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Whenever steak and cheesy rice show up on the dinner table, even the busiest weeknight feels a little special. There’s just something unbeatable about tender steak slices stacked on fluffy white rice, all swimming in a warm, cheesy sauce that’s crazy creamy. Folks always come back for seconds in my house. Eating this dish feels like reliving your favorite Tex-Mex place, but cozier and straight from your own kitchen.
This was actually the first time I made any sort of queso for my kids, and honestly, they wouldn't stop asking for more. It's now our go-to comfort food for movie nights and get-togethers.
Tasty Ingredients
- Long-grain white rice: Choose jasmine or basmati for reliably fluffy grains.
- Broth: Chicken or veggie broth makes the rice even more flavorful, but if you only have water, that'll work too.
- Fresh garlic: Pick firm heads—their flavor is milder and less likely to turn bitter.
- Butter: Use unsalted to control how rich the cheese sauce gets.
- Paprika: This adds a touch of mellow heat and a pretty color. If you have smoked paprika, toss some in.
- Salt and pepper: Good for getting your steak seasoned just right. Kosher salt helps bump up the flavor.
- Jalapeños: Want some heat? Add some fresh slices if you're feeling spicy.
- Olive oil: A splash goes in both the rice and for searing steak—adds flavor and helps keep things juicy.
- Chili powder: Kicks up the cheese sauce with some gentle heat and zing, just check your blend for extra salt.
- Cilantro: Grab a bunch with crisp stems and leaves—toss these on top for a burst of freshness.
- Flank or sirloin steak: The fresher your cut, the better; these cook quickly and soak up the seasonings.
- Monterey Jack cheese: Freshly shredded melts into perfect gooeyness and brings a mild, creamy taste.
- Cheddar cheese: Choose a block and grate it yourself for the best melt and sharp cheesy flavor.
- Lime wedges: Squeeze a bit at the end for a tangy finish. A ripe lime should barely give under your thumb.
- Avocado slices: They cool things down and add a bit of creaminess as a topping. Go for ones that feel just slightly soft.
- Garlic powder: Goes in both the rice and on your steak for a gentle, roasted garlic taste.
- Ground cumin: Brings a toasty, earthy aroma that’s classic for Tex-Mex food.
- Whole milk: Stick with full-fat to keep your queso extra rich and smooth.
Simple Steps
- Add Finishing Touches:
- Start with a heap of rice on your plate, layer steak slices on top, smother everything in warm queso, then add fresh cilantro, avocado, lime, and jalapeño as you like.
- Stir Up the Queso:
- Using the same pan, drop in butter and warm over medium. Toss in chopped garlic and let it sizzle until your kitchen smells amazing, about a minute.
- Slice Up Steak:
- Cut across the grain—meaning slice across those long lines in the meat. Each piece comes out extra tender and easy to eat.
- Let Steak Rest:
- After searing, rest your steak for five to ten minutes. This keeps all those tasty juices from escaping.
- Sear the Steak:
- Throw the steak into a seriously hot skillet. Four minutes per side gets you medium-rare and five gives medium. Only flip once.
- Mix Up the Sauce:
- Pour in the milk, then gently heat it up. Add cheddar and Monterey Jack by the handful, letting each melt before dumping in more. Stir in cumin, chili powder, and a little salt and pepper right at the end for a flavor boost.
- Season Your Steak:
- Pat off any moisture, coat the meat with olive oil, then pile on cumin, garlic powder, paprika, plus salt and pepper. Rub it in well.
- Make Your Rice:
- Give the rice a good rinse in cold water till the water looks clear, then shake off the extra moisture. In a hot pot, swirl in olive oil, add rice with some garlic powder, and stir it up until every grain glistens. Cook for a minute or two to get some toasty notes, then pour in the broth. Bring it up to a boil, put the lid on tight, and lower the heat to simmer. Let it cook for about eighteen to twenty minutes till fluffy and the liquid's gone.
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Need-to-Know
The best part is how that creamy cheese sauce makes plain rice impossible to resist. I still remember when I first made this for my best friend's birthday—everyone just kept eating out of the pan because no one wanted to stop.
Leftover Storage
Let things cool to room temp first, then pop steak, rice, and queso into their own containers to keep everything from turning mushy. They’ll be fine in the fridge for up to three days. Reheat the cheese sauce low and slow, stirring a lot so it’s smooth again. Warm the rice and steak separately, then put it all together when you're ready to eat.
Swaps and Alternatives
No flank or sirloin? Skirt steak or even thin chicken breast are awesome swaps. For more of a kick, use pepper jack or try a Mexican blend for the cheese. If you need dairy-free, go with oat milk in the queso but make sure you use a melting-friendly vegan cheese.
Ways to Serve
Wrap that steak and queso rice up in tortillas for quick handheld tacos. Or put black beans alongside for a heartier meal. It's awesome with chilled cucumber salad or fresh tomato salsa on the side if you want something lighter. Got extras? Grab some tortilla chips and eat them like a hearty nacho dip.
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About the Dish
This dish mixes creamy Southwestern cheese sauce traditions with simple grilled steak and rice. Queso dips show up everywhere at family parties in the Southwest, but here, cheesy goodness is the star of the table instead of just a snack.
Common Recipe Questions
- → How do I keep steak tender?
Let your steak rest, then slice it the opposite way of the grain. Each bite turns out way more tender.
- → Can I make this spicier?
Sure thing! Toss in some chopped jalapeños or add more chili powder to bump up the heat in your queso.
- → Is chicken broth better than water for rice?
Using low-salt chicken broth packs in extra flavor. Your rice turns out tastier and goes great with steak.
- → Which cheese works best for queso?
Crumble together cheddar and Monterey Jack. Your queso will be creamy, dreamy, and packed with flavor.
- → What are some garnish ideas?
Lime wedges, jalapeño slices, cilantro, and avocado not only look good—they lift up all the flavors, too.
- → How can I prepare this ahead?
Go ahead and make steak and rice ahead of time. When ready, just reheat them while whipping up fresh queso.