ULTIMATE STEAK & QUESO RICE
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.
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.