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Easy Steak Queso Rice

Easy Steak Queso Rice

Tender, seasoned steak served over buttery, fluffy rice and topped with a rich homemade queso sauce. This easy steak and rice recipe is a comforting weeknight dinner that's flavorful, cheesy, and easy to customize.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

  • For the Steak
  • 1 pound sirloin steak ribeye, or strip steak
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder optional
  • For the Creamy Rice
  • 1½ cups long-grain white rice
  • 2½ cups chicken broth
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • For the Queso Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 ounces cream cheese softened
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • Salt to taste
  • For Serving
  • 2 tablespoons chopped fresh parsley or cilantro
  • Sliced jalapeños optional
  • Freshly ground black pepper
  • Hot sauce optional
  • Lime wedges optional

Method
 

  1. Prepare the Steak
  2. Pat the steak dry with paper towels.
  3. Combine smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and optional chili powder.
  4. Rub the seasoning mixture evenly over both sides of the steak.
  5. Let the seasoned steak sit at room temperature for about 10–15 minutes.
  6. Cook the Rice
  7. Rinse the rice under cool water until the water runs mostly clear.
  8. Add rice, chicken broth, butter, salt, and garlic powder to a medium saucepan.
  9. Bring to a gentle boil, reduce heat to low, cover, and cook according to the rice package directions, usually 15–18 minutes.
  10. Once the liquid is absorbed, remove from heat and keep covered for 5 minutes.
  11. Fluff gently with a fork. For extra creaminess, stir in another tablespoon of butter.
  12. Sear the Steak
  13. Heat a large heavy skillet over medium-high heat and add the olive oil.
  14. Place the steak in the hot skillet and cook until a deep brown crust develops.
  15. For medium steak, aim for approximately 140°F–145°F before resting.
  16. Remove the steak and let it rest for 5–10 minutes.
  17. Slice the steak into bite-sized strips or cubes against the grain.
  18. Make the Homemade Queso
  19. Reduce the skillet heat to medium.
  20. Melt the butter and whisk in the flour. Cook for about 1 minute.
  21. Slowly pour in the milk while whisking until smooth and slightly thickened.
  22. Add the softened cream cheese and stir until incorporated.
  23. Gradually add Monterey Jack and cheddar, stirring until melted.
  24. Season with garlic powder, smoked paprika, chili powder, and salt.
  25. If the queso is too thick, add a splash of milk to reach a smooth, pourable consistency.
  26. Assemble
  27. Spoon warm rice into plates or shallow bowls.
  28. Arrange the sliced steak over the rice.
  29. Pour the warm queso sauce generously over the steak and rice.
  30. Garnish with fresh parsley or cilantro and black pepper.
  31. Add jalapeños, hot sauce, or fresh lime if desired.
  32. Serve immediately while warm.

Notes

  • Pat the steak dry before seasoning to encourage better browning.
  • Use a properly heated skillet to develop a flavorful crust.
  • Avoid overcooking the steak, as it can become tough.
  • Let the steak rest before slicing.
  • Keep the queso warm because cheese sauce thickens as it cools.