Nora
Few dishes can turn heads quite like a plate loaded with tender steak slices melting under a drizzle of creamy queso. The Steak & Queso Rice is more than just dinner—it’s a flavor-loaded experience. Perfectly seared steak laid over seasoned rice, finished with queso and a sprinkle of fresh herbs, makes this a weeknight winner or an impressive guest-pleaser.
This dish combines juicy, marinated beef with a Tex-Mex comfort classic. It’s got balance: protein-packed, creamy, a little spicy, and rich enough to satisfy without feeling too heavy. Whether you’re meal prepping or cooking to impress, this one-pot style meal hits all the marks.
What Is the Steak & Queso Rice?
Steak & Queso Rice is a hearty skillet dish featuring sliced steak served over rice that’s been simmered with tomato, garlic, and broth for maximum flavor. It’s topped with melted queso blanco and garnished with chopped cilantro and cubes of white cheese. This combination gives you the warmth of Mexican-inspired rice with the richness of a steakhouse plate.
Why You’ll Love This Recipe
- Quick weeknight comfort: It comes together in under 30 minutes.
- High protein and super satisfying: Ideal for post-gym meals or hearty dinners.
- Family-friendly: Both kids and adults love cheesy, tender bites.
- Customizable: You can use skirt steak, sirloin, or even chicken.
- Crowd-pleaser: Elegant enough for entertaining but easy enough for weeknights.
Ingredients for Steak & Queso Rice
- 1 lb flank or skirt steak, thinly sliced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup diced tomato (canned or fresh)
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup queso blanco (store-bought or homemade)
- 1/4 cup white cheddar or Monterey Jack, cubed
- Fresh cilantro, chopped
How To Make the Steak & Queso Rice
Step 1: Marinate and Sear the Steak
Season the steak slices with salt, pepper, and a bit of olive oil. Heat a cast-iron skillet or heavy pan over high heat and sear the steak in batches until just cooked and browned. Remove and set aside.
Step 2: Cook the Rice
In the same skillet, lower the heat and add a bit more oil. Sauté garlic until fragrant. Add tomatoes, cumin, and smoked paprika. Stir in the rice and toast for 1–2 minutes. Pour in the chicken broth, bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes until the rice is fluffy and liquid is absorbed.
Step 3: Assemble and Melt the Queso
Return the steak to the skillet, placing it over the rice. Drizzle warm queso blanco generously over the top. Sprinkle with cheese cubes and cover for 1–2 minutes to allow the cheese to soften.
Step 4: Garnish and Serve
Finish with freshly chopped cilantro. Serve hot, straight from the skillet for max comfort.
What to Serve with Steak & Queso Rice
A crisp side salad with avocado-lime dressing complements the richness perfectly. Try some roasted poblano peppers or quick black bean salsa for extra variety. Warm tortillas or garlic bread also make great pairings.
Top Tips for Perfecting Steak & Queso Rice
- Use a hot skillet for a great steak sear.
- Let the queso gently melt without overcooking it.
- For extra depth, stir in a dash of lime juice just before serving.
- Want more spice? Add a pinch of cayenne to the rice while cooking.
Storage Instructions
Let leftovers cool before sealing in an airtight container. Refrigerate up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth to revive the rice. Freezing isn’t ideal, as the cheese texture may change.
FAQs
Long-grain white rice is ideal with steak as it cooks fluffy and absorbs flavors well. Jasmine or basmati are also great for their subtle aroma and texture.
Yes, queso adds a creamy, savory element to rice. It melts into the grains and enhances flavor, especially when paired with seasoned dishes like steak.
Absolutely. Steak provides rich, savory protein while rice acts as a hearty base that soaks up juices and sauces for a balanced bite.
Mild, melty cheeses like Monterey Jack, cheddar, or queso blanco pair well. They add creaminess without overpowering the dish.
Queso blanco, chimichurri, or creamy garlic sauces work beautifully. They enhance steak’s flavor while complementing the neutral taste of rice.
Yes, when portioned right. Steak offers protein and iron, while rice provides energy from carbs. Add veggies to round out a well-balanced meal.
Want More Dinner Ideas?
If you’re into hearty meals like this Steak & Queso Rice, you might enjoy the Garlic Butter Meatballs with Velvety Parmesan Penne, a creamy and protein-rich one-pan delight.
Craving more beef-based comfort dishes? Check out the Delicious Beef Bowtie Pasta, which brings a nostalgic richness to the table.
For a fun twist on classic flavors, the Cheesesteak Tortellini in Rich Provolone Sauce turns weeknight dinner into a gourmet experience.
You can also try the Creamy Ground Beef Alfredo Pasta for a quick yet decadent pasta option.
Or go simple and satisfying with the Stovetop Creamy Ground Beef Pasta, an easy skillet go-to for busy nights.
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If you try this Steak & Queso Rice, I’d love to hear how it turned out. Did you go heavy on the queso? Did you char the steak well or keep it medium-rare?
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Steak & Queso Rice
Equipment
- Cast-iron skillet
- Cutting board
- Sharp knife
- Measuring cups
Ingredients
Ingredients
- 1 lb flank or skirt steak thinly sliced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp olive oil
- 2 cloves garlic minced
- 0.5 cup diced tomato
- 0.5 tsp cumin
- 0.25 tsp smoked paprika
- 1 cup queso blanco melted, store-bought or homemade
- 0.25 cup white cheddar or Monterey Jack cubed
- to taste salt and pepper
- as needed fresh cilantro chopped, for garnish
Instructions
- Season steak with salt, pepper, and olive oil. Sear in hot skillet until browned. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Stir in diced tomatoes, cumin, paprika, and rice. Toast 1–2 min.
- Add broth, bring to boil, cover and simmer 15 min until rice is tender and liquid absorbed.
- Return steak to pan. Drizzle queso blanco and add cheese cubes. Cover for 1–2 min until cheese melts.
- Top with chopped cilantro. Serve hot from the skillet.