Steak Queso Rice Recipe
This hearty Steak Queso Rice combines tender, seasoned flank or sirloin steak with a rich, cheesy milk sauce infused with spices and garlic. Served over fluffy rice for a comforting and flavorful dish that’s perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
Scale
For the Steak:
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Cheese Sauce:
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- ½ tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 garlic cloves, finely chopped
Additional:
- Cooked rice for serving (about 2-3 cups)
Instructions
- Prepare the Steak: Pat the steak dry and season both sides evenly with paprika, ground cumin, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium-high heat, then add the steak. Cook for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Pour in the whole milk and season with ½ tsp ground cumin, chili powder, salt, and pepper. Heat gently, stirring occasionally until warmed through but not boiling. Gradually add the shredded cheddar cheese, stirring continuously until the sauce is smooth and creamy.
- Combine and Serve: Place a serving of cooked rice on each plate. Top with sliced steak, then generously spoon the warm queso cheese sauce over the steak and rice. Serve immediately while hot.
Notes
- Use freshly shredded cheese for a smoother melt rather than pre-shredded cheese that often contains anti-caking agents.
- Flank steak is leaner, while sirloin tends to be more tender—choose according to your preference.
- For an extra kick, add a pinch of cayenne pepper to the cheese sauce.
- Leftover steak and queso can be refrigerated for up to 2 days and reheated gently.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: steak queso rice, cheesy steak recipe, Tex-Mex steak dish, creamy cheese sauce, easy dinner recipes
Find it online: https://kitchenbynora.com/steak-queso-rice-recipe/
