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Steak Queso Rice Recipe

Steak Queso Rice Recipe
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★★★★★

5.2 from 15 reviews

Steak Queso Rice is a savory and comforting dish featuring tender, spiced flank or sirloin steak served over fluffy, seasoned white rice and smothered in a creamy, cheesy queso sauce. Garnished with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños, this hearty meal combines smoky spices, rich cheeses, and vibrant toppings for a satisfying, flavorful experience perfect for any dinner occasion.

Ingredients

Scale

Steak Seasoning

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

Rice

  • 1 cup long-grain white rice
  • 1 tbsp olive oil (for rice)
  • 1 tsp garlic powder (for rice)
  • 2 cups broth or water
  • Salt, as needed

Queso Sauce

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

Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Avocado slices
  • Sliced jalapeños

Instructions

  1. Season and Prepare the Steak: Pat the flank or sirloin steak dry with paper towels. Rub it with 1 tablespoon of olive oil and evenly coat both sides with paprika, 2 teaspoons of ground cumin, 1 teaspoon garlic powder, salt, and pepper to taste.
  2. Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side depending on thickness and desired level of doneness, achieving a nicely browned crust.
  3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5–10 minutes. Then slice thinly across the grain to ensure maximum tenderness in each bite.
  4. Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. Heat 1 tablespoon olive oil in a pot over medium heat, stir in the rice and 1 teaspoon garlic powder to coat, and lightly toast for 1-2 minutes. Add 2 cups broth or water and salt as needed, bring to a boil, cover, then reduce heat to low and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
  5. Start the Queso Base: In the same skillet used for the steak, melt 2 tablespoons butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute. Pour in 1½ cups whole milk and bring to a gentle simmer, stirring occasionally.
  6. Finish the Queso Sauce: Gradually add 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese to the simmering milk, stirring constantly until the sauce is smooth and creamy. Season with ½ teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper to taste, adjusting flavors as desired.
  7. Assemble the Dish: Spoon the cooked rice onto serving plates, layer with the sliced steak, and ladle warm queso sauce generously over the top. Garnish each plate with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for brightness and spice.

Notes

  • Resting the steak after cooking allows the juices to redistribute, ensuring a juicy and tender bite.
  • Adjust the chili powder in the queso sauce depending on your preferred spice level.
  • Use beef broth instead of water for cooking rice to add extra depth of flavor.
  • For a lower-fat version, substitute whole milk with 2% milk and reduce cheese amounts.
  • This dish pairs well with a simple green salad or grilled vegetables for a complete meal.

Nutrition

Keywords: Steak quesco rice, cheesy steak rice, Tex-Mex steak recipe, creamy queso sauce, spicy steak dish

Find it online: https://ricoloranz.com/steak-queso-rice-recipe/