Name: Steak Queso Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb flank or sirloin steak (450 g); 1 tsp paprika; 2 tsp ground cumin; 1 tsp garlic powder; 1 tbsp olive oil; Salt and pepper, to taste; 1½ cups whole milk (360 ml); 2 tbsp butter (28 g); 2 garlic cloves, finely chopped; 2 cups shredded cheddar cheese (200 g); 1 cup shredded Monterey Jack cheese (100 g); 1 tsp chili powder; ½ tsp ground cumin; Salt and pepper, to taste; 1 cup long-grain white rice (200 g); 2 cups broth or water (480 ml); 1 tbsp olive oil; 1 tsp garlic powder; Salt, as needed; Fresh cilantro, chopped; Lime wedges; Avocado slices; Sliced jalapeños

Description

Steak Queso Rice is a cheesy Tex-Mex bowl that combines juicy, perfectly seared steak, fluffy garlic-infused rice, and creamy queso sauce. This 45-minute recipe is hearty, comforting, and customizable—perfect for weeknight dinners or casual entertaining. It’s a one-pan dish that tastes restaurant-worthy but comes together easily at home.

Ingredients

Scale

For the Steak

1 lb flank or sirloin steak (450 g)
1 tsp paprika
2 tsp ground cumin
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper, to taste

For the Queso Sauce

1½ cups whole milk (360 ml)
2 tbsp butter (28 g)
2 garlic cloves, finely chopped
2 cups shredded cheddar cheese (200 g)
1 cup shredded Monterey Jack cheese (100 g)
1 tsp chili powder
½ tsp ground cumin
Salt and pepper, to taste

For the Rice

1 cup long-grain white rice (200 g)
2 cups broth or water (480 ml)
1 tbsp olive oil
1 tsp garlic powder
Salt, as needed

Optional Garnishes

Fresh cilantro, chopped
Lime wedges
Avocado slices
Sliced jalapeños

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Instructions

1. Prepare the Steak
Pat steak dry. Rub with olive oil, paprika, cumin, garlic powder, salt, and pepper. Heat a skillet over high heat. Sear steak 4–5 minutes per side, depending on thickness. Rest for 5–10 minutes, then slice thinly across the grain.

2. Make the Rice
Rinse rice until water runs clear. Toast in olive oil with garlic powder. Add broth, bring to a boil, cover, and simmer 18–20 minutes. Fluff with a fork.

3. Make the Queso
In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in milk, then gradually whisk in cheddar and Monterey Jack until creamy. Season with chili powder, cumin, salt, and pepper. Adjust consistency with extra milk if needed.

4. Assemble the Bowls
Spoon rice into bowls, top with sliced steak, drizzle queso generously, and add garnishes like cilantro, lime, avocado, or jalapeños.

Notes

Resting the steak ensures juiciness—don’t skip this step.

Too thick queso? Add a splash of milk. Too thin? Stir in extra cheese.

Spice lovers can increase chili powder or add jalapeños to the queso.

Use leftover rice or cooked steak for an even quicker version.

Long-grain rice works best, but jasmine or brown rice are great alternatives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Plats
Method: Stovetop
Cuisine: Tex-Mex