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When you want a warm, filling meal in a snap, steak and queso rice is unbeatable. Tender steak slices land on soft garlic rice, all covered in the kind of cheesy sauce you'll be tempted to eat straight from the pan. It's a hit with everyone and is our go-to for an easy weeknight dinner.
I came up with this when my kids asked for steak and cheese like the kind we get at restaurants, but I needed something fast from what I already had. Now, whenever we want something really comforting, this is the meal I turn to first.
Tasty Ingredients
- Avocado: Cool and creamy, this balances out all the cheese and spice. Look for ones that give a little when you gently squeeze them
- Paprika: Brings a smoky kick. Smoked Spanish paprika is a tasty upgrade
- Chili powder: Gives warmth and mild heat. Try ancho or classic blends
- Monterey Jack cheese: Melty and mellow, makes the sauce extra stretchy
- Cheddar cheese: Use sharp for big flavor. Grate it fresh if you can—it melts best
- Fresh cilantro: Sprinkle on top for a fresh finish. Pick plump green leaves
- Lime: Adds zing. Juicy limes make all the difference—choose heavy ones
- Jalapeños: For folks who dig spice. Go for shiny, firm peppers
- Butter: Makes the queso rich and smooth. Unsalted helps you control the salt
- Fresh garlic: Chop it up to give the sauce a pop. Pick nice firm cloves
- Ground cumin: Deep flavor and a bit of warmth. Fresh ground makes a big taste difference
- Salt and pepper: Makes every bite better. Kosher salt gives more control
- Flank or sirloin steak: Pick a steak with some marbling for juicy bites. Ask your butcher for help if you want
- Garlic powder: Easy way to add garlic flavor—great for quick meals and the rice
- Olive oil: Gets the spices to stick and helps everything stay juicy. Grab extra virgin for better flavor
- Whole milk: This is what makes queso sauce so creamy. Stick to whole for the creamiest results
- Chicken broth or water: Use for cooking up the rice. Chicken broth amps up the flavor
- Long-grain white rice: Cooks up fluffy and soaks up sauce. Give it a rinse first
Easy Cooking Steps
- Garnish and Wrap Up:
- Top everything with chopped cilantro. If you like things spicy, add jalapeño slices. Lay on some avocado for a creamy bite. Squeeze fresh lime all over for a bright finish. Serve right away while the queso is still gooey.
- Time to Plate:
- Put generous scoops of rice on your plates. Lay the steak slices across. Pour that steamy queso right over, letting it soak into the rice and steak.
- Make the Queso:
- Lower the heat on the skillet and melt some butter. Toss in chopped garlic and stir till you smell it—just a minute. Add the milk and let it get hot (but don’t boil). Start mixing in the shredded cheddar and Monterey Jack bit by bit, stirring so it melts smooth before adding more. Blend in ground cumin, chili powder, and season with salt and pepper if you want. Leave it warm on the stove.
- Steak Time:
- Pat your steak dry and rub with oil on both sides. Sprinkle on paprika, cumin, garlic powder, plus salt and pepper; press it in. Heat up a big pan till it’s really hot, and put the steak in. Sear it 4 or 5 minutes each side, depending on how thick and how done you like it—4 minutes per side is good for medium-rare. When it’s ready, place it on a board and let it chill out 5 minutes before you slice it thin, cutting against the grain.
- Start with the Rice:
- Wash the rice in cold water till it’s mostly clear. Heat olive oil in a pot, add rice and some garlic powder, and stir so it coats every grain. Toast it for a couple of minutes until it smells great. Pour in chicken broth or water, toss in a pinch of salt, bring to a simmer, cover tightly, and cook undisturbed on low for 18-20 minutes so it gets fluffy and soaks up all the liquid.
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Sharp cheddar plus Monterey Jack always makes this cheese sauce so dang good. Watching it melt and bubble as you cook, and smelling that garlicky steak, is super satisfying. At my house, my kids argue over the last drizzle of the sauce.
Storage Made Simple
This stays tasty for a day or two. Keep leftover meat and rice in their own airtight containers in the fridge. Pour the leftover queso into a jar—when you want to eat again, reheat it gently with a splash of milk either on the stove or in the microwave. If you want the best flavor, eat everything within the next two days.
Swap Options
If you spot sirloin or ribeye at the store and they look good, use those instead. For a lighter sauce, swap in reduced fat cheese and skim milk, but the sauce won’t be as creamy. Out of chicken broth? Just use water, but boost the flavor with a bit more cumin and salt. If you crave more kick, throw in extra jalapeño or even a dash of cayenne.
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How to Serve
This dish is filling on its own, but it also pairs great with roasted veggies, grilled corn, or a simple green salad. Putting garnishes out separately lets everyone build their own bowl. Add a pile of tortillas or chips on the side for dipping into that cheesy sauce.
A Bit of Background
Combining steak and cheese is popular in tons of places, but this dish takes its cues from Tex Mex comfort food. It’s sizzling steak, creamy sauce, and fluffy rice all together—kind of like what you might order at your favorite spot, only homemade so you get to call all the shots.
Common Questions
- → What can I do to keep the steak slices soft?
Let the steak hang out a few minutes after cooking, then cut it thin and go across the grain so every bite stays juicy and tender.
- → Is it easy to make the queso hotter or milder?
Definitely! Toss in some extra minced jalapeños, cayenne, or chili powder if you want more spice, or skip some if you don’t.
- → Which cheeses work best?
Cheddar and Monterey Jack turn really melty and smooth, but if you like mild, creamy cheese, use your favorites as long as they melt down nice.
- → Should I go with water or chicken broth for rice?
Chicken broth makes the rice taste richer, but if you’re after something lighter or trying to lower the salt, just use water instead.
- → Got tips for tasty toppings?
Go with jalapeños for a kick, fresh cilantro for pop, lime wedges to brighten it up, and creamy avocado slices to pull it all together.