Description

Steak Queso Rice is a hearty, comforting dish combining tender steak, creamy queso, and perfectly cooked rice. With rich, savory flavors, it’s the ultimate easy-to-make, indulgent meal that’s perfect for weeknights, meal prep, or gatherings.

Ingredients

For the steak:

1 lb flank steak or sirloin, sliced thinly against the grain

1 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

For the queso:

2 tbsp butter

2 tbsp all-purpose flour

1 1/2 cups milk (dairy or non-dairy)

1 1/2 cups shredded cheddar cheese

1/2 cup cream cheese

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cumin (optional)

Salt and pepper to taste

For the rice:

2 cups cooked white or brown rice

1 tbsp olive oil (optional, for fluffing the rice)

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Instructions

Prepare the steak: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Season the steak with the spice mixture, making sure it’s evenly coated. Heat olive oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes until browned and cooked through. Set aside.
Make the queso: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk while whisking, cooking until thickened (3-5 minutes). Add shredded cheddar and cream cheese, stirring until smooth. Season with garlic powder, onion powder, cumin, salt, and pepper.
Combine steak, rice, and queso: Add cooked rice to the queso sauce, stirring to coat. Add steak and mix until well combined, allowing the steak to heat through.
Serve: Serve hot with a garnish of extra cheese, cilantro, or a squeeze of lime.

Notes

Feel free to swap in different vegetables or meat options like ground beef or chicken.

To make it spicier, add diced jalapeños or hot sauce to the queso.

Use quinoa or cauliflower rice for a healthier, lower-carb option.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 4g
Sodium: 650mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg