This Cheesy Steak and Queso Rice is my kind of comfort food—juicy, seared steak over fluffy, seasoned rice, all smothered in a velvety queso sauce. It’s hearty, full of Tex-Mex flavor, and the kind of meal that disappears fast from the table. With fresh garnishes like cilantro, lime, and avocado, every bite balances savory richness with bright, fresh notes. For me, it feels like bringing my favorite Tex-Mex restaurant dish home, but cozier and more personal.

Why You’ll Love This Recipe

I love how this recipe makes a complete, satisfying meal in one. The rice cooks fluffy and fragrant, the steak gets that perfect seared crust, and the queso is gooey and indulgent without being overwhelming. It’s simple enough for a weeknight but special enough to serve at gatherings. Cleanup is easy since everything builds on just a couple of pans, and I like how customizable it is—I can add heat with jalapeños, make it creamier with extra cheese, or keep it fresh with lots of cilantro and lime.

Ingredients

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

• Flank or sirloin steak

• Paprika (smoked if possible)

• Salt and black pepper

• Ground cumin

• Olive oil

• Garlic powder

• Whole milk

• Cheddar cheese, shredded

• Monterey Jack cheese, shredded

• Butter, unsalted

• Chili powder

• Fresh garlic, chopped

• Long-grain white rice (Jasmine or basmati)

• Chicken or vegetable broth

• Fresh cilantro

• Lime wedges

• Avocado slices

• Jalapeños (optional)

Directions

1. Prep the rice:
   I rinse the rice under cold water until the water runs clear to remove extra starch.

2. Toast and simmer:
   In a pot, I heat olive oil over medium heat, then add the rice and a pinch of garlic powder. I stir until the grains are glossy and lightly toasted, about 2 minutes. Then I pour in broth, bring it to a boil, cover, and simmer for 18–20 minutes until tender.

3. Season the steak:
   I pat the steak dry, drizzle with olive oil, and season both sides with paprika, cumin, garlic powder, salt, and pepper, rubbing it in well.

4. Sear the steak:
   In a hot skillet, I sear the steak for 4–5 minutes per side, depending on how done I want it. I let it rest on a board for 5–10 minutes before slicing thinly against the grain.

5. Start the queso:
   Using the same skillet, I melt butter over medium heat and sauté the chopped garlic until fragrant.

6. Make the sauce:
   I pour in the milk and bring it to a gentle simmer, then add cheddar and Monterey Jack a handful at a time, stirring until smooth. I season with cumin, chili powder, salt, and pepper.

7. Assemble and garnish:
   I spoon rice onto plates, layer on sliced steak, and ladle queso generously over the top. I finish with cilantro, avocado slices, lime wedges, and jalapeños for extra spice.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: Approximately 45 minutes

Variations

• I sometimes swap flank steak for ribeye or skirt steak for extra richness.

• When I want more heat, I add diced jalapeños or chipotle powder to the queso.

• I’ve tried this with brown rice or quinoa when I want a heartier grain.

• For a spicier queso, I mix in pepper jack cheese along with the cheddar.

• Adding sautéed peppers and onions makes it feel like a Tex-Mex fajita bowl.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days.
To reheat, I warm the rice and steak gently in the microwave or on the stovetop with a splash of broth. I reheat the queso separately over low heat, stirring in a bit of milk to keep it smooth.

FAQs

What cut of steak works best?

I usually use flank or sirloin because they sear beautifully and slice thinly. Ribeye works if I want extra richness.

Can I make the queso ahead of time?

Yes, but I reheat it slowly with a splash of milk to keep it creamy and prevent clumping.

Do I need to toast the rice first?

I recommend it. Toasting the rice in oil and garlic powder gives it a nutty depth that makes the dish more flavorful.

Can I use pre-shredded cheese?

I prefer grating my own cheese. Pre-shredded often has anti-caking agents that keep it from melting smoothly.

Is this recipe gluten-free?

Yes, as long as I use gluten-free broth and spices, the dish is naturally gluten-free.

Conclusion

This Cheesy Steak and Queso Rice has everything I love in one bowl: juicy steak, fluffy rice, and creamy queso sauce with Tex-Mex flair. It’s hearty, comforting, and just as good for a weeknight dinner as it is for entertaining. Whenever I serve it, I know I’ll be making extra because everyone always comes back for seconds.