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Steak Queso Rice: The Ultimate Comfort Food Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 quesadillas
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

Steak Queso Rice Quesadillas combine tender marinated sirloin steak, creamy cheesy queso, and flavorful seasoned rice in a warm flour tortilla. This ultimate comfort food recipe delivers layers of bold Tex-Mex flavors with a perfect balance of spice, creaminess, and savory goodness. Ideal for a satisfying family meal or party appetizer, these quesadillas pack a punch with melted Velveeta, Monterey Jack, and Pepper Jack cheeses alongside juicy steak and fragrant cumin-spiced rice.

Ingredients

Steak Marinade

  • 1.5 lbs Sirloin Steak, cut into ½-inch cubes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Cumin
  • ½ teaspoon Chili Powder
  • Salt and Black Pepper to taste

Queso Sauce

  • 4 tablespoons Butter
  • 4 tablespoons All-Purpose Flour
  • 3 cups Whole Milk
  • 8 oz Velveeta Cheese, cubed
  • 4 oz Monterey Jack Cheese, shredded
  • 4 oz Pepper Jack Cheese, shredded
  • 1 (4 oz) can Diced Green Chiles, drained
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Cayenne Pepper (optional)
  • Salt to taste

Rice

  • 2 tablespoons Olive Oil
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Long-Grain Rice, rinsed
  • 2 cups Chicken Broth
  • ½ teaspoon Cumin
  • ½ teaspoon Chili Powder
  • Salt to taste

Assembly

  • 12 (6-inch) Flour Tortillas
  • Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro

Instructions

  1. Marinate the Steak: In a medium bowl, combine the steak cubes with olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Make sure the steak is evenly coated with the spices for maximum flavor infusion.
  2. Let it Rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the marinade to permeate the meat. For deeper flavor, marinate for a few hours if possible.
  3. Sear the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated steak in a single layer, avoiding overcrowding to ensure proper browning. Cook in batches if needed.
  4. Cook to Perfection: Sear the steak pieces for 2-3 minutes per side until nicely browned and cooked to your desired doneness.
  5. Rest the Steak: Remove steak from the skillet and set aside to rest a few minutes so juices redistribute, keeping the meat tender and flavorful.
  6. Make a Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes while stirring constantly to form a roux that will thicken the queso.
  7. Add the Milk: Gradually whisk in the milk, breaking up any lumps, and continue whisking until the mixture becomes smooth and creamy.
  8. Melt the Cheeses: Reduce heat to low, add Velveeta, Monterey Jack, and Pepper Jack cheeses. Stir continuously until all cheeses are fully melted into a smooth, creamy queso sauce.
  9. Add the Flavor: Stir in diced green chiles, garlic powder, onion powder, cayenne pepper (if using), and salt. Adjust seasoning to taste.
  10. Keep it Warm: Maintain queso over low heat, stirring occasionally to prevent thickening. Add a splash of milk if it becomes too thick while preparing rice and quesadillas.
  11. Sauté the Aromatics: Heat olive oil in a medium saucepan over medium heat. Cook the chopped onion until softened, about 5 minutes, then add minced garlic and cook another minute until fragrant.
  12. Toast the Rice: Add rinsed rice to the sauteed onion and garlic, cooking 1-2 minutes with constant stirring to toast the rice and deepen flavor.
  13. Add Broth and Spices: Pour in chicken broth and stir in cumin, chili powder, and salt. Bring mixture to a boil.
  14. Simmer the Rice: Cover saucepan, reduce heat to low, and simmer for 18-20 minutes until rice is tender and liquid absorbed.
  15. Fluff and Rest: Remove from heat and keep covered for 5 minutes. Then fluff rice with a fork before assembling quesadillas.
  16. Warm the Tortillas: Heat flour tortillas in a dry skillet for a few seconds per side to make them pliable, or briefly warm in microwave.
  17. Assemble the Quesadillas: Place a tortilla flat, spread a generous layer of queso on half of it.
  18. Add the Fillings: Top queso with a layer of cooked rice, then add cooked steak pieces evenly.
  19. Fold and Cook: Fold the tortilla over to create a half-moon. Heat a large skillet or griddle over medium heat, then cook the quesadillas 2-3 minutes per side until golden brown and cheese is melted. Optionally brush tortillas with butter or oil for extra crispness.
  20. Cut and Serve: Remove quesadillas from skillet, let cool slightly, cut into wedges, and serve with optional toppings such as sour cream, guacamole, salsa, and chopped cilantro.

Notes

  • Marinating the steak longer enhances flavor—try up to 4 hours if possible.
  • Do not overcrowd the pan when searing steak to ensure proper browning.
  • Add extra milk to queso sauce if it thickens too much while keeping warm.
  • Use whole milk for a creamier queso; low-fat or skim milk can be substituted but will alter texture.
  • Warm tortillas just enough to make them pliable without drying or cracking.
  • Customize spice levels by adjusting chili powder and cayenne pepper to your preference.
  • Leftover quesadillas can be reheated in a skillet to retain crispness.

Find it online: https://slsrecipes.com/steak-queso-rice-the-ultimate-comfort-food-recipe/