Description
This Steak & Queso Rice recipe combines tender seared steak with a creamy, cheesy queso sauce and flavorful rice. Topped with fresh cilantro, sliced jalapeños, and a squeeze of lime, it’s a perfect combination of savory, spicy, and creamy that’s sure to impress.
Ingredients
Scale
For the Steak:
- 1 lb (450g) flank steak or sirloin steak
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Queso Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
Optional Garnish:
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
- Lime wedges
Instructions
-
Cook the Rice:
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
- Add the rice and garlic powder, sautéing for 2-3 minutes to lightly toast the rice.
- Add the water or chicken broth and a pinch of salt. Bring to a boil, then cover and reduce to a simmer.
- Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
-
Cook the Steak:
- Season the flank or sirloin steak with cumin, paprika, garlic powder, salt, and black pepper on both sides.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Sear the steak for 4-5 minutes on each side for medium-rare, or longer to your desired level of doneness.
- Let the steak rest for 5 minutes before slicing thinly against the grain.
-
Make the Queso Sauce:
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the milk and bring it to a simmer, then gradually stir in the shredded cheddar and Monterey Jack cheese, stirring constantly until the sauce is smooth and creamy.
- Stir in chili powder, cumin, salt, and black pepper. Adjust seasoning to taste.
-
Assemble the Dish:
- Serve the cooked rice as the base on plates or in bowls.
- Top with sliced steak and pour the queso sauce over the top.
- Garnish with chopped cilantro, sliced jalapeños, avocado slices, and lime wedges.
Notes
- You can make the queso sauce ahead of time and store it in the fridge for up to 3 days. Reheat it gently before serving.
- For a milder version, use less chili powder or skip the jalapeños.
- If you prefer, you can substitute the flank steak with chicken breast or ground beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Mexican-inspired
- Method: Searing, Saucing, Cooking
- Cuisine: Tex-Mex