Craving a hearty, cheesy dish that comes together in 30 minutes? This Steak Queso Rice is your answer—tender steak, creamy melted cheese, and perfectly seasoned rice all cooked in one skillet for maximum flavor with minimal cleanup. Inspired by Tex-Mex flavors, this dish is rich, satisfying, and perfect for weeknight dinners or casual gatherings. The best part? It’s easy to customize with your favorite toppings and spices.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes with simple steps.
- One-Skillet Wonder – Less mess, more flavor.
- Bold, Cheesy Goodness – Creamy queso and sour cream make every bite irresistible.
- Versatile – Swap steak for chicken, use different cheeses, or add veggies.
- Crowd-Pleaser – A guaranteed hit with family and friends!
Ingredients Needed
For the Steak & Rice:
- 1 lb steak (ribeye, sirloin, or flank), thinly sliced
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup rice (white or brown)
- 2 cups beef broth (or chicken broth for milder flavor)
For the Creamy Queso Sauce:
- 1 cup queso blanco (or Monterey Jack, cheddar, or pepper jack for extra spice)
- ½ cup sour cream
- ½ tsp cumin
- ½ tsp chili powder
- Salt & black pepper, to taste
Optional Garnishes:
- ¼ cup chopped cilantro
- Diced tomatoes, jalapeños, or avocado
How to Make Steak Queso Rice
Step 1: Sear the Steak
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the sliced steak and cook for 3–4 minutes until browned. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add remaining oil, then cook onion and garlic for 2–3 minutes until soft.
Step 3: Toast the Rice
- Stir in rice and cook for 1–2 minutes to lightly toast (this enhances nutty flavor).
Step 4: Simmer the Rice
- Pour in beef broth, cumin, chili powder, salt, and pepper.
- Cover, reduce heat to low, and simmer for 15–20 minutes (or until rice is tender).
Step 5: Add Cheese & Sour Cream
- Once rice is cooked, stir in queso blanco and sour cream until creamy.
Step 6: Combine & Serve
- Return the steak to the skillet, mix well, and heat for 2–3 minutes.
- Garnish with cilantro and serve hot!
Serving & Storage Tips
- Serving Suggestions: Top with avocado, lime wedges, or hot sauce. Pair with warm tortillas or a fresh salad.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of broth to restore creaminess.
Helpful Notes & Variations
- Protein Swap: Use chicken, shrimp, or ground beef instead of steak.
- Vegetarian Option: Replace beef with black beans and use vegetable broth.
- Extra Spice: Add diced jalapeños or a dash of cayenne.
- Crispy Topping: Sprinkle with crumbled bacon or fried onions for crunch.
Conclusion
This Steak Queso Rice is the ultimate comfort food—creamy, cheesy, and packed with bold flavors. Whether you’re cooking for a busy weeknight or a game-day feast, this dish delivers. Did you try it? Rate the recipe below and share your twist in the comments!
Frequently Asked Questions (FAQ)
Can I Use a Different Cheese?
Yes! Monterey Jack, cheddar, or pepper jack work well. For extra creaminess, try Velveeta or cream cheese.
Can I Make This Ahead?
Yes, but the rice thickens as it sits. Reheat with extra broth or milk to loosen it up.
How Do I Prevent the Rice from Sticking?
Use a heavy-bottomed skillet and stir occasionally while simmering.
Is This Recipe Freezer-Friendly?
Yes! Freeze in portions for up to 1 month. Thaw and reheat on the stove.
Can I Use Instant Rice?
Yes, but reduce liquid to 1½ cups and adjust cooking time.
Steak & Queso Rice
Equipment
- Large Skillet
- Medium Pot
- Small Saucepan (for queso)
Ingredients
Steak
- 1 lb steak (sirloin, ribeye or flank), sliced seasoned with salt, pepper, paprika & cumin
Rice
- 2 cups cooked rice white, brown, or cilantro‑lime
Queso Sauce
- 1 cup queso sauce store‑bought or homemade, warmed
Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
Seasoning & Garnishes
- to taste salt & pepper
- for garnish fresh cilantro optional
Instructions
- Cook rice according to package directions and set aside.
- Season steak slices with salt, pepper, paprika, and cumin. In a hot skillet with oil or butter, sear until cooked to desired doneness, about 4–6 minutes. Remove and let rest, then slice thin against the grain.
- In same skillet, sauté diced onion and garlic until soft and fragrant, scraping up the browned bits.
- Warm queso sauce gently in a small saucepan or microwave until drizzle‑ready.
- Assemble: place rice in bowls, top with sliced steak and sautéed aromatics, then drizzle with warm queso. Garnish with cilantro and serve immediately.