Steak and Queso with Rice

This Steak & Queso Rice brings restaurant-quality Tex-Mex flavors straight to your dinner table with tender spice-crusted steak slices arranged over fluffy garlic rice and smothered in a homemade queso cheese sauce. It's become my weekend showstopper when I want to impress without hours in the kitchen.

I first created this dish when my brother visited after moving away. He always loved my Tex-Mex cooking and this recipe had him scraping the plate clean and asking for the recipe before he left. Now it's our traditional reunion meal whenever family gathers.

Ingredients

• Flank steak or sirloin (1 pound): Look for well-marbled cuts with a bright red color for the juiciest results
• Olive oil (1 tablespoon): A good quality oil makes a difference in the sear
• Ground cumin (2 teaspoons): Provides that authentic southwestern warmth
• Paprika (1 teaspoon): Adds subtle smokiness without overwhelming
• Garlic powder (1 teaspoon): Infuses every bite with savory depth
• Salt and freshly ground black pepper: Always season generously for restaurant-quality results
• Butter (2 tablespoons): Unsalted gives you better control over the final seasoning
• Garlic (2 cloves): The fresher the better for the most aromatic punch
• Whole milk (1½ cups): Creates the silkiest sauce texture that won't break
• Cheddar cheese (2 cups): Freshly grated melts infinitely better than pre-shredded
• Monterey Jack cheese (1 cup): Provides the stretchy texture that makes queso irresistible
• Chili powder (1 teaspoon): Adds complexity beyond just heat
• Ground cumin (½ teaspoon): Echoes the steak seasoning for flavor harmony
• Long-grain white rice (1 cup): Rinsing removes excess starch for fluffier results
• Water or low-sodium chicken broth (2 cups): The broth adds another layer of flavor
• Olive oil (1 tablespoon): Prevents sticking and adds richness
• Garlic powder (1 teaspoon): Infuses each grain with savory notes
• Salt: Enhances all the other flavors
• Fresh cilantro leaves (optional): Brightens the rich flavors with herbal notes
• Jalapeño slices (optional): Perfect for heat lovers
• Ripe avocado (optional): Adds creamy contrast to the spices
• Lime wedges (optional): The acidity cuts through the richness perfectly

Step-by-Step Instructions

Prepare the Rice:

Rinse your rice under cool water until it runs clear to remove excess starch that would make your rice gummy. Heat the olive oil in a medium saucepan over medium heat then add the garlic powder and rice. Stir constantly for 1-2 minutes until each grain is coated and has a slightly translucent edge which enhances the nutty flavor and prevents clumping. When you can smell the toasted rice add your liquid quickly to halt the cooking process.

Create the Perfect Simmer:

Add water or chicken broth to your toasted rice and bring to a full rolling boil. Once bubbling reduce heat to the lowest setting immediately and cover with a tight-fitting lid. Resist the urge to peek for at least 15 minutes as the steam trapped inside is crucial for proper cooking. After 18-20 minutes check if all liquid is absorbed by tilting the pan slightly. If done remove from heat but keep covered for another 5 minutes to allow the steam to finish the cooking process.

Season and Cook the Steak:

Pat your steak completely dry with paper towels which is crucial for developing a proper sear. Drizzle with olive oil and rub it evenly across the surface. Mix your cumin paprika garlic powder salt and pepper in a small bowl before applying to ensure even distribution then massage this spice mixture into both sides of the meat pressing firmly to adhere. Let the seasoned meat rest at room temperature for 5-10 minutes while your pan heats which helps it cook more evenly.

Master the Sear:

Heat a cast iron or heavy-bottomed skillet until it's hot enough that water droplets dance and evaporate immediately. Place your steak in the center of the pan and resist moving it for a full 4 minutes which allows the Maillard reaction to create that perfect crust. Flip once using tongs rather than a fork to keep juices intact and cook the second side for 4-5 minutes. The steak should feel slightly firm but with some give when pressed for medium-rare.

