Steak Queso Rice is a delicious and hearty dish that combines tender steak, creamy queso cheese sauce, and flavorful rice, making it a perfect meal for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1½ lbs (680 g) sirloin steak or flank steak, cut into bite-sized pieces
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 cups cooked white or Mexican rice
2 tbsp chopped fresh cilantro (optional)
Juice of ½ lime
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
1½ cups whole milk
½ cup heavy cream
2 cups freshly shredded sharp cheddar cheese
½ cup Monterey Jack cheese, shredded
2 oz (55 g) cream cheese, softened
1 small can (4 oz) diced green chiles, drained
½ tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
Chopped cilantro (for garnish)
Diced tomatoes (for garnish)
Sliced jalapeños (for garnish)
Green onions (for garnish)
Crushed tortilla chips (optional, for garnish)
Lime wedges (for serving)
Instructions
In a bowl, toss the steak pieces with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Let sit for 10 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2–3 minutes per side, until browned and cooked to your preferred doneness. Remove from the skillet and keep warm.
In the same skillet, melt the butter. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth. Simmer for 3–5 minutes, stirring frequently, until slightly thickened. Reduce the heat to low and stir in the cream cheese until smooth. Add the cheddar and Monterey Jack a handful at a time, stirring until melted. Stir in the green chiles, chili powder, smoked paprika, cayenne (if using), and season with salt and pepper to taste.
Toss the warm cooked rice with the lime juice and chopped cilantro, if using.
Divide the rice among serving bowls or plates. Top with the cooked steak and spoon the warm queso sauce generously over the steak.
Top with chopped cilantro, diced tomatoes, jalapeños, green onions, and crushed tortilla chips (optional). Serve immediately with lime wedges.
Notes
For a spicier version, add more cayenne pepper or jalapeños.
Feel free to customize the toppings based on your preferences.
This dish can be made ahead of time; just reheat the steak and queso sauce before serving.