Introduction

Steak Queso Rice is a comforting, flavorful dish that combines tender steak with creamy queso cheese sauce over a bed of rice. Perfect for a quick weeknight dinner or a satisfying meal any day.

The dish shows a base layer of white rice with a slightly sticky texture spread evenly across a white plate. On top, there is a thick creamy beige sauce that looks smooth and rich, coating the pieces of dark brown, tender steak chunks scattered all over. Fresh green parsley leaves are sprinkled on the top, adding color contrast and freshness. The image is close-up, showing details of the meat texture and sauce gloss. The background has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g (1 lb) flank or sirloin steak
1 tsp paprika
Salt and pepper, to taste
2 tsp ground cumin
1 tbsp olive oil
1 tsp garlic powder
1½ cups whole milk
½ tsp ground cumin
Salt and pepper, to taste
2 cups shredded cheddar cheese
2 tbsp butter
1 tsp chili powder
2 garlic cloves, finely chopped
1 cup shredded Monterey Jack cheese

Instructions

Step 1: Season the steak with paprika, ground cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat.
Step 2: Cook the steak for about 3-4 minutes per side or until desired doneness. Remove from heat and let it rest before slicing thinly.
Step 3: To make the queso sauce, melt butter in a saucepan over medium heat. Add chopped garlic and cook until fragrant, about 1 minute.
Step 4: Stir in the whole milk, chili powder, ground cumin, salt, and pepper. Heat until warm but not boiling.
Step 5: Gradually add shredded cheddar and Monterey Jack cheeses, stirring constantly until smooth and melted.
Step 6: Serve the sliced steak over cooked rice, then pour the warm queso sauce generously over the top.

Tips & Variations

For extra flavor, marinate the steak in lime juice and cilantro before cooking.
Use pepper jack cheese instead of Monterey Jack for a spicier queso sauce.
Add sautéed onions and bell peppers to the steak for added texture and taste.

Storage

Store leftover steak and queso rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen the queso sauce as needed.

How to Serve

The dish shows a bed of soft white rice at the bottom, with many small, cooked beef chunks layered thickly on top, each piece dark brown and glistening with moisture. A creamy light beige sauce generously covers the beef and rice, creating a rich and smooth texture that drips slightly down the sides. Fresh green parsley leaves are scattered on the top, giving a touch of bright color contrast to the dish. The whole meal is presented on a white plate, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or flank steak works well, but you can also use skirt steak or ribeye depending on your preference and budget.

Is queso sauce difficult to make?

Not at all. Just melt the butter and garlic first, then slowly add milk and cheese while stirring until smooth. Keeping the heat moderate helps prevent the cheese from clumping.

Steak Queso Rice Recipe

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★★★★★

4.5 from 97 reviews

Steak Queso Rice is a flavorful and comforting dish combining seasoned steak with a creamy, cheesy queso sauce served over rice. This recipe features tender flank or sirloin steak seasoned with aromatic spices and pan-cooked to perfection, topped with a rich blend of cheddar and Monterey Jack cheese in a smooth milk-based sauce. It’s a satisfying meal perfect for dinner or a hearty lunch.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mexican-American

Ingredients

Scale

For the Steak

450g (1 lb) flank or sirloin steak
1 tsp paprika
Salt and pepper, to taste
2 tsp ground cumin
1 tbsp olive oil
1 tsp garlic powder

For the Queso Sauce

1½ cups whole milk
Salt and pepper, to taste
½ tsp ground cumin
2 cups shredded cheddar cheese
2 tbsp butter
1 tsp chili powder
2 garlic cloves, finely chopped
1 cup shredded Monterey Jack cheese

Instructions

Prepare the Steak: Season the flank or sirloin steak with paprika, ground cumin, garlic powder, salt, and pepper. Rub the spices evenly to coat the meat well.
Cook the Steak: Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side or until it reaches your preferred level of doneness. Remove from the pan and let it rest for a few minutes before slicing thinly against the grain.
Make the Queso Sauce: In the same skillet, add butter and finely chopped garlic cloves. Sauté until fragrant. Pour in the whole milk and add ground cumin, chili powder, salt, and pepper. Gently heat the mixture until warm but not boiling.
Add Cheese to Sauce: Slowly add shredded cheddar and Monterey Jack cheese to the milk mixture, stirring continuously to create a smooth, creamy queso sauce. Reduce the heat to low and keep stirring until all cheese is melted and the sauce is thickened.
Combine and Serve: Serve the sliced steak over cooked rice (rice not included in ingredients but assumed as accompaniment), then generously pour the warm queso sauce over the top. Enjoy while hot for best flavor and texture.

Notes

Resting the steak after cooking allows juices to redistribute, making the meat tender and juicy.
Use dried spices for seasoning; adjust salt and pepper to your taste preference.
You can substitute flank or sirloin steak with ribeye or strip steak if preferred.
For a spicier queso, add a pinch of cayenne pepper or chopped jalapeños to the sauce.
Serve with steamed or Mexican-style rice for a complete meal.

Keywords: steak queso rice, cheesy steak recipe, Mexican queso sauce, skillet steak, comfort food, cheese sauce, dinner recipe