I remember the first time I had something similar to steak queso rice. It was at a small family gathering, a summer barbecue filled with laughter and the aroma of grilling steak. My aunt, the queen of comfort food, had whipped up a huge pot of cheesy rice, and everyone devoured it.
The memory of that gathering, the joy of sharing a delicious meal with loved ones, has always stuck with me. That’s why I wanted to recreate that feeling of warmth and happiness with this steak queso rice recipe. It’s a dish that brings people together.
This recipe is more than just a meal; it’s a reminder of those special moments and the simple pleasures of life. It’s a one-pan wonder that makes weeknight dinners a breeze, leaving you more time to enjoy with your family. Just thinking about the creamy queso and tender steak makes my mouth water!
Why you’ll love this Steak Queso Rice
- This steak queso rice is incredibly easy to make, using just one pan for minimal cleanup.
- The combination of tender steak, creamy queso, and fluffy rice creates a symphony of flavors that will tantalize your taste buds.
- It’s a versatile dish that can be easily customized with your favorite toppings and add-ins.
- Perfect for a weeknight dinner or a casual gathering, this steak queso rice is always a crowd-pleaser.
- Leftovers are just as delicious, making it ideal for meal prepping or enjoying a second serving the next day.
- The hearty and satisfying nature of this steak queso rice will leave you feeling full and content.
Ingredients
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups long-grain rice, uncooked
- 3 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (12-ounce) can evaporated milk
- 4 ounces cream cheese, cubed
- 8 ounces shredded cheddar cheese
- 4 ounces Monterey Jack cheese, shredded
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Directions
Step 1
Steak queso rice makes every moment feel comforting. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed steak and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper. Remove steak from the skillet and set aside.
Step 2
Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in the minced jalapeño, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
Step 3
Add the uncooked rice to the skillet and stir to coat with the vegetables and spices. Pour in the chicken broth and diced tomatoes and green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
Make sure you don’t peek while the rice is cooking, as this can release steam and affect the cooking time.
Step 4
Stir in the evaporated milk and cream cheese until the cream cheese is melted and smooth. Add the cheddar cheese and Monterey Jack cheese and stir until melted and the queso is creamy.
Step 5
Return the cooked steak to the skillet and stir to combine with the queso rice. Heat through. Garnish with fresh cilantro and serve hot with lime wedges.
A squeeze of fresh lime juice brightens up the dish and adds a zesty touch!
Variations, pairings, and serving ideas
Variations
For a vegetarian option, consider adding black beans, corn, and extra vegetables like zucchini or mushrooms. You can also swap the beef sirloin with chicken or ground turkey for a different flavor profile. Adjust the spices to your liking, adding more chili powder or a pinch of cayenne pepper for extra heat. This steak queso rice recipe is very versatile, so experiment and have fun with it!
If you’re looking for a creamier texture, try using a blend of cheeses in the queso, such as pepper jack or Oaxaca cheese. You can also add a dollop of sour cream or plain yogurt on top for added richness. Don’t be afraid to get creative and customize the recipe to your taste preferences.
Consider adding some chopped green onions or a sprinkle of your favorite hot sauce for an extra layer of flavor. You could even add a can of drained and rinsed black beans for added protein and fiber. This is your chance to make this steak queso rice your own!
Pairings
This steak queso rice pairs perfectly with a simple side salad, such as a mixed greens salad with a light vinaigrette. The fresh greens and tangy dressing help to balance the richness of the queso and the heartiness of the steak and rice. For a truly satisfying meal, consider adding some grilled vegetables, such as corn on the cob or bell peppers.
A side of tortilla chips and salsa or guacamole also complements this dish nicely. The crispy chips and flavorful dips add a fun and festive touch to the meal. Alternatively, you could serve it with a side of Mexican street corn for a burst of summery flavors. Check out this Brownie Refrigerator Cake Recipe for the perfect dessert to end your meal.
To complete your Mexican-inspired feast, consider serving the steak queso rice with a refreshing beverage like a margarita or a glass of iced tea. You can find other great recipes for complementary dishes at resources like Fork Haven’s Philly Cheesesteak Tortellini recipe. These pairings will create a well-rounded and delicious meal that everyone will enjoy.
Serving ideas
Serve the steak queso rice in a large bowl or on individual plates, garnished with fresh cilantro and a squeeze of lime. The vibrant green cilantro adds a pop of color and freshness, while the lime juice brightens up the flavors. You could also top it with a dollop of sour cream or guacamole for added richness and creaminess.
