I love how this dish combines juicy, spice-rubbed steak with a silky queso sauce and fluffy garlic rice. The rich cheese blends beautifully with the savory steak, and with just a few optional garnishes, I can easily customize it to my taste. It’s perfect for a weeknight meal but still impressive enough to serve to guests. Plus, it’s naturally gluten-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
I start by rinsing the rice thoroughly under cold water. Then I heat olive oil in a pot, add the rinsed rice and garlic powder, and toast it for about 2 minutes. I pour in the broth or water with a pinch of salt, bring it to a boil, cover, and simmer on low for 18–20 minutes until the rice is tender.
While the rice cooks, I pat the steak dry and rub it with olive oil. I coat it evenly with paprika, cumin, garlic powder, salt, and pepper, pressing the spices in well.
I heat a large skillet until it’s very hot and sear the steak for about 4–5 minutes per side depending on how I want it cooked. For medium-rare, I go with 4 minutes per side; for medium, I do 5. Then I let the steak rest on a cutting board for 5 to 10 minutes before slicing it thinly against the grain.
For the queso, I melt butter in a skillet over medium heat, add chopped garlic, and sauté until fragrant (about 1 minute). I pour in the milk and bring it to a gentle simmer.
Gradually, I stir in the shredded cheddar and Monterey Jack cheeses, adding them in small handfuls so they melt smoothly. I season the sauce with chili powder, ground cumin, salt, and black pepper to taste.
I prepare garnishes—slicing cilantro, avocado, jalapeños, and cutting lime wedges.
To serve, I divide the rice among plates, top with sliced steak, and spoon warm queso generously over everything. I finish with garnishes for extra color and flavor.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
I sometimes swap flank steak for skirt steak or ribeye for extra tenderness.
For extra heat, I add diced jalapeños or cayenne pepper to the queso.
I’ve also tried using brown rice instead of white for a nuttier flavor.
To make it vegetarian, I replace the steak with grilled portobello mushrooms or sautéed bell peppers and onions.
Adding black beans or corn to the rice boosts the Tex-Mex vibe and adds more texture.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the rice and steak separately in the microwave or on the stovetop. I reheat the queso sauce gently over low heat, adding a splash of milk if it’s too thick. I avoid microwaving the queso too fast, as it can split.
FAQs
How do I know when the steak is done?
I check doneness using a meat thermometer—130°F for medium-rare or 140°F for medium. Resting it after cooking helps retain the juices.
Can I make the queso sauce ahead of time?
Yes, I’ve made it a few hours in advance. I just reheat it gently, adding milk to loosen it if needed.
What’s the best cut of steak for this recipe?
I prefer flank or sirloin because they cook quickly and slice well, but skirt steak or even ribeye also work beautifully.
Can I make this dish spicier?
Definitely—I add diced jalapeños to the queso or a pinch of cayenne in the spice rub for the steak when I want more heat.
Is there a way to make this dish dairy-free?
To make it dairy-free, I swap in plant-based milk and dairy-free cheeses. I also use olive oil instead of butter in the queso.
Conclusion
Steak and Queso Rice is one of those meals that feels like comfort food but still packs bold, fresh flavors. I love how customizable it is, and the creamy queso ties everything together in the most delicious way. Whether it’s for a cozy dinner or casual gathering, this dish is a definite crowd-pleaser in my kitchen.
Seared steak, gooey queso, and fluffy rice come together in this easy Tex-Mex comfort dish you’ll crave every weeknight.
Ingredients
→ For the Steak:
1 pound flank or sirloin steak
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
→ For the Queso Sauce:
2 tablespoons butter
2 garlic cloves, finely chopped
1 and 1/2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
→ For the Rice:
1 cup long-grain white rice
2 cups broth or water
1 tablespoon olive oil
1 teaspoon garlic powder
Salt, as needed
→ Optional Garnishes:
Chopped fresh cilantro
Lime wedges
Avocado slices
Sliced jalapeños
Instructions
Prepare the Queso Sauce: In a skillet over medium heat, melt butter and sauté garlic until fragrant (about 1 minute). Add milk and bring to a gentle simmer. Gradually stir in shredded cheeses until smooth and melted. Season with chili powder, cumin, salt, and pepper. Keep warm.
Cook the Rice: Rinse rice under cold water. In a pot, heat olive oil and toast rice with garlic powder for 2 minutes. Add broth or water and salt. Bring to a boil, then cover and simmer on low for 18–20 minutes until tender.
Season the Steak: Pat steak dry, rub with olive oil, and coat evenly with paprika, cumin, garlic powder, salt, and pepper.
Sear the Steak: Heat a large skillet until very hot. Sear steak for 4–5 minutes per side depending on doneness preference (4 mins for medium-rare, 5 for medium). Rest for 5–10 minutes, then slice thinly against the grain.
Assemble and Serve: Plate the rice, top with steak slices, and spoon over the warm queso sauce. Add optional garnishes like cilantro, jalapeños, avocado, and lime. Serve immediately.
Notes
Always slice steak against the grain for maximum tenderness.
Use broth instead of water in rice for extra flavor.
Spice it up by adding chopped jalapeños or cayenne to the queso.
Resting the steak before slicing keeps it juicy and flavorful.
