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A serving of Steak Queso Rice on a plate, rich with melted cheese and tender steak

Classic Steak Queso Rice: A Flavorful Recipe

This recipe combines perfectly seared sirloin or flank steak with a creamy, cheesy queso sauce and fluffy rice, creating a hearty and flavorful one-dish meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 lb sirloin or flank steak cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • Salt and black pepper to taste
Rice
  • 2 cups long-grain white rice uncooked
  • 4 cups chicken broth (or water)
  • 1 tbsp unsalted butter
Queso Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk whole or 2%
  • 8 oz Monterey Jack cheese shredded
  • 4 oz cream cheese softened
  • 1 small can (4 oz) diced green chilies undrained
  • ¼ tsp onion powder
  • Pinch cayenne pepper optional
Garnish (Optional)
  • Fresh cilantro chopped (optional garnish)
  • Diced red onion optional garnish
  • Lime wedges optional garnish

Equipment

  • large skillet
  • medium saucepan
  • clean saucepan
  • whisk
  • bowl

Method
 

Prepare the Steak
  1. Toss steak cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until coated.
  2. Sear steak in a large skillet over medium-high heat for 2-3 minutes per side until browned, then set aside to rest.
Cook the Rice
  1. Combine rice, chicken broth, and 1 tablespoon butter in a saucepan; bring to a boil.
  2. Reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender, then fluff with a fork.
Make the Queso Sauce
  1. Melt 2 tablespoons of butter in a clean saucepan over medium heat; whisk in flour and cook for 1 minute to create a roux.
  2. Gradually whisk in milk until smooth, then stir continuously for 3-5 minutes until the sauce thickens.
Finish the Queso
  1. Reduce heat to low and add Monterey Jack cheese, cream cheese, diced green chilies, onion powder, and cayenne pepper.
  2. Stir continuously until all cheese is melted and the sauce is smooth and creamy.
Assemble and Serve
  1. Gently fold the cooked rice into the queso sauce until well combined.
  2. Serve immediately, topped with seared steak cubes and optional garnishes like cilantro, red onion, and lime.

Notes

For extra heat, increase the amount of cayenne pepper. If you prefer a richer flavor, use beef broth instead of chicken broth for the rice.