Steak and Queso Rice – You know those nights when you stare into the fridge, hoping dinner inspiration magically appears? That’s exactly how Steak and Queso Rice came to life in my house. I had leftover steak, a tub of queso screaming to be used, and rice (because, let’s be real, who doesn’t have rice?). It was one of those accidental culinary wins, and my family hasn’t stopped requesting it since.
The first time I made it, I was honestly winging it. There’s something comforting about layering familiar ingredients, hoping they’ll play nice together. And they did—oh, they did. That first bite was like a warm hug with a Tex-Mex twist. My husband literally paused mid-chew to say, “This is dangerously good.”
Now it’s our go-to for everything from lazy weeknights to casual dinner parties. I mean, who doesn’t love queso? Pair it with steak, and you’ve got a guaranteed crowd-pleaser.
Why You’ll Love This Steak and Queso Rice Recipe?
- Easy Elegance: It feels indulgent, but it’s totally doable on a weeknight.
- Family Approved: From kids to adults, everyone loves the bold, cheesy flavors.
- Versatile: Dress it up for company or keep it simple for dinner at home.
- Budget-Friendly Luxury: Steak, queso, and rice—it’s restaurant-quality without breaking the bank.
Ingredient Notes:
Every ingredient has a role to play in making this dish a flavor-packed experience:
- Long Grain White Rice: The perfect blank canvas. It soaks up the sauce and ties everything together.
- Sirloin Steak: Tender and flavorful, but feel free to swap for what you have on hand—chicken, shrimp, or even tofu.
- Pancho’s White Queso: The MVP of this dish. If you can’t find it, Monterey Jack melted with a splash of milk works too.
- Montreal Steak Spice: Brings a bold, smoky kick to the steak. Don’t have it? A mix of paprika, garlic powder, and black pepper will do the trick.
- Chicken Broth: Adds depth to the rice and keeps it moist.
How To Make Steak and Queso Rice?
Let’s make magic happen in the kitchen!
Step 1: Toast the Rice
Start by heating olive oil in a large skillet. Toss in the rice and give it a good stir until it’s golden and slightly nutty-smelling. Add onion and garlic—your kitchen will start smelling amazing in no time.
Step 2: Cook the Rice
Pour in chicken broth and tomato sauce. Stir, bring it to a boil, and then reduce the heat. Cover and let it simmer for 20 minutes. It’s basically a spa session for the rice—let it soak in all that flavor.
Step 3: Sear the Steak
Meanwhile, heat butter in another skillet and throw in the sliced sirloin. Sprinkle generously with Montreal steak spice. Cook until it’s juicy and just how you like it.
Step 4: Rest the Rice
Once the rice is done, turn off the heat and let it sit covered for 10 minutes. This little trick makes it extra fluffy and flavorful.
Step 5: Assemble and Serve
Fluff the rice, spread it on a platter, and layer the steak on top. Drizzle generously with queso (the more, the better!) and garnish with fresh cilantro. Serve with warm tortillas and watch it disappear.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you!
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth to keep it moist.
- Freeze: It freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Feel like experimenting? Here are some ideas:
- Protein Swaps: Try grilled chicken, shrimp, or even roasted veggies for a vegetarian spin.
- Spice It Up: Add jalapeños or a sprinkle of chili flakes for extra heat.
- Cheese Options: No Pancho’s? Use Monterey Jack, cheddar, or even a smoky Gouda.
- Herb Twist: Swap cilantro for parsley if you’re not a fan.
What to Serve with Steak and Queso Rice?
This dish is a meal in itself, but if you’re feeling fancy, here are some great pairings:
- Guacamole & Chips: Because every Tex-Mex meal deserves a creamy dip.
- Mexican Corn Salad: Sweet, tangy, and the perfect contrast to the rich queso.
- Spicy Margaritas: Balance the creamy flavors with a zesty cocktail.
- Black Beans: A simple side that complements the dish beautifully.
Frequently Asked Questions:
Can I use brown rice instead of white?
Absolutely! Just adjust the cooking time and liquid ratio as brown rice takes a bit longer to cook.
What’s a good queso alternative?
Monterey Jack melted with a splash of milk is a great substitute. Or try a jarred queso dip in a pinch.
Can I prep this ahead of time?
Yes! Cook the rice and steak separately, then reheat and assemble right before serving.
There you have it—Steak and Queso Rice, a dish that’ll make your weeknight dinners feel like a Tex-Mex celebration. I’d love to hear how yours turns out! Drop a comment or share a photo—I’m all ears (and appetite!).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Steak and Queso Rice
Ingredients
For the Rice:
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 8 ounces tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
For the Steak:
- 1 pound sirloin steak sliced
- 2 tablespoons butter
- Montreal steak seasoning to taste
For Assembly:
- Pancho’s White Queso sufficient for drizzling
- Fresh cilantro chopped (for garnish)
- Flour tortillas optional, for serving
Instructions
Prepare the Rice Base
- Heat the olive oil in a large skillet over medium heat. Once hot, add the rice, stirring frequently until lightly toasted. Introduce the chopped onion and minced garlic, continuing to sauté until the onion becomes translucent and aromatic.
Cook the Rice
- Pour the chicken broth and tomato sauce into the skillet. Add the salt, black pepper, ground cumin, and dried cilantro, stirring to combine thoroughly. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.
Cook the Steak
- In a separate skillet, melt the butter over medium-high heat. Add the sliced sirloin steak and season generously with Montreal steak seasoning. Cook, stirring occasionally, until the steak is seared and cooked to your preferred doneness. Remove the skillet from heat and set the steak aside.
Rest and Fluff the Rice
- After the rice has finished cooking, turn off the heat but keep the skillet covered. Allow the rice to sit for an additional 10 minutes. This resting period enhances the texture and flavor. Once rested, fluff the rice gently with a fork.
Assemble the Dish
- Transfer the prepared rice to a serving platter or individual plates. Layer the cooked steak over the rice. Drizzle generously with Pancho’s White Queso. Garnish with freshly chopped cilantro for added freshness and flavor. Serve warm with optional flour tortillas.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
