If you’re craving the bold flavors of steak, creamy queso, and perfectly seasoned rice in every bite, Steak & Queso Rice is your new obsession! This irresistible one-pan meal is the ultimate comfort food meets Tex-Mex night, guaranteed to win over family and friends from the very first forkful.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Skip the takeout—this Steak & Queso Rice delivers all the big, bold Tex-Mex flavors you love, right from your own kitchen.
- Simple, Wholesome Ingredients: Nothing fancy here—just pantry staples and fresh steak for a meal that tastes like you spent hours on it (but didn’t!).
- Crowd-Pleasing Comfort Food: The creamy melted queso over juicy steak and tender rice makes for a dish even picky eaters rave about!
- Customizable for Every Craving: Whether you want extra heat, a vegetarian twist, or different cheeses, Steak & Queso Rice bends to your mood.
Ingredients You’ll Need
You might be surprised how a handful of accessible ingredients come together in Steak & Queso Rice to create absolute magic. Every component is chosen for a reason—adding richness, color, and layers of flavor in each delicious scoop.
- Basmati Rice: Its light, fluffy texture keeps the dish from getting mushy and soaks up all the savory flavors.
- Chicken Broth & Bouillon: Double the chicken essence for a rice that’s anything but plain.
- Crushed Tomatoes: Bring a bright tang and a subtle sweetness for classic Mexican-style rice vibes.
- Garlic & Onion: Aromatic base notes—don’t skip them if you want savory depth!
- Paprika & Cumin: Bold, earthy spices that warm everything up beautifully.
- Olive Oil & Butter: Adds richness and ensures your steak and rice are never dry.
- Sirloin Steak: Tender and juicy, it cooks fast and soaks up seasoning like a dream.
- Montreal Steak Seasoning: The shortcut to serious steakhouse flavor in a pinch.
- White Queso: The creamy, dreamy crowning glory—don’t be shy with it!
- Fresh Cilantro: Delivers freshness that brightens up each bite.
- Flour Tortillas (optional): The perfect vehicle for scooping up all the goodness.
- Salt & Pepper: The essential finishing touch—let your taste buds decide how much.
Variations
One of the best things about Steak & Queso Rice is how easy it is to riff on. Don’t hesitate to try new flavors or adjust for what you have on hand—this recipe is meant to fit you, not the other way around!
- Vegetarian Version: Swap the steak for grilled veggies or tofu—marinate for flavor and pile them high over the rice.
- Rice Swaps: Try jasmine or regular long-grain rice if that’s what’s in your pantry; just adjust liquid as needed.
- Heat Lovers: Toss in fresh jalapeños, roasted poblanos, or a sprinkle of red chili flakes for a spicy kick.
- Different Cheeses: Use shredded pepper jack, mozzarella, or even a smoky cheddar to make your own queso blend.
- Protein Switch: Chicken, shrimp, or even black beans make fabulous alternatives if you’re looking to switch it up.
How to Make Steak & Queso Rice
Step 1: Rinse and Prep the Rice
Start by giving the basmati rice a good rinse under cool water—this is your secret weapon for fluffy, non-sticky grains. Swirl the rice around until the water runs mostly clear, then let it drain well. This simple step makes all the difference for flawless Steak & Queso Rice.
Step 2: Sauté the Aromatics
Grab a large skillet or saucepan and heat up the olive oil over medium. Add the garlic (and onion, if you’re using it) and cook for 2–3 minutes. The garlic will grow fragrant, and the onions should turn translucent—this builds the flavor foundation that’s so essential for this dish.
Step 3: Toast the Rice
Pour your rinsed rice into the skillet. Stir continuously for about 2 minutes, letting the grains gently toast and absorb all those garlicky, oniony aromas. This extra step helps the rice hold its shape and infuses it with depth.
Step 4: Add Tomatoes, Broth, and Seasonings
Now comes the flavor party! Pour in the crushed tomatoes and chicken broth, crumble in the bouillon, and sprinkle in the paprika, cumin, salt, and pepper. Give everything a thorough stir so every grain gets in on the fun.
Step 5: Simmer to Perfection
Bump the heat up just until everything starts to boil, then dial it down to low and cover the skillet. Let the rice simmer for 18–20 minutes—resist any urges to peek! The liquid should be absorbed and the rice tender.
Step 6: Rest and Fluff
As soon as the rice is cooked, take it off the heat and leave the lid on for 5 more minutes. Fluff with a fork to reveal that dreamy, steamy texture that makes Steak & Queso Rice restaurant-worthy.
Step 7: Season and Cook the Steak
Meanwhile, pat your sirloin strips dry and coat them generously with Montreal steak seasoning. In a second skillet, melt the butter and a dash of olive oil over medium-high. Sear the steak strips for 4–5 minutes each side (for medium-rare), or cook to your favorite doneness.
Step 8: Assemble and Add Queso
Fluff the rice and transfer it to a serving dish (or keep things easy and leave it in the skillet). Arrange the hot steak strips right on top, then drizzle generously with warm white queso—let it ooze all over that beautiful rice and steak.
