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This steak and queso rice recipe brings the ultimate weeknight comfort to your table. Juicy, spice-rubbed steak meets fluffy rice and everything is coated in a silky cheese sauce. Each bite is creamy, satisfying, and just a little bit zesty. My family loves how everything comes together in one plate and I rely on this dish whenever we crave hearty Tex-Mex without leaving the house.
Ingredients
- Flank or sirloin steak: Choose a fresh cut with even marbling Look for beef that springs back to the touch for the most tender results
- Paprika: Gives the steak a gentle smoky base Go for bright red paprika for the freshest flavor
- Salt and pepper: Essential seasoning for both steak and sauce Always use freshly ground black pepper if possible
- Ground cumin: Warmth and earthiness in both the steak and queso Pick one that smells almost citrusy for the best punch
- Olive oil: Adds moisture and helps spices stick Opt for extra virgin but light olive oil works too
- Garlic powder: Pumps up the savoriness It should smell fresh and not dusty
- Whole milk: Forms the creamy queso foundation Use whole for richness any lower fat milk will make the sauce thinner
- Cheddar cheese: Shredded from the block to melt best Look for sharp cheddar for bold flavor
- Monterey Jack cheese: Melts smoothly and makes queso extra gooey Always shred your own for best melt
- Butter: Gives queso sauce a silky body Choose unsalted so you can adjust the salt yourself
- Chili powder: Adds savoriness and gentle heat Use one you enjoy the smell of since it flavors the whole sauce
- Fresh garlic: Adds bright punch to the queso Only use fresh garlic for sweetest flavor
- Long grain white rice: Absorbs queso sauce perfectly Choose rice that looks fresh and has no broken grains
- Broth or water: Cooking liquid for rice Use chicken or veggie broth for more flavor
- Cilantro: Bright fresh finish Use vibrant green leaves only
- Lime: Adds brightness and balances richness Go for juicy limes without hard spots
- Avocado: Slices add a cool creamy finish Ripe avocados should yield slightly when pressed
- Jalapeños: Optional kick Look for shiny green skin and firm flesh
Step-by-Step Instructions
- Prepare the Steak:
- Pat steak dry with a paper towel so the surface will sear instead of steam Brush all sides with olive oil then dust with paprika cumin garlic powder salt and pepper Gently press in the spices Set aside to marinate briefly while you prep other parts
- Make the Rice:
- Rinse rice with cold water until the water runs almost clear which removes excess starch and keeps the grains from getting sticky Heat olive oil in a saucepan over medium heat Stir in rice and garlic powder and cook for about two minutes until the rice smells nutty Add broth or water and salt Bring to a boil cover lower heat and gently simmer for eighteen to twenty minutes until fluffy and all liquid is absorbed Rest rice off heat with lid on for five minutes before fluffing
- Sear the Steak:
- Heat a heavy skillet until just about smoking hot Place the seasoned steak onto the surface and let it sear untouched for four to five minutes Flip and cook another four to five minutes depending on thickness and desired doneness Remove and let rest on a board for at least five minutes to keep juices in
- Slice the Steak:
- Hold knife at a slight angle and slice steak against the grain into thin strips This helps keep every bite tender and juicy
- Prepare the Queso Sauce:
- In the same steak skillet reduce heat to medium and add butter When melted stir in chopped garlic and cook for about one minute until fragrant Pour in the milk and bring just to a simmer Slowly add shredded cheddar and Monterey Jack cheese in batches stirring each time to melt fully Once smooth season with cumin chili powder salt and pepper Cook stirring constantly until the sauce is thick and glossy
- Assemble and Serve:
- Spoon a bed of warm rice onto each plate Arrange steak strips over the top Generously ladle hot queso sauce all over Everything should be covered in cheesy warmth
- Add Garnishes:
- Top with cilantro chopped jalapeños sliced avocado and fresh lime wedges for bursts of flavor Serve immediately so the cheese sauce is extra gooey
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Frequently Asked Questions
- → How do I ensure the steak stays tender?
Allow the steak to rest for 5-10 minutes after cooking before slicing it against the grain to keep it tender and juicy.
- → Can I use other types of cheese for the queso sauce?
Yes, try mixing in other melting cheeses like Colby or Pepper Jack for a different flavor profile while keeping the sauce smooth and creamy.
- → What can I use as a substitute for long-grain rice?
Basmati rice or jasmine rice work well, but be sure to rinse them thoroughly and adjust the cooking time slightly if needed.
- → What garnishes pair well with the dish?
Fresh cilantro, avocado slices, lime wedges, and jalapeños add fresh, zesty, and spicy flavors to balance the cheesy richness.
- → Can I make this dish gluten-free?
Yes, it already uses naturally gluten-free ingredients. Just ensure your broth and spices are certified gluten-free.