Steak & Queso Rice: A Tex-Mex Comfort Classic
If you’re craving a bold, satisfying dinner that’s easy enough for weeknights but packed with irresistible flavor, this Steak & Queso Rice recipe is a must-try. Tender, juicy steak meets creamy, melty queso sauce over fluffy rice—every bite delivers a savory, cheesy punch that makes it a family favorite. This hearty dish brings Tex-Mex comfort straight to your table in under 45 minutes.
Why You’ll Love This Steak & Queso Rice Recipe
- One-pan simplicity – Minimal cleanup with big flavor payoffs.
- Tex-Mex flavor explosion – Bold spices, melty cheeses, and seared steak combine for a crave-worthy combo.
- Perfect for busy nights – Quick prep and cook time make it ideal for weeknight dinners.
- Customizable toppings – Add heat, freshness, or creaminess your way with jalapeños, avocado, lime, and cilantro.
Ingredients
For the Steak:
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil (plus more for cooking)
For the Rice:
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 2 cups broth (or water)
- 1 tbsp olive oil
- Salt, as needed
For the Queso Sauce:
- 1½ cups whole milk
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
Optional Toppings:
- Fresh cilantro, chopped
- Avocado slices
- Cut jalapeños
- Lime wedges
Instructions
- Prepare the rice: Rinse rice under cold water to remove excess starch. In a pot, heat 1 tbsp olive oil over medium heat. Stir in rice and 1 tsp garlic powder, letting it toast slightly for 2 minutes. Add 2 cups broth (or water) and a pinch of salt. Bring to a boil, cover, and simmer on low for 18–20 minutes until tender.
- Season the steak: Pat steak dry with paper towels. Rub with olive oil, then season with paprika, cumin, garlic powder, salt, and pepper. Press the spices in for full flavor.
- Sear the steak: Heat a large skillet over high heat. Sear the steak for 4–5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for 4 minutes per side. Let rest 5–10 minutes, then slice thinly against the grain.
- Make the queso sauce: In the same skillet used for steak, melt 2 tbsp butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute. Stir in 1½ cups milk and bring to a gentle simmer.
- Add cheese: Gradually stir in shredded cheddar and Monterey Jack, one handful at a time. Stir until smooth and creamy. Season with cumin, chili powder, salt, and pepper to taste.
- Assemble your plate: Spoon rice onto each serving plate. Top with slices of steak and generous ladles of warm queso sauce.
- Garnish and serve: Finish with chopped cilantro, avocado slices, jalapeños, and a squeeze of lime. Serve hot while the queso is still melty.
Tips for Best Results
- Use fresh cheese – Shredding your own cheese from a block ensures the smoothest queso texture.
- Rest your steak – Letting the steak sit before slicing locks in the juices.
- Don’t skip the rinse – Washing rice helps it cook fluffier, not sticky.
- Double the queso – Want extra sauce for dipping chips or drizzling over veggies? Make a double batch.
Serving Suggestions
This dish is filling on its own, but it also pairs beautifully with:
- A simple side salad with a lime vinaigrette
- Charred street corn or roasted veggies
- Warm tortillas for scooping up leftovers
Recipe Details
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Main Dishes
- Cuisine: Tex-Mex
- Keywords: steak dinner, queso sauce, tex-mex dish, cheesy rice, easy queso
Nutrition Facts (Per Serving)
- Calories: 550
Pin It & Share It
Love this recipe? Pin it to your favorite dinner board on Pinterest and share with your fellow cheese-lovers! It’s the ultimate comfort food that always gets rave reviews.
Get ready to dig in—because this Steak & Queso Rice is cheesy, savory perfection you’ll want to make on repeat.