Let’s be real for a second. Is there anything better than a bowl of warm, cheesy rice topped with juicy steak? I didn’t think so.
I remember the first time I tried to recreate my favorite Mexican restaurant’s cheesy rice dish at home. It was a Tuesday, I was tired, and I missed that comforting, gooey texture you only seem to get when dining out. After a few experiments (and one very messy kitchen), I finally cracked the code.
This Steak and Queso Rice isn’t just a copycat recipe; it’s an upgrade. We take tender, seared bites of sirloin and serve them over a bed of fluffy rice that has been simmered in broth and then folded with a rich, homemade cheese sauce. It’s creamy, savory, and incredibly satisfying.
The best part? You don’t need a reservation, and you definitely don’t need to tip anyone. It comes together in one skillet, making it the perfect solution for busy weeknights when you need a win.
Why You’ll Love This Recipe:
- Better Than Takeout: The flavors are fresher, bolder, and completely customizable.
- One-Pan Wonder: Less time washing dishes means more time enjoying your evening.
- Crowd-Pleaser: Kids love the cheesy rice; adults love the savory steak. It’s a win-win.
- Budget-Friendly: You get a restaurant-quality steak dinner for a fraction of the price.
The Secret Ingredients for an Unforgettable Steak and Queso Rice
To make this dish shine, we need to talk about ingredients. Simple food relies on good quality staples. Here is what you will need to grab from the pantry and fridge.
- The Steak I recommend using Top Sirloin or Flank Steak. Sirloin is tender and flavorful without being too expensive. Flank steak has a great beefy flavor but needs to be cut against the grain. Avoid stew meat it will be too tough for a quick sear!
- The Rice Long-grain white rice or Jasmine rice works best here. They cook up fluffy and separate, which is perfect for coating in that cheese sauce later. Brown rice takes too long to cook for this specific method, so stick to white.
- The Cheese Factor Please, put down the bag of pre-shredded cheese! Pre-shredded cheese is coated in powder to keep it from clumping, but that powder prevents it from melting smoothly. For the best Steak and Queso Rice, buy a block of Monterey Jack or mild Cheddar and grate it yourself. It makes a world of difference.
- The Liquids We use beef broth to cook the rice, giving it a deep, savory foundation. Then, we use whole milk or half-and-half to create the creamy queso texture at the end.
Bringing Your Steak and Queso Rice to Life, Step by Step
Ready to cook? Let’s get that skillet hot. Follow these steps, and you’ll be eating in no time.
Step 1: Prep and Sear the Steak Cut your steak into bite-sized cubes, about 1 inch. Season them generously with salt, pepper, and garlic powder. Heat olive oil in a large, deep skillet over medium-high heat. Add the steak in a single layer.
Pro-Tip: Don’t crowd the pan! If you add too much meat at once, it steams instead of searing. Cook in batches if you need to.
Step 2: Toast the Aromatics Once the steak is browned (it doesn’t need to be cooked all the way through yet), remove it from the pan and set it aside on a plate. In the same pan, add a little butter and your diced onions. Cook until soft. Add the uncooked rice and minced garlic. Toast the rice for 2 minutes until it looks chalky white.
Step 3: Simmer the Rice Pour in the beef broth and scrape the bottom of the pan to release those brown bits left by the steak (that’s pure flavor!). Bring it to a boil, then cover with a tight-fitting lid. Reduce the heat to low and let it simmer for 15-18 minutes.
Step 4: The Queso Transformation Once the rice is tender, remove the pan from the heat. This is crucial! Stir in your milk, diced green chiles, and your freshly grated cheese. Stir gently until everything melts into a luxurious, creamy sauce coating the rice.
Step 5: Combine and Serve Add the steak (and any juices on the plate) back into the pan. Toss everything together so the steak warms through. Top with fresh cilantro or diced tomatoes.
A Few Pro-Tips for a Perfect Result
I’ve made this dish more times than I can count, and I’ve learned a few tricks to ensure it’s perfect every time.
- Rinse Your Rice: Always rinse your rice under cold water until the water runs clear. This removes excess starch and prevents your dish from becoming a gummy mush.
- Room Temperature Meat: Take your steak out of the fridge 20 minutes before cooking. Cold steak hitting a hot pan lowers the temperature too fast and prevents a good crust.
- The “Rest” is Best: Let your seared steak rest on a plate while the rice cooks. It will reabsorb its juices, ensuring every bite is tender.
- Control the Salt: Beef broth and cheese both contain salt. Taste your rice before adding extra salt at the end to avoid over-salting the dish.
- Spice it Up: If you love heat, leave the seeds in your jalapeño or add a pinch of cayenne pepper to the cheese sauce.
- Don’t Overcook the Rice: Keep the lid on tight and don’t peek! Lifting the lid releases steam and can lead to unevenly cooked rice.
- Safety First: When cooking steak, temperature matters for safety and texture. According to the USDA , whole cuts of beef should be cooked to an internal temperature of 145°F followed by a rest time.
Steak and Queso Rice Variations to Try
Cooking is all about making the recipe your own. Here are a few creative twists you can try tonight.
