Steak & Queso Rice
Juicy, perfectly seared steak paired with creamy, cheesy queso rice makes for a dinner that feels indulgent yet comforting. Every bite is a blend of tender beef, creamy cheese, and fluffy rice, with bursts of freshness from roasted cherry tomatoes and a sprinkle of fresh herbs.
Equipment
- Skillet
- Saucepan
- Oven
Ingredients
Ingredients
- 2 pounds sirloin steak (or ribeye/strip steak)
- 2 cups cooked rice preferably cooked in chicken or beef broth
- 1 1/2 cups queso cheese sauce
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Season steak with salt, pepper, and smoked paprika. Heat a skillet with butter and olive oil, then sear for 3–4 minutes per side, depending on thickness. Rest before slicing.
- Prepare rice according to package instructions, using chicken or beef broth for extra flavor.
- Heat queso cheese sauce in a saucepan until warm and creamy.
- Toss cherry tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 10 minutes, until blistered.
- Spoon queso rice onto a plate, top with sliced steak, add roasted cherry tomatoes, and finish with extra queso sauce and chopped herbs.
Notes
For extra creaminess, stir some queso directly into the rice before plating. Always let the steak rest before slicing to keep it juicy.
Nutrition
Calories: 610kcalCarbohydrates: 28gProtein: 46gFat: 34gSaturated Fat: 15gCholesterol: 120mgSodium: 980mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 12mgCalcium: 180mgIron: 4mg
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