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A close-up bowl of steak and queso rice, featuring seared steak slices, creamy queso drizzle, chopped tomatoes, and fresh herbs.

Steak And Queso Rice

A quick and comforting Steak And Queso Rice featuring tender seared steak, fluffy cilantro-lime rice, and creamy cheesy queso sauce. Ready in 30 minutes, it’s a family-friendly, one-pan meal perfect for busy weeknights.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Easy steak and queso rice, Mexican steak and queso rice, Mexican steak and rice recipes, Simple steak and queso rice, Simple steak and rice recipes, Steak and queso rice recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 700kcal
Cost: $15

Equipment

  • 1 Large Skillet with Lid (For cooking steak and mixing with queso riceFor cooking steak and mixing with queso rice)
  • 1 Medium saucepan (For cooking rice)
  • 1 Sharp knife (For cutting steak)
  • 1 Whisk (For making queso sauce)
  • 4 Serving Bowls (For plating)

Ingredients

For the Steak

  • 1 lb Flank steak or sirloin - Cut into bite-sized pieces
  • 2 tablespoon Olive oil - For searing steak
  • 1 tablespoon Chili powder - For seasoning steak
  • 1 teaspoon Cumin - For seasoning steak
  • 1 teaspoon Garlic powder - For seasoning steak
  • To taste Salt & pepper - For seasoning steak

For the Rice

  • 1.5 cups Long-grain white rice - Rinsed before cooking
  • 2.5 cups Beef broth or water - For cooking rice
  • 1 tablespoon Butter - For sautéing rice
  • ½ teaspoon Cumin - Seasoning
  • Juice of 1 Lime - Added after cooking
  • ¼ cup Fresh cilantro Chopped added after cooking

For the Queso Sauce

  • 2 tablespoon Butter - For roux
  • 2 tablespoon Flour - For roux
  • 1.5 cups Milk - Whole or 2%
  • 2 cups Shredded cheddar cheese - Added gradually
  • ½ cup Pepper jack cheese - Added gradually
  • 1 4 oz can Diced green chiles - Optional for flavor
  • To taste Salt - Adjust after melting cheese

For Serving

  • Lime wedges - Optional
  • Diced tomatoes - Optional
  • Sour cream - Optional
  • Sliced jalapeños - Optional
  • Fresh cilantro - Optional

Instructions

  • Rinse rice under cold water. Sauté in butter 2 minutes, then add beef broth and cumin. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Let rest 10 minutes, then fluff and stir in lime juice and cilantro.
    A skillet of fluffy cooked rice mixed with chopped cilantro, with a hand using a fork to fluff and stir it.
  • Pat steak pieces dry and coat with chili powder, cumin, garlic powder, salt, and pepper.
  • Heat olive oil in a skillet over high heat. Sear steak 2–3 minutes per side for medium doneness. Transfer to a plate to rest.
    A saucepan filled with creamy queso sauce while shredded cheese melts in, being whisked together with seasoning.
  • In the same skillet, melt butter and whisk in flour 1 minute. Slowly add milk and simmer 2–3 minutes. Remove from heat and stir in cheddar, pepper jack, and diced green chiles. Season with salt.
  • Add rice to queso, stir gently. Fold in steak with juices and heat 1–2 minutes. Serve in bowls topped with lime wedges, tomatoes, sour cream, jalapeños, and cilantro.
    A close-up bowl of steak and queso rice, featuring seared steak slices, creamy queso drizzle, chopped tomatoes, and fresh herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 700kcal (35%) | Carbohydrates: 50g (17%) | Protein: 35g (70%) | Fat: 40g (62%) | Saturated Fat: 20g (125%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 120mg (40%) | Sodium: 900mg (39%) | Potassium: 700mg (20%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 1200IU (24%) | Vitamin C: 10mg (12%) | Calcium: 300mg (30%) | Iron: 3mg (17%)
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