Name: Steak Queso Rice: A Flavorful Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb flank steak or sirloin, thinly sliced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Juice of 1 lime; 1 cup long-grain white or jasmine rice; 2 cups water or broth; 1 tablespoon butter or oil; 1/4 teaspoon salt; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk (or half-and-half); 1 1/2 cups shredded cheddar or Mexican cheese blend; 1/4 cup diced green chilies or jalapeños (optional); Salt, to taste; Chopped cilantro; Diced tomatoes; Sliced avocado; Sour cream; Hot sauce

Why You’ll Love This Recipe

I love how this recipe combines rich, cheesy, and savory flavors with very little fuss. The steak adds protein and depth, while the queso gives the dish a creamy, indulgent twist. It’s easy to customize, makes great leftovers, and works well for weeknights or entertaining. Plus, it’s made with simple ingredients I usually have on hand.

ingredients

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

Flank steak or sirloin (thinly sliced)
Cooked rice (white or brown)
Olive oil or butter
Garlic (minced)
Onion (diced)
Bell peppers (optional, sliced)
Cumin
Chili powder
Salt and pepper
Queso (store-bought or homemade)
Fresh cilantro (for garnish)
Lime wedges (for serving)

directions

I start by heating oil in a large skillet over medium-high heat. I season the sliced steak with salt, pepper, cumin, and chili powder.
I add the steak to the hot skillet and sear for 2–3 minutes per side until browned and cooked to my liking. I remove it and set it aside.
In the same skillet, I add a bit more oil if needed and sauté the onion, garlic, and bell peppers until softened.
I stir in the cooked rice and mix until heated through and well combined with the vegetables.
I return the steak to the skillet and stir to combine.
I pour the queso over the mixture and gently stir until everything is coated and creamy. I adjust seasoning as needed.
I garnish with fresh cilantro and serve it hot with lime wedges on the side.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 20 minutes to cook, making it a 35-minute meal from start to finish.

Variations

Sometimes I swap the steak for grilled chicken, shrimp, or black beans for a vegetarian twist. I also like using jalapeño queso for extra heat or stirring in corn and black beans for added texture. For more crunch, I top it with tortilla strips or crispy onions just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or on the stovetop with a splash of water or broth to loosen the queso. I don’t recommend freezing it, as the cheese sauce can separate.

FAQs

What cut of steak works best?

I like using flank, skirt, or sirloin steak. They cook quickly and stay tender when sliced thin across the grain.

Can I use store-bought queso?

Yes, I often use store-bought queso to save time. I warm it before mixing it into the dish so it spreads evenly.

Is this dish spicy?

It can be! I control the heat by adjusting the chili powder or using a mild queso. I add hot sauce if I want more kick.

Can I make it ahead of time?

Yes, I make the steak and rice in advance and just reheat everything together with queso when I’m ready to serve.

What should I serve with it?

It’s great on its own, but I also serve it with a side salad, roasted veggies, or warm tortillas for scooping.

Conclusion

Steak Queso Rice is a flavor-packed, easy-to-make dish that combines everything I love—juicy steak, creamy cheese, and seasoned rice. It’s comforting, quick, and perfect for a satisfying dinner that feels like a treat without the hassle. Whether I serve it family-style or pack it for lunch, it’s always a winner.