If you want to pack in more veggies, try the Fajita Style version. Sauté sliced bell peppers and onions right after you remove the steak. Mix them back in at the end for a colorful, crunchy addition.
For my friends who don’t eat red meat, you can easily swap the steak for chicken thighs. Chicken and Queso Rice is just as delicious! Just make sure to cook the chicken all the way through before setting it aside.
Looking for a Vegetarian Option? Swap the beef broth for vegetable broth and replace the steak with hearty portobello mushrooms or black beans. It’s a protein-packed meal that satisfies just as well.
If you need a Gluten-Free meal, you are in luck! This recipe is naturally gluten-free as long as you double-check your beef broth label to ensure it doesn’t contain wheat-based thickeners.
How to Store & Reheat Your Steak and Queso Rice
Leftovers of this dish are like gold in my house. Here is how to keep them tasting fresh.
Storage: Allow the rice to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days.
Freezing: I don’t recommend freezing this dish. The creamy cheese sauce tends to separate and become grainy when thawed and reheated. It is best enjoyed fresh or from the fridge.
Reheating: Rice dries out in the fridge. To reheat, place a portion in a bowl and add a splash of milk or water. Microwave in 30-second intervals, stirring in between, until it’s creamy and hot again. You can also reheat it in a skillet over low heat with a splash of broth.
Perfect Pairings for Steak and Queso Rice
Since this is a hearty bowl, you want sides that are light or add a nice crunch.
I love serving this with a side of crispy tortilla chips for scooping. It almost feels like a dip! You could also pair it with our Fresh Homemade Pico de Gallo Recipe to cut through the richness of the cheese.
If you want to turn this into a full fiesta, a cold drink is a must. This dish pairs perfectly with our refreshing Classic Lime Margarita Recipe. The acidity of the lime balances the savory steak beautifully.
Frequently Asked Questions (FAQ)
Can I use instant rice for this recipe?
Yes, you can, but the cooking time will change. Instant rice cooks much faster (usually 5 minutes). Reduce the broth slightly and keep an eye on it so it doesn’t get mushy.
My cheese sauce is grainy, what happened?
This usually happens if the heat was too high when you added the cheese. Always remove the pan from the heat source before stirring in the dairy. The residual heat is enough to melt it smoothly.
Can I use evaporated milk?
Absolutely! Evaporated milk is actually a secret weapon for creamy sauces. It is more stable than regular milk and less likely to curdle.
What is the best cut of steak for the budget?
Top Sirloin is my go-to balance of price and tenderness. If you are on a tight budget, you can use Chuck Eye Steak (the “poor man’s ribeye”), but be sure to slice it small.
Is this recipe spicy?
As written, it is very mild. The green chiles add flavor without much heat. If you are sensitive to spice, just omit the chiles or use mild diced tomatoes instead.
Can I add beans to this?
Yes! A can of drained black beans or pinto beans added during the simmering stage adds great texture and fiber.
How do I get a good sear on the steak?
Dry your steak with paper towels before seasoning. Moisture is the enemy of a good sear. Also, make sure your pan is smoking hot before the meat touches it.
Can I make this in a slow cooker?
I wouldn’t recommend it. Rice can get very mushy in a slow cooker, and the steak won’t get that delicious seared crust. The stovetop method really is the best way.
Do I have to use a cast-iron skillet?
No, any large skillet or sauté pan with a lid will work. However, cast iron retains heat well, which helps get a superior crust on the beef.
Can I use brown rice?
Brown rice requires more liquid and a much longer cooking time (about 45 minutes). If you use brown rice, you will need to adjust the broth and time significantly.
Steak and Queso Rice
Equipment
- Large Skillet with Lid
- Chef's knife
- Cheese grater
Ingredients
- 1 lb Top Sirloin Steak, cut into 1-inch cubes
- 1 tsp Garlic Powder
- Salt and Black Pepper to taste
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1/2 small White Onion, diced
- 2 cloves Garlic, minced
- 1 cup Long Grain White Rice, uncooked and rinsed
- 2 cups Beef Broth
- 1/2 cup Whole Milk (or half-and-half)
- 1 can (4 oz) Diced Green Chiles
- 1.5 cups Monterey Jack or Cheddar Cheese, freshly grated
- Fresh Cilantro for garnish
Instructions
- Season Steak: Pat steak cubes dry with a paper towel. Season generously with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add steak in a single layer. Sear for 2-3 minutes per side until browned. Remove steak to a plate and set aside (it doesn't need to be fully cooked yet).
- Sauté: In the same skillet, add the butter and diced onions. Sauté for 2-3 minutes until soft. Stir in the minced garlic and uncooked rice. Toast the rice for 1-2 minutes.
- Simmer: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Make Queso: Remove the skillet from the heat. Pour in the milk and green chiles. Stir in the grated cheese until melted and creamy.
- Combine: Add the cooked steak and any juices back into the skillet. Toss to combine and warm the steak through.
- Serve: Garnish with fresh cilantro and serve immediately.
Notes
Conclusion
There you have it Steak and Queso Rice that rivals your favorite restaurant spot. It’s creamy, meaty, and undeniably comforting. Whether you’ve had a long day at work or just want to treat your family to something special, this dish delivers every single time.
Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!