Steak Queso Rice (Printable Version)
Sizzling steak meets gooey queso on light, fluffy rice—bold Tex-Mex vibes you'll want night after night.
# What You'll Need:
→ For the Steak
01 -
1 teaspoon garlic powder
02 -
1 tablespoon olive oil
03 -
2 teaspoons ground cumin
04 -
Salt and fresh cracked black pepper, add as much as you like
05 -
1 teaspoon paprika
06 -
1 pound flank steak or sirloin
→ For the Queso Sauce
07 -
1 cup Monterey Jack cheese, shredded
08 -
2 garlic cloves, minced up
09 -
1 teaspoon chili powder
10 -
2 tablespoons butter
11 -
2 cups shredded cheddar cheese
12 -
1/2 teaspoon ground cumin
13 -
Salt and cracked black pepper, just enough for your taste
14 -
1 and 1/2 cups whole milk
→ For the Rice
15 -
1 teaspoon garlic powder
16 -
1 cup long-grain white rice
17 -
1 tablespoon olive oil
18 -
Salt, however much it needs
19 -
2 cups water or broth
→ Optional Garnishes
20 -
Thin jalapeño slices
21 -
Avocado, sliced up
22 -
Lime cut into wedges
23 -
Fresh cilantro, chopped up
# Step-by-Step Guide:
01 -
Start by spooning the rice onto your dishes, toss steak pieces over the top, and pour over a good amount of hot queso. Sprinkle with lime, cilantro, jalapeño, and avocado if you want. Dig in while everything's still warm.
02 -
Get your skillet super hot, then lay in the seasoned steak. Let it cook for about 4 or 5 minutes on each side, depending on how you like it. Hit 4 minutes each side for medium-rare or go for 5 a side if you want it more done.
03 -
Cut up jalapeños, slice an avocado, wedge the lime, and chop some cilantro to have toppings ready.
04 -
Drop handfuls of cheddar and Monterey Jack into the milk mix, keep stirring until it all melts together and looks creamy. Shake in your chili powder, cumin, and a bit more salt and pepper if it needs help.
05 -
Use paper towels to dry off the steak. Rub olive oil over every side. Sprinkle on garlic powder, cumin, paprika, pepper, and salt, rubbing those pretty well so they stick.
06 -
Let your steak sit on a board for 5 to 10 minutes before slicing it thinly across the grain.
07 -
Rinse the rice well with cold water. Heat olive oil in your pot, add the rice and garlic powder, and toast it for a couple of minutes. Pour in your water or broth and a pinch of salt. Bring it to a boil, cover, drop the heat to low, and let it cook for 18-20 minutes until it's nice and soft.
08 -
In a skillet on medium, melt the butter, toss in the chopped garlic, and let it get fragrant for about a minute. Pour in all the milk and start to bring it up to a low simmer.
# Additional Notes:
01 -
Cut steak across the grain so it's easier to chew.
02 -
If you use broth instead of plain water for rice, it'll taste better.
03 -
Crank up the spice by throwing some diced jalapeños or cayenne right into your cheese sauce.
04 -
Let your steak chill for a bit before you slice to keep it juicy.