Steak Queso Rice is a tasty, comforting meal that brings together tender slices of steak, creamy melted cheese, and fluffy rice. It’s a simple but satisfying dish where the rich, gooey queso really makes everything come together perfectly. The flavors are bold, with the juicy steak adding a savory punch and the cheese giving it that smooth, cheesy goodness we all love.
I really like making this dish on busy weeknights when I want something quick but still feel like I’m having a special dinner. One trick I’ve learned is to use a good quality steak and slice it thinly so it cooks fast and stays tender. Also, stirring in the queso slowly helps it coat the rice and steak evenly, making every bite creamy and delicious.
When I serve Steak Queso Rice, I like to add a little fresh salsa or some chopped green onions on top to brighten it up and add a bit of crunch. It’s great as a standalone dish but also pairs nicely with a simple salad or some roasted veggies. This is one of those meals that feels like a warm hug on a plate, and I always find myself going back for seconds!
Key Ingredients & Substitutions
Steak: Flank or sirloin steak works best because they’re flavorful and tender when sliced thin. If you want it leaner, try skirt steak or even thinly sliced chicken breast. Just keep an eye on cooking time to avoid toughness.
Rice: Long grain white rice is the go-to here for fluffiness. You can swap with jasmine rice for a nice aroma or brown rice for more fiber—just adjust cooking time and liquid accordingly.
Beef Broth: Beef broth adds rich flavor to the rice. If you don’t have it, chicken broth or even vegetable broth can work fine. For a vegetarian option, skip steak and use veggie broth with sautéed mushrooms.
Cheese: Cheddar melts well and gives great flavor. Mexican cheese blends like Monterey Jack or queso quesadilla are good alternatives too. Use mild or sharp cheese depending on how strong you like the taste.
Toppings: Sour cream gives creaminess and balances spices. Greek yogurt is a great swap if you want something tangier and lighter. Fresh tomatoes and cilantro add freshness and color, but you can also use salsa or pickled jalapeños.
How Can You Get Tender, Juicy Steak Strips Fast?
Cooking steak just right is key for this dish so it’s tender and stays juicy.
- Slice the steak thinly across the grain. This breaks up muscle fibers and helps it feel tender, even if it’s a cheaper cut.
- Season well with salt and pepper just before cooking.
- Preheat your pan until it’s very hot, then add oil. This helps you get a nice sear quickly.
- Cook the steak strips over medium-high heat for 2-3 minutes per side. Avoid overcrowding the pan so the steak browns rather than steams.
- Remove from heat and let it rest a few minutes. This locks in the juices and keeps it juicy when combined with the rice and cheese.
With these tips, your steak will have great flavor and texture, making your Steak Queso Rice extra delicious every time.
Equipment You’ll Need
- Medium saucepan – perfect for cooking rice evenly without sticking.
- Large skillet – great for searing steak quickly and mixing all ingredients.
- Sharp knife – helps you slice the steak thinly for tender bites.
- Measuring cups and spoons – to keep seasoning and liquids just right.
- Wooden spoon or spatula – ideal for stirring rice and cheese without scraping the pan.
Flavor Variations & Add-Ins
- Swap steak for grilled chicken strips for a lighter protein option that still tastes great with queso.
- Add black beans or corn for extra texture and a touch of sweetness.
- Mix in chopped jalapeños or a dash of hot sauce to bring some heat to the dish.
- Use Monterey Jack or pepper jack cheese for a milder or spicier cheese flavor.
How to Make Steak Queso Rice?
Ingredients You’ll Need:
For The Rice:
- 1 cup long grain white rice
- 2 cups beef broth
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
For The Steak:
- 12 oz flank steak or sirloin steak, cut into bite-sized strips
- 1 tablespoon vegetable oil (for cooking steak)
- Salt and pepper, to taste
For The Cheese and Toppings:
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- ½ cup sour cream
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
- Optional: pinch of cayenne pepper or chili flakes for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes to prep, 15-18 minutes to cook the rice, and about 10 minutes to cook the steak and assemble everything. In total, you’ll spend roughly 30 to 35 minutes before enjoying your warm, cheesy, steak-filled meal.
Step-by-Step Instructions:
1. Cooking the Rice:
Start by heating olive oil in a medium saucepan over medium heat. Add the rice and toast it gently for 1-2 minutes. Then, add the beef broth, garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. Stir to combine, and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and let it simmer for about 15-18 minutes until the rice is tender and the liquid is fully absorbed.
2. Cooking the Steak:
While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat. Season the steak strips with salt and pepper, then add them to the hot skillet. Cook the steak for 2-3 minutes on each side or until browned and cooked to your desired level. Remove the steak from heat and set aside.
3. Mixing Rice and Cheese:
When the rice is done cooking, stir the shredded cheddar cheese into the hot rice until it melts and becomes creamy. Make sure the cheese is well incorporated for that rich queso flavor.
4. Assembling the Dish:
Serve the cheesy rice on a plate or keep it in the skillet if it’s oven-safe. Arrange the cooked steak strips on top of the cheesy rice.
5. Adding Toppings and Serving:
Add spoonfuls of sour cream over the steak and rice. Sprinkle the diced tomatoes on top, followed by the fresh cilantro. If you like a bit of spicy kick, sprinkle a pinch of cayenne pepper or some chili flakes. Serve immediately while warm and enjoy your delicious Steak Queso Rice!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the fridge overnight before cooking. Pat it dry to remove excess moisture for a better sear.
Can I Substitute the Cheese?
Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend all work well and melt nicely. Choose based on your preferred flavor and spice level.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if the rice feels dry.
Can I Make Steak Queso Rice Ahead of Time?
You can cook the rice and steak separately and store them in the fridge. When ready to serve, reheat both components and combine with cheese and toppings for best results.