If you are craving a vibrant blend bursting with bold flavors and comforting textures, then the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is going to be your new favorite go-to dinner. This dish masterfully combines tender, spiced sirloin steak with creamy white queso, all nestled on a bed of perfectly cooked, savory rice infused with classic Tex-Mex spices. The beautiful layers of ingredients come together effortlessly, delivering an irresistible meal that feels like a fiesta straight from your own kitchen. Get ready to impress your taste buds and your guests with this deliciously satisfying recipe.
Ingredients You’ll Need
This recipe is wonderfully straightforward, combining simple yet essential ingredients that each play a crucial role in creating the finished dish’s depth of flavor, texture, and authentic color. From the tender steak to the fragrant rice and luscious queso, every component is a star.
- 1 cup long grain white rice: Provides the perfect fluffy base that soaks up all the wonderful flavors.
- 2 tablespoons olive oil: Helps toast the rice for added nuttiness and prevents sticking.
- 1 small onion, finely chopped: Adds natural sweetness and aromatic depth when sautéed.
- 1 tablespoon minced garlic: Boosts flavor with that unmistakable savory punch.
- 2 cups chicken broth: Liquids that add richness and a savory foundation to the rice.
- 8 ounces tomato sauce: Gives the rice a beautiful color and tangy note essential to Tex-Mex cuisine.
- 1/2 teaspoon salt: Balances and enhances all the ingredients’ flavors.
- 1/2 teaspoon black pepper: Adds a subtle heat and depth.
- 1 teaspoon ground cumin: Infuses the rice with that classic, earthy Tex-Mex warmth.
- 1 teaspoon dried cilantro: Echoes the fresh garnish while blending into the rice.
- 1 pound sirloin steak, sliced: Tender, juicy protein spiced with Montreal steak spice for a robust finish.
- 2 tablespoons butter: For cooking the steak to perfection with a silky richness.
- Montreal steak spice (to taste): A bold seasoning that complements the natural beef flavor.
- Pancho’s White Queso (enough for drizzling): Creamy, cheesy goodness that elevates every bite.
- Fresh cilantro, chopped, for garnishing: Adds a bright, fresh pop of herbal flavor.
- Flour tortillas for serving: The perfect vehicle to scoop up all the delicious layers.
How to Make Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Step 1: Toast the rice and build flavor
Start by heating olive oil in a large skillet over medium heat until shimmering. Add your rice and stir it constantly until it turns a light golden brown. This simple step transforms plain rice into a nutty-flavored star of the dish. Then toss in the finely chopped onion and minced garlic, cooking just until soft and fragrant—this smell alone will tell you everything is off to a fantastic start.
Step 2: Simmer the rice with tomato and spices
Once your rice and aromatics are ready, pour in the chicken broth and tomato sauce. Stir in the salt, black pepper, cumin, and dried cilantro evenly. Bring everything up to a gentle boil, then cover and reduce heat to low. Let the rice simmer quietly for about 20 minutes until it’s tender and bursting with Tex-Mex flavor. This is where your rice truly absorbs all the magic.
Step 3: Sear the sirloin steak
While the rice simmers, melt the butter in a separate skillet over medium-high heat. Add your sliced sirloin steak, generously seasoning with Montreal steak spice. It’s crucial to get a good sear on each slice to lock in flavor and develop that beautiful caramelized crust. Cook the steak to your preferred doneness, then set it aside, letting those juicy slices rest and stay tender.
Step 4: Fluff and rest the rice
Once the rice has finished cooking, remove the skillet from heat but keep it covered. Allow the rice to rest undisturbed for about 10 minutes. This resting period lets the rice grains firm up slightly and release steam for a perfect texture. Give it a gentle fluff with a fork before assembling your dish.
Step 5: Assemble with queso and garnish
Now comes the most fun part: layering and drizzling. Spread the fluffy rice across your serving platter, then arrange the juicy steak slices on top. Generously drizzle Pancho’s White Queso all over, letting that creamy, cheesy sauce cascade down. Finally, sprinkle fresh chopped cilantro for the perfect fresh contrast. Serve with warm flour tortillas on the side to complete the Tex-Mex fiesta vibe.
How to Serve Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
Garnishes
Fresh cilantro is not just decoration—it adds a burst of freshness that balances the richness of the queso and steak. You can also offer lime wedges for squeezing over the plate for an optional zesty twist. A few slices of jalapeño or a dollop of sour cream can also elevate the flavor layers and customize the heat level to your liking.
Side Dishes
This hearty dish pairs wonderfully with simple sides that complement rather than compete. A crisp green salad with a tangy vinaigrette or some charred corn on the cob brings brightness and crunch. Refried beans or a fresh tomato and avocado salsa also add delicious variety, making your Tex-Mex meal complete and crowd-pleasing.
