If you’re searching for a hearty, crowd-pleasing meal that brings together the sizzle of steak, the creamy comfort of queso, and the fluffy embrace of rice, you’ve just met your new favorite weeknight dinner. Steak & Queso Rice is the kind of dish that instantly makes you feel like you’re dining at your favorite Tex-Mex spot—right in your own kitchen. Each bite is a blend of tender, spice-rubbed steak, a river of cheesy goodness, and pops of brightness from fresh tomatoes, onion, cilantro, and a squeeze of lime. Weeknight comfort food doesn’t get any more craveable!
Ingredients You’ll Need
This Steak & Queso Rice comes together with a handful of straightforward ingredients, and each one brings something special to the table: plenty of flavor, inviting textures, and a splash of color that makes every bowl irresistible.
- Flank or skirt steak (1 pound, sliced thin): These cuts are perfect for quick cooking and turn out beautifully juicy when sliced against the grain.
- Olive oil (2 tablespoons): Helps the spices cling to the steak and adds a lovely richness.
- Chili powder (1 teaspoon): A punch of smokiness and warmth to anchor the flavor profile.
- Cumin (1/2 teaspoon): Adds an earthy, nutty note that complements both steak and cheese.
- Garlic powder (1/2 teaspoon): For just the right savory backbone without fussing with fresh cloves.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- White or Mexican-style rice (2 cups, cooked): The foundation for soaking up all that juicy steak and gooey queso.
- Queso blanco or nacho cheese sauce (1/2 cup): The melty magic that brings creaminess to every spoonful—use your favorite store-bought or homemade.
- Diced tomatoes (1/4 cup): Fresh and vibrant for a touch of acidity and color.
- Diced red onion (1/4 cup): Adds crunch and a hint of sharpness to balance the richness.
- Chopped cilantro (1/4 cup, optional): Lends an herby freshness (leave it out if you’re not a fan).
- Lime wedges: A final flourish of bright, tangy juice for every bowl.
How to Make Steak & Queso Rice
Step 1: Marinate and Season the Steak
Start by giving your steak a flavor boost that pays off in every bite. In a big bowl, toss your thinly sliced flank or skirt steak with the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Rub everything together with your hands to coat well. For even deeper flavor, let it marinate for at least 30 minutes if you have the time—though even a quick toss gets the job done!
Step 2: Sear the Steak to Perfection
Heat up a large skillet over medium-high heat. Once it’s shimmering, lay the steak slices in a single layer. Listen for that irresistible sizzle—this is where the magic happens! Let them cook undisturbed for 2–3 minutes on each side, until they’re beautifully browned and cooked to your liking. Transfer the steak to a plate and let it rest so the juices redistribute.
Step 3: Warm Up the Queso
While your steak is resting, get that queso ready. Pour your queso blanco or nacho cheese sauce into a small saucepan over gentle heat, stirring until it’s silky and pourable. Short on time? Microwave works, too—just heat in short bursts and stir frequently until it’s perfect.
Step 4: Assemble Your Steak & Queso Rice Bowls
Now for the best part—building your bowls! Start with a fluffy layer of warm rice as your base. Arrange slices of the juicy steak right on top. Drizzle a generous helping of that molten queso over everything, then scatter on the diced tomatoes and red onion for crunch and color. For an extra hit of freshness, sprinkle with chopped cilantro. Don’t forget a wedge of lime on the side so everyone can add a bright finish to their own bowl of Steak & Queso Rice magic.
How to Serve Steak & Queso Rice
Garnishes
Garnishing is where you can let your creativity shine and add even more flavor and texture to your Steak & Queso Rice. I love a mix of fresh cilantro, a handful of green onions, maybe some sliced avocado for creaminess, and a shower of crushed tortilla chips for extra crunch. Just before serving, a good squeeze of lime over everything wakes up all the flavors!
Side Dishes
This dish is super satisfying on its own, but sides can make it a full Tex-Mex feast. Serve with simple black beans, a crunchy salad of shredded lettuce and radishes, or grilled corn on the cob for a fresh, summery vibe. A scoop of guacamole or a bowl of salsa is always welcome at the table, too.