For a more casual presentation, serve it family-style in the skillet or Dutch oven. This allows everyone to help themselves and creates a warm and inviting atmosphere. You can also set out a variety of toppings, such as chopped tomatoes, onions, and jalapeños, so that everyone can customize their own plate.
If you’re serving a crowd, consider setting up a “queso rice bar” with different toppings and mix-ins. This is a fun and interactive way to let your guests create their own personalized steak queso rice bowls. Get creative and have fun with it!
Storage and make-ahead tips
Storage
Store leftover steak queso rice in an airtight container in the refrigerator for up to 3 days. Make sure to cool the rice completely before storing it to prevent bacteria growth. Properly stored leftovers can be reheated and enjoyed for lunch or dinner the next day.
For longer storage, you can freeze the steak queso rice in freezer-safe containers or bags. It’s best to freeze it in individual portions for easy thawing and reheating. Frozen steak queso rice can last for up to 2 months in the freezer.
When reheating frozen steak queso rice, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Reheat it gently on the stovetop or in the microwave until heated through. You may need to add a splash of chicken broth or water to loosen it up.
Make-ahead
You can prep the steak and vegetables ahead of time to save time on the day of cooking. Chop the onion, bell pepper, and jalapeño and store them in an airtight container in the refrigerator. Cube the steak and season it with salt and pepper, then store it in a separate container.
You can also cook the rice ahead of time and store it in the refrigerator. This will shorten the cooking time when you’re ready to assemble the dish. When you’re ready to cook, simply follow the recipe as directed, starting with sautéing the vegetables.
For a quick and easy weeknight meal, consider making a double batch of steak queso rice and freezing half for later. This way, you’ll always have a delicious and satisfying meal on hand when you’re short on time.
Common mistakes when making Steak Queso Rice
- Using the wrong type of rice: Using short-grain rice can result in a sticky and mushy dish. Always use long-grain rice for the best results.
- Not cooking the rice properly: Make sure to simmer the rice on low heat, covered, until it’s cooked through and the liquid is absorbed. Avoid lifting the lid too often, as this can release steam and affect the cooking time.
- Adding too much cheese: Adding too much cheese can make the dish overly rich and heavy. Stick to the recommended amount of cheese for the best balance of flavors.
- Not stirring the queso frequently: Stir the queso frequently while it’s melting to prevent it from burning or sticking to the bottom of the pan.
- Overcooking the steak: Overcooking the steak can make it tough and dry. Cook it just until browned on all sides, then remove it from the skillet and set it aside.
Final notes
This steak queso rice is a simple, yet satisfying dish that’s perfect for any occasion. It’s a crowd-pleaser that’s easy to customize to your liking. Feel free to adjust the spices and cheese to create your own unique version.
Don’t be afraid to experiment with different ingredients and flavors. The possibilities are endless! Most importantly, have fun in the kitchen and enjoy the process of creating this delicious meal.
So, gather your ingredients, put on some music, and get ready to make some amazing steak queso rice! I hope you enjoy this recipe as much as I do!
Loved this Steak Queso Rice? Try these next
- Brownie Refrigerator Cake Recipe
- Scotcharoo Popcorn Recipe
- Easy Cranberry Meatballs
- Philly Cheesesteak Tortellini
- Pumpkin Carrot Cookies Recipe
Steak Queso Rice
Enjoy a hearty and satisfying one-pan steak queso rice dish, perfect for a simple summer dinner. Tender steak, cheesy queso, and fluffy rice combine for a flavorful and easy meal.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs beef sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups long-grain rice, uncooked
- 3 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (12-ounce) can evaporated milk
- 4 ounces cream cheese, cubed
- 8 ounces shredded cheddar cheese
- 4 ounces Monterey Jack cheese, shredded
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed steak and cook until browned on all sides, about 5-7 minutes. Season with salt and pepper. Remove steak from the skillet and set aside.
- Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in the minced jalapeño, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat with the vegetables and spices. Pour in the chicken broth and diced tomatoes and green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the evaporated milk and cream cheese until the cream cheese is melted and smooth. Add the cheddar cheese and Monterey Jack cheese and stir until melted and the queso is creamy.
- Return the cooked steak to the skillet and stir to combine with the queso rice. Heat through. Garnish with fresh cilantro and serve hot with lime wedges.
Notes
For a spicier dish, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You can substitute the beef sirloin with chicken or ground turkey. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg