If you are craving a dish that brings together juicy, tender steak with the creamy, cheesy goodness of queso and fluffy rice, you are in for a treat with this Steak and Queso Rice Recipe. It’s the perfect blend of bold flavors and comforting textures that makes every bite a celebration. Whether you want a quick weeknight dinner or a flavorful meal to impress friends, this recipe delivers richness and satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of this Steak and Queso Rice Recipe lies in its straightforward, wholesome ingredients that each play a crucial role in building layers of flavor, texture, and color. From the savory steak to the creamy queso and fragrant spices, every component is essential for the perfect balance.
- 1 lb steak (ribeye, sirloin, or flank): Choose a tender cut and slice thinly to ensure quick cooking and juicy bites.
- 2 tablespoons olive oil: For a nice sear on the steak and to sauté aromatics, adding depth to the dish.
- 1 small onion, chopped: Provides a subtle sweetness and fragrant base.
- 2 cloves garlic, minced: Adds a savory punch that wakes up the flavors.
- 1 cup rice (white or brown): The hearty foundation of the dish, absorbing all the delicious aromas.
- 2 cups beef broth: Intensifies the meaty flavor in every grain of rice.
- 1 cup queso blanco or melted cheese of choice: Creates that irresistible creamy, cheesy texture.
- 1/2 cup sour cream: Adds tangy creaminess that rounds out the richness perfectly.
- 1/4 cup chopped cilantro (optional): Brings a fresh, vibrant note to brighten the dish.
- 1/2 teaspoon cumin: Provides a warm earthiness that complements the steak.
- 1/2 teaspoon chili powder: Introduces a gentle smoky heat for complexity.
- Salt and black pepper, to taste: Essential seasonings that enhance all the other flavors.
How to Make Steak and Queso Rice Recipe
Step 1: Sear the Steak to Perfection
Start by heating olive oil in a large skillet over medium-high heat. Toss in your thinly sliced steak and cook for about 3-4 minutes, allowing it to develop a beautiful brown crust while staying tender inside. Once cooked, set the steak aside; this quick searing locks in the juices and builds the flavorful foundation your dish needs.
Step 2: Sauté Onion and Garlic
Using the same skillet (because all those tasty steak bits are too good to waste), add chopped onion and minced garlic. Cook them for 2-3 minutes until they soften and release their amazing aroma. This step ensures your rice will absorb more flavor at the very start.
Step 3: Toast the Rice
Stir in the rice, mixing it well with the onion and garlic. Allow it to toast gently for another 1-2 minutes. This little technique adds a lovely nutty flavor and helps the grains stay fluffy instead of sticky once cooked.
Step 4: Add Broth and Spices for Rich Flavor
Pour in the beef broth along with cumin, chili powder, salt, and pepper. Stir everything together, then cover the skillet and reduce the heat to low. Let the rice simmer gently for 15-20 minutes until all the liquid is absorbed and the rice is tender. This slow cooking infuses every grain with savory depth.
Step 5: Melt in the Queso and Sour Cream
Once the rice is perfectly cooked, stir in the queso blanco or your preferred melted cheese, along with the sour cream. This creates a luxuriously creamy mixture that ties every element into one irresistible dish.
Step 6: Combine Steak and Rice
Return the cooked steak back into the skillet and mix everything together. Cook for an additional 2-3 minutes to heat through and allow all the flavors to mingle beautifully. Your Steak and Queso Rice Recipe is almost ready to enjoy!
Step 7: Finish with a Fresh Garnish
Sprinkle chopped cilantro over the top for a fresh burst of color and brightness that balances all the creamy richness. Serve hot and get ready for the compliments to roll in.
How to Serve Steak and Queso Rice Recipe
Garnishes
Adding fresh cilantro not only adds a pop of green but also brings a lovely brightness that complements the creamy queso and hearty steak. A squeeze of lime juice or a handful of sliced green onions also works wonders for adding a fresh zing.
