Oh, honey, let me tell you about my Steak Queso Rice. It’s not just a recipe; it’s practically a love language in my house! I can almost smell it now… the sizzle of the steak, the creamy, cheesy aroma of the queso, all mingling with the comforting scent of perfectly cooked rice. Mmm! I remember the first time I tried making it.
I was so intimidated – I mean, steak and queso? It felt like a fancy restaurant dish, not something I could whip up on a Tuesday night. I ended up burning the steak a little (okay, maybe more than a little!), but even then, the combination of flavors was just… incredible. That’s when I knew I had to perfect this recipe.
Over the years, it’s become my go-to for potlucks, family gatherings, and even those nights when I just need a little comfort food. This Steak Queso Rice dish is a lifesaver on busy weeknights. I can throw it together with minimal effort, and the family devours it every single time.
There were plenty of “aha!” moments along the way – learning to properly season the steak, figuring out the perfect cheese blend for the queso, and mastering the art of not overcooking the rice. Have you ever felt nervous trying a new recipe? Well, check out “I went to Chipotle for the first time today, I was nervous about getting …“. Trust me, there were some interesting variations before I landed on this version of Steak Queso Rice!
What I love most about this Steak Queso Rice is how adaptable it is. You can adjust the spice level to suit your family’s tastes, add in different veggies, or even swap out the steak for chicken or shrimp. It’s a blank canvas for your culinary creativity! I discovered this gem when I was trying to recreate a dish I had at a local Mexican restaurant. I wanted something hearty, flavorful, and satisfying – and boy, did this deliver! It’s the kind of dish that makes everyone feel warm and fuzzy inside.
I know the thought of making Steak Queso Rice might seem daunting, but trust me, it’s easier than you think. And once you taste it, you’ll be hooked! I promise, even if you burn the steak a little the first time (we’ve all been there!), you’ll still end up with a delicious and satisfying meal. So, grab your apron, gather your ingredients, and let’s get cooking! You’re going to love this! It is a hearty dish just like my onion beef fried rice.
INGREDIENTS
Here’s what you’ll need to make my family’s favorite Steak Queso Rice:
- 1.5 lbs Sirloin Steak, cut into bite-sized pieces: I always use sirloin because it’s flavorful and relatively affordable. You could also use flank steak or skirt steak if you prefer. When making Steak Queso Rice, try to choose a cut that is tender and cooks quickly.
- 1 tbsp Olive Oil: For searing the steak. I always use extra virgin olive oil for the best flavor.
- 1 tsp Chili Powder: Adds a touch of warmth and spice.
- 1/2 tsp Cumin: Gives the Steak Queso Rice a subtle earthy flavor.
- 1/2 tsp Garlic Powder: Because everything tastes better with garlic!
- 1/4 tsp Onion Powder: Enhances the savory flavor of the dish.
- Salt and Pepper to taste: Don’t be shy! Season generously.
- 1 cup Cooked Rice: I usually use long-grain white rice, but you can use brown rice or any other type you prefer. Cooking rice can be tricky; I learned the hard way from my mom when making Steak Queso Rice.
- 1 cup Queso Fundido: You can use store-bought queso or make your own. I have a recipe for homemade queso that I’ll share later, but for a quick shortcut while making Steak Queso Rice, store-bought works just fine!
- 1/2 cup Milk: To thin out the queso, if needed.
- 1/4 cup Diced Tomatoes: Adds a pop of freshness and acidity.
- 1/4 cup Diced Green Onions: For garnish and added flavor.
- Optional Toppings: Sour cream, salsa, avocado, jalapenos – whatever your heart desires!
When shopping for the ingredients to make Steak Queso Rice, I always try to buy the freshest produce possible. It makes a huge difference in the overall flavor of the dish. I also like to stock up on spices when they’re on sale, so I always have them on hand. Here’s a trick I learned from my grandma: store your spices in a cool, dark place to keep them fresh longer. As for the steak, I prefer to buy it from a local butcher shop.
They always have the best quality meat and can give you tips on how to cook it properly. I always use fresh garlic to give the dish a better taste! You can also make a delicious chicken version, much like my baked chicken legs and rice.Did you know that using high-quality ingredients can significantly impact the final taste of your dish? For example, fresh herbs and spices can add a vibrant flavor that dried ones simply can’t match. Similarly, opting for grass-fed beef can enhance the richness and depth of the steak in your Steak Queso Rice.
HOW TO MAKE – STEP-BY-STEP
Okay, here’s how to make my Steak Queso Rice, step-by-step. Don’t worry, I’ll walk you through it!
- Prepare the Steak: In a bowl, combine the steak pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to coat the steak evenly. This Beef Queso Rice is off to a great start!
- Sear the Steak: Heat a large skillet over medium-high heat. Add the steak and sear for 2-3 minutes per side, or until cooked to your desired level of doneness. I like mine medium-rare, but you can cook it longer if you prefer. I learned the hard way with Steak Queso Rice that it’s better to slightly undercook the steak, as it will continue to cook a bit when you add it to the rice and queso.
- Prepare the Queso: In a saucepan, heat the queso over low heat. If it’s too thick, add a little milk to thin it out. Stir until smooth and creamy. While the Steak Queso Rice is cooking, I usually like to tidy up the kitchen a bit.
- Combine Everything: Add the cooked rice and seared steak to the saucepan with the queso. Stir gently to combine, making sure the rice and steak are evenly coated with the cheese sauce. Don’t worry if your Cheesy Steak Rice isn’t perfectly uniform; a little bit of variation is what makes it so delicious!
- Add Toppings: Remove from heat and stir in the diced tomatoes.
- Garnish and Serve: Garnish with green onions and any other toppings you like. Serve immediately and enjoy your homemade Steak Queso Rice!
In my kitchen, Steak Queso Rice usually takes about 30 minutes from start to finish. I’ve gotten pretty efficient at it over the years! While the steak is searing, I usually start cooking the rice. That way, everything is ready to go at the same time. Your Spicy Steak Rice Bowl should smell amazing at this point – a combination of savory steak, cheesy queso, and fragrant spices.
If you’re feeling adventurous, try adding a pinch of cayenne pepper to the queso for an extra kick. And if you’re short on time, you can even use pre-cooked rice to speed things up. This Mexican Rice with Steak is sure to be a hit! You can always whip up this dish if you want to change things up from my spicy garlic chicken stir fry with rice.
Mastering the art of searing steak is key to this recipe. A good sear not only enhances the flavor but also locks in the juices, keeping the steak tender and moist. Remember to preheat your skillet properly and avoid overcrowding it to ensure each piece gets that perfect crust. Did you know that the Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the delicious browning and complex flavors that develop during searing?
SERVING
My family loves this Steak Queso Rice served in big bowls, piled high with all their favorite toppings. The kids love our Steak Queso Rice when I add a dollop of sour cream and a sprinkle of shredded cheddar cheese. My husband likes his with a generous helping of salsa and some sliced jalapenos. And I, of course, can’t resist a few slices of creamy avocado on top.
This Steak Queso Rice is perfect for a casual weeknight dinner, a fun weekend gathering, or even a potluck. It’s always a crowd-pleaser! I also like to make it for game day because it’s easy to eat while watching the game. This Queso Fundido Rice is also great for meal prepping. I portion it out into containers and take it for lunch during the week.
If you have extra Steak Queso Rice, you can store it in the refrigerator for up to 3 days. To reheat, simply microwave it or heat it in a skillet over low heat. You can also add a little bit of milk or water to keep it from drying out. One time I made too much, and I used the leftovers to make stuffed bell peppers. They were delicious!
Here’s a presentation tip I’ve discovered: serve the Steak Queso Rice in individual cast iron skillets for a rustic and impressive look. My friends always ask for this Steak Queso Rice recipe when I make it for them. They’re always amazed at how easy it is to make such a flavorful and satisfying dish. If you’re looking for side dishes to pair with this Steak Queso Rice, I recommend a simple green salad or some grilled corn on the cob. The freshness of the salad and the sweetness of the corn complement the richness of the Steak Queso Rice perfectly. For more inspiration, check out “Steak Cheese and Rice – Cooking in the Midwest“.
