Cheesy Steak and Queso Rice

Category: Dinner Ideas That Actually Work

Seared steak and tender rice get an irresistible upgrade with a velvety cheddar and Monterey Jack cheese sauce, plus fresh toppings for brightness. Start by seasoning and quickly cooking the steak until deeply browned, then rest before slicing thinly against the grain for perfect texture. Rice is toasted with garlic and olive oil, simmered in savory broth until fluffy. Rich queso comes together from a blend of cheeses, milk, and chili powder, melted in a single skillet. Ladle the sauce over steak and rice, and finish with fresh cilantro, avocado, and lime wedges for a vibrant, satisfying dish that's perfect for weeknights or gatherings.

Clare Recipes
Created By Lily Chen
Updated on Wed, 23 Jul 2025 18:19:09 GMT
A bowl of rice with meat and sauce. Save
A bowl of rice with meat and sauce. | lilicooks.com

Steak and queso rice is for anyone who craves a comforting Tex-Mex dinner without the effort of going out. Seared steak and fluffy rice come together in a cloud of melty homemade queso, all finished with garden-fresh toppings for zing. This recipe is all about that balance of savory beef, creamy sauce, and little pops of freshness in every bite. I make it when my family needs something cozy and everybody agrees it really does taste like a treat from our favorite restaurant, but even better because it is straight from our own kitchen.

I first made this when my youngest wanted “cheese sauce on everything” and my oldest declared steak for dinner. Now it is what we all pick for those nights in when we do not want to compromise on taste or comfort.

Ingredients

  • Flank or sirloin steak: Fresh well-marbled beef gives juicy flavor and tender bites
  • Paprika: Brings color and gentle heat Smoked paprika adds extra richness if you have it
  • Salt and pepper: Kosher salt lets you highlight the natural steak flavor Fresh cracked pepper wakes up the whole dish
  • Ground cumin: Gives a signature earthy Tex-Mex aroma Freshly ground tastes brightest
  • Olive oil: Fruity backbone for cooking and keeping the steak and rice moist Choose extra virgin if possible
  • Garlic powder: Easy way to layer mellow garlicky notes in both steak and rice No risk of burning like fresh
  • Whole milk: Full fat guarantees the silkiest queso sauce Try to use milk as fresh as possible
  • Cheddar cheese: Sharp flavor and tang Shred your own for the most melt and best punch
  • Monterey Jack cheese: Extra gooey smoothness Grate fresh for optimal melt and gentle flavor
  • Butter: Unsalted helps you manage rich cheesy sauce
  • Chili powder: Offers warmth and just a suggestion of spice Opt for a blend with mild heat for family appeal
  • Fresh garlic: Use plump firm cloves They chop easily and do not go bitter
  • Long-grain white rice: Jasmine or basmati turn out fluffy not sticky Rinse gently for light grains
  • Broth: Chicken or vegetable broth perfumes the rice Choose low sodium to control salt
  • Cilantro: Fresh leafy sprigs give color and lively flavor Pick stems that are green with no yellowing
  • Lime wedges: Adds a zippy finish and brightness Pick limes that have a gentle squeeze
  • Avocado slices: Creamy texture that cools the warm queso Look for avocados that give a touch when pressed
  • Jalapeños: Optional heat Choose glossy firm peppers for the best crunch and spice

Step-by-Step Instructions

Prep The Rice:
Wash the grains under cool water until runoff is clear This step takes away extra starch and keeps rice fluffy
Toast And Simmer:
Warm olive oil in a heavy pot over moderate heat Pour in rice and a dusting of garlic powder Stir grains so they all turn shiny and get a gentle coat Toast for one to two minutes until fragrant Add your broth Bring to a full bubbly boil Cover tightly Turn down the heat and leave undisturbed for eighteen to twenty minutes until tender
Season The Steak:
Blot your steak on both sides with towels This helps it sear instead of just steaming Rub on olive oil Sprinkle with paprika cumin garlic powder salt and pepper Press seasonings onto both surfaces gently
Sear The Steak:
Crank your skillet to high Get it nearly smoking Sear steak on one side for four to five minutes Flip just once Sear the second side for the same amount Four minutes makes for a juicy medium rare Let steak rest on a board for five to ten minutes so juices do not run out
Slice The Steak:
Spot the grain or lines running along the meat Slice your steak across these lines to keep each strip soft and tender
Start The Queso:
With the steak done melt butter in the same pan over medium Toss in finely chopped garlic for a burst of aroma Give it a gentle minute to soften and flavor the fat
Make The Sauce:
Pour in whole milk and bring to just under a boil Handful by handful add grated cheddar and Monterey Jack Stir with each addition only adding more when the last is fully melted Stir in cumin chili powder with a sprinkle of salt and pepper This step builds a glossy rich sauce
Assemble And Garnish:
Lay down hot rice on each plate Fan steak strips over it Generously ladle queso sauce to cover Finish with cilantro sprigs creamy avocado sharp lime wedges and jalapeño slices if desired
A plate of rice with meat and sauce. Save
A plate of rice with meat and sauce. | lilicooks.com

I love how the queso takes simple rice and gives it a restaurant-worthy feel. The first time I served this to my family everyone abandoned their forks and just dug in together with tortilla chips right from the pan. It is now my most requested dish for birthdays and family movie nights.