Side Dishes
This dish pairs beautifully with a light side salad or roasted vegetables to add some crunch and freshness to your meal. For a bit more indulgence, consider serving it with warm tortillas or crispy tortilla chips to scoop up every cheesy, meaty bite.
Creative Ways to Present
Try serving your Steak and Queso Rice Recipe inside a hollowed-out bell pepper or stuffed into crispy taco shells for a fun twist. You can also plate it as a hearty bowl topped with avocado slices and a drizzle of hot sauce for an extra kick.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors continue to meld, making leftovers even more delicious.
Freezing
If you want to save some for later, you can freeze the steak and queso rice in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to preserve the best texture.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave, adding a splash of broth or water if it seems dry to revive the creaminess. Stir well to redistribute the cheese and avoid drying out the steak.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Ribeye, sirloin, or flank steaks work best because they’re flavorful and cook quickly when sliced thin. Feel free to use whatever you prefer or have on hand, just adjust the cooking time accordingly.
Is it possible to make this recipe vegetarian?
Yes, you can swap the steak for hearty mushrooms or plant-based meat substitutes and use vegetable broth instead of beef broth. The queso and spices will still make it incredibly satisfying.
What kind of queso cheese is best?
Queso blanco is traditional and melts beautifully into the rice, but you can also use other mild melting cheeses like Monterey Jack or even a sharp cheddar for a different flavor profile.
Can I prepare this recipe in advance?
Definitely! You can cook it a few hours ahead and then warm it back up before serving. It actually tastes fantastic the next day as the flavors have more time to develop.
How can I make this dish spicier?
Add extra chili powder or include fresh jalapeños when sautéing the onions and garlic. A dash of hot sauce when serving also amps up the heat without overpowering the creamy quesos.
Final Thoughts
This Steak and Queso Rice Recipe has quickly become one of my personal favorite dishes to whip up whenever the craving for something comforting, cheesy, and full of hearty flavor strikes. It’s simple to make yet impressive in taste, bringing warmth and satisfaction with each bite. I can’t wait for you to try it and make it your go-to meal as well!
Print
Steak and Queso Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is a hearty and flavorful one-pan dish featuring tender slices of steak cooked with aromatic spices, fluffy rice, and creamy queso blanco. This comforting meal combines the richness of melted cheese and sour cream with the zest of cumin and chili powder, making it a perfect weeknight dinner that’s easy to prepare and full of bold flavors.
Ingredients
Meat
- 1 lb steak (ribeye, sirloin, or flank), thinly sliced
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro (optional)
Grains & Dairy
- 1 cup rice (white or brown)
- 1 cup queso blanco or melted cheese of choice
- 1/2 cup sour cream
Liquids & Fats
- 2 tablespoons olive oil
- 2 cups beef broth
Spices & Seasonings
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3–4 minutes until browned and cooked through. Remove the steak from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until they become softened and fragrant.
- Toast the Rice: Add the rice to the skillet with the onion and garlic. Stir and cook for 1-2 minutes to lightly toast the rice grains, enhancing their flavor.
- Simmer the Rice: Pour in the beef broth, and add cumin, chili powder, salt, and black pepper. Stir well to combine everything, then cover the skillet and reduce the heat to low. Let the rice simmer gently for 15-20 minutes, or until the rice is fully cooked and tender.
- Add Creamy Cheese Mixture: Once the rice is cooked, stir in the queso blanco or your melted cheese of choice along with the sour cream. Mix thoroughly until the dish becomes creamy and well combined.
- Combine Steak and Rice: Return the cooked steak slices to the skillet and stir everything together. Cook for an additional 2-3 minutes to ensure the steak is heated through and flavors meld.
- Garnish and Serve: Sprinkle the chopped cilantro on top if using, and serve the steak and queso rice hot for a satisfying meal.
Notes
- You can substitute ribeye, sirloin, or flank steak depending on your preference or availability.
- For a lighter option, use low-fat sour cream or Greek yogurt instead of regular sour cream.
- Adjust the chili powder according to your spice tolerance.
- Using brown rice will increase the cooking time by about 10 minutes; ensure the broth is fully absorbed and rice is tender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
