Steak and Queso Rice
Seared steak and cheesy queso over fluffy rice—comforting, flavorful Tex-Mex perfect for any night.
Prep Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
By: Barbara
Category: Hearty Mains
Difficulty: Intermediate
Cuisine: Tex-Mex
Yield: 4 Servings
Dietary: Gluten-Free
Ingredients
→ For the Steak
1 pound flank or sirloin steak
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 teaspoons ground cumin
1 tablespoon olive oil
1 teaspoon garlic powder
→ For the Queso Sauce
1 and 1/2 cups whole milk
Salt and freshly ground black pepper, to taste
1/2 teaspoon ground cumin
2 cups cheddar cheese, shredded
2 tablespoons butter
1 teaspoon chili powder
2 garlic cloves, finely chopped
1 cup Monterey Jack cheese, shredded
→ For the Rice
2 cups broth or water
Salt, as needed
1 tablespoon olive oil
1 cup long-grain white rice
1 teaspoon garlic powder
→ Optional Garnishes
Chopped fresh cilantro
Lime wedges
Avocado slices
Sliced jalapeños
Instructions
In a skillet over medium heat, melt butter and add the chopped garlic. Sauté until fragrant, about 1 minute. Stir in the whole milk and bring gently to a simmer.
Rinse rice thoroughly under cold water. Heat olive oil in a pot, add the rinsed rice and garlic powder, and toast for 2 minutes. Pour in broth or water along with a pinch of salt. Bring to a boil, then cover, reduce to low, and simmer for 18-20 minutes until tender.
Once cooked, transfer steak to a board and let it rest for 5 to 10 minutes before slicing thinly against the grain.
Pat the steak dry with paper towels. Rub with olive oil on all sides. Sprinkle evenly with paprika, cumin, garlic powder, salt, and black pepper, pressing the spices into the meat.
Gradually add shredded cheddar and Monterey Jack cheeses to the warm milk, stirring in handfuls until fully melted and smooth. Season with chili powder, ground cumin, salt, and black pepper to taste.
Slice fresh cilantro, cut lime into wedges, slice avocado, and cut jalapeños if using for garnishes.
Heat a large skillet until very hot. Add the seasoned steak and sear 4-5 minutes on each side until desired doneness is reached. For medium-rare, cook 4 minutes per side; for medium, 5 minutes per side.
Divide rice among plates, arrange steak slices on top, and generously spoon warm queso sauce over both. Top with cilantro, jalapeños, avocado, and lime as desired. Serve immediately.
Notes
- Slice steak across the grain to maximize tenderness.
- Using broth instead of water enhances flavor in the rice.
- To increase heat, add minced jalapeños or a pinch of cayenne to the queso.
- Allow steak to rest before slicing to retain juiciness.
Tools You'll Need
- Medium pot with lid
- Large, heavy skillet
- Sharp knife
- Sturdy cutting board
- Measuring cups and spoons
- Wooden spoon or flat spatula
The most important part is just ahead — click NEXT »»