FAQs
Okay, let’s tackle some frequently asked questions about Steak Queso Rice:
Q: Can I use a different type of steak?
A: Absolutely! Sirloin is my go-to because it’s affordable and flavorful, but you can use flank steak, skirt steak, or even ribeye if you’re feeling fancy. Just be sure to adjust the cooking time accordingly. You know what I do when my Steak Queso Rice needs a different cut? I go to my butcher!
Q: Can I make this ahead of time?
A: Yes, you can! You can cook the steak and rice ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply heat up the queso and combine everything.
Q: Can I freeze Steak Queso Rice?
A: I don’t recommend freezing it, as the texture of the rice and queso can change when thawed. However, you can freeze the cooked steak separately and add it to freshly made rice and queso later. I’ve done this a few times when I had leftover steak from another meal.
Q: Can I make this vegetarian?
A: Of course! Simply omit the steak and add in some black beans, corn, or other veggies. You can also use a plant-based queso to make it completely vegetarian or vegan. My sister is a vegetarian, and she loves my Steak Queso Rice when I make it with black beans and corn.
Q: How can I make this spicier?
A: There are a few ways to add more heat. You can add a pinch of cayenne pepper to the queso, use a spicier salsa, or add some diced jalapenos to the dish. My husband likes his Spicy Steak Rice Bowl with a generous drizzle of hot sauce.
Q: My queso is too thick. What should I do?
A: Simply add a little milk or water to thin it out. Start with a tablespoon at a time and stir until it reaches your desired consistency. I’ve made this mistake before, and a little bit of milk always does the trick when making Steak Queso Rice.
Q: My rice is mushy. What did I do wrong?
A: Overcooked rice can definitely ruin the texture of the Steak Queso Rice. Be sure to follow the package directions carefully and avoid overcooking it. You can also try rinsing the rice before cooking it to remove excess starch. If you’re having trouble with rice, I recommend using a rice cooker. It’s a lifesaver!
My Final Thoughts
This Steak Queso Rice recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s also a reminder that even the simplest ingredients can come together to create something truly delicious. You have to give this Beef Queso Rice a try!
My Steak Queso Rice Pro Tips:
- Don’t overcook the steak: It’s better to slightly undercook it, as it will continue to cook when you add it to the rice and queso.
- Use high-quality queso: The better the queso, the better the dish!
- Don’t be afraid to experiment with toppings: The possibilities are endless!
Here are a few Steak Queso Rice variations I’ve tried with my family:
- Spicy Version: Add a pinch of cayenne pepper to the queso and top with sliced jalapenos.
- Veggie Version: Add black beans, corn, and diced bell peppers.
- Deluxe Version: Top with sour cream, guacamole, and pico de gallo.
My son loves the spicy version, my daughter prefers the veggie version, and my husband is a fan of the deluxe version. As for me, I love them all! I truly think this Steak Queso Rice will become a new family favorite for you.
I hope you enjoy making this Steak Queso Rice as much as I do. Don’t be afraid to make it your own and experiment with different ingredients and toppings. And most importantly, have fun! Whether you call it Cheesy Steak Rice, Mexican Rice with Steak, Queso Fundido Rice, or Spicy Steak Rice Bowl, I’m sure your family will gobble it up! See “Steak and Queso Rice” for more inspiration. This Steak Queso Rice might just be your new favorite dish!
Steak Queso Rice
Indulge in a flavorful Steak Queso Rice featuring tender steak, creamy queso sauce, and perfectly cooked rice. This comforting dish is perfect for a satisfying and easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 pound steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 cup milk
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup pickled jalapeños, chopped (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add steak and cook until browned on all sides, about 5-7 minutes. Remove steak from skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in rice and cook for 1 minute, stirring constantly.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked through and liquid is absorbed.
- Stir in milk, cream cheese, cheddar cheese, and Monterey Jack cheese until cheese is melted and smooth.
- Return steak to the skillet and stir to combine.
- Season with salt and pepper to taste.
- Garnish with pickled jalapeños (if using) and fresh cilantro before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the queso sauce. Serve with a dollop of sour cream or guacamole.