Step 9: Garnish and Serve
Top your Steak & Queso Rice with a fresh sprinkle of chopped cilantro. Don’t forget the warm flour tortillas on the side for scooping, rolling, or mopping up every last bit!
Pro Tips for Making Steak & Queso Rice
- Rice Rinsing Ritual: Don’t rush the rinsing—clear water means fluffy, separated grains that never clump together.
- Searing for Flavor: Get the skillet nice and hot before adding steak. That sizzle forms a caramelized crust and locks in juices.
- Steak Slicing Hack: Cutting thin strips across the grain keeps your steak mouthwateringly tender in every bite.
- Queso Timing: Warm the queso just before drizzling—it melts beautifully into the hot steak and rice for maximum creaminess.
How to Serve Steak & Queso Rice
Garnishes
You can’t go wrong with a sprinkling of fresh chopped cilantro for a herbaceous pop, but don’t stop there! Add sliced green onions, a sprinkle of cotija cheese, or even diced jalapeños for extra color and kick. A few lime wedges on the side are always a hit for the folks who love a little tang.
Side Dishes
This hearty Steak & Queso Rice is definitely the star, but it also plays so well with others. Pair it with a fresh avocado salad, black beans, crunchy slaw, or simple blistered veggies for a full Tex-Mex feast. And don’t forget piles of warm flour tortillas for making easy wraps!
Creative Ways to Present
For casual gatherings, serve the rice and steak right from the skillet and let everyone drizzle on their own queso. Or for something extra fun, make burrito bowls—layer rice, steak, and queso in individual bowls with all your favorite toppings. Leftovers? Roll them up in tortillas for the ultimate next-day quesadillas or burritos.
Make Ahead and Storage
Storing Leftovers
Leftover Steak & Queso Rice keeps beautifully in an airtight container in the fridge for up to three days. Allow it to cool before storing, and keep the queso separate if you want to maintain its silkiest texture.
Freezing
This dish (minus the fresh cilantro topping) freezes well for up to two months—perfect for future cravings. Portion it into freezer-safe containers, let cool completely, and label for easy meal prep wins.
Reheating
For best results, reheat Steak & Queso Rice gently in the microwave or in a skillet over medium-low heat, adding a splash of broth or water to keep everything moist and tender. Add fresh queso on top after warming for that just-made creaminess.
FAQs
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Can I use a different cut of steak for Steak & Queso Rice?
Absolutely! While sirloin is tender and quick-cooking, feel free to use flank steak, ribeye, or even thinly sliced skirt steak—just keep an eye on cook time, and always slice against the grain for tenderness.
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What’s the best way to keep the queso creamy and smooth?
Gently heat the queso just until melted—avoid boiling it, which can cause separation. If using store-bought queso, stir in a splash of milk or cream while warming for an extra silky texture.
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Do I have to use basmati rice, or can I try something else?
Basmati is extra fluffy, but jasmine or long-grain white rice are delicious substitutes. Adjust the cooking liquid and timing as needed to match the rice type’s requirements.
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Can Steak & Queso Rice be made ahead for meal prep?
Yes! Cook and store the rice and steak separately. When ready to enjoy, reheat and assemble with fresh, warmed queso for a quick and fantastic meal-prep dinner.
Final Thoughts
If you’re ready to shake up your dinner routine, this Steak & Queso Rice offers everything—from quick prep and big flavors to serious comfort. I hope you give it a try and put your own spin on it. Gather your loved ones, grab those tortillas, and watch this meal disappear!
Print
Steak & Queso Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful dish featuring tender sirloin steak strips served over aromatic basmati rice cooked with crushed tomatoes and a blend of spices, topped with creamy white queso and fresh cilantro. This Steak & Queso Rice is a satisfying meal that’s perfect for a cozy dinner.
Ingredients
For the Rice:
- 2 cups Basmati Rice
- 2 1/2 cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can about 14 oz Crushed Tomatoes
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
For the Steak:
- 1 pound Sirloin Steak, cut into thin strips
- 2 tbsp Butter
- Montreal steak seasoning to taste
For Serving:
- White Queso for topping
- Fresh Cilantro for garnish
- Flour tortillas, optional for serving
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear.
- Sauté Garlic and Onion: In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until translucent.
- Toast the Rice: Add the rice to the skillet and stir to toast for 2 minutes.
- Add Liquids and Seasonings: Pour in crushed tomatoes, chicken broth, bouillon, paprika, cumin, salt, and pepper. Stir well.
- Cook the Rice: Bring to a boil, then simmer covered for 18-20 minutes.
- Rest and Fluff: Let the rice sit covered for 5 minutes after cooking.
- Prep Steak: Season the steak strips with Montreal steak seasoning.
- Cook Steak: Cook seasoned steak in olive oil and butter until desired doneness.
- Add Steak to Pan: Fluff cooked rice, top with steak, and drizzle with white queso.
- Garnish and Serve: Garnish with fresh cilantro. Serve with flour tortillas if desired.
Notes
- Storage and Reheating Instructions: Store leftovers in the fridge for up to 3 days. Reheat in the microwave or skillet with a splash of broth or water.
- Can Be Frozen: Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat.
- Make Ahead: Prepare rice and steak separately, assemble when ready to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 87mg
