Name: Cheesy Steak & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 cup long-grain white rice; 1 tbsp olive oil; 1 tsp garlic powder; 2 cups chicken broth (or water); Salt, to taste; 1 lb (450 g) flank or sirloin steak; 1 tbsp olive oil; 1 tsp paprika; 2 tsp ground cumin; 1 tsp garlic powder; Salt and pepper, to taste; 2 tbsp butter; 2 garlic cloves, minced; 1½ cups whole milk; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; Fresh cilantro, sliced jalapeños, lime wedges, sliced avocado

Why You’ll Love This Recipe

I love this recipe because it balances bold flavors with easy preparation. The steak is juicy and perfectly seasoned, the rice is aromatic with garlic, and the queso brings everything together with a luscious, cheesy finish. It all comes together in one pan, making cleanup a breeze. Whether I’m cooking for a busy weeknight or a casual get-together, this dish never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup long-grain white rice
1 tbsp olive oil (for rice)
1 tsp garlic powder
2 cups chicken broth (or water)
Salt, to taste
1 lb (450 g) flank or sirloin steak
1 tbsp olive oil (for steak)
1 tsp paprika
2 tsp ground cumin
1 tsp garlic powder
Salt and pepper, to taste
2 tbsp butter
2 garlic cloves, minced
1½ cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
Optional garnishes: fresh cilantro, sliced jalapeños, lime wedges, sliced avocado

directions

I start by rinsing the rice under cold water until the water runs clear. Then I heat 1 tbsp of olive oil in a medium saucepan over medium heat, add the rice and garlic powder, and toast it for about 2 minutes.

Next, I pour in the broth with a pinch of salt, bring it to a boil, cover, and reduce the heat to low. I let it simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, I pat the steak dry, rub it with olive oil, and season it with paprika, cumin, garlic powder, salt, and pepper. I heat a large skillet over medium-high heat, sear the steak for 4 minutes on each side for medium-rare, then transfer it to a cutting board to rest for 5 to 10 minutes.

In the same skillet, I melt the butter over medium heat, add the minced garlic, and cook it for 30 seconds until fragrant. I pour in the milk, let it come to a gentle simmer, and scrape up any browned bits from the pan.

Gradually, I stir in the cheddar and Monterey Jack cheeses, a handful at a time, until the sauce is smooth. I season the queso with cumin, chili powder, salt, and pepper.

I slice the steak thinly against the grain into ¼-inch strips. To serve, I fluff the rice with a fork, divide it among plates, top with steak strips, and drizzle with the queso sauce. Garnishes add the perfect final touch.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to cook, with a total time of 45 minutes. Each serving is approximately 550 kcal.

Variations

Sometimes I swap the steak for grilled chicken or shrimp for a lighter twist. I also like to use pepper jack cheese for an extra kick or add a can of diced green chilies to the queso. Brown rice or quinoa makes a great alternative base if I want to boost the fiber content.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of milk to keep the queso creamy. I avoid freezing since the cheese sauce can separate.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use skirt steak or ribeye if flank or sirloin isn’t available.

What can I do if my queso sauce is too thick?

I stir in a little more milk until it reaches the desired consistency.

Is there a dairy-free version of this recipe?

I can substitute the milk and cheese with dairy-free alternatives, but the flavor and texture will be different.

How do I make it spicier?

I add extra chili powder, hot sauce, or chopped jalapeños to the queso for more heat.

Can I make this ahead of time?

Yes, I prepare the components ahead and assemble just before serving for the best texture.

Conclusion

Cheesy Steak & Rice is my go-to comfort dish when I want something hearty, flavorful, and easy to make. With its tender steak, garlicky rice, and creamy queso, it checks all the boxes for a satisfying meal that brings bold Tex-Mex flair to the dinner table.