Rest and Slice:

Transfer your beautifully seared steak to a cutting board and loosely tent with foil allowing it to rest undisturbed for a full 10 minutes. This critical step lets the muscle fibers relax and reabsorb juices that would otherwise spill out if cut immediately. Once rested identify the direction of the meat grain and slice thinly at a 45-degree angle across those fibers which shortens the muscle strands and ensures tenderness in each bite.

Create the Queso Base:

Without cleaning the steak skillet return it to medium heat with all those flavorful drippings. Add butter and swirl until melted then add minced garlic cooking just until fragrant about 30-45 seconds. Be careful not to let the garlic brown as it can become bitter. Pour in the milk while using a wooden spoon to scrape up the browned bits from the pan bottom which incorporates those concentrated flavors into your sauce.

Achieve Silky Smooth Queso:

Bring the milk mixture to a gentle simmer where small bubbles form around the edge but it's not vigorously boiling. Remove from heat and add your cheeses one handful at a time stirring in a figure-eight motion between additions. This gradual approach prevents the proteins from seizing and gives you that perfectly smooth texture. If the sauce feels too thick add an extra splash of warm milk. Once velvety stir in the spices tasting and adjusting as needed.

Assemble with Artistry:

Spoon the rice onto warmed plates creating a bed for your masterpiece. Fan the steak slices decoratively across the rice showcasing the beautiful pink center. Pour the queso sauce in a ribbon pattern across the steak allowing some to pool around the edges. The contrast of colors makes this dish as visually appealing as it is delicious.

Garnish with Intention:

Finish with a purposeful scattering of cilantro adding bright green pops of color. If using jalapeños place them strategically so diners can control their heat experience. Fan avocado slices along one edge for creamy contrast and position lime wedges for easy squeezing which awakens all the flavors with bright acidity.

Pin it

The spice blend on this steak has been perfected over dozens of iterations. I started with a basic salt and pepper approach but kept feeling something was missing. The cumin was the game-changer that brought everything together with its earthy warmth. My daughter now asks for this special steak even without the queso which says everything about how flavorful it is on its own.

Perfect Pairings

This Steak & Queso Rice is substantial enough to stand alone as a complete meal, but for special occasions, I like to serve it with a simple side of black beans simmered with a bay leaf and onion. The beans provide a wonderful textural contrast and their earthy flavor complements the spiced steak beautifully.

Make It Your Own

The beauty of this recipe lies in its adaptability. While the core technique remains the same, you can create endless variations to suit your preferences or what you have on hand. For a leaner option, substitute chicken breast for the steak, adjusting cooking time to about 6 minutes per side until the internal temperature reaches 165°F.

Troubleshooting Tips

If your queso sauce becomes grainy, it likely heated too quickly. Rescue it by removing from heat, adding a splash of warm milk, and whisking vigorously until smooth. For preventative measures, always grate your own cheese as pre-shredded varieties contain anti-caking agents that can interfere with smooth melting.

Pin it

Create this as your next crowd-pleaser. The vibrant mix of flavors and textures will keep your family or guests coming back for more!

Frequently Asked Questions

→ How do I ensure the steak is tender?

To keep the steak tender, let it rest for 5-10 minutes after cooking. This allows the juices to redistribute before slicing against the grain for optimal tenderness.

→ Can I use a different cut of steak?

Yes, sirloin or ribeye are excellent alternatives to flank steak, as they provide great flavor and texture in this dish.

→ How do I prevent the queso sauce from clumping?

Add the cheese gradually to the milk, stirring constantly to help it melt evenly. Avoid overheating as this can cause the sauce to separate.

→ What can I use instead of chicken broth for the rice?

Water works just fine, but for added flavor, consider vegetable broth or beef broth as substitutes for chicken broth.

→ How can I make the dish spicier?

Add additional chili powder to the queso sauce or include finely chopped jalapeños in the garnishes for extra heat.