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Steak and queso rice is that indulgent one-pan comfort meal you crave when savory flavors need their moment to shine and busy weeknights call for something both filling and quick. Strips of perfectly seasoned steak are layered over fluffy tomato rice, drenched in melty queso—it turns even an ordinary night into a steakhouse-style treat at home.
The first time I made this was for a family movie night when we wanted something extra cozy. Now everyone requests it when they smell steak on the stove.
Ingredients
- Basmati or long grain rice: Essential for fluffy grains and never mushy texture Choose authentic basmati for the best result
- Chicken broth: Adds richness to the rice Go for low sodium if you want to control salt
- Chicken bouillon cube: Boosts the savory flavor even more Pick a trusted brand with real chicken base
- Crushed tomatoes or tomato sauce: Adds depth of flavor and color Use a quality Italian brand for a fresher taste
- Olive oil: For sautéing and a subtle fruity base Use extra virgin olive oil if available
- Garlic: Fresh garlic gives the dish aromatic kick Always use freshly minced for boldest flavor
- Small onion: Optional but helps build a deep savory base Pick firm and sweet onions for milder notes
- Paprika: Adds warmth and soft heat Try smoked paprika for extra richness
- Cumin: Earthy layer for signature rice flavor Whole seeds taste best when freshly ground
- Salt and pepper: Seasoning to balance flavors Taste as you go for the perfect finish
- Sirloin steak: The star Tenders strips work beautifully Look for marbling and bright color
- Butter: For buttery flavor and better browning on steak Opt for real unsalted butter
- Montreal steak seasoning: Bold mix to bring extra flavor to the beef Homemade or store-bought both work
- White queso: Melty and creamy crowning glory Buy a good-quality pre-made queso or melt your own
- Fresh cilantro: Brightens and lifts the finished dish Use only fresh leaves and wash well before chopping
- Warm flour tortillas (optional): Soft wraps make it a complete meal Soft and fresh tortillas roll best
Instructions
- Rinse the Rice:
- Start by thoroughly rinsing basmati or long grain rice under cool water. Swirl and change the water a few times until it runs clear—this step removes extra starch and guarantees fluffy, distinct grains once cooked.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Stir and sauté gently for at least three to five minutes until the onion is translucent and the garlic releases a fragrant aroma without burning.
- Toast the Rice:
- Add your well-drained rice to the skillet. Stir constantly for about two minutes so each grain gets coated with the oil and aromatics. You want to toast it until it gives off a slightly nutty smell—this extra care makes a big difference in flavor.
- Simmer the Rice Mixture:
- Add crushed tomatoes or tomato sauce chicken broth bouillon cube paprika cumin salt and pepper. Stir to combine then bring to a gentle boil. Cover with a tight-fitting lid reduce the heat to low and let the mixture simmer undisturbed for 18 to 20 minutes until the rice has absorbed the liquid and cooks through. Remove from the heat and let it rest covered for five minutes so the steam finishes the job.
- Cook the Steak:
- While the rice cooks season steak strips on all sides with a generous coating of Montreal steak seasoning. Heat butter in a separate heavy skillet until foaming. Add steak strips in a single layer letting them sear undisturbed for four to five minutes per side to achieve a caramelized crust and pink center for medium rare or cook longer for more doneness.
- Assemble the Dish:
- Fluff the finished rice gently with a fork. Arrange it on a serving platter or in individual bowls. Top with the cooked steak strips and a warm generous drizzle of white queso. Sprinkle chopped fresh cilantro over everything and serve with warm flour tortillas on the side if desired.
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Montreal steak seasoning is my guilty pleasure It turns ordinary beef into something restaurant-worthy My kids still talk about the first time I drizzled hefty queso over their bowls—it was smiles all around and the plate was empty in minutes
Storage Tips
Steak and queso rice keeps for up to three days tightly sealed in the fridge. Reheat gently with a splash of extra broth to bring the rice back to life and always store the steak and queso separately for the best texture. Leftovers make surprisingly good burrito fillings wrapped up with steamed vegetables.
Ingredient Substitutions
You can use jasmine rice for a slightly stickier texture in place of basmati or swap the steak for grilled chicken strips if you need a lighter protein. Monterey Jack cheese whisked with a splash of milk serves as a quick queso alternative when you have no white queso on hand. Vegetable broth can replace chicken broth to make the base vegetarian.
Serving Suggestions
Pair this dish with a simple chopped salad for a balanced meal or add grilled corn on the side. Chopped avocado or tangy pickled jalapeños wake up the flavors even more. For a fun taco night set out the components family-style and let everyone build their own bowls or burritos.
Cultural Touchpoints
Steak and queso rice is inspired by both Tex Mex comfort and Latin American arroz con carne traditions It brings together the best parts of a steak dinner and a comforting rice bowl The queso on top is a nod to Tex Mex cuisine where no cheesy sauce is ever too much
Seasonal Adaptations
Add sautéed bell peppers and zucchini in summer for extra color Swap tomatoes for roasted pumpkin puree in fall to give it a cozy autumn twist Garnish with sliced green onions and radish in spring for freshness
Success Stories
Friends have asked for this recipe after trying it at a casual weekend potluck. One family member credits it as the dish that made their picky eater adore steak and rice for the first time. This one tends to disappear fast at game day gatherings with a warm pot of queso for seconds.
Freezer Meal Conversion
To freeze prepare the rice base and sliced steak separately Let both cool completely before transferring to freezer-safe containers Store the queso in its own bag or bowl Reheat everything gently bringing steak back to temp in a hot skillet for the best results
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Serve hot and enjoy that perfect blend of creamy, savory and beefy comfort in every bite. It's a dinner favorite for a reason—satisfying and adaptable no matter the season.
Frequently Asked Questions
- → How do I cook the rice for best texture?
Rinse the rice until water runs clear, sauté in oil with aromatics, then simmer covered until tender and liquid is absorbed. Let it rest before fluffing for perfect grains.
- → What cut of steak works best?
Sirloin strips offer a tender, flavorful result. You can substitute flank or ribeye for similar texture and taste.
- → Can I use a different cheese for the topping?
White queso melts smoothly, but Monterey Jack or mozzarella can be used for a mild, creamy finish.
- → Is this dish spicy?
The base is mild, with subtle warmth from paprika and cumin. Adjust spices or add hot sauce for more heat.
- → How should leftovers be stored?
Cool and refrigerate in airtight containers for up to three days. Reheat gently, adding a splash of broth if needed to maintain moisture.
- → Do I need to use tortillas?
Tortillas are optional but make a great addition for scooping or wrapping the steak and rice.