Easy Steak Queso Rice Recipe | Cheesy Beef Dinner Idea
"Easy steak queso rice is hearty, cheesy, and full of flavor. Tender steak bites combined with creamy queso and rice make this recipe perfect for family dinners, cozy nights, or quick weeknight meals."
Equipment
- Cast iron skillet (for steak sear)
- Saucepan (for queso sauce)
- Rice cooker or pot (for rice)
- Sharp knife (for slicing steak)
- Whisk (for smooth queso)
Ingredients
Steak
- 1 lb sirloin or ribeye steak
- 1 tbsp olive oil
- Salt, pepper, chili powder to taste
Queso Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 ½ cups shredded cheddar or Monterey Jack
- ½ tsp cumin
- ½ tsp chili powder
Rice
- 2 cups long-grain rice
- 4 cups chicken broth or water
- 2 garlic cloves, minced
- ½ onion, finely chopped
Garnishes
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
- Lime wedges
Instructions
- Cook Rice: Rinse rice, then cook with broth, garlic, and onion until fluffy.
- Sear Steak: Season steak with salt, pepper, and chili powder. Heat skillet until hot, sear 3–4 minutes per side. Rest 5–10 minutes, then slice against the grain.
- Prepare Queso: Melt butter in saucepan, whisk in flour to form roux. Slowly add milk, stirring until smooth. Add cheese and spices, whisk until creamy.
- Assemble Bowl: Place rice as base, top with sliced steak, drizzle queso generously.
- Garnish: Add cilantro, jalapeños, avocado, and lime juice. Serve warm.
- Expert Tip: Rest steak before slicing to retain juices and tenderness.
Notes
- Variations: Try chipotle queso for spice, swap steak for chicken or shrimp, or use quinoa instead of rice.
- Storage: Refrigerate filling up to 3 days; freeze steak and rice separately for up to 2 months.
- Reheating: Warm gently on stovetop; reheat queso on low heat to avoid graininess.
- Pairings: Serve with tortilla chips or roasted vegetables, and pair with margaritas, iced tea, or beer.
- Common Mistakes: Don’t overcook steak, melt cheese slowly for smooth queso, and measure rice water carefully to avoid mushiness.