Name: Steak Queso Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 ½ lb flank steak or sirloin steak; 1 tsp paprika; 1 tsp ground cumin; 1 tsp garlic powder; Salt and pepper, to taste; 1 tbsp olive oil; 1 tbsp butter; 2 cloves garlic, minced; 1 cup whole milk; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ tsp ground cumin; ½ tsp chili powder; Salt and pepper, to taste; 1 cup long-grain white rice; 2 cups chicken or beef broth; 1 tsp garlic powder; 1 tbsp olive oil; 1 avocado, sliced (optional); 1 jalapeño, thinly sliced (optional); 2 tbsp chopped fresh cilantro (optional); Lime wedges (optional)

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I bring together tender, cumin‑spiced steak and creamy homemade queso over fluffy long‑grain rice—this hearty Tex‑Mex inspired bowl comes together in under an hour and hits all the comforting, flavorful notes I crave. Steak Queso Rice

Why I’ll Love This Recipe

I use simple pantry spices that deliver big flavor
I get everything ready in under an hour, perfect for busy nights
I can customize it with toppings like avocado, cilantro, lime, or jalapeños
It pleases both kids and adults, and it’s great for make‑ahead meals

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

1 ½ lb flank steak or sirloin steak
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
Salt and pepper, to taste
1 tbsp olive oil

For the queso:

1 tbsp butter
2 cloves garlic, minced
1 cup whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp ground cumin
½ tsp chili powder
Salt and pepper, to taste

For the rice:

1 cup long‑grain white rice
2 cups chicken or beef broth (can use vegetable broth)
1 tsp garlic powder
1 tbsp olive oil

Optional toppings:

1 avocado, sliced
1 jalapeño, thinly sliced
2 tbsp chopped fresh cilantro
Lime wedges

Directions

Season and rest the steak
I pat the steak dry, rub it with olive oil, paprika, cumin, garlic powder, salt, and pepper. I let it rest while I prepare the rice and queso.
Cook the rice
I rinse the rice until the water runs clear, then heat olive oil in a pot. I toast the rice with garlic powder for 1–2 minutes, pour in broth, bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until fluffy.
Cook the steak
I heat a skillet over medium‑high heat until hot. I sear the steak for about 4–5 minutes per side (for medium rare), then let it rest for 5–10 minutes before slicing thinly against the grain.
Make the queso
In the same skillet, I melt butter and sauté the minced garlic until fragrant. I pour in the milk and bring it to a low simmer. I gradually stir in both cheeses until smooth, then season with cumin, chili powder, salt, and pepper.
Assemble and serve
I spoon the rice into bowls, top with steak slices, and pour warm queso over everything. I garnish with avocado, jalapeño slices, cilantro, and lime juice as desired.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

I like switching the steak with grilled chicken or shrimp for a lighter version. I also go vegetarian by using sautéed bell peppers and black beans in place of meat. Sometimes I swap cheddar for pepper jack for extra heat.

Storage/reheating

I store the rice, steak, and queso separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the queso gently over low heat with a splash of milk to keep it creamy. The rice and steak can be microwaved or quickly reheated on the stovetop.

FAQs

How do I keep the steak tender?

I rest the steak after cooking and always slice it against the grain. That keeps the texture tender and juicy.

Can I use a different cheese for the queso?

Definitely. I sometimes use pepper Jack, mozzarella, or even a Mexican cheese blend depending on what I have on hand.

Is this recipe spicy?

It’s mild as written. I increase the heat by adding more chili powder, jalapeños, or even a pinch of cayenne to the queso.

Can I make this ahead of time?

Yes, I prep the rice and steak ahead and just reheat before serving. I always make the queso fresh—it tastes best warm and creamy.

Can I make it vegetarian?

Absolutely. I swap steak for sautéed mushrooms, bell peppers, or seasoned black beans. I also use vegetable broth in the rice.

Conclusion

I love how this Steak Queso Rice brings together bold flavor, comforting textures, and easy prep. The combination of juicy steak, melty cheese sauce, and fluffy rice makes this meal one I come back to often. With flexible toppings and make‑ahead options, it’s just as great for weeknights as it is for hosting friends.