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Steak Queso Rice

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This easy, cheesy steak queso rice recipe combines juicy steak, fluffy rice, and a homemade queso sauce for a comforting, crowd-pleasing dinner. Perfect for busy weeknights or special gatherings, it’s a one-pan meal that’s endlessly adaptable and always satisfying.

Ingredients

Scale
  • 12 oz steak (sirloin, ribeye, or flank), cut into bite-sized cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika (optional)
  • 1 cup long-grain white rice (basmati or jasmine preferred)
  • 2 cups low-sodium beef broth (or chicken broth)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1/2 tsp cumin (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese (or pepper jack for heat)
  • 1 cup whole milk (or 2% or half-and-half)
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1–2 tbsp diced green chilies (optional)
  • Pinch of cayenne (optional)
  • Chopped fresh cilantro (for garnish, optional)
  • Diced tomatoes (for garnish, optional)
  • Sliced jalapeños (for garnish, optional)
  • Extra shredded cheese (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Pat steak dry and cut into 3/4-inch cubes. Season with salt, pepper, and smoked paprika if using. Let rest at room temperature.
  2. Heat olive oil in a large skillet over medium-high heat. Sear steak in a single layer for 2–3 minutes per side until browned and just cooked through. Remove steak to a bowl and tent with foil.
  3. Reduce heat to medium. In the same skillet, add 1 tbsp butter and diced onion. Sauté for 2 minutes until softened. Add garlic and cumin, cook 1 minute until fragrant.
  4. Stir in rice to coat with butter and onion. Pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
  5. While rice cooks, melt 2 tbsp butter in a medium saucepan over medium heat. Sprinkle in flour and whisk constantly for 1–2 minutes. Slowly whisk in milk. Cook, stirring, until thickened, about 3–4 minutes. Lower heat and stir in cheddar, Monterey Jack, green chilies, and cayenne. Whisk until smooth.
  6. Return steak and any juices to the skillet with rice. Pour queso over everything. Gently fold together until rice and steak are coated. Heat for 2–3 minutes until hot throughout.
  7. Top with cilantro, diced tomatoes, jalapeños, extra cheese, and lime wedges as desired. Serve immediately.

Notes

For gluten-free, substitute flour with cornstarch in the queso. Use freshly shredded cheese for the smoothest sauce. Adjust spice level with jalapeños or cayenne. Leftovers reheat well with a splash of milk or broth. For a crispier top, broil the finished dish for 2–3 minutes. Can be made with leftover steak or rice.

Nutrition

Keywords: steak queso rice, cheesy steak rice, one pan dinner, Tex-Mex, easy steak recipe, skillet dinner, comfort food, homemade queso, family meal, weeknight dinner

Find it online: https://hungermind.com/steak-queso-rice-recipe-easy-cheesy-steak-and-rice-dinner-anyone-can-make/