Seared Steak Cheesy Rice

This hearty steak queso rice has become my go-to comfort dish when I need something satisfying yet simple. The combination of perfectly seared steak, creamy queso, and fluffy rice creates a meal that brings together the best of Tex-Mex flavors in one delicious plate.

I first created this recipe during a busy weeknight when I needed something substantial that would please my entire family. The combination was such a hit that it has become our Thursday night tradition when everyone needs a little comfort food to power through the end of the week.

Ingredients

• For the Steak
• 450g flank or sirloin steak provides the perfect balance of flavor and tenderness
• 1 tsp paprika adds a subtle smoky sweetness
• Salt and pepper enhances all the flavors
• 2 tsp ground cumin brings warmth and earthy notes
• 1 tbsp olive oil helps create a beautiful sear
• 1 tsp garlic powder adds depth without the risk of burning that fresh garlic has

• For the Queso Sauce
• 1½ cups whole milk creates the creamiest base for queso
• Salt and pepper balances the richness
• ½ tsp ground cumin ties the sauce to the steak flavors
• 2 cups shredded cheddar cheese select a good quality medium or sharp for best flavor
• 2 tbsp butter adds richness and helps cheese melt smoothly
• 1 tsp chili powder provides gentle heat and color
• 2 garlic cloves finely chopped fresh garlic adds bright punchy flavor
• 1 cup shredded Monterey Jack cheese melts beautifully and adds mild creaminess

• For the Rice
• 2 cups broth or water broth adds much more flavor than plain water
• Salt as needed season according to whether you use salted or unsalted broth
• 1 tbsp olive oil prevents sticking and adds flavor
• 1 cup long grain white rice choose a quality rice for fluffy separate grains
• 1 tsp garlic powder infuses the rice with subtle garlic flavor

• Optional Garnishes
• Fresh cilantro chopped adds brightness and color
• Lime wedges provides acidity that cuts through the richness
• Avocado slices adds creamy freshness
• Sliced jalapeños perfect for those who want extra heat

Step-by-Step Instructions

Prepare the Steak

Pat steak dry with paper towels to ensure a proper sear. This step is crucial as moisture is the enemy of browning. Thoroughly rub the olive oil over both sides of the meat followed by an even coating of paprika cumin garlic powder salt and pepper ensuring every inch is seasoned. The oil helps the spices adhere and promotes beautiful caramelization.

Sear to Perfection

Heat your largest skillet until it's extremely hot. You should see slight wisps of smoke rising before adding the meat. Place the steak carefully away from you to avoid oil splatter and let it cook undisturbed for 4 to 5 minutes. Resist the urge to move it around as this prevents proper sear formation. Flip once and cook the second side for the same duration. For medium rare aim for 4 minutes per side for a 1inch thick steak.

Rest the Meat

Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes but ideally 10. This critical step allows the juices to redistribute throughout the meat instead of spilling out when cut. Cover loosely with foil to keep warm while you prepare the remaining components. After resting slice thinly across the grain at a slight angle to maximize tenderness.

Prepare the Rice

Thoroughly rinse the rice under cold water until the water runs clear removing excess starch that causes gumminess. In a medium pot heat the olive oil over medium heat then add the rice and garlic powder stirring constantly for about 2 minutes until the rice becomes slightly translucent at the edges. This toasting step adds depth of flavor. Add the broth or water bring to a boil then immediately reduce heat to low cover and simmer undisturbed for 18 to 20 minutes until all liquid is absorbed and rice is tender.

Create the Queso Base

Using the same skillet where you cooked the steak melt the butter over medium heat taking advantage of the flavorful fond leftover from searing. Add the chopped garlic and cook just until fragrant about 1 minute watching carefully to prevent burning. Pour in the milk slowly stirring to incorporate any browned bits from the pan bringing to a gentle simmer without boiling to prevent curdling.

