Here’s a hearty and crave-worthy recipe for Cheesy Steak & Queso Rice — tender bites of seared steak over creamy, cheesy rice loaded with Tex-Mex flavor and silky queso. It’s a one-pan-style comfort meal that’s perfect for busy weeknights or game day dinners.
🥩 Cheesy Steak & Queso Rice
Ingredients (Serves 4–6):
For the steak:
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1 lb flank steak, skirt steak, or sirloin, thinly sliced
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon chili powder
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Salt & pepper to taste
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Optional: squeeze of lime juice after cooking
For the queso rice:
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1 tablespoon butter or oil
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1 small onion, diced
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2 cloves garlic, minced
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1 cup long grain rice
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2 cups chicken or beef broth
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1 cup shredded Mexican blend cheese
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½ cup prepared queso dip (store-bought or homemade)
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½ cup milk or cream
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Salt to taste
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Optional: ½ cup corn, black beans, or chopped jalapeños
Instructions:
🔹 1. Cook the steak:
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Heat olive oil in a skillet over medium-high heat.
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Season sliced steak with garlic powder, chili powder, salt, and pepper.
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Sear steak in batches for 2–3 minutes per side until browned. Don’t overcook.
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Remove from pan and keep warm. (Splash with lime juice if desired.)
🔹 2. Make the queso rice:
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In the same pan, add butter and sauté onion until soft (about 3–4 minutes).
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Stir in garlic and rice; toast for 1–2 minutes.
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Add broth, bring to a boil, then reduce heat and simmer covered for 15 minutes (or until rice is tender).
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Stir in shredded cheese, queso dip, and milk. Mix until creamy and melted.
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Season with salt and stir in corn, beans, or jalapeños if using.
🔹 3. Combine & serve:
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Spoon queso rice into bowls or plates.
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Top with the sliced steak and drizzle with more queso or hot sauce.
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Garnish with chopped cilantro, green onions, or a dollop of sour cream.
✅ Tips & Variations:
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Use chipotle steak seasoning or fajita marinade for extra depth.
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Make it spicy with pepper jack cheese or extra jalapeños.
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Sub cauliflower rice and grilled chicken for a low-carb version.
Want a sheet pan version or instructions to meal prep it for the week?