Cheesy Steak & Queso Rice
Sizzling Spiced Steak Served Over Creamy, Melty Queso Rice
Description:
This Cheesy Steak & Queso Rice is the ultimate comfort meal — combining tender slices of seasoned steak with a bed of rich, creamy queso-smothered rice. Infused with bold Tex-Mex flavors and two types of cheese, this dish is hearty, satisfying, and ready in just over 30 minutes. Whether you’re cooking for a cozy family dinner or prepping a flavorful meal ahead of time, this skillet dish delivers big flavor with minimal fuss.
Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~540 kcal per serving
- Skill Level: Easy
- Best For: Weeknight dinners, comfort food cravings, meal prep
Ingredients
 For the Steak:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt & black pepper, to taste
 For the Queso Rice:
- 2 cups cooked white rice (long-grain or jasmine recommended)
- 1 tablespoon butter
- ½ cup diced onion
- 2 cloves garlic, minced
- ½ cup whole milk
- ½ cup heavy cream
- 1 cup shredded Monterey Jack cheese
- ½ cup Velveeta-style processed cheese, cubed
- ¼ cup diced green chiles (optional, for extra heat and flavor)
 For Garnish:
- Fresh chopped cilantro
Instructions
1. Marinate the Steak
- In a bowl, toss the sliced steak with olive oil, chili powder, cumin, salt, and pepper.
- Let the meat marinate for 10–15 minutes while you prep the queso base.
Tip: Thin slices cook quickly and soak up flavor faster. For even more flavor, marinate up to 30 minutes.
2. Cook the Steak
- Heat a large skillet or cast-iron pan over medium-high heat.
- Sear the steak in batches (to avoid overcrowding) for 2–3 minutes per side, or until nicely browned and cooked to your liking.
- Remove from skillet and set aside. Tent with foil to keep warm.
Time: 6–8 minutes total
3. Make the Queso Sauce
- In the same skillet, reduce heat to medium. Add butter, followed by the diced onions.
- Sauté for 2–3 minutes, until translucent.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Pour in the milk and heavy cream, stirring to combine.
- Add the Monterey Jack and Velveeta cheeses.
- Stir continuously until cheese is fully melted and sauce is smooth.
- If using, mix in the green chiles.
Time: 5–6 minutes
4. Combine with Rice
- Add the cooked rice to the queso sauce and gently fold to coat all the grains evenly.
- Let it cook for another 1–2 minutes to heat through.
Time: 2 minutes
5. Assemble & Serve
- Spoon the creamy queso rice onto plates or bowls.
- Top with a generous helping of sliced steak.
- Sprinkle with fresh chopped cilantro for a bright, herby finish.
Optional Add-Ons:
- Drizzle with extra queso
- Add pickled jalapeños, avocado slices, or crispy tortilla strips
Tips & Variations
- Swap the protein: Try grilled chicken, shrimp, or tofu for a twist.
- Make it spicier: Add cayenne pepper or diced jalapeños to the queso base.
- Use leftover steak or rice: Great for repurposing leftovers!
- Make it a bowl: Layer with black beans, corn, pico de gallo, and sour cream.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave. Add a splash of milk if needed to re-loosen the queso.