Creative Ways to Present
Want to wow guests or add a fun twist? Try serving this dish in individual cast-iron skillets or rustic bowls to retain heat and look charming. You could also turn it into a burrito bowl, layering all the elements in clear glass bowls for a festive presentation. For a casual gathering, wrap the steak and rice mixture in warm tortillas for hand-held tacos that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftovers in an airtight container in the refrigerator. The Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe keeps well for up to 3 days, making it an excellent choice for quick lunches or a second dinner.
Freezing
You can freeze the rice and steak components separately for best results. Place cooled portions into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
To reheat, warm the rice gently in a microwave or on the stovetop with a splash of broth or water to keep it moist. The steak reheats best in a skillet over medium heat to maintain tenderness. Add fresh queso and cilantro after reheating for that freshly made feel.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is tender and flavorful, flank or skirt steak also work beautifully. Just adjust cooking times based on thickness to keep the steak juicy.
Is there a vegetarian version of Steak & Queso Rice?
Definitely! Substitute the steak with sautéed mushrooms, grilled vegetables, or seasoned tofu for a hearty vegetarian option that still pairs perfectly with the queso and rice.
What can I use if I don’t have Pancho’s White Queso?
You can replace it with any mild, creamy cheese sauce or queso blanco you enjoy. Alternatively, melted Monterey Jack or a blend of cream cheese and cheddar makes a tasty stand-in.
Can I make this recipe gluten-free?
Yes! Just ensure your steak spices, chicken broth, and queso are gluten-free. Serve with corn tortillas instead of flour to keep it fully gluten-friendly.
How spicy is the Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe?
The recipe is mildly spicy due to the Montreal steak spice and cumin, but you can easily adjust the heat by adding jalapeños or chili powder if you like it spicier, or keep it mild for a family-friendly meal.
Final Thoughts
The Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe is truly a celebration on a plate that brings together the best of comfort food and bold southwestern flavors. It’s approachable, tasty, and perfect for any weeknight or special occasion. I can’t wait for you to try making it and sharing this joyful feast with your loved ones. Once you do, I’m sure it will become a cherished staple in your cooking rotation just like it is in mine.
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Steak & Queso Rice: A Tex-Mex Fiesta at Home Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
Steak & Queso Rice is a vibrant Tex-Mex dish that combines tender, seasoned sirloin steak with flavorful, spiced rice simmered in tomato sauce and chicken broth. Topped with creamy Pancho’s White Queso and fresh cilantro, it offers a deliciously hearty meal perfect for a fiesta at home, served alongside warm flour tortillas.
Ingredients
Rice and Seasonings
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
Steak
- 1 pound sirloin steak, sliced
- 2 tablespoons butter
- Montreal steak spice, to taste
Toppings and Sides
- Pancho’s White Queso, enough for drizzling
- Fresh cilantro, chopped, for garnishing
- Flour tortillas, for serving
Instructions
- Toast the Rice and Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the rice and stir continuously until it is lightly browned to develop nutty flavor. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, which helps build the base flavor for the dish.
- Simmer the Rice: Pour in the chicken broth and tomato sauce, then stir in salt, black pepper, ground cumin, and dried cilantro. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 20 minutes or until the rice is tender and has absorbed the liquid.
- Cook the Steak: In a separate skillet, melt the butter over medium-high heat. Add the sliced sirloin steak and season it with Montreal steak spice. Cook the steak slices to your preferred doneness, ensuring they are nicely seared on the outside. Once cooked, remove from heat and set aside.
- Let the Rice Rest and Fluff: After the rice has finished cooking, remove the skillet from heat and let the rice sit, covered, for 10 minutes. This resting time allows the rice to firm up slightly and makes it easier to fluff. Afterward, use a fork to fluff the rice gently.
- Assemble and Serve: On a serving platter, spread the cooked and fluffed rice evenly. Layer the cooked steak over the rice, then generously drizzle Pancho’s White Queso on top. Garnish with freshly chopped cilantro for brightness and serve warm flour tortillas on the side for a complete Tex-Mex meal experience.
Notes
- For extra flavor, you can marinate the steak with the Montreal steak spice and a little lime juice for 30 minutes before cooking.
- If Pancho’s White Queso is unavailable, substitute with any creamy queso or melted Monterey Jack cheese.
- To make this dish gluten-free, serve with corn tortillas instead of flour tortillas.
- Adjust the seasoning to taste, especially the salt and spice levels, depending on your preference.
- Leftover steak can be stored separately and reheated gently to avoid toughness.
