Cheesy Steak Queso Rice (Print Version)
Tender steak, creamy queso, and perfectly cooked rice create a crowd-pleasing, satisfying comfort meal.
# Ingredients:
→ Steak
01 -
1 pound flank or sirloin steak
02 -
1 teaspoon paprika
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
2 teaspoons ground cumin
06 -
1 tablespoon olive oil
07 -
1 teaspoon garlic powder
→ Queso Sauce
08 -
1 and 1/2 cups whole milk
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1/2 teaspoon ground cumin
12 -
2 cups cheddar cheese, shredded
13 -
2 tablespoons butter
14 -
1 teaspoon chili powder
15 -
2 garlic cloves, finely chopped
16 -
1 cup Monterey Jack cheese, shredded
→ Rice
17 -
2 cups broth or water
18 -
Salt, as needed
19 -
1 tablespoon olive oil
20 -
1 cup long-grain white rice
21 -
1 teaspoon garlic powder
→ Optional Garnishes
22 -
Chopped fresh cilantro
23 -
Lime wedges
24 -
Avocado slices
25 -
Sliced jalapeños
# Instructions:
01 -
Melt butter in a skillet over medium heat and sauté chopped garlic until fragrant, approximately 1 minute. Stir in whole milk and allow to come to a gentle simmer.
02 -
Rinse long-grain white rice under cold water. Heat olive oil in a pot, add rinsed rice and garlic powder, and toast for 2 minutes. Pour in broth or water and a pinch of salt, bring to a boil, then cover, lower heat, and simmer for 18-20 minutes until tender.
03 -
Pat steak dry with paper towels and rub with olive oil on all sides. Evenly coat with paprika, ground cumin, garlic powder, salt, and black pepper, pressing spices into the meat. Allow steak to rest at room temperature while preparing additional steps.
04 -
While milk is simmering, gradually incorporate shredded cheddar and Monterey Jack cheeses in small batches, stirring to melt completely until sauce is smooth. Season sauce with chili powder, ground cumin, salt, and black pepper to taste. Keep warm on low heat.
05 -
Chop cilantro, cut lime into wedges, slice avocado, and cut jalapeños if using as garnishes.
06 -
Heat a large skillet over high heat until nearly smoking. Sear seasoned steak for 4-5 minutes per side, depending on desired doneness—approximately 4 minutes for medium-rare or 5 minutes for medium. Transfer steak to a cutting board and let rest 5 to 10 minutes, then slice thinly against the grain.
07 -
Divide cooked rice among plates. Arrange steak slices atop the rice and generously ladle warm queso sauce over both. Finish with prepared garnishes including cilantro, jalapeños, avocado, and lime as desired. Serve immediately.
# Notes:
01 -
Resting steak before slicing preserves juices for optimal tenderness.