I’m craving something hearty and satisfying for dinner tonight. When I first combined tender steak with creamy queso rice, I knew I’d stumbled onto something special. The way the melted cheese coats every grain of rice while mingling with perfectly seasoned beef creates pure comfort on a plate.
Table of Contents
Ingredients for Steak and Queso Rice
I’ve refined this recipe through countless dinner experiments, and these specific ingredients create the perfect balance of flavors. Quality matters here, especially with your steak and cheese selections. I always recommend using fresh garlic instead of pre-minced for a more aromatic punch that really elevates the dish.
- 1 lb sirloin steak (or ribeye for extra tenderness)
- 1 cup shredded queso cheese, about 4 oz (Monterey Jack or sharp cheddar work beautifully) – My preference is a blend of both for depth
- 3 cups cooked long-grain white rice (from 1 cup uncooked rice, prepared according to package directions)
- 1 medium onion (diced)
- 2 cloves garlic (minced) – I recommend using fresh for maximum flavor impact
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 bell pepper (diced, any color you prefer) – I usually choose red or yellow for sweetness
- 2 tbsp olive oil
- Salt and pepper to taste
For serving:
- Fresh cilantro (chopped)
- Sour cream
- Avocado slices
Step-by-Step Instructions
I recommend cooking your rice ahead of time or while the steak rests to keep things moving smoothly. In my experience, having everything prepped before you start prevents any burnt garlic mishaps.
Step 1: Cook your rice according to package directions and set aside. This typically takes 15-18 minutes for white rice. You can also use leftover rice from a previous meal, which actually works great in this recipe.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Season your steak generously with salt and pepper on both sides. Sear the steak for 4-5 minutes per side for medium-rare (look for a golden-brown crust and warm red center), or 6-7 minutes per side for medium. Transfer to a cutting board and let it rest for at least 5 minutes before slicing into thin strips, about 1/4-inch thick.
Step 3: Using the same skillet with those flavorful drippings, reduce heat to medium and add the diced onion and bell pepper. Sauté for 3-4 minutes until they soften and become fragrant. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 4: Stir in your prepared rice along with paprika, cumin, and chili powder. Mix everything thoroughly, allowing the spices to toast slightly and coat every grain. This step takes about 2-3 minutes and creates incredible depth of flavor.
Step 5: Reduce heat to low and add the shredded cheese a handful at a time, stirring after each addition until fully melted before adding more. This gradual process takes about 3-4 minutes total but prevents the cheese from separating and ensures that silky texture we’re after.
Step 6: Fold the sliced steak into the queso rice mixture and warm everything together for 1-2 minutes. Serve immediately topped with fresh cilantro, a dollop of sour cream, and avocado slices.
Perfect Pairings for Steak and Queso Rice
This hearty dish pairs beautifully with fresh, bright sides that balance the richness of the cheese and beef.
Crisp Garden Salad: A simple mixed greens salad with lime vinaigrette cuts through the richness while adding refreshing crunch and nutritional balance to your plate.
Garlic Butter Steak Bites and Potatoes: If you love this steak and rice combination, you’ll want to try another steak favorite that uses similar seasonings with crispy potatoes.
Black Bean Salad: Combine black beans with corn, tomatoes, and lime juice for a protein-packed side that adds color and Southwestern flair to your dinner spread. For a heartier option, try Black Beans and Rice with Sausage as a complementary dish.
Street Corn Chicken Rice Bowl: The Mexican street corn flavors pair perfectly with this cheesy rice dish and can be served alongside for a complete fiesta.
Roasted Vegetables: Try roasted zucchini, asparagus, or Brussels sprouts seasoned with garlic and olive oil. The caramelized edges complement the savory steak perfectly.
Warm Tortillas: Soft flour or corn tortillas transform this dish into an interactive meal where everyone can build their own loaded tacos or wraps, similar to Cilantro Lime Steak Bowls.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight, making next-day lunch even more delicious.
When reheating, I recommend adding 2-3 tablespoons of chicken broth or milk to the skillet over medium-low heat. This restores the creamy texture that can stiffen during refrigeration. Stir gently until heated through, which typically takes 5-7 minutes.
Pro tip: This recipe is incredibly versatile. Swap the steak for grilled chicken (try the method from Texas Roadhouse Butter Chicken Skillet), ground beef, or even sautéed shrimp to keep things interesting throughout the week.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well, though it requires longer cooking time initially (about 40-45 minutes). The nutty flavor adds another dimension to the dish, and you’ll gain extra fiber and nutrients. Just make sure it’s fully cooked before adding to the skillet.
What if I don’t have queso cheese?
You can substitute with a combination of 2 oz cream cheese and 1 cup shredded cheddar or Monterey Jack. Simply melt the cream cheese first over low heat, then stir in the shredded cheese until smooth and creamy.
How do I prevent my steak from becoming tough?
Always let your steak rest for at least 5 minutes after cooking, slice against the grain in thin strips, and avoid overcooking. Using a meat thermometer ensures perfect doneness every time (130-135°F for medium-rare, 140-145°F for medium). Choosing naturally tender cuts like sirloin or ribeye makes a significant difference too.
Steak and Queso Rice
Ingredients
Equipment
Method
- Cook your rice according to package directions and set aside. This typically takes 15-18 minutes for white rice. You can also use leftover rice from a previous meal.
- Heat olive oil in a large skillet over medium-high heat. Season steak generously with salt and pepper on both sides. Sear for 4-5 minutes per side for medium-rare (golden-brown crust and warm red center), or 6-7 minutes per side for medium. Transfer to cutting board and rest for at least 5 minutes before slicing into thin strips, about 1/4-inch thick.
- In the same skillet with drippings, reduce heat to medium and add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Stir in prepared rice along with paprika, cumin, and chili powder. Mix thoroughly, allowing spices to toast slightly and coat every grain, about 2-3 minutes.
- Reduce heat to low and add shredded cheese a handful at a time, stirring after each addition until fully melted before adding more. This gradual process takes about 3-4 minutes total and prevents the cheese from separating.
- Fold sliced steak into queso rice mixture and warm together for 1-2 minutes. Serve immediately topped with fresh cilantro, sour cream, and avocado slices.
Notes
