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Steak Queso Rice

Irresistibly Creamy Steak Queso Rice for Cozy Dinners

A delightful medley of succulent seared steak, creamy queso, and fluffy rice, ready in just 45 minutes—perfect for busy weeknights and customizable to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Beef
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Flank or Sirloin Steak Choose these cuts for their flavor and tenderness.
For the Base
  • 1 cup Rice This fluffy base soaks up the delicious queso and steak juices.
For the Queso Sauce
  • 1 cup Queso Sauce Brings richness and a delightful cheesy flavor.
For Garnishing
  • 1/4 cup Cilantro Optional, but highly recommended for freshness.
  • 1 unit Lime A squeeze adds acidity and balances richness.
  • 1 unit Avocado Adds richness and healthy fats.
  • 1 unit Jalapeños For those who crave a kick of heat.
For Reheating
  • 1/4 cup Broth/Water Use when reheating to restore moisture.

Equipment

  • Medium saucepan
  • Skillet

Method
 

Cooking Steps
  1. Rinse 1 cup of rice under cold water. Combine with 2 cups of water in a medium saucepan, bring to a boil and then simmer for 18-20 minutes until fluffy.
  2. Pat the steak dry and season. Heat a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare. Let it rest.
  3. In a saucepan, combine cheese, milk, and broth over medium heat. Stir until cheese melts and the sauce is creamy, about 5-7 minutes.
  4. Fluff the cooked rice and serve as the base in bowls. Layer sliced steak over rice and pour queso sauce on top.
  5. Garnish with cilantro, lime juice, avocado slices, and jalapeños as desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftover Steak Queso Rice in an airtight container for up to 3 days. Reheat with broth or water as needed.

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