Steak & Queso Rice Recipe
If you’re craving a hearty bowl full of bold flavors, the Steak & Queso Rice Recipe is your new weeknight hero. Imagine tender strips of juicy steak, a bed of zesty cilantro-lime rice studded with sweet corn and black beans, all crowned with a luscious, homemade queso sauce. Every bite is a satisfying blend of creamy, spicy, and savory, and the best part? It comes together in about half an hour! Whether you’re feeding a hungry family or just want to treat yourself to Tex-Mex comfort at home, this dish is destined to become a favorite.
Ingredients You’ll Need
This Steak & Queso Rice Recipe is all about simple ingredients that deliver maximum flavor. Each item on this list brings its own magic, whether that’s a burst of color, a punch of spice, or the creamy finish that ties everything together.
- Flank steak or sirloin: Thinly sliced for speedy cooking and melt-in-your-mouth texture.
- Olive oil: Helps the steak sear perfectly while keeping it juicy.
- Chili powder: Adds warm, smoky notes that make the steak pop.
- Cumin: Brings earthy depth to the Tex-Mex flavor profile.
- Garlic powder: Infuses the steak and queso with mellow, savory goodness.
- Salt and black pepper: Essential for seasoning every layer just right.
- Cooked white or brown rice: Serves as the flavorful, fluffy foundation of your bowl.
- Corn: Brings a touch of sweetness and vibrant color; use fresh, frozen, or canned.
- Black beans: Adds heartiness and a creamy texture that pairs perfectly with steak.
- Chopped cilantro: Fresh and bright, it livens up the rice and doubles as a garnish.
- Lime juice: Adds a tangy zing that wakes up every bite.
- Butter: The secret to a rich, velvety queso sauce.
- All-purpose flour: Thickens the queso for that perfect drizzle.
- Whole milk: Makes the queso extra creamy—don’t skimp here!
- Shredded white cheddar or pepper jack: Melts into the silkiest, dreamiest cheese sauce imaginable.
- Extra garlic powder and salt (for queso): Layers in even more flavor.
How to Make Steak & Queso Rice Recipe
Step 1: Season and Cook the Steak
Start by tossing your thinly sliced steak with olive oil, chili powder, cumin, garlic powder, salt, and pepper in a large bowl. Get in there with your hands or a spoon to make sure every piece is coated. Heat a large skillet over medium-high heat, then add the steak in a single layer. Let it sizzle for 3–4 minutes per side until a gorgeous crust forms and the steak is cooked to your liking. Transfer the steak to a plate and let it rest while you move on to the next step—this helps keep all those savory juices locked in.
Step 2: Make the Queso Sauce
In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute to cook out any raw flour taste. Slowly pour in the milk, whisking all the while to ensure a silky smooth sauce. Let it bubble and thicken for 2–3 minutes, then stir in the shredded cheese, garlic powder, and a pinch of salt. Lower the heat and keep the queso warm, stirring occasionally. This is the glorious, melty topper that makes this Steak & Queso Rice Recipe irresistible.
Step 3: Build the Flavorful Rice Base
In a large bowl, combine your cooked rice, corn, black beans, chopped cilantro, and fresh lime juice. Stir thoroughly to combine—the cilantro and lime will make everything taste bright and fresh, while the corn and beans add texture and color. This rice mixture is not only delicious but also hearty enough to catch every bit of steak and queso you pile on top.
Step 4: Assemble Your Bowls
Now for the best part: assembly! Divide the rice mixture into four generous bowls. Top each with a pile of sliced steak, making sure to fan the pieces out for maximum visual appeal. Drizzle the warm queso sauce over everything, letting it trickle down into the rice. You can go as heavy or as light as you like—there are no wrong answers here. The finished Steak & Queso Rice Recipe is a feast for the eyes and the taste buds.
Step 5: Add Final Touches
Sprinkle extra cilantro, add a couple of lime wedges, or toss on some sliced jalapeños for those who crave a little extra kick. These simple garnishes take your bowl from tasty to truly restaurant-worthy. Now grab a fork and dig in!
How to Serve Steak & Queso Rice Recipe
Garnishes
The right garnish can turn your bowl into a showstopper. Fresh cilantro adds a burst of color and herbaceous flavor, while lime wedges provide a citrusy finish. For heat lovers, thinly sliced jalapeños or a pinch of chili flakes are perfect. A dollop of sour cream or a few slices of creamy avocado can also mellow out the spice and add a luxurious texture.
Side Dishes
This Steak & Queso Rice Recipe is hearty enough to stand on its own, but it also pairs beautifully with simple sides. Try a crunchy cabbage slaw, a platter of crisp tortilla chips with salsa, or a light tomato and cucumber salad. If you’re serving a crowd, a side of refried beans or charred street corn makes the meal feel like a Tex-Mex celebration.
Creative Ways to Present
Switch things up by serving the rice and steak in a sizzling cast iron skillet, family-style, or as part of a taco bar. Layer the ingredients in a glass jar for a fun, portable lunch, or roll them up in a warm tortilla for a killer burrito. However you present it, this Steak & Queso Rice Recipe always impresses.
Make Ahead and Storage
Storing Leftovers
To keep everything tasting fresh, store the rice, steak, and queso sauce in separate airtight containers in the refrigerator. The rice and steak will keep well for up to 3 days, while the queso is best used within 2 days. Keeping components separate prevents sogginess and lets you reheat each element perfectly.
Freezing
You can freeze the rice and steak for up to 2 months—simply spread the rice on a baking sheet to cool quickly before transferring to freezer bags. Let the steak cool to room temperature before freezing in portions. Queso sauce doesn’t freeze as well due to its dairy content, but you can make it fresh in minutes when you’re ready to eat.
Reheating
For best results, reheat the steak and rice gently in the microwave or on the stovetop with a splash of water to keep everything moist. Warm the queso sauce slowly over low heat, whisking as needed to restore its creamy texture. Once everything is hot, assemble your Steak & Queso Rice Recipe bowls and enjoy!
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak and sirloin are both great for this recipe, but you can also use ribeye or even leftover grilled steak. Just be sure to slice it thin for the best texture in your Steak & Queso Rice Recipe.
Is there a shortcut for the queso sauce?
Yes, if you’re short on time, feel free to use your favorite store-bought queso. While homemade has that extra-special touch, a good-quality jarred queso will still make this Steak & Queso Rice Recipe delicious and fuss-free.
Can I make it vegetarian?
Definitely! Swap the steak for sautéed mushrooms, roasted cauliflower, or your favorite plant-based protein. The rice and queso are already vegetarian, so it’s super easy to adapt this Steak & Queso Rice Recipe.
How spicy is the dish?
The base recipe has a mild kick from the chili powder and pepper jack cheese. You can adjust the spice level by choosing milder cheese, omitting jalapeños, or adding extra hot sauce for those who like it fiery.
What’s the best way to meal prep this dish?
Prepare the steak, rice, and queso sauce separately, then assemble just before serving. Store each component in its own container to keep textures at their best. This makes the Steak & Queso Rice Recipe a fantastic make-ahead meal for busy weeks.
Final Thoughts
If you’re looking for a meal that brings everyone to the table with big flavors and comforting textures, you can’t go wrong with this Steak & Queso Rice Recipe. It’s quick, satisfying, and downright fun to make. Give it a try, and don’t be surprised if it becomes your new go-to Tex-Mex favorite!
Print
Steak & Queso Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This flavorful Steak & Queso Rice Recipe combines tender, spiced flank steak with a creamy, cheesy queso sauce over a hearty bed of rice mixed with corn, black beans, and fresh cilantro. Perfect for a satisfying Tex-Mex dinner that’s quick to prepare and full of bold flavors.
Ingredients
For the Steak:
- 1 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 2 cups cooked white or brown rice
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of 1 lime
For the Queso Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the Steak: In a large bowl, toss the steak slices with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat and cook the steak slices for 3 to 4 minutes per side, or until browned and cooked to your preferred doneness. Remove from heat and let the steak rest for a few minutes.
- Make the Queso Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux. Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the sauce thickens. Stir in shredded cheese, garlic powder, and a pinch of salt, then reduce heat to low and keep warm.
- Prepare the Rice Mixture: In a large bowl, combine the cooked rice, corn, black beans, chopped cilantro, and lime juice. Stir well to blend all ingredients evenly.
- Assemble the Dish: Divide the rice mixture evenly among 4 bowls. Top each bowl with sliced steak. Drizzle generously with warm queso sauce. Garnish with additional cilantro, lime wedges, or sliced jalapeños if desired before serving.
Notes
- Add sautéed bell peppers or diced avocado for extra flavor and texture.
- For a quicker version, use store-bought queso sauce instead of making it from scratch.
- This recipe is great for meal prep — store the rice, steak, and queso sauce separately to maintain the best texture and freshness.
- You can substitute flank steak with sirloin or any other preferred cut of steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