Creative Ways to Present
If you love entertaining, try serving Steak & Queso Rice buffet-style. Lay out all the toppings and let everyone build their own bowl, just like a taco bar. You can also spoon the mixture into warm tortillas for next-level tacos, or roll everything up in a large flour tortilla for cheesy steak burritos. For game day, spoon the steak and queso mixture over crispy tortilla chips for a decadent plate of nachos!
Make Ahead and Storage
Storing Leftovers
Store any leftover Steak & Queso Rice in an airtight container in the fridge for up to 3 days. Keep the steak, rice, and toppings in separate containers if possible, so you can reheat them individually for the best taste and texture. The queso will thicken as it chills, but loosens up again with gentle reheating.
Freezing
You can freeze both the steak and rice to save time on busy nights. Cool everything completely, then transfer to freezer-safe bags or containers (again, keeping components separate works best). Freeze for up to 2 months. Thaw in the fridge overnight before reheating; add the fresh toppings after reheating for the best flavor.
Reheating
Gently reheat the steak and rice in the microwave or on the stovetop with a splash of water or broth to keep things moist. For the queso, warm it separately in a saucepan over low heat, stirring in a bit of milk if needed to restore its creamy consistency. Once everything is hot, assemble and top with fresh garnishes just before serving.
FAQs
Can I use a different cut of steak for Steak & Queso Rice?
Absolutely! While flank and skirt steak are classic for their tenderness and quick cooking, sirloin or even thinly sliced ribeye will also work beautifully. Just be sure to slice against the grain for the best texture.
Is there a way to make this dish spicier?
Definitely! Stir some diced jalapeño or serrano pepper into the rice, or add a pinch of cayenne to the steak seasoning. You can also top your bowl with hot sauce or pickled jalapeños for extra kick.
What’s the best way to make homemade queso for Steak & Queso Rice?
A simple homemade queso combines shredded cheese (like Monterey Jack or white cheddar), a splash of milk, and a spoonful of cream cheese, melted together until smooth. Spice it up with chopped green chiles or your favorite Tex-Mex seasoning!
Can I make this recipe vegetarian?
Yes! Swap the steak for hearty grilled portobello mushrooms, sautéed bell peppers, or a mix of black beans and corn. The queso and toppings will still deliver loads of satisfying flavor.
What if I don’t have Mexican-style rice?
No worries—plain white rice works just as well! For more flavor, stir in a little lime juice and chopped cilantro, or add some sautéed onion and garlic to transform it quickly into a Mexican-inspired rice base.
Final Thoughts
I hope Steak & Queso Rice finds a place in your meal rotation—you’ll love how simple, customizable, and flat-out delicious it is. Don’t be surprised if it becomes the most requested dish in your house! Give it a try and make it your own with your favorite garnishes and extras; I can’t wait for you to dig in.
Print
Steak & Queso Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a delicious Tex-Mex-inspired meal with this flavorful Steak & Queso Rice bowl. Tender slices of seasoned steak mingle with creamy queso blanco over a bed of rice, creating a satisfying and easy-to-make dish that is perfect for a quick weeknight dinner.
Ingredients
For the Steak:
1 pound flank or skirt steak (sliced thin), 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt and black pepper to taste
For the Bowl:
2 cups cooked white or Mexican-style rice, 1/2 cup queso blanco or nacho cheese sauce (store-bought or homemade), 1/4 cup diced tomatoes, 1/4 cup diced red onion, 1/4 cup chopped cilantro (optional), lime wedges for serving
Instructions
- Prepare the Steak: In a bowl, toss the sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Cook the Steak: Heat a skillet over medium-high heat and cook the steak slices for 2–3 minutes per side, or until browned and cooked to your desired doneness. Remove from heat and let rest.
- Warm the Queso Sauce: Warm the queso sauce in a saucepan or microwave until smooth and pourable.
- Assemble the Bowls: Place a portion of warm rice in each serving bowl. Top with steak slices, a generous drizzle of queso, and a sprinkle of diced tomatoes and red onion. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the steak in the spices and oil for 30 minutes before cooking.
- Add sautéed bell peppers, black beans, or corn for a heartier bowl.
- Queso can be homemade or store-bought—use what you love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
