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When you need a comforting dinner fast, nothing beats steak and queso rice. Slices of juicy steak meet fluffy garlicky rice, all joined by a silky cheese sauce you will want to eat by the spoonful. It is a true crowd-pleaser and an easy weeknight favorite in my house.
I started making this when my kids begged for restaurant-style steak and cheese but I wanted a meal I could pull together quickly with what I had on hand. Now, it is my go-to for cozy nights when everyone is craving something extra satisfying.
Ingredients
- Flank or sirloin steak: Choose a well-marbled piece for tenderness and rich flavor. Ask your butcher for a cut with some visible fat marbling
- Paprika: Lends smoky undertones. Try Spanish smoked paprika for depth
- Ground cumin: Delivers earthiness and warmth. Use fresh cumin for the boldest flavor
- Salt and pepper: Enhances everything. Use kosher salt for better control
- Olive oil: Helps the seasonings stick and keeps steak juicy. Choose extra virgin for richer taste
- Garlic powder: Brings convenience and rounded garlic taste. Perfect for quick rubs and flavoring rice
- Whole milk: Smooth base for queso sauce. Using whole milk keeps the sauce extra creamy
- Cheddar cheese: Choose sharp cheddar for a punchy cheese flavor. Grate it fresh if possible for meltiness
- Monterey Jack cheese: Adds stretch and mild creaminess. Melts beautifully in sauce
- Butter: Produces a velvety queso with rich mouthfeel. Go for unsalted to control salt levels
- Chili powder: Adds subtle heat and warmth. Try ancho or traditional chili blend
- Fresh garlic: Chopped for robust flavor in the sauce. Look for firm plump cloves
- Long-grain white rice: Yields fluffy grains that soak up sauce. Rinse before cooking
- Chicken broth or water: For boiling rice. Use chicken broth for extra savory depth
- Fresh cilantro: Garnish for pop of freshness. Choose leaves without wilt
- Lime: Wedges to squeeze for bright zing. Use limes that feel heavy for their size
- Avocado: Offers cool creaminess to contrast the queso. Ripe avocados yield to gentle pressure
- Jalapeños: Adds a kick if you like heat. Pick firm jalapeños with shiny skin
Step-by-Step Instructions
- Prepare the Rice:
- Wash your long-grain white rice under cold running water until the water runs mostly clear. Heat olive oil in a pot over medium heat and add the rice with garlic powder. Stir well to coat the grains. Toast them for about two minutes until fragrant. Pour in chicken broth or water and add a pinch of salt. Bring to a simmer, cover with a tight lid, and reduce heat to low. Let the rice cook undisturbed for eighteen to twenty minutes until the liquid is absorbed and grains are tender and fluffy.
- Season and Cook the Steak:
- Pat your flank or sirloin steak dry with paper towels. Drizzle olive oil over both sides and rub it in. Sprinkle paprika, cumin, garlic powder, salt, and pepper evenly over the steak. Press the spices in gently to ensure they adhere. Heat a large skillet over high heat until it is blazing hot. Lay the steak in and let it sizzle undisturbed for four to five minutes per side depending on the thickness and your desired doneness. For medium-rare aim for four minutes each side. Once cooked transfer to a cutting board. Let it rest for at least five minutes before slicing thinly against the grain.
- Prepare the Queso Sauce:
- Using the same skillet for maximum flavor, reduce the heat to medium. Melt butter and add finely chopped garlic. Sauté garlic just until fragrant, about one minute. Pour in whole milk and let it come up to a gentle simmer do not boil. Now add the shredded cheddar and Monterey Jack cheese a bit at a time stirring constantly so the cheese fully melts before adding more. Continue stirring until the mixture is smooth and creamy. Mix in ground cumin, chili powder, and additional salt and pepper as needed. Keep warm on low.
- Build the Plate:
- To serve scoop generous helpings of the cooked rice onto each plate. Arrange slices of steak over the top. Drizzle warm queso sauce over everything letting it seep into the rice and around the steak.
- Garnish and Finish:
- Shower with chopped cilantro. Scatter jalapeño slices for heat if desired. Lay on avocado slices for coolness. Squeeze fresh lime wedges over the top for a zippy finish. Serve immediately while the cheese is still perfectly melty.
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The combo of sharp cheddar and Monterey Jack always takes this queso sauce over the top for me There is something so satisfying about watching the cheese melt and bubble while the house fills with the smell of garlicky steak Sometimes my kids argue over who gets the last spoonful of sauce
Storage Tips
Steak and queso rice tastes delicious the next day Store leftover rice and steak in separate airtight containers in the fridge The queso sauce can be stored in a small jar or container just reheat gently on the stove or microwave with a splash of milk to loosen it up For best flavor eat within two days
Ingredient Substitutions
You can use sirloin or ribeye for the steak if that’s what looks best at the store For a lower fat cheese sauce try reduced fat cheese and skim milk but the texture will be less creamy No chicken broth Just use water and boost the seasonings using extra cumin and a bit more salt If you need it spicier add extra jalapeño or toss in a pinch of cayenne
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Serving Suggestions
This meal stands alone but it is also great next to roasted veggies grilled corn or a crisp salad If you want to serve a crowd offer all the garnishes separately so everyone can customize their bowls A side of warm tortillas or chips is always a hit for scooping extra queso
Cultural and Historical Context
Steak and cheese together is a staple across many cuisines but this dish borrows inspiration from Tex Mex comfort food traditions pairing sizzling steak with creamy cheese sauce and fluffy rice It reminds me of favorite restaurant platters but with the bonus of being homemade where you control every flavor and texture
Frequently Asked Questions
- → How do I keep steak strips tender?
Let the steak rest after cooking and slice it thinly against the grain to preserve juiciness and tenderness.
- → Can I adjust the spice level of the queso sauce?
Yes, add more chili powder, cayenne pepper, or minced jalapeños to increase heat to your preference.
- → What kind of cheese can I use?
Cheddar and Monterey Jack melt easily and combine for creamy texture, but you can use other mild melting cheeses if preferred.
- → Is chicken broth better than water for the rice?
Chicken broth adds richer flavor to the rice, but water works if you want a lighter taste or less sodium.
- → What garnishes pair well with this dish?
Fresh cilantro, avocado slices, lime wedges, and jalapeños add freshness, creaminess, brightness, and spice.