Make the Cheese Sauce

With the milk at a bare simmer begin adding both cheeses in small handfuls stirring constantly between additions. This gradual method ensures a smooth sauce without graininess. Once all cheese is incorporated season with cumin chili powder salt and pepper adjusting to taste. Keep the queso warm over very low heat stirring occasionally if needed as you assemble the dish.

Assemble and Serve

Spoon a generous portion of the fragrant rice onto each plate creating a base for the other components. Arrange the thinly sliced steak over the rice in an attractive pattern. Ladle the hot queso sauce generously over the steak allowing it to flow down into the rice. Finish with your choice of fresh garnishes adding cilantro for brightness lime wedges for acidity avocado for creaminess and jalapeños for those who appreciate extra heat.

Bookmark

My favorite part of this dish has to be the moment when the hot queso hits the sliced steak creating that perfect marriage of flavors. I remember the first time I served this to my brother who claimed to dislike rice dishes he ended up going back for seconds and asking for the recipe before leaving. That's when I knew I had a winner on my hands.

Make-Ahead Options

This steak queso rice works wonderfully as a meal prep option. You can prepare each component separately and store them in the refrigerator for up to three days. The rice reheats best with a splash of water in the microwave covered with a damp paper towel. The queso sauce will thicken considerably when chilled but returns to perfect consistency when gently reheated over low heat with a splash of milk while stirring constantly. For the steak I recommend keeping it whole if planning ahead then slicing just before reheating to prevent it from drying out.

Substitutions and Variations

This recipe offers plenty of flexibility depending on your preferences and what you have on hand. For a leaner option substitute ground turkey for the steak cooking it with the same seasonings. If youre looking to reduce dairy try a plant based cheese alternative and unsweetened almond milk for the queso though the texture will differ slightly. Brown rice can replace white rice for added fiber just adjust cooking time according to package instructions usually about 40 minutes. For a spicier version add a diced chipotle pepper in adobo sauce to the queso or incorporate diced green chiles into the rice while cooking.

Serving Suggestions

Turn this dish into a complete fiesta by serving it with complementary sides. A simple mixed green salad dressed with lime vinaigrette offers a fresh counterpoint to the rich main dish. For a more elaborate spread add black bean and corn salsa or guacamole on the side. Warm corn tortillas can be served alongside for those who want to create impromptu tacos with the components. For beverages a crisp Mexican lager pairs wonderfully as does a margarita or for non alcoholic options try horchata or a sparkling water with lime.

Recipe Q&A

→ What cut of steak works best for this dish?

Flank or sirloin steak are recommended for their flavor and texture. These cuts are lean enough to cook quickly while remaining tender when sliced properly against the grain. Ribeye or New York strip would also work well if you prefer a more marbled cut.

→ Can I make the queso sauce ahead of time?

Yes, you can make the queso sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk if needed to restore the creamy consistency.

→ How can I make this dish spicier?

To increase the heat level, add cayenne pepper to the steak seasoning, incorporate diced jalapeños or serranos into the queso sauce, or use pepper jack cheese instead of Monterey Jack. Fresh or pickled jalapeños as a garnish will also add significant heat.

→ What can I substitute for the beef to make this vegetarian?

For a vegetarian version, replace the steak with portobello mushrooms, sliced and seasoned with the same spice blend. You could also use plant-based meat alternatives, grilled firm tofu, or roasted cauliflower steaks as the protein component.

→ Can I use brown rice instead of white rice?

Brown rice works well as a more nutritious alternative, but you'll need to adjust the cooking time to approximately 35-40 minutes and possibly increase the liquid by ¼ cup. The nutty flavor of brown rice complements the savory steak and cheese sauce nicely.

→ How do I know when my steak is cooked to the right temperature?

For medium-rare (recommended), cook until the internal temperature reaches 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C). Let the steak rest for at least 5 minutes before slicing to allow juices to redistribute and temperature to rise slightly.