Description
This flavorful Steak Queso Rice recipe combines tender seared steak with savory spiced rice and a creamy, cheesy queso sauce. Perfect for a hearty and comforting meal, it’s quick to prepare with simple ingredients and comes with optional fresh garnishes like cilantro and jalapeños to add a pop of freshness and heat.
Ingredients
Scale
Steak and Rice
- 1 lb steak (sirloin or ribeye, sliced into bite-sized pieces)
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Queso Sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp salt
Optional Garnishes
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sour cream
Instructions
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak, then season evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear the steak pieces for 3 to 4 minutes on each side until browned and cooked to your preferred level of doneness. Once done, remove the steak from the skillet and set aside.
- Cook the Rice: In the same skillet used for the steak, add the uncooked white rice. Stir the rice continuously for about 1 minute to toast it slightly, boosting its flavor. Then pour in 2 cups of beef broth and stir. Bring the mixture to a boil, reduce the heat to low, cover the skillet, and let the rice simmer gently for 15 to 18 minutes, until tender and fully cooked.
- Make the Queso Sauce: While the rice cooks, combine the milk and heavy cream in a small saucepan over low heat. Warm the mixture gently, then slowly add the shredded cheese, stirring constantly until the cheese melts completely and you achieve a smooth sauce. Season the queso sauce with chili powder, cumin, and salt, mixing well. Keep the sauce warm on low heat until ready to serve.
- Combine and Serve: Once the rice is tender, return the cooked steak pieces to the skillet with the rice. Pour the warm queso sauce over the steak and rice mixture, gently stirring to combine all components evenly. Garnish with chopped cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream as desired. Serve immediately and enjoy this comforting and delicious meal!
Notes
- Use sirloin or ribeye steak for the best flavor and tenderness.
- Adjust the steak seasoning to suit your taste preferences.
- Stir the rice frequently while toasting to avoid burning.
- For a spicier queso sauce, increase the chili powder or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
