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Delicious Steak & Queso Rice dish featured in an article about this flavorful recipe.

ULTIMATE STEAK & QUESO RICE

This recipe delivers the perfect Steak & Queso Rice, a delightful combination of savory seared steak, creamy cheese sauce, and fluffy rice. It emphasizes the importance of proper cooking techniques for each component to achieve optimal flavor and texture, avoiding common pitfalls like gummy rice or grainy queso.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound steak sirloin, ribeye, or flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 8 ounces shredded cheddar cheese
  • 4 ounces shredded Monterey Jack cheese
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 cup chopped pickled jalapeños optional
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Chopped cilantro optional, for garnish
  • Diced tomatoes optional, for garnish
  • Sour cream or Mexican crema optional, for garnish

Equipment

  • Medium saucepan with lid
  • Large skillet or cast-iron pan
  • mixing bowl
  • whisk
  • fork
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Prepare the Rice: In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork.
  2. Sear the Steak: While the rice is cooking, prepare the steak. In a bowl, toss steak cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a large skillet or cast-iron pan over medium-high heat. Sear the steak in batches, ensuring not to overcrowd the pan, for 2-3 minutes per side, or until browned and cooked to your desired doneness. Set aside.
  3. Make the Queso: In the same skillet, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes to create a roux. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Reduce heat to low and gradually add cheddar and Monterey Jack cheese, stirring until melted and smooth. Stir in cayenne pepper and pickled jalapeños (if using).
  4. Assemble: Gently fold the cooked steak into the queso. Serve the steak and queso mixture over a bed of rice. Garnish with chopped cilantro, diced tomatoes, and sour cream or Mexican crema, if desired.

Notes

For best results, use freshly shredded cheese for the queso. Store leftovers in separate containers to prevent the rice from becoming soggy. The steak and queso can be reheated in a skillet over medium heat, stirring occasionally. The rice can be reheated in the microwave with a tablespoon of water to retain moisture. For a spicier dish, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the queso.