Imagine tender strips of smoky steak draped over a cloud of creamy, cheesy rice bursting with just the right hit of spice and color—this Steak & Queso Rice is what happens when your favorite Tex-Mex flavors get cozy together. It combines succulent seared steak, gooey queso sauce, fluffy rice, and punchy tomatoes with green chiles, creating a skillet dinner that oozes comfort and excitement in equal measure. Whether you’re feeding a hungry crew or treating yourself to a resilient weeknight dinner, Steak & Queso Rice never fails to dazzle, satisfy, and spark lots of “Can I have seconds?” at the table.
Ingredients You’ll Need
What I love about this dish is how straightforward the ingredients are, yet each one brings something vital to the party—big flavor, rich texture, or a spark of freshness. Here’s what you’ll need to make Steak & Queso Rice really pop.
- Flank or skirt steak: Thinly sliced for quick, even cooking and maximum tenderness every bite.
- Olive oil: Helps the spices stick to the steak and gives a beautiful sear.
- Chili powder: Adds that classic Tex-Mex warmth and just a touch of smokiness.
- Cumin: Brings earthiness and a slightly nutty aroma essential for depth.
- Garlic powder: Delivers robust flavor without overpowering the queso.
- Salt and pepper: The always-important seasoning duo.
- Cooked white rice: Use leftovers or freshly cooked rice for a soft, pillowy base.
- Butter: Sautées the veggies and adds a rich, luxurious undertone.
- Diced onion: Becomes sweet and soft when cooked, weaving flavor throughout the dish.
- Minced jalapeño: For a gentle kick; add more or less to taste depending on your spice comfort zone.
- Heavy cream: The decadent foundation for the dreamiest queso sauce.
- Monterey Jack cheese: Melts like a dream for maximum gooeyness.
- Cheddar cheese: Brings tang and a gorgeous golden color to the sauce.
- Canned diced tomatoes with green chiles: Brings zesty acidity and a pop of color.
- Chopped cilantro: The fresh, herbal finishing touch that brightens up each bite.
How to Make Steak & Queso Rice
Step 1: Season and Sear the Steak
Start by tossing your thinly sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper—think of this as a quick, flavor-charged marinade. Heat a large skillet to medium-high and lay the steak in a single layer. Sear each side for 2 to 3 minutes until browned and cooked just how you like it. Once done, scoop the steak out and set it aside for later—try not to sneak too many bites!
Step 2: Sauté Veggies
In the same skillet, melt butter over medium heat and toss in diced onions and minced jalapeño. Let them sizzle for about 2 to 3 minutes until softened and extra fragrant. This step sets the stage for the queso sauce, infusing it with layers of savory and spicy flavor.
Step 3: Make the Queso Sauce
Pour in the heavy cream and bring it to a gentle simmer. Now comes the fun part: scatter in both the Monterey Jack and cheddar cheese, a little at a time, whisking as they melt into silk. The result is a luscious, creamy queso sauce—try not to just eat it by the spoonful!
Step 4: Build the Rice Base
To your gorgeous cheese sauce, add the drained tomatoes and cooked rice. Stir everything together until the rice is thoroughly coated and creamy, with little flecks of pink tomatoes and green chiles scattered throughout. It should look like a celebration in a skillet!
Step 5: Combine and Serve
Return the steak (and any juices) to the skillet, tossing gently so every morsel is surrounded by cheesy rice. You can also serve the steak piled on top if you love that restaurant-style presentation. Sprinkle generously with chopped cilantro before serving to make those colors and flavors pop!
How to Serve Steak & Queso Rice
Garnishes
A sprinkle of fresh cilantro is non-negotiable for adding brightness, but you can level it up with sliced scallions, a squeeze of fresh lime, or a few pickled jalapeños for extra zing. If you really want to impress, try crumbling some cotija cheese or scattering crispy tortilla strips over the top!
Side Dishes
Steak & Queso Rice is already a meal in itself, but it loves a little company. Serve it with warm flour tortillas or a side of black beans for a more complete Tex-Mex feast. A crisp green salad or a scoop of guacamole on the side offer a refreshing counterpoint to all that creamy richness.
Creative Ways to Present
You can spoon Steak & Queso Rice into small bowls for a cozy family dinner, or get playful by serving it in individual bell pepper halves for a colorful and low-carb twist. Hosting a party? Scoop it into mini tortillas for taco-style bites, or pile it over tortilla chips for the ultimate nacho platter.
Make Ahead and Storage
Storing Leftovers
Leftover Steak & Queso Rice stores beautifully in the fridge for up to three days. Just pop it into an airtight container once it’s cooled, and you’ll have a super satisfying lunch or fast dinner ready whenever the mood strikes.
Freezing
If you have extra (lucky you!), stash portions in freezer-safe containers for up to 2 months. The texture of the queso rice might soften a touch, but everything will still taste creamy and fabulous when reheated. Let it thaw in the fridge overnight before warming for best results.
Reheating
To reheat, scoop the desired amount into a skillet or microwave-safe dish. If it seems a bit thick, just add a splash of cream or milk as you warm it up. Stir frequently over gentle heat until everything is creamy and piping hot, and sprinkle with fresh cilantro if you have it!
FAQs
Can I use a different cut of steak?
Absolutely! While flank or skirt steak works beautifully for Steak & Queso Rice, you can also try sirloin or ribeye—just slice it thin for that tender, melt-in-your-mouth feel.
Is this dish spicy?
It has just the right gentle kick, thanks to the jalapeño and chili powder, but you can always dial it up or down. For extra heat, leave the jalapeño seeds in or toss in some crushed red pepper flakes; to make it milder, skip the jalapeño altogether.
What can I use instead of heavy cream?
For a lighter sauce, try using half-and-half or even whole milk, though the sauce will be a bit thinner. For a dairy-free version, unsweetened oat or cashew cream works surprisingly well!
Can Steak & Queso Rice be vegetarian?
Definitely! Just swap the steak for grilled portobello mushrooms, roasted veggies, or black beans for a vegetarian take that’s still hearty and full of flavor.
How do I avoid clumpy cheese in the sauce?
The key is to keep the cream gently simmering (not boiling) and add the cheese in small handfuls, whisking constantly. This way, you get a smooth, luscious queso every time.
Final Thoughts
If you’re craving a dish that brings all the Tex-Mex comfort and plenty of weeknight wow-factor, give Steak & Queso Rice a try. You’ll fall in love with the combination of creamy, cheesy rice and tender steak, and the versatility will keep you coming back for more. Don’t be surprised if it becomes your new “please-make-it-again!” favorite!
Print
Steak & Queso Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a flavorful Tex-Mex delight with this Steak & Queso Rice recipe. Tender steak slices are seasoned and paired with creamy queso rice for a satisfying meal that’s easy to make and bursting with cheesy goodness.
Ingredients
For the Steak:
- 1½ lbs flank or skirt steak, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Queso Rice:
- 2 cups cooked white rice
- 1 tablespoon butter
- ½ cup diced onion
- 1 small jalapeño, seeded and minced
- 1 cup heavy cream
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 (10 oz) can diced tomatoes with green chiles, drained
- Chopped cilantro for garnish
Instructions
- Prepare the Steak: Toss steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Sear in a skillet until cooked. Set aside.
- Make the Queso Rice: Sauté onion and jalapeño. Add cream, cheeses, drained tomatoes, and cooked rice. Mix until creamy. Add steak back in or serve over the rice. Garnish with cilantro.
Notes
- For added heat, leave jalapeño seeds or add crushed red pepper flakes.
- Try with grilled chicken or black beans for variety.
- Serve with lime wedges for extra zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 130mg
