magic!

Perfectly Seasoned Steak: My Secret Weapon

Now, for the secret to seriously delicious steak: seasoning! Don’t underestimate the power of a simple spice rub. I swear by this combo: salt, pepper, garlic powder, and a touch of smoked paprika. The smoked paprika adds a subtle depth that elevates the whole experience. Before you even think about turning on the heat, pat your steak dry with paper towels. This is crucial for achieving a beautiful sear! Then, generously rub it with olive oil and your spice mixture. Let it sit at room temperature for about 30 minutes. This allows the seasoning to penetrate and the steak to cook more evenly. Trust me, this step makes a world of difference.

Queso Rice: The Creamy, Cheesy Dream

Okay, friends, let’s move on to the queso rice – the velvety foundation of our masterpiece. This isn’t just plain rice; it’s an explosion of cheesy goodness that perfectly complements the savory steak. I like to use long-grain rice for this recipe because it cooks up fluffy and separate. But you could absolutely experiment with other types of rice, like jasmine or basmati, if that’s what you have on hand. Rinsing the rice before cooking removes excess starch, which prevents it from becoming sticky. And don’t skimp on the cheese! The combination of cream cheese, cheddar, and Monterey Jack creates the ultimate creamy, melty texture. It’s seriously addictive!

Step-by-Step Instructions

Get Started with the Steak:

1. Pat the steak dry with paper towels.
2. Rub the steak with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
3. Let the steak sit at room temperature for 30 minutes.

Cook the Steak:

1. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot.
2. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy.
3. Let the steak rest for 5-10 minutes before slicing against the grain.

Make the Queso Rice:

1. In a medium saucepan, melt butter over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more, until fragrant.
4. Add the rinsed rice and stir to coat with butter.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Stir in milk, cream cheese, cheddar cheese, and Monterey Jack cheese until melted and smooth.
8. Stir in chopped cilantro and jalapeño (if using).

Assemble and Serve:

1. Spoon the queso rice into bowls.
2. Top with sliced steak.
3. Garnish with your favorite toppings, such as salsa, guacamole, and sour cream.
4. Enjoy your delicious Steak & Queso Rice!

Don’t Overcook Your Steak! (And Other Tips)

Okay, let’s talk about the biggest fear of all home cooks: overcooking the steak! Nobody wants a tough, chewy piece of meat. That’s why I always recommend using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. For medium, it’s 135-145°F. Remember, the steak will continue to cook slightly as it rests, so pull it off the heat a few degrees before your target temperature. Another tip: don’t overcrowd the pan! If you’re cooking multiple steaks, do it in batches to ensure a good sear. And most importantly, let the steak rest! This allows the juices to redistribute, resulting in a more tender and flavorful steak. These tips work great when making a Grilled Steak Bowl, too!

Switch it Up: Variations and Substitutions

One of the things I love most about this recipe is how versatile it is! Feel free to get creative and experiment with different variations. If you’re not a fan of beef, you could easily substitute with chicken, pork, or even shrimp. For a vegetarian option, try using grilled portobello mushrooms or black beans. You can also customize the queso rice to your liking. Add some corn, black beans, or diced tomatoes for a Tex Mex twist. If you’re watching your carbs, try using cauliflower rice instead of regular rice. And don’t forget the toppings! Salsa, guacamole, sour cream, chopped green onions – the possibilities are endless. And if you are looking for more cheesy potato goodness check out this Steak Cheddar Potato Casserole. This recipe is designed to be a jumping-off point, so have fun and make it your own!

Making it a Meal: Sides and Pairings

While this Steak Queso Rice is a complete meal in itself, sometimes you want to add a little something extra. A simple side salad with a zesty vinaigrette is always a great choice. Grilled vegetables, like bell peppers, zucchini, and onions, would also be delicious. For something a little heartier, consider adding some black beans or refried beans. And if you’re feeling fancy, a side of Steak And Cheddar Potato Casserole would be amazing! As for drinks, a refreshing margarita or a crisp Mexican beer would be the perfect complement to this Tex Mex feast. This dish is absolutely satisfying, especially when you want a Dinner For One that feels special!

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely, because this stuff is seriously addictive), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. You might need to add a splash of milk or broth to the rice to keep it from drying out. You can also reheat it in a skillet over medium heat, stirring occasionally. And if you want to get really creative, you can use the leftovers to make quesadillas or burritos! This Queso Rice With Steak is the perfect base for so many different dishes. It’s a fantastic way to reduce food waste and enjoy a delicious meal even after the first serving.

Why This Recipe Will Become Your Go-To

Let’s be real, this Steak Dinner recipe is a winner for so many reasons. It’s quick, easy, and incredibly satisfying. It’s perfect for busy weeknights when you don’t have a lot of time to cook. It’s also a crowd-pleaser that everyone will love. But the best part is that it’s completely customizable. You can adjust the ingredients and toppings to suit your own tastes and preferences. Whether you’re a seasoned home cook or a beginner, you can easily master this recipe. Give it a try, and I guarantee it will become a staple in your kitchen. And if you love Tex Mex and steak, you should also consider trying a Steak Pasta sometime!

ULTIMATE STEAK & QUESO RICE

Alice Yowell

This recipe combines tender, juicy steak with creamy, cheesy queso-infused rice for a comforting and exciting flavor explosion. It’s a quick and easy weeknight meal that’s sure to become a new favorite, customizable to your liking with various toppings and protein options.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 4

Calories 700 kcal

Equipment

• Cutting board
• Knife
• Paper towels
• Cast-iron skillet or heavy-bottomed pan
• Meat thermometer
• Medium saucepan
• Spoon
• Ladle
• Bowls

Ingredients

  

• 1 lb steak sirloin, ribeye, or your favorite cut
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp smoked paprika optional
• 1 tbsp butter
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• ½ cup milk whole milk or 2% works best
• 4 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 4 oz shredded Monterey Jack cheese
• ¼ cup chopped cilantro, for garnish optional
• 1 jalapeño, seeded and minced optional
• Salsa, for topping optional
• Guacamole, for topping optional
• Sour cream, for topping optional
• Chopped green onions, for topping optional

Instructions

 

• Pat the steak dry with paper towels.
• Rub the steak with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
• Let the steak sit at room temperature for 30 minutes.
• Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot.
• Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy.
• Let the steak rest for 5-10 minutes before slicing against the grain.
• In a medium saucepan, melt butter over medium heat.
• Add chopped onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for 1 minute more, until fragrant.
• Add the rinsed rice and stir to coat with butter.
• Pour in chicken broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
• Stir in milk, cream cheese, cheddar cheese, and Monterey Jack cheese until melted and smooth.
• Stir in chopped cilantro and jalapeño (if using).
• Spoon the queso rice into bowls.
• Top with sliced steak.
• Garnish with your favorite toppings, such as salsa, guacamole, and sour cream.

Notes

For medium-rare steak, aim for an internal temperature of 130-135°F. For medium, it’s 135-145°F. Let the steak rest before slicing. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of milk or broth to the rice if needed. Try variations with chicken, pork, shrimp, grilled portobello mushrooms, or black beans. Customize the queso rice with corn, black beans, or diced tomatoes.