Steak and Queso Rice Delight

Seared steak and queso rice is pure Tex-Mex comfort food that turns simple ingredients into something really special. If you love tender steak, creamy melted cheese, and fluffy rice all coming together in one hearty bowl, this is a recipe to save for a cozy weeknight or a weekend treat.

I first made steak and queso rice for our Friday game night and it quickly became my husband’s go-to request. It brings the flavor and excitement of a restaurant dinner right to our kitchen table.

Ingredients

• Flank or sirloin steak: For rich beefiness with a tender bite Select a steak with decent marbling and deep red color
• Paprika and ground cumin: Create a smoky spicy base Opt for fresh spices for the boldest aroma
• Olive oil: Gives a beautiful sear and moisture Use a mild extra virgin olive oil
• Garlic powder and fresh garlic: Build layers of flavor in steak and queso Choose firm unblemished garlic cloves
• Whole milk: Base for creamy queso sauce Use full-fat milk for the silkiest texture
• Cheddar and Monterey Jack cheeses: Melted together for tang and stretch Grate your cheese from a block for the best melt
• Butter: Adds richness and helps sauté the garlic Pick unsalted if you want to control the salt level
• Chili powder: A hint of warmth and color Try to find a fresh batch at a spice store if possible
• Long-grain white rice: Absorbs flavors well and stays fluffy Use a trusted brand for reliability
• Broth or water: Cooks the rice with savory undertones Chicken or vegetable broth adds more depth than plain water
• Cilantro lime avocado jalapeños: For fresh and spicy garnishes Select bright green herbs limes with some weight and softly fragrant avocados

Step-by-Step Instructions

Prepare the Queso Base:

In a skillet set over medium heat melt butter until just foamy and add finely chopped garlic Let it sizzle gently for an aromatic minute Without browning the garlic pour in whole milk and slowly warm it until it just reaches a gentle simmer This is your foundation for ultra-creamy queso

Toast and Simmer the Rice:

Rinse long-grain white rice under cool water until the water runs clear In a medium pot heat olive oil until shimmering then scatter in the rinsed rice and garlic powder Stir for about two minutes until each grain is glossy and fragrant Pour in the broth and a good pinch of salt Increase the heat to bring it to a boil then immediately lower cover and cook over low heat for nearly twenty minutes The rice should puff and absorb all liquid into each tender grain

Season and Rest the Steak:

While rice cooks pat your steak dry then drizzle with olive oil and coat it thoroughly with paprika ground cumin garlic powder salt and pepper Massage these into every edge Place the steak aside for the flavors to penetrate

Start the Cheese Melt:

Gradually add shredded cheddar and Monterey Jack cheeses to the warm milk in small handfuls Stir after each addition to help fully melt the mixture Continue until smooth and luscious Stir in chili powder cumin and season with salt and freshly ground black pepper Taste it and adjust seasoning for the ultimate queso experience

Prep Garnishes:

As the main portions simmer slice cilantro chop lime into wedges cut avocado and slice jalapeños These vibrant toppers should be ready before assembly

Sear and Rest the Steak:

Heat a large heavy skillet over high heat until it is very hot Add the seasoned steak and press down for a golden crust Sear for four to five minutes on each side for your chosen doneness Do not move the steak more than needed Transfer it to a board and let it rest uncovered for five to ten minutes before slicing thinly across the grain

Assemble and Serve:

Fluff the cooked rice with a fork and divide it among plates Arrange slices of steak over the rice Generously ladle warm queso across the top and let it cascade down the sides Top with cilantro fresh jalapeños avocado and squeezes of fresh lime Serve steaming hot for best flavor

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Cheddar cheese is my personal favorite for the queso It has that classic tang and melts beautifully I remember the first time my son scraped the last bit of queso from his bowl and asked if I could make extra next time These little food moments always make a recipe stick with me

Storage Tips

Leftovers can be stored in airtight containers for up to three days in the refrigerator For best texture keep rice steak and queso separate and combine when reheating To reheat the queso gently warm it on the stovetop with a splash of milk to restore creaminess

Ingredient Substitutions

You can swap flank steak with sirloin or even thinly sliced chicken breast for another protein If you need a dairy free queso try using your favorite plant based shredded cheese and a neutral plant milk Monterey Jack can be replaced with Pepper Jack for extra kick

Serving Suggestions

This dish is a natural centerpiece so I like to serve it with a simple green salad or a side of grilled peppers When feeding a crowd I double the toppings so everyone can choose their garnishes Some tortilla chips on the side are perfect for scooping up extra queso

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Tex-Mex Roots

Steak and queso rice captures Tex-Mex tradition with its emphasis on big flavors and a blend of Mexican and American ingredients Queso dip is iconic in Tex-Mex restaurants and combining it with juicy steak and rice makes this dish feel both celebratory and comforting

Frequently Asked Questions

→ How do I keep steak tender for this dish?

Let the cooked steak rest before slicing it thinly against the grain to retain juiciness and tenderness.

→ Can I make queso sauce ahead of time?

Yes, the queso can be prepared in advance and gently reheated over low heat, stirring often to keep it smooth.

→ Is there a substitute for flank steak?

Sirloin makes an excellent substitute, offering flavor and tenderness suitable for searing and slicing.

→ How can I boost the spice in this dish?

Add minced jalapeños or a light pinch of cayenne pepper to the queso sauce for extra heat.

→ What’s the best liquid for cooking the rice?

Cooking rice with broth instead of water enhances flavor and adds depth to the dish.

→ Which garnishes pair best?

Fresh cilantro, lime wedges, avocado slices, and jalapeños all complement the creamy, savory flavors.