Steak Queso Rice

Why You’ll Love This Recipe

I love how this recipe brings together Tex-Mex flavors in one easy-to-make, all-in-one dish. The steak comes out juicy and flavorful, perfectly balanced by the creamy, slightly spicy queso. The rice is rich and hearty, made even better with the addition of corn and black beans. It’s a complete meal with everything I need—protein, carbs, and flavor—making it ideal for busy weeknights or casual get-togethers. Plus, it’s easy to adapt based on what I have on hand.

Ingredients

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

• 1 lb flank or skirt steak, sliced thin

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cumin

• Salt and black pepper to taste

• 1 cup uncooked long grain rice

• 2 cups beef broth

• 1 tablespoon butter

• 1/2 cup diced onion

• 1/2 cup diced bell pepper

• 1/2 cup canned corn, drained

• 1/2 cup canned black beans, rinsed

• 1 cup shredded cheddar cheese

• 1/2 cup milk or heavy cream

• 1/4 teaspoon chili powder

• Chopped cilantro and jalapeños for garnish (optional)

Directions

1. I start by marinating the steak. In a bowl, I toss the thinly sliced steak with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. I let it sit while I prepare the rice.

2. In a medium saucepan, I melt the butter over medium heat, then sauté the diced onion and bell pepper for about 3–4 minutes until they’re soft and aromatic.

3. Next, I stir in the uncooked rice and toast it for a minute or two to add depth of flavor. Then I pour in the beef broth, bring it to a boil, cover the pot, and let it simmer on low for 15 minutes, or until the rice is fully cooked.

4. While the rice is cooking, I heat a separate skillet over medium-high heat and sear the marinated steak for 2–3 minutes on each side, depending on how done I want it. Once done, I remove it from the heat and set it aside.

5. In a small saucepan over low heat, I make the queso by combining shredded cheddar cheese, milk or cream, and chili powder. I stir continuously until it’s smooth and creamy.

6. Once the rice is ready, I fluff it with a fork and stir in the corn and black beans. I cook it all together for another 2–3 minutes until everything is heated through.

7. To assemble, I spoon the rice mixture onto plates or into bowls, top with the sliced steak, and pour the warm queso over the top.

8. For extra flavor and a little kick, I like to garnish with chopped cilantro and sliced jalapeños.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 560 kcal per serving

Variations

• I sometimes swap the steak for grilled chicken or ground beef if I’m out of flank steak.

• For a spicier queso, I add diced green chilies or a dash of hot sauce.

• If I’m craving more veggies, I toss in sautéed zucchini, mushrooms, or spinach.

• I’ve also tried using pepper jack or Monterey Jack cheese for a different queso flavor.

• For a low-carb version, I use cauliflower rice instead of regular rice.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I microwave it in short intervals to avoid drying out the steak and rice. If the queso thickens too much, I stir in a splash of milk or water before reheating to bring back its creamy texture. I avoid freezing the queso, but the rice and steak freeze well if I want to prep ahead.

FAQs

How do I keep the steak tender?

I make sure to slice the steak thinly against the grain and avoid overcooking it. A quick sear on high heat helps lock in juices and keeps it tender.

Can I make this dish ahead of time?

Yes, I often prep the rice and queso ahead of time. I just cook the steak fresh before serving for the best texture and flavor.

What kind of rice works best?

I usually use long grain white rice, but jasmine or basmati also work well. I avoid short grain rice as it can become too sticky.

Can I use store-bought queso?

Absolutely. When I’m short on time, I sometimes use my favorite store-bought queso instead of making it from scratch.

How can I make it vegetarian?

I skip the steak and add sautéed mushrooms or grilled tofu for a delicious vegetarian version. Vegetable broth can replace beef broth as well.

Conclusion

Steak Queso Rice is the kind of dish I turn to when I want something warm, filling, and full of flavor. It’s easy enough for a weeknight but impressive enough for guests. I love how customizable it is and how every bite feels like comfort food. Whether I’m feeding my family or meal prepping for the week, this recipe never disappoints.

Steak Queso Rice

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• Author: Mia
• Total Time: 40 minutes
• Yield: 4 servings

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Description

A rich and hearty dinner idea featuring juicy steak, creamy queso, and seasoned rice—perfect for comfort food lovers and easy meal prep.

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Ingredients

1 lb flank or skirt steak, sliced thin

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and black pepper, to taste

1 cup uncooked long grain rice

2 cups beef broth

1 tablespoon butter

1/2 cup diced onion

1/2 cup diced bell pepper

1/2 cup canned corn, drained

1/2 cup canned black beans, rinsed

1 cup shredded cheddar cheese

1/2 cup milk or heavy cream

1/4 teaspoon chili powder

Chopped cilantro and jalapeños, for garnish (optional)

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Instructions

In a bowl, combine steak with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let it marinate while prepping rice.

In a saucepan, melt butter over medium heat. Add onion and bell pepper, sauté 3–4 minutes.

Stir in rice, toast for 1–2 minutes, then add beef broth. Bring to a boil, cover, and simmer for 15 minutes.

Meanwhile, sear steak in a hot skillet for 2–3 minutes per side. Set aside.

In a small saucepan, melt shredded cheddar with milk or cream and chili powder over low heat, stirring until smooth queso forms.

Fluff the rice, stir in corn and black beans, and cook for 2–3 more minutes.

Plate the rice mixture, top with steak slices, and drizzle with queso. Garnish as desired.

Notes

Swap in Monterey Jack or pepper jack for extra cheesy flavor.

Use pre-cooked rice for a shortcut.

Adjust spice level by adding more chili powder or jalapeños.

Great for leftovers and meal prep—store in airtight containers.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex / Mexican-Inspired