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Best Steak Queso Rice

This recipe elevates a simple rice bowl with tender, seasoned steak and a creamy, flavorful queso sauce. Long-grain rice provides the perfect base for the rich toppings, creating a satisfying and delicious meal. Customizable with your favorite toppings, this dish is sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded
  • 4 ounces pepper jack cheese, shredded
  • 1/4 cup pickled jalapeños, chopped optional
  • 2 cups cooked long-grain rice basmati or jasmine
  • 1 tablespoon butter
  • 1/4 cup chopped cilantro
  • Diced tomatoes optional
  • Sour cream optional
  • Green onions, sliced optional

Equipment

  • large skillet
  • mixing bowls
  • whisk
  • fork
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Prepare the Steak: In a bowl, combine the steak cubes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well to ensure the steak is evenly coated.
  2. Cook the Steak: Heat a large skillet over medium-high heat. Add the steak and cook for 5-7 minutes, or until browned and cooked to your desired level of doneness. Remove from the skillet and set aside.
  3. Make the Queso: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the milk, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
  5. Melt the Cheese: Reduce the heat to low. Gradually add the shredded Monterey Jack, cheddar, and pepper jack cheeses, stirring constantly until the cheese is melted and the queso is smooth. Stir in the pickled jalapeños, if using. Season with salt and pepper to taste.
  6. Prepare the Rice: While the steak is cooking, prepare your rice according to package directions or your preferred method. Once cooked, fluff the rice with a fork and stir in butter and chopped cilantro.
  7. Assemble the Bowls: Divide the rice among bowls. Top with the cooked steak and a generous amount of queso.
  8. Add Toppings: Garnish with your favorite toppings, such as diced tomatoes, sour cream, guacamole, and green onions.
  9. Serve and Enjoy: Serve immediately and enjoy your delicious Steak Queso Rice!

Notes

For best results, shred your own cheese. Pre-shredded cheese often contains cellulose, which can hinder melting. Adjust the amount of jalapeños to your desired level of spice. Store leftovers in separate containers in the refrigerator for up to 3 days. Reheat gently before serving.