Storage Tips

Let any leftovers cool completely so nothing gets soggy in the fridge. For the best freshness and texture pack rice steak and queso into separate airtight containers. Eat within three days for flavor and safety. The cheese sauce thickens in the fridge but returns to pourable when slowly reheated in a saucepan with a splash of milk or broth. Warm rice and steak gently then serve together.

Ingredient Substitutions

If you do not have flank or sirloin try skirt steak or boneless chicken breast for a leaner twist. Pepper jack cheese brings extra zing or swap in a Mexican shredded cheese blend if that is what you have. You can use low fat milk but full fat makes the queso softest. Oat or almond milk work for dairy-sensitive eaters alongside a meltable cheese alternative.

Serving Suggestions

Pile steak and queso rice high in bowls or spoon into toasty tortillas for dinner wraps. Add a crunchy side of black beans or chopped tomato and cucumber salad to offset all the richness. We like to serve leftovers with scoops of fresh salsa or let everyone grab tortilla chips for fun build-your-own nachos.

A bowl of rice with meat and sauce. Save
A bowl of rice with meat and sauce. | lilicooks.com

Cultural Context

This dish brings together elements from classic Tex-Mex tables where creamy queso and grilled meats are family mainstays. Queso is usually restyled as a dip for chips but here it shines as the centerpiece. Sharing queso and steak at the table always reminds me of lively gatherings in Texas kitchens.

Recipe FAQs

→ How do I keep steak juicy and tender?

Let the steak rest after cooking, then slice it thinly against the grain for the best texture and juiciness.

→ Can I make the dish spicier?

Absolutely—add chopped jalapeños or a pinch more chili powder to the cheese sauce for extra heat.

→ Is it better to use broth or water for the rice?

Broth, such as chicken or vegetable, imparts more flavor to the rice and complements the steak beautifully.

→ Which cheeses melt best for queso?

Freshly grated cheddar and Monterey Jack offer a smooth, creamy texture and robust flavor in the sauce.

→ What toppings add extra flavor and color?

Cilantro, lime wedges, creamy avocado, and sliced jalapeños provide freshness and visual appeal to the finished dish.

→ How can I prepare parts of this dish ahead of time?

Cook the steak and rice a day ahead, then warm them and make the queso sauce just before serving for best results.

Cheesy Steak and Queso Rice

Juicy steak, fluffy rice, and creamy queso come together with zesty toppings for a Tex-Mex main course.

Preparation Time
15 min
Cooking Time
35 min
Overall Time
50 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Tex-Mex

Output: 4 Serves (4 plates)

Dietary Options: Gluten-Free

Ingredients

→ Steak

01 Flank or sirloin steak, fresh cut
02 Paprika (smoked preferred)
03 Kosher salt
04 Ground black pepper
05 Ground cumin
06 Olive oil
07 Garlic powder

→ Rice

08 Long-grain white rice (Jasmine or Basmati)
09 Garlic powder
10 Olive oil
11 Chicken or vegetable broth (or water)

→ Queso Sauce

12 Whole milk
13 Cheddar cheese, freshly grated
14 Monterey Jack cheese, freshly grated
15 Unsalted butter
16 Fresh garlic, minced
17 Chili powder
18 Ground cumin
19 Kosher salt and ground black pepper

→ Garnishes

20 Fresh cilantro leaves
21 Lime wedges
22 Avocado slices
23 Jalapeños, thinly sliced (optional)

Steps

Step 01

Rinse rice under cold running water until it runs clear to remove excess starch.

Step 02

Heat olive oil in a pot over medium heat. Add rice and garlic powder, stirring to coat. Toast for 1-2 minutes before adding broth. Bring to a boil, cover, and reduce heat to simmer for 18-20 minutes until liquid is absorbed and rice is tender.

Step 03

Dry steak with paper towels. Rub olive oil on both sides, then evenly distribute paprika, cumin, garlic powder, kosher salt, and black pepper.

Step 04

Heat a skillet until very hot. Sear steak for 4-5 minutes on each side. Rest the steak on a board for 5-10 minutes before slicing.

Step 05

Slice the rested steak against the grain to ensure tenderness.

Step 06

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 07

Stir in whole milk and bring to a simmer. Gradually add grated cheeses, stirring until fully melted and smooth. Season with chili powder, cumin, salt, and pepper.

Step 08

Spread rice on plates, top with steak slices, and drizzle queso sauce over. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños if desired.

Tips

  1. Pat steak completely dry for best searing results.
  2. Slice steak against the grain for extra tenderness.

Required Tools

  • Skillet
  • Pot with lid
  • Cutting board
  • Grater

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (cheese, milk, butter)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 620
  • Fats: 32 g
  • Carbohydrates: 45 g
  • Proteins: 42 g