Description
There’s something special about dishes that come together in one big, hearty bowl — the kind of meal that fills your kitchen with mouthwatering smells and your home with warmth. This Steak Queso Rice is exactly that kind of comfort food. Imagine sizzling, tender steak bites nestled into fluffy rice and drenched in a creamy, cheesy queso sauce. It’s rich, satisfying, and just indulgent enough to make a regular weeknight feel like a little celebration.
This dish reminds me of the kind of comforting food you’d crave after a long day — maybe even something you’d find at a favorite neighborhood Tex-Mex spot. The inspiration behind this recipe is that perfect combo of spicy, savory, and creamy that makes you go back for seconds (or thirds — no judgment here). It’s an ideal balance between hearty steak, gooey cheese, and tender rice, and it’s so easy to make at home, you’ll wonder why you ever ordered it out in the first place.
Whether you’re gathering around the table with family, meal-prepping for the week, or just treating yourself to something extra cozy, this recipe fits right in. Plus, it’s completely customizable, so you can tweak it with your favorite toppings or veggies depending on what you’ve got on hand.
Ingredients
1 ½ pounds flank steak or sirloin, cut into bite-sized cubes
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups cooked white rice (preferably leftover or day-old for better texture)
1 tablespoon butter
1 small onion, finely chopped
1 jalapeño, seeded and minced (optional for extra heat)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup milk
1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
¼ cup sour cream
Chopped cilantro and diced tomatoes for garnish (optional)
Instructions
Step 1: Season and Sear the Steak
Start by seasoning your steak cubes with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Give them a good toss so that every piece is well-coated. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once the pan is nice and hot, add the steak in a single layer. Don’t overcrowd the pan — let them sear undisturbed for a couple of minutes so they get that beautiful golden-brown crust. Flip and cook until they’re just done. Remove the steak from the skillet and set aside.
Step 2: Sauté the Veggies
In the same skillet, add a tablespoon of butter. Once melted, toss in your chopped onion and jalapeño (if using). Sauté for about 3-4 minutes until softened and fragrant. Add garlic and cook for another 30 seconds — just until it smells amazing.
Step 3: Make the Queso Sauce
Sprinkle the flour over the sautéed veggies and stir it in, letting it cook for a minute to get rid of the raw flour taste. Slowly whisk in the milk, making sure to keep things smooth. Let the sauce simmer gently until it thickens a bit — about 2-3 minutes. Then comes the magic: stir in your shredded cheese until fully melted and creamy. Add the sour cream and stir until smooth and velvety.
Step 4: Bring It All Together
Add the cooked rice into the skillet and stir to coat it in that luscious queso sauce. Gently fold the steak back in, making sure every bite is coated and melty. Let everything warm together for a few minutes so the flavors meld.
Step 5: Serve and Garnish
Spoon the steak queso rice into bowls and top with fresh chopped cilantro and diced tomatoes if you like a little pop of freshness. You can also add avocado, a squeeze of lime, or even a drizzle of hot sauce if that’s your thing.
Notes
If you prefer a spicier version, keep the jalapeño seeds in or add a pinch of cayenne pepper to the queso sauce. This dish is super forgiving, so don’t be afraid to make it your own. It’s also a great base for using up leftovers — try tossing in black beans or roasted veggies for a fun twist.