Description
Cheesy Steak and Queso Rice is a Tex-Mex inspired comfort dish featuring juicy, seared steak served over fluffy seasoned rice, all topped with a creamy queso sauce and fresh garnishes like cilantro, lime, and avocado.
Ingredients
- 1 lb flank or sirloin steak
- 1 tsp paprika (smoked if possible)
- 1 tsp ground cumin
- 1/2 tsp garlic powder (plus extra for rice)
- 1 tsp chili powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 cloves fresh garlic, chopped
- 2 tbsp unsalted butter
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups long-grain white rice (Jasmine or basmati)
- 3 cups chicken or vegetable broth
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat 1 tbsp olive oil in a pot over medium heat, add rice and a pinch of garlic powder, and toast for 2 minutes until glossy.
- Add broth, bring to a boil, cover, and simmer for 18–20 minutes until tender. Fluff with a fork.
- Pat the steak dry, drizzle with olive oil, and season with paprika, cumin, garlic powder, chili powder, salt, and pepper.
- Heat a skillet over high heat, sear steak for 4–5 minutes per side to desired doneness, then rest 5–10 minutes before slicing thinly against the grain.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Pour in milk and bring to a gentle simmer, then add cheddar and Monterey Jack cheese gradually, stirring until smooth. Season with cumin, chili powder, salt, and pepper.
- To assemble, spoon rice onto plates, top with sliced steak, and drizzle queso generously.
- Garnish with cilantro, avocado slices, lime wedges, and optional jalapeños.
Notes
- Use flank, sirloin, or ribeye depending on your preference.
- Toast the rice for extra flavor.
- Grate cheese fresh for the smoothest queso.
- Reheat queso slowly with a splash of milk to maintain creaminess.
- Leftovers keep up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg