Steak & Queso Rice Recipe: A Hearty, Cheesy Dish

This Steak & Queso Rice Recipe creates juicy steak strips and tender rice tossed in a creamy, cheesy queso sauce, cooked to perfection on the stovetop. Perfect for a hearty dinner or family meal, this dish brings bold, Tex-Mex-inspired flavors to your table. I made this for a game night, and the rich, cheesy sauce with savory steak was a total hit! Ready in about 35 minutes, this recipe delivers a restaurant-quality meal with straightforward steps.

Why You’ll Love This Steak & Queso Rice Recipe

This dish is quick to make with a creamy, flavorful queso sauce that’s irresistible. The steak and rice create a filling, satisfying meal that’s easy to prepare. It’s versatile, letting you adjust the spice level or add veggies to your taste. I love how it’s a fun, crowd-pleasing dish for any gathering. Find more Tex-Mex recipes at Fast Zest Recipes.

Health Benefits of Steak & Queso Rice

Steak provides protein and iron for muscle and energy support. Rice offers carbohydrates for sustained energy. Using low-fat cheese and broth keeps the dish balanced in moderation. Adding vegetables like bell peppers boosts fiber and vitamins for a nutritious meal. Learn more about hearty Tex-Mex recipes at EatingWell.

Ingredients for Steak & Queso Rice

For the Rice:

• 1 cup long-grain white rice
• 2 cups low-sodium beef broth
• 1 tbsp olive oil
• 1/2 tsp kosher salt

For the Steak:

• 1 lb sirloin steak, cut into thin strips
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil

For the Queso Sauce:

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped fresh cilantro
• 1/4 cup diced tomatoes

Substitutions: Use brown rice instead of white for added fiber. Swap sirloin with flank steak for a different cut. Replace cheddar with pepper jack for extra spice. Use gluten-free flour and broth for a gluten-free option.

Notes: Slice steak thinly for quick cooking. Rinse rice to remove excess starch for fluffier texture. Stir queso sauce constantly to prevent burning.

How to Make Steak & Queso Rice

Cook Rice

Rinse rice under cold water until water runs clear. In a medium pot, heat 1 tbsp olive oil over medium heat. Add rice and toast for 1-2 minutes. Add beef broth and salt; bring to a boil, then reduce to low, cover, and simmer for 15 minutes until tender. Fluff with a fork and set aside. This ensures fluffy, flavorful rice.

Cook Steak

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season steak strips with salt, pepper, paprika, and cumin. Cook for 3-4 minutes, stirring occasionally, until browned and cooked to 145°F for medium. Remove and set aside. This creates juicy, flavorful steak.

Prepare Queso Sauce

In the same skillet, melt butter over medium heat. Add onion, jalapeño (if using), and garlic; sauté for 3-4 minutes until softened. Stir in flour and cook for 1 minute. Gradually add milk, stirring constantly, until thickened, about 2-3 minutes. Add cheddar, Monterey Jack, chili powder, salt, and pepper; stir until cheese melts and sauce is smooth. This forms a creamy, cheesy queso.

Combine and Serve

Add cooked rice and steak to the queso sauce; toss to coat evenly. Divide into bowls and garnish with cilantro and tomatoes if desired. Serve hot for the best flavor. This adds a fresh, vibrant touch.

Preparation Tips

• Rinse rice well: Remove starch for fluffier rice texture. This prevents stickiness. I rinsed mine, and it was perfect.
• Slice steak thinly: Cut into thin strips for faster, even cooking. This keeps it tender. I sliced mine thinly, and it was great.
• Stir queso constantly: Mix sauce continuously to avoid lumps or burning. This creates a smooth texture. I stirred mine well, and it was ideal.
• Cook steak in batches: Avoid crowding the skillet for better browning. This enhances flavor. I cooked mine in batches, and it was perfect.
• Check steak doneness: Ensure it reaches 145°F for safety and juiciness. This worked well for me. I checked mine, and it was spot-on.
• Use fresh cheese: Shred your own cheese for better melting and flavor. This improves the queso. I used fresh cheese, and it was great.
• Serve hot: Plate immediately for the best warmth and creaminess. This maximizes enjoyment. I served mine hot, and it was delicious.

Variations and Substitutions

• Use brown rice: Swap white rice for brown for extra fiber. This adds nutrition. I tried brown rice, and it was tasty.
• Add bell peppers: Include 1 cup diced bell peppers for color and crunch. This boosts veggies. I tried peppers, and it was great.
• Make it gluten-free: Use gluten-free flour and broth for the queso. This suits gluten-free diets. I tried gluten-free, and it was delicious.
• Use chicken: Swap steak for diced chicken breast for a lighter protein. This changes the flavor. I tried chicken, and it was fine.
• Add black beans: Stir in 1/2 cup black beans for heartiness. This adds texture. I tried beans, and it was vibrant.
• Use pepper jack: Replace cheddar with pepper jack for a spicier queso. This adds heat. I tried pepper jack, and it was exciting.
• Add corn: Include 1/2 cup corn kernels for sweetness. This enhances flavor. I tried corn, and it was great.

Storage and Meal Prep

Store cooked steak, rice, and queso in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat with a splash of milk to loosen. Freeze queso (without rice or steak) for up to 2 months; thaw in the fridge before reheating with fresh rice and steak. Prep steak and queso ingredients a day ahead; store separately in the fridge. Cook rice and assemble fresh for the best texture. Add garnishes just before serving.

Frequently Asked Questions About Steak & Queso Rice Recipe

Here are answers to common questions about this dish.

1. Why is my steak tough?
   Slice thinly and avoid overcooking; check for 145°F. I cooked mine to temperature, and it was perfect.
2. Can I make it ahead?
   Prep steak and queso ingredients a day ahead; cook rice fresh for best results. I prepped early, and it was great.
3. Why is my queso lumpy?
   Stir milk and cheese slowly over medium heat to blend smoothly. I stirred mine, and it was smooth.
4. Can I use instant rice?
   Yes, but follow package instructions for best texture. I used long-grain, and it was tasty.
5. Can I make it vegetarian?
   Omit steak and use mushrooms or tofu instead. I tried vegetarian, and it was delicious.
6. Why is my queso too thin?
   Simmer longer or add more cheese to thicken. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with warm tortillas to scoop up the cheesy rice. Pair with a side of guacamole for a fresh, creamy contrast. Enjoy with a glass of iced tea for a refreshing touch. I served mine with tortillas, and it was a perfect match. This dish is great for hearty dinners, game nights, or casual gatherings.

Nutrition Info for Steak & Queso Rice

Per serving (1/4 of recipe, 4 servings):

• Calories: 580 kcal
• Protein: 32g
• Carbohydrates: 38g
• Fiber: 1g
• Sugars: 4g
• Fat: 34g
• Saturated Fat: 16g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Steak & Queso Rice Recipe is a hearty, cheesy delight that’s perfect for any fun meal. Its creamy queso and tender steak make it a go-to favorite. How do you like to customize your Tex-Mex dishes? Let us